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Microalgae Grown in the Lab for Producing Biofuel

A group of researchers at the State University of Campinas (UNICAMP) in Brazil have grown microalgae under controlled conditions in a laboratory in order to use their metabolites, especially lipids, with the prime purpose of producing biofuel.

20 Apr 2023

Analyzing the antimicrobial resistance profile of the main agent of urinary tract infections

The human intestine is an environment inhabited by many bacteria and other microorganisms collectively known as the gut microbiome, gut microbiota or intestinal flora. In most people, it contributes to wellness. A healthy gut indicates a stronger immune system, improved metabolism, and a healthy brain and heart, among other functions.

14 Mar 2023

Adults struggling with chronic constipation benefit from a vibrating capsule

A vibrating capsule designed to stir the colon to action appears to double the ability for adults struggling with debilitating chronic constipation to defecate more normally and without drugs, researchers report.

22 Feb 2023

Probiotic application shown to promote health and growth of piglets

This study is led by Prof. Heping Zhang (Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University).

20 Feb 2023

Study sheds new light on a lifestyle switch that occurs in marine bacteria

Scientists have detailed a lifestyle switch that occurs in marine bacteria, where they change from coexisting with algae hosts in a mutually beneficial interaction to suddenly killing them.

25 Jan 2023

Chromosome restructuring suppresses meiotic recombination

The use of CRISPR/Cas (Clustered Regularly Interspaced Short Palindromic Repeats) molecular scissors enables targeted editing, insertion, or suppression of genes in plants.

21 Sep 2022

Breadfruit cultivation shows potential to contribute to climate-resilient food systems

In the face of climate change, breadfruit soon might come to a dinner plate near you.

18 Aug 2022

Plant-based meat and dairy alternatives offer a healthier and more environmentally sustainable solution, study says

According to the authors of a new study, plant-based dietary substitutes for animal products are healthier for both the environment and people than the animal products they are meant to replace.

From University of Bath 1 Aug 2022

Dietary modifications can lower symptoms of allergic reactions, a new study reveals

Micronutrient deficits can increase inflammation and make the immune system more susceptible to allergens. Iron deficiency indicates danger to immune cells and causes an excessive immunological response.

8 Jun 2022

Understanding how genetic and environmental factors affect lentil crops

Lentils are an important and popular food in many parts of the world. They are also a nutritional powerhouse.

4 May 2022

Farming Outside of the Box; Creating a More Sustainable Future for Agriculture

Is vertical farming and aeroponics the future of sustainable farming? We spoke to India from LettUs Grow to find out!

From LettUs Grow 4 May 2022

Researchers study how trypanosomes change the predatory bug’s intestinal microbiota

In Central and South America, predatory blood-sucking bugs transmit the causative agent of the widely prevalent Chagas disease.

22 Mar 2022

Microbial communities with auxotrophs more likely to have increased drug tolerance, study finds

Research from the Francis Crick Institute has revealed a key mechanism which increases tolerance to drugs amongst microbial communities.

22 Mar 2022

Scientists discover a human receptor protein capable of identifying individual amino acids

Researchers have found that a human receptor protein can identify individual amino acids in just the similar way that bacteria do.

3 Mar 2022

Crops grown in farms following soil-friendly practices have a healthier nutritional profile

Everyone knows eating fruits and vegetables is good for your health. But these days, stores offer a dizzying array of options: organic, conventional, CSAs, local agriculture. Which ones are best for your health?

28 Feb 2022

WVU food science experts determine the properties of protein in several insect powders

As the human population grows to a predicted 10 billion by 2050 and overall land mass remains constant, traditional animal farming may become a less viable method for food production.

13 Jan 2022

Researchers map proteo-genomic connections between different human diseases

Hundreds of connections between different human diseases have been uncovered through their shared origin in our genome by an international research team led by scientists from the Medical Research Council (MRC) Epidemiology Unit at the University of Cambridge, challenging the categorisation of diseases by organ, symptoms, or clinical speciality.

18 Oct 2021

Microgreens can provide global nutrition security, study claims

Microgreens were grown years ago as high-value, fashionable gourmet greens.

From Penn State University 1 Oct 2021

Peanut consumption associated with reduced risk of ischemic stroke in Asian population

Asian men and women living in Japan who ate peanuts (on average 4-5 peanuts/day) had a lower risk of having an ischemic stroke or a cardiovascular disease event compared to those who did not eat peanuts, according to new research published today in Stroke, a journal of the American Stroke Association, a division of the American Heart Association.

9 Sep 2021

Using solar-panels to produce microbial foods

Microbes have played a key role in our food and drinks – from cheese to beer – for millennia but their impact on our nutrition may soon become even more important.

12 Aug 2021