Biochemistry

RSS

Forensic identification from a single strand of hair

AZoLifeSciences speaks to Dr. Shinsuke Kunimura about his latest research which involved combining Raman spectroscopy and X-ray fluorescence to identify an individual from a single strand of hair.

From Tokyo University of Science 10 Feb 2021

New protein quality control system could enhance full-length translation in bacteria

Professor Sang Woo’s research group has designed a synthetic protein quality control system to improve the full-length translation in bacteria.

9 Feb 2021

Researchers uncover clues to why some corals are resistant to bleaching

Coral reefs are beautiful and diverse ecosystems that power the economies of many coastal communities. They're also facing threats that are driving their decline, including the planet's warming waters.

9 Feb 2021

Researchers produce microalgae biomass with high content of carotenoid pigments

Scientists from Peter the Great St. Petersburg Polytechnic University (SPbPU) have successfully produced microalgae biomass that has a high content of carotenoid pigments, which is suitable for the food sector.

9 Feb 2021

Researchers gain unprecedented insights into formation of nitrous oxide emissions

Scientists led by Eliza Harris and Michael Bahn from the Institute of Ecology at the University of Innsbruck have succeeded in studying emissions of the greenhouse gas N2O under the influence of environmental impacts in an unprecedented level of detail.

8 Feb 2021

Hidden genes in bacteriophages may be key to the development of new antibiotics

A study from the Center for Phage Technology, part of Texas A&M's College of Agriculture and Life Sciences and Texas A&M AgriLife Research, shows how the "hidden" genes in bacteriophages -- types of viruses that infect and destroy bacteria -- may be key to the development of a new class of antibiotics for human health.

8 Feb 2021

Detecting the levels of antibiotics in food

In this interview, AZoLifeSciences speaks to Dr. Yujie Ben about her latest research that investigated the varying levels of antibiotics found in food.

From Southern University of Science and Technology 8 Feb 2021

New technology could improve antibody testing in a broad range of diseases

A global team of researchers has developed a new strategy for fast and reliable antibody tests, which can quantify the immune response induced by vaccination and reveal the timeline and stage of pathogen infection.

5 Feb 2021

“Food inks” could help preserve nutrition and flavor of fresh, frozen vegetables

Scientists have created a novel method in which fresh and frozen vegetables are used to produce “food inks.”

5 Feb 2021

Scientists determine biological mechanism that may lead to more efficient antibiotics

Hormone-mimicking molecules that trigger the production of antibiotics in soil bacteria could present new opportunities for drugs that are right under our feet.

From The University of Warwick 5 Feb 2021

Researchers propose new technique to detect SARS-CoV-2

SARS-CoV-2 infects human beings by attaching its surface-exposed spike proteins to ACE2 receptors, which in turn, are exposed on the cell membranes.

5 Feb 2021

Researchers explore the regulatory role of protein in human health and disease

Researchers from the University of Virginia, Lehigh University and the Massachusetts Institute of Technology are pooling their respective labs' expertise to unlock the mysteries of a protein that plays a critical regulatory role in human health and disease.

5 Feb 2021

New report highlights coffee's effect on sleep

The Institute for Scientific Information on Coffee (ISIC) published a new report today, titled 'Coffee and sleep in everyday lives', authored by Professor Renata Riha, from the Department of Sleep Medicine at the University of Edinburgh.

5 Feb 2021

Researchers discover hydrogen-producing enzyme group that resists oxygen attack

Hydrogen-producing enzymes are beacons of hope in biohydrogen research. However, they are so vulnerable to oxygen in the air that it has not been possible to exploit their potential on a larger scale.

3 Feb 2021

Researchers gain a deep insight into the evolutionary history of bitter receptors

To evaluate the chemical composition of food from a physiological point of view, it is important to know the functions of the receptors that interact with food ingredients. These include receptors for bitter compounds, which first evolved during evolution in bony fishes such as the coelacanth.

3 Feb 2021

Synthetic biomolecule resembles dual stimuli-responsive channel

For the first time, researchers from the Tokyo Institute of Technology (Tokyo Tech) and the University of Tokyo in Japan have produced a new artificial transmembrane ion channel—based on a naturally found transmembrane channel that plays a role in neuron signaling—that reacts to both electrical and chemical stimuli.

2 Feb 2021

Study describes dynamic link between protein folding and misfolding

Correct, or native, protein folding is essential for correct protein function. Protein misfolding can lead to the formation of amyloid fibrils, and amyloidosis, which is implicated in various human neurodegenerative diseases, including Parkinson's, Alzheimer's, and Huntington's diseases.

From Osaka University 2 Feb 2021