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Prime editing can potentially repair the vast majority of known disease-causing human mutations, but the technology, first developed in 2019, has not yet been widely used in the body, or in vivo, to treat genetic disease. ...
Many medically important drugs originate from natural sources. Microorganisms produce these compounds using highly sophisticated and remarkably precise enzymatic assembly lines. Many natural microbial products belong to a ...
Red-leaf lettuce is red due to anthocyanins, a class of polyphenolic pigments widely studied for their antioxidant properties. In plants, anthocyanins are synthesized through enzymatic reactions originating from the amino ...
A research team at Leipzig University has identified a mechanism in adhesion G protein-coupled receptors (adhesion GPCRs), a specific group of membrane receptors. This mechanism is essential for the activity of many of these ...
Many insects rely on heritable bacterial endosymbionts for essential nutrients that they cannot get through their diet. A new study, published in Nature Communications, indicates that the genomes of these symbiotic bacteria ...
Cholera remains a major global public health challenge, with an estimated 1.3 to 4 million cases and tens of thousands of deaths reported worldwide each year. Caused by the bacterium Vibrio cholerae, the disease spreads primarily ...
The first full-length structures of two heat shock chaperone proteins in a complex reveal the key structural region regulating their function, according to a new study from St. Jude Children's Research Hospital.
A study led by Prof. Zhang Daoyuan from the Xinjiang Institute of Ecology and Geography of the Chinese Academy of Sciences has uncovered the phosphorylation-mediated regulatory mechanisms of desiccation tolerance of Syntrichia ...
A research team has gained new insights into the molecular processes of clathrin-mediated endocytosis—the central process by which cells take up nutrients, messenger substances and receptors.
Fava beans are a promising plant-based protein source, but many find their flavor unpleasant. A study conducted at the University of Helsinki investigated the root causes of the flavor issues to help develop solutions for ...
