A new culprit in antibacterial resistance: Cysteine persulfide

A joint research project based in Kumamoto University, Japan has developed a new, highly sensitive analytical method that can detect degraded β-lactam antibacterial agents used in the treatment of bacterial infections. With ...

Chemist suggests a way to measure the taste of beer

A chemist from RUDN University has developed a method for analyzing the products of binding of aldehydes with the amino acid cysteine in malt and beer—these substances can adversely affect taste during storage. The technique ...

Treating fungal cornea infection with synthetic molecules

A*STAR researchers have created synthetic molecules to treat fungal keratitis – an infection of the cornea that causes visual disability. The new molecules are a first step toward developing effective drugs to combat this ...

Spotting the invisible

Chemists at Umeå University have succeeded in mapping structures and functions of a transient enzyme state. By modifying the enzyme adenylate kinase, researchers were able to isolate the molecule and study it using the quantitative ...

Chemicals hitch a ride onto new protein for better compounds

Chemists have developed a powerful new method of selectively linking chemicals to proteins, a major advance in the manipulation of biomolecules that could transform the way drugs are developed, proteins are probed, and molecules ...

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