Related topics: genome · protein · cells · mutations · gene expression

CRISPR gene editing: Why we need Slow Science

In a newly published article in Nature, a group of prominent scientists and ethicists have called for a moratorium on clinical research using CRISPR/Cas9 gene editing.

Expansion of transposable elements offers clue to genetic paradox

Species often experience a genetic bottleneck that diminishes genetic variation after speciation or introduction into a new area. Though bottlenecks in population size always reduce fitness and evolutionary potential, introduced ...

Algal library lends insights into genes for photosynthesis

It isn't easy being green. It takes thousands of genes to build the photosynthetic machinery that plants need to harness sunlight for growth. And yet, researchers don't know exactly how these genes work.

Machine learning sheds light on the biology of toxin exposure

Exposure to potentially harmful chemicals is a reality of life. Our ancestors, faced with naturally occurring toxins, evolved mechanisms to detoxify and expel damaging substances. In the modern world, our bodies regularly ...

Scientists crack genome of superfood seaweed, ito-mozuku

Along the tropical coastline of Okinawa, Japan, farmers raise rows of delectable seaweed and harvest thousands of tons of the crop each year. Unfortunately, scientists predict that pollution and rising ocean temperatures ...

Novel potent antimicrobial from thermophilic bacterium

University of Groningen microbiologists and their colleagues from Lithuania have discovered a new glycocin, a small antimicrobial peptide with a sugar group attached, which is produced by a thermophilic bacterium and is stable ...

Gene-edited food quietly arrives in restaurant cooking oil

Somewhere in the Midwest, a restaurant is frying foods with oil made from gene-edited soybeans. That's according to the company making the oil, which says it's the first commercial use of a gene-edited food in the U.S.

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