Gut feeling: Intestinal germ helps sushi digestion

Japanese have an easy time digesting sushi and other seaweed-wrapped delicacies thanks in part to an intestinal bacterium that hijacked genes from a marine germ, scientists report on Wednesday.

Enzyme molecule in marine bacteria degrades plastic polymer

A bacterium that can degrade the common polymer polybutylene succinate (PBS), which naturally biodegrades only to a limited extent in marine environments, could lead to improved ways to recycle this polymer. The bacterium's ...

Seaweed, slime and socks: The science behind the suds

The novel phosphodiesterase enzyme, discovered by a team from Newcastle University, UK, is used by bacteria to unstick themselves from seaweed. The bacteria release an enzyme which breaks down the sticky molecules, naturally ...

Exploiting green tides thanks to a marine bacterium

Ulvan is the principal component of Ulva or "sea lettuce" which causes algal blooms (green tides). Scientists at the Station Biologique de Roscoff (CNRS/Sorbonne Université) and their German and Austrian colleagues have ...

Unexpected discovery about essential enzyme

The enzyme that produces DNA building blocks plays an important role when cells divide. In a new study, researchers have discovered for the first time that the so-called master switch of the enzyme can change locations—while ...

Brown algae reveal antioxidant production secrets

Brown algae contain phlorotannins, aromatic (phenolic) compounds that are unique in the plant kingdom. As natural antioxidants, phlorotannins are of great interest for the treament and prevention of cancer and inflammatory, ...

A solution to sinusitis from the sea

A team of scientists and surgeons from Newcastle are developing a new nasal spray from a marine microbe to help clear chronic sinusitis.

Tooth protection from the sea

(Phys.org) -- A team of dentists and scientists from Newcastle University are developing a new product from a marine microbe to protect dentures, teeth and gums from bacteria in the mouth.

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