Researchers have developed a new computational method called AGGRESCAN3D which will allow studying in 3D the structure of folded globular proteins and substantially improve the prediction of any propensity for forming toxic protein aggregates. With this new algorithm proteins can also be modelled to study the pathogenic effects of the aggregation or redesign them for therapeutic means.
A team of Belgian philosophers and plant biotechnologists have turned to cognitive science to explain why opposition to genetically modified organisms (GMOs) has become so widespread, despite positive contributions GM crops have made to sustainable agriculture.
Scientists have for the first time captured live images of the process of taste sensation on the tongue. The international team imaged single cells on the tongue of a mouse with a specially designed microscope system.
By combining two highly innovative experimental techniques, scientists have for the first time simultaneously observed the structure and the correlated function of specific proteins critical in the repair of DNA, providing definitive answers to some highly debated questions, and opening up new avenues of inquiry and exciting new possibilities for biological engineering.
It may come as a bit of a surprise to learn that bacteria have an immune system. And like any immune system, the first challenge of the bacterial immune system is to detect the difference between 'foreign' and 'self'. A group of researchers has now revealed exactly how bacteria do this.
A newly developed spectroscopy method is helping to clarify the poorly understood molecular process by which an anti-HIV drug induces lethal mutations in the virus's genetic material. The findings could bolster efforts to develop the next generation of anti-viral treatments.
Researchers have developed a new way to use plant oils like olive and linseed oil to create polyurethane, a plastic material used in everything from foam insulation panels to tires, hoses and sealants.
New method allows production of expensive grapefruit aroma Nootkatone biotechnologically from cheap sugar using a 'turbo-yeast'. The versatile, healthy and tasty substance is used in soft drinks, pharmaceutical products or even as an insect repellent.