Saiful Chowdhury, UTA assistant professor, develops new mass spectrometry techniques to identify prenylated proteins linked to cancer, aging, and genetic disorders. His work may lead to more efficient analysis of modified proteins and improved understanding of cancer mechanisms.
A promising artificial blood substitute has been developed using modified hemoglobin, effectively carrying oxygen and scavenging free radicals. The novel approach packaging hemoglobin in a benign envelope overcomes toxicity issues with traditional chemically modified hemoglobin.
A recent Dartmouth-led study found a strong association between fast-food TV ads and increased consumption among pre-schoolers. The research team recruited 548 parents and tracked their child's exposure to child-targeted ads, revealing that moderate or high exposure increased the likelihood of consuming fast food by about 30%.
A research group at Waseda University has determined the three-dimensional structure of an overlapping dinucleosome, a newly discovered chromatin structural unit. This discovery may explain how nucleosome repositioning occurs and provide valuable information for developing drugs to treat genetic diseases and cancers.
A new study has identified novel mechanisms by which T cells recognize emerging class of targets specifically increased on cancer cells. The study found that phosphorylation induces a major change in peptide structure and makes the critical receptor sensitive to discrimination between modified and non-modified peptides.
A new study reviews EU and US food colouring legislation to find ways to reduce regulatory barriers to international trade. Key findings include differing rules on colour additives, labelling requirements, and natural vs synthetic colours.
The USDA has allocated $150.2 million through the Agriculture and Food Research Initiative (AFRI) to support projects addressing key agricultural, food, and natural resource problems. The funding aims to develop innovative technologies and sustainable management strategies for livestock, crops, and critical underlying resources.
Researchers created digital food web capturing human interactions with environment, revealing how humans disrupted existing ecosystems when introducing corn and altering food sources. The study sheds light on future human choices and climate change impacts.
A new analytical tool developed by University of British Columbia researchers provides accurate estimates of genetically modified pollen spread to non-modified crops. This enables the calculation of optimal separation distances to minimize cross-pollination, benefiting both crop-growers and policymakers.
A modified Fistula Risk Score (FRS) based on ACS NSQIP data helps surgeons identify high-risk patients for anastomotic leak after pancreas resection. The risk score also assesses the quality of patient care and evaluates new interventions to prevent fistula development.
Researchers at INRS-Institut Armand-Frappier Research Centre have developed a strategy to increase the antimicrobial activity of cationic peptides against biofilms. The modified peptide demonstrated a 60-fold enhanced antimicrobial effect, paving the way for potential therapy combinations with clinically relevant antibiotics.
FARE has awarded over $1 million to three scientists to study the causes of food allergies and develop new treatments. The recipients will focus on improving oral immunotherapy, IgE glycosylation, and understanding the role of Dock8 in maintaining tolerance to food antigens.
A new study found that children who experience food insecurity in early childhood are more likely to start kindergarten less ready to learn than their peers from homes that are food secure. The study also showed that the timing and intensity of food insecurity matter, with longer episodes linked to poorer outcomes.
The Food Agility CRC will focus on developing digital solutions to simplify the jobs of growers, processors, and retailers. By integrating sensing, communications, and data analysis technologies, the CRC hopes to create simple, user-friendly tools that help businesses make quick decisions and tap into more data streams.
Researchers found that genetic modifications are unlikely to conquer Earth due to natural resistance. Gene drives, like CRISPR/Cas9, can spread quickly but will eventually be outcompeted by natural selection.
The modified Atkins diet has been shown to reduce seizure frequency in children with Doose syndrome by at least 50%. In a recent study, 83% of children experienced this significant reduction, making it an effective treatment option for families affected by this rare form of epilepsy.
The release of genetically modified insects for pest control could lead to contamination in organic crops, harming farmers and eroding consumer confidence. International trade could be disrupted if detected contaminants are met with import bans.
Researchers from the University of Surrey propose a new comprehensive categorisation of food scares to address consumers' distrust in the food supply chain. The system differentiates between scares caused by wilful deception and transparency issues, enabling risk management teams to develop effective strategies.
A Dartmouth study reveals that children genetically predisposed to obesity have a stronger brain response to fast food commercials. The findings suggest that limiting exposure to food advertisements could be an effective way to combat child obesity.
A Kansas State University study found that celebrity chefs exhibit poor food safety habits, including inadequate hand-washing and contamination risks. The researchers suggest that celebrity chefs can promote better food safety practices through education and awareness.
Researchers at PNNL have chemically modified sawdust to make it exceptionally oil-attracting and buoyant. The material absorbs up to five times its weight in oil and stays afloat for at least four months, ideal for cleaning oil spills in the Arctic.
A nutrition education program in Indiana improved food security for participating families by 25%, according to a Purdue University study. The program, SNAP-Ed, teaches practical ways to stretch food dollars while eating nutritiously, with lessons focusing on maximizing the food budget and nutritional components.
Researchers found that Caribbean spiny lobsters get 20% of their food from lucinid clams with chemosynthetic bacteria in their gills. This discovery highlights the importance of chemosynthesis in shallow waters, supporting populations and fisheries worth millions.
A modified rabies virus expressing a protein from the MERS virus protects mice against both diseases. The dual compound could lead to an effective human vaccine for Middle East Respiratory Syndrome and prevent its spread in camels.
Researchers successfully developed a vaccine against influenza using genetically modified live virus that activates the immune system but cannot replicate in healthy cells. The new vaccine proved effective in mice, guinea pigs, and ferrets, offering an antibody response comparable to existing vaccines.
A new survey by Pew Research Center reveals a divide among Americans regarding the health effects of organic produce, genetically modified foods, and eating healthy. While some believe organics are healthier, others see no difference or consider GM foods worse for health.
Bekzod Khakimov, a promising young researcher from the University of Copenhagen, has received the first Nils Foss Talent Prize. His work focuses on metabolomics, using Gas Chromatography-Mass spectrometry to improve data analysis and reproducibility.
A recent study published in Journal of Food Science found that avocado seed extracts can effectively control Listeria bacteria in ready-to-eat foods. The extracts presented similar properties and chemical profiles to synthetic antimicrobials, making them a promising natural additive for food manufacturers.
Plant biologists have increased crop productivity by modifying genes involved in photoprotection, allowing for more efficient use of sunlight. The study shows a 14-20% increase in modified tobacco plants, which could be applied to other crops like rice.
Researchers have identified a way to manipulate photosynthesis in plants to increase light-harvesting ability and biomass production. The modified plants outperformed controls by 11-14% under fluctuating light conditions, with greater leaf area and plant height.
A new study found that television cooking shows rarely model proper food safety measures, with only 4 out of 39 episodes showing compliance with recommendations. The study highlights the need for food safety training and education on these programs to reduce the incidence of foodborne illness.
A global GMO crop ban would raise food prices by 0.27-2.2% and add nearly a billion tons of CO2 to the atmosphere. This would lead to negative environmental consequences, including forest and pasture conversions that release stored carbon.
A recent study published in Brain and Cognition found that lexical and semantic knowledge related to food is relatively well preserved even in diseases like Alzheimer's and Aphasia Primary Progressive. Food information was processed better than non-food, with caloric foods being more resiliently remembered.
A study found that up to 40% of consumers with food allergy concerns buy products with 'may contain' or 'manufactured on shared equipment' labels despite the risk. Food allergy affects approximately 8% of children and 2% of adults, with nearly 40% of children experiencing life-threatening reactions.
Researchers investigate how queuine, produced by gut bacteria, affects breast cancer risk and growth. High levels of queuine-modified tRNAs may speed up protein production in rapidly dividing cancer cells.
A modified HIV-1 virus can integrate into the genome of the parasitic flatworm Schistosoma mansoni, a major species of schistosomiasis-causing flatworm. This finding could aid research into potential new treatments for schistosomiasis and related neglected tropical diseases.
Researchers at USC Fertility found modified natural cycle IVF to be a cost-effective fertility method, saving up to $7,000 per live birth compared to conventional IVF. This approach takes less time and is gentler on the body, making it more accessible to younger patients.
Researchers at the University of Missouri have developed a new formula to help reduce food waste in all-you-care-to-eat facilities. By accounting for environmental costs such as fuel and fertilizers, the formula can help minimize waste and lower the environmental impact.
A modified casting technique resulted in comparable functional outcomes to surgery at 6 months, while reducing wound complications and intervention costs. The study found no significant differences in quality of life, pain, or mobility between the two groups.
A study by Dartmouth Health found that children genetically predisposed to obesity overeat when exposed to TV food ads. The study showed a significant increase in calorie consumption among children who watched food commercials compared to those who watched toy ads.
Researchers from the University of Copenhagen have reviewed the use of NIR spectroscopy to detect food fraud in Current Opinion in Food Science. The method can reveal far more food fraud than current methods, including intentional misrepresentation and undeclared introduction of cheaper substances. By examining large quantities of raw ...
Researchers at RIT will study innovative technologies and policies to minimize and manage food waste across the supply chain. The goal is to create efficient use of energy and water resources while addressing social, economic, and environmental impacts.
A new review provides a comprehensive guide for diagnosing and managing food allergies in children and adults. The study highlights the importance of clinical history, diagnostic testing, and supervised oral food challenges to accurately diagnose and treat food allergies.
Researchers have developed genetically modified male flies that produce only males when mating, suppressing New World screwworm fly populations. The technique could increase the efficiency of sterile insect technique programs and provide a cost-effective solution for controlling livestock pests in tropical regions.
A new report reveals that nearly half a million B.C. residents struggled to afford food in 2011-12, with families and children facing extreme hardship. Provincial government actions are needed to address this issue.
Researchers found that watching food commercials increased children's emphasis on taste over healthiness, leading to faster and more impulsive food decisions. The study also showed that the ventromedial prefrontal cortex was significantly more active after watching food commercials.
Researchers developed a new technique using modified strains that consume xenobiotic nutrients, allowing them to outcompete other microorganisms. This method enables mass biofuel production without the use of antibiotics, which is poised as a more sustainable energy source.
A recent study found that only 53% of Americans are aware of food waste being a problem, despite its negative environmental impacts. The study identified practical benefits such as reduced risk of foodborne illness, but also feelings of guilt and misconceptions about the importance of food waste.
A review of existing research concludes that manipulating food product order or proximity can positively impact food choices. Healthy food nudging is promising, with 16 out of 18 studies showing a positive impact. The review suggests using placement of products to promote healthier options, such as vegetables being placed first in line.
Scientists have developed a new vaccine that stimulates both innate and adaptive immune responses, allowing the body to remember and attack cancer cells. The treatment, called aAVC, uses modified foreign cells that promote the maturation of dendritic cells, key coordinators of the immune response.
A study found that university students who practice health-promoting behaviors like tracking food intake and exercising frequently are more likely to use nutrition information on dining hall food. Only 20% of students used the labels, despite high label awareness rates.
A study using GPS technology found that adolescents' exposure to junk food outlets during trips to and from school significantly affects their likelihood of making a junk food purchase. The research revealed that longer exposure times increased the chances of a purchase, with females being more likely to make unhealthy choices than males.
Research from Cornell Food & Brand Lab reveals that caregivers often serve large portions to show affection, leading to unnecessary food waste. The study suggests connecting food pantries with nutritional educators can reduce food waste in lower-middle class households.
Researchers have designed a new approach to treating B cell malignancies by targeting specific B cell markers with modified T cells. The treatment showed promising results, resulting in complete remission in two patients and stable disease in four others.
A new study from Washington University in St. Louis finds that genetically modified Golden Rice is still years away from field introduction due to scientific challenges. The research suggests that GMO opponents have not been the problem, but rather the rice's inability to yield well and meet its nutritional goals.
Physicists at Lomonosov Moscow State University propose a theoretical model for analyzing the conformational behavior of hydrophobically modified polymer gels in solution. The model explains experimentally observed phenomena and reveals new ways to control gel susceptibility, promising applications in drug delivery systems.
The Johns Hopkins Berman Institute will pursue two projects on global food ethics, including explicit discussion of future food systems and ethical certification. The program aims to address complex issues in food security, nutrition, and agriculture with a focus on bioethics.
Researchers have modified microalgae to produce complex molecules using sunlight, enabling efficient production of pharmaceutical compounds. The method offers a sustainable and renewable energy-based solution for producing chemicals, potentially replacing traditional methods that rely on plants or yeast.
Research from the University of South Carolina found that fast casual restaurants have a higher average calorie count than fast food establishments. The study analyzed menus at 34 fast food and 28 fast casual restaurants, finding that fast casual entrées averaged 561 calories compared to 760 for fast food.
A CSU-led team has identified strategies to improve global food accessibility while reducing agriculture's environmental impacts. The study highlights the importance of integrated food system approaches, such as increasing legumes in crop production practices and improving women's access to resources.