At the last year’s annual meeting of the Society for Neuroscience scientists presented a very interesting research topic about our gut microbiome. They have revealed that in some way gut bacteria influence the way how the brain work. An important question arose from the mental health pont-of-view: Can we treat mental and neurological diseases by tinkering with our gut microbiome?
Lyme disease is the most common vector-borne illness in the world. It is a tick-borne illness that afflicts around 60,000 people worldwide every year. Although the mortality rate is low, the diagnosis is complex as doctors must rely upon highly variable symptoms and indirect measures of infection when offering diagnoses.
There are approximately 140 000 species of higher fungi. Only 10% of mushroom-forming species are known, making them an enormous untapped pool of potentially useful substances.
As I was winding down my work for 2015, an article in “The Scientist” on shortage of agar in late November caught my eye. At the time, I was busy planning experiments that involved production of bacteriophages which infect and replicate within bacterial cells
Recent drug discoveries promise new treatments and cures for many diseases. However, getting a drug to work, not only in experiments with cells in the lab, but also in the human body, is difficult. One challenge? Getting past the body’s line of defense, the immune system, which fights foreign invaders that make it into the body.
There is a lot of bad publicity around genetic engineering, especially when it comes to the genetic modification of plants and animals. Most opponents of genetic engineering claim that inserting foreign genes into other organism’s genome is unnatural and dangerous.
Researchers from Seoul National University have developed a so called “bioelectronic nose” which works like a human nose and can detect bacteria in water.
Over the last decade or so, the explosion in outputs of DNA sequencing, bioinformatics and modern molecular genetics opens the possibility of completely redesigning new crops from scratch.
The formation of holes in cheese has interested scientists for long time.