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New 3D method improves the study of proteins

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.

Posted: Apr 27th, 2015

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The appeal of being anti-GMO

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.

Posted: Apr 24th, 2015

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Scientists watch living taste cells in action

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.

Posted: Apr 22nd, 2015

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New lab technique reveals structure and function of proteins critical in DNA repair

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.

Posted: Apr 17th, 2015

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New transitional stem cells discovered

In an effort to grow placenta cells to better study the causes of pre-eclampsia, researchers serendipitously discovered a previously unknown form of human embryonic stem cell.

Posted: Apr 16th, 2015

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How a bacterial cell recognizes its own DNA

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.

Posted: Apr 15th, 2015

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Millions of liters of juice from 1 grapefruit

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.

Posted: Apr 15th, 2015

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