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Categories: Biology: Biochemistry, Environmental: Wildfires

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Zebrafish in the pet trade are asymptomatic carriers of previously undescribed microbes, including a novel virus that causes hemorrhaging in infected laboratory fish, researchers report.

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Scientists studying ultra-processed foods have created a new tool for assessing the rewarding and reinforcing properties of foods that make up 58 percent of calories consumed in the United States. The foods have been linked to a wide range of negative health outcomes.

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Urbanization in Africa is accelerating quickly, showing no signs of slowing down. An international team of researchers addresses critical gaps in our understanding of how this urbanization affects local food and ecological systems, emphasizing the importance of recognizing shifts in dietary patterns.

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Plants and the animals that eat them have evolved together in fascinating ways, creating a dynamic interplay of survival strategies. Many plants have developed physical and chemical defenses to fend off herbivores. A well-known strategy in flowering plants is to produce nectar to attract 'ant bodyguards.' Recent research explores the evolution of this same defense strategy in ferns.

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Antibiotics prevent snails from forming new memories by disrupting their gut microbiome -- the community of beneficial bacteria found in their guts.

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Research work on symbiosis -- a mutually beneficial relationship between living organisms -- is pushing back against the newer theory of a 'single-origin' of root nodule symbiosis (RNS) -- that all symbiosis between plant root nodules and nitrogen-fixing bacteria stems from one point--instead suggesting a 'multiple-origin' theory of sybiosis which opens a better understanding for genetically engineering crops.

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Researchers recently published findings that could lay the groundwork for applying quantum computing methods to protein structure prediction.

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Researchers have, for the first time, visualized the full network of blood vessels across the cortex of awake mice, finding that blood vessels rhythmically expand and contract leading to 'waves' washing across the surface of the brain. These findings improve the understanding of how the brain receives blood, though the function of the waves remains a mystery.

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Researchers have discovered that the protein hnRNPM prevents the cell from making mistakes while it is producing new proteins, which helps maintain the integrity of this vital process.

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New research has determined the spatial structure of various processes of a novel gene-editing tool called 'prime editor.' Functional analysis based on these structures also revealed how a 'prime editor' could achieve reverse transcription, synthesizing DNA from RNA, without 'cutting' both strands of the double helix. Clarifying these molecular mechanisms contributes greatly to designing gene-editing tools accurate enough for gene therapy treatments.

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A new method of drug delivery using proline, an amino acid found in chicken feathers and skin tissue, could be used to limit the side effects of chemotherapy and repair important enzymes, new research suggests.

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Hummingbird flight mechanics have been well studied but far less is known about how their sense of touch helps them sip nectar from a flower without bumping into it. Most of what scientists know about how touch is processed in the brain comes from studies on mammals, but bird brains are very different from mammal brains. New research shows that touch and air pressure on the wings and legs activate specific clusters of neurons in two regions of the forebrain to create a map of their body, which may help hummingbirds make nuanced adjustments to flight.

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Newly generated, complete genomes for the sex chromosomes of six primate species may inform conservation of these endangered species and shed light on sex-related genetic diseases in both humans and our closest living relatives.

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Researchers have developed a new antibiotic that reduced or eliminated drug-resistant bacterial infections in mouse models of acute pneumonia and sepsis while sparing healthy microbes in the mouse gut. The drug, called lolamicin, also warded off secondary infections with Clostridioides difficile, a common and dangerous hospital-associated bacterial infection, and was effective against more than 130 multidrug-resistant bacterial strains in cell culture.

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What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that unmistakable aroma, but those same molecules might carry some unwanted health effects if there are too many around. While many of the compounds appeared in chocolate in low enough concentrations to be safe, higher amounts were found in some baked sweet treats.

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A new perspectives article focuses on different ways to study the mouthfeel of food using atomic force microscopy to better understand the biophysical mechanisms that contribute to taste sensations in a broader sense. New findings in this area could drive the development of health-promoting products that contain less salt, fat, sugar and calories but still have a convincing mouthfeel.

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Researchers involved in cataloguing the world's plant species are hunting for answers as to what makes some groups of plants so successful. One of their major goals is to predict more accurately which lineages of flowering plants -- some of which are of huge importance to people and to ecosystems -- are at a greater risk from global climate change.

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If we want cleaner air, fewer forest fires, and less severe climate change, a new study shows we must reduce aerosol pollution and greenhouse gases like carbon dioxide at the same time.

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Sticks and stones aren't enough to thwart biological attraction, but sometimes those are the only tools available to pastoralists trying to prevent wildlife from eloping with their livestock. A new study brings awareness to both the human impacts of these encounters -- ranging from economic loss to death -- and conservation concerns for the wild animals that are often endangered.

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The benefits gained with higher lifestyle scores may be associated with the positive influence of heart disease risk factors on the aging of the body and its cells, finds a new study in the Journal of the American Heart Association