Oct 5, 2006
Posted in Science at 7:00 pm by David Bradley -- Click to comment
A protein involved in neurodegenerative diseases including Amyotrophic Lateral Sclerosis (ALS), often known as Lou Gehrig’s Disease (covered by DB in spectroscopynow.com, 2005-01-01), has been identified by researchers in Germany and the US. Manuela Neumann and colleagues identified TDP-43 as the pathogenicprotein involved in this form of dementia. These illnesses are the second most common cause of dementia in the under 65s, after Alzheimer’s disease, and commonly afflict people in their 40s and …
Oct 2, 2006
Posted in Science at 5:31 pm by David Bradley -- Click to comment
This year US scientists Andrew Fire and Craig Mello have been awarded the Nobel Prize for Medicine for their discovery of a fundamental mechanism that controls the flow of genetic information.
The human genome provides the DNA instructions for making proteins in the cell. These instructions are carried by messenger RNA (mRNA). Fire and Mello discovered a mechanism that can degrade mRNA from a specific gene, RNA interference. Details of this process, which they published in …
Aug 30, 2006
Posted in Science at 3:26 pm by David Bradley -- 3 Comments; add yours
The UK’s Food Standards Agency announced (August 21, 2006) that it has received an application from a food additive manufacturer to use glucosamine hydrochloride in a range of foods, including smoothies and sports drinks. The company, Cargill, makes glucosamine hydrochloride from the black mould Aspergillus niger.
But, why would they want to do this? Cargill wants to use its glucosamine as an ingredient in a range of pasteurised food products. These will include fruit …
Jul 26, 2006
Posted in Uncategorized at 12:00 am by David Bradley -- Click to comment
An enzyme added to foods containing gluten could put an end to the misery of celiac disease for many sufferers, allowing them to eat almost anything they fancy without having to worry about the effects on their digestive system.
Celiac disease is an autoimmune disorder of the small intestine in which an abnormal reaction to the gluten protein in wheat, barley, and rye results in inflammation, which causes a temporary flattening of the nutrient absorbing villi …
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