News

Researchers discovered that a large proportion of lupus patients have antibodies to a protein called “Sm”, which is tightly linked to worse disease outcomes.

Food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria, suggesting that the criteria for determining milk quality at processing plants needs to be updated.

Research from Lawrence Berkeley National Laboratory (Berkeley Lab) sheds new light on how to access the sugars locked up in plants to produce petroleum-free fuels, chemicals, and medicines.

Using a database of over 60,000 microorganisms curated by researchers from across the globe, the new search tool instantly matches microbes to the metabolites they produce.

Some immune cells in our bodies see their "killer instinct" restricted after entering solid tumors, but it can be reawakened, reports a new study.

A new "bubble" delivery system for CRISPR-Cas9 could enable cells to undergo gene editing while in the body, in a step towards programmable delivery that eliminates the need to suppress a patient's immune system.

Inspired by the substances secreted by mussels to adhere to rocks, researchers have developed an innovative material to fight against the spread of pathogens, infections and antimicrobial resistance.

Duke researcher describes an HIV discovery they hope will bring a vaccine across the finish line. Being able to attach an antibody specifically to a structure that would prevent it from popping open would be key.

A common lantibiotic used in food production has potent effects on both pathogenic and commensal gut bacteria, which may affect out gut health.

In a groundbreaking study, Florey researchers have shown for the first time that high-fibre intake has a positive effect on Huntington’s disease.