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Displaying Category 'Biology'
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The research may point to more effective therapeutic targets for deadly diseases by prions
Scientists at the Scripps Research Institute have determined for the first time that prions, infectious protein fragments devoid of DNA or RNA that can cause fatal neurodegenerative diseases, are capable of Darwinian evolution.
The study of Scripps Florida in Jupiter, USA, shows that prions may develop a large number of mutations at the level of protein and, through natural selection, these mutations can produce evolutionary adaptations such as resistance to drugs, a phenomenon that was known before only in bacteria and viruses. These findings also indicate that the normal prion protein, which occurs naturally in human cells, can become a focus of treatment more effective than their abnormal toxic relationship.
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A study conducted by the magazine Laborjournal [1] comes to designate the Tübingen researchers in plant biology and developmental biology as germanophones best researchers in the field.
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A team of researchers at Tokyo University has studied the influence of low temperatures on the accumulation of sucrose in sugarcane.
The common phrase “sugar” is actually a set of plant species belonging to the genus Saccharum. This is a major crop, which supplies 60% of world production of sugar.
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Controlled oxygenation of red wines can be applied at different times in the life of the wine. The purpose of this technique is different: to reduce the astringency, stabilize color, eliminate odors be reductive and so on. Alicia Gonzalez del Pozo has applied techniques in micro-oxygenation of wines from Navarra 2004 campaign through 2008 and evaluated the effect of short and long term of such treatment.
“Overall, the incidence of micro-oxygenation on the characteristics of the wines was lower than anticipated, but did produce effects on anthocyanin composition and color,” he says.
The dissertation of Alicia Gonzalez del Pozo Applications of micro-oxygenation. Effects on color and phenolic composition of red wines, Has been led by Professor Ana Casp Vanaclocha and professor Iñigo Arozarena Marticorena, Department of Food Technology and has been rated as excellent cum laude.
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