Proteins are like tiny machines in our bodies, and knowing their shapes can help us understand how they work. For a long time, figuring out these shapes was a big challenge. Scientists had to spend lots of time and money on experiments to get even a few answers. But then, AlphaFold came along and ch
Food scientists have discovered a fascinating way to improve how we deliver nutrients and compounds into our bodies. They've been exploring how sound waves and certain chemicals can work together to create stable and effective delivery systems. This isn't about enzymes or heat, but rather a process
Imagine a tiny part of our DNA that's like a supervisor in a busy factory, telling cells what to do. This is the MYC gene, and it's crucial for cells to grow, change, and even keep our immune system on guard. But sometimes, this supervisor can go rogue, causing trouble in over 70% of human cancers.
Have you ever wondered why mung bean milk (MBM) isn't as stable or tasty as it could be? Well, scientists have found a clever way to fix that – using ultrasound! MBM might be new and exciting, but it has some issues, like being unstable and having an off-taste. Researchers decided to see what happen
Ever wondered how some natural products get their sulfur touch? Polyketide synthases (PKSs) are like brilliant artists, painting diverse polyketide compounds. But they don't often dip into the sulfur paintbox. Enter thiocysteine lyase (SH) domains, found in the leinamycin (LNM) family. We've been st
