Glyphosate is the most commonly used broad-spectrum herbicide. Researchers from the University of Turku in Finland have developed a new bioinformatics tool to predict if a microbe, e.g. a human gut bacterium, is sensitive to glyphosate. “Glyphosate targets an enzyme called EPSPS in the shikimate…
Feeding the world’s growing population in a sustainable way is no easy task. That’s why scientists are exploring options for transforming fruit and vegetable byproducts — such as peels or pulp discarded during processing — into nutritious food ingredients and supplements. Now, researchers reporting in…
A study presented at UEG Week 2019 has shown that specific foods could provide protection for the gut, by helping bacteria with anti-inflammatory properties to thrive. Researchers from the University Medical Center Groningen, The Netherlands have found that certain foods including legumes, bread, fish, nuts…
The microorganisms living in the intestines could help with muscle growth and function, opening new doors to interventions for age-related skeletal muscle loss, an international research team led by Nanyang Technological University, Singapore (NTU Singapore) has found. Through a series of strength and movement-related exercises…
Study finds altered gut microbiota in infants with food allergy; oral therapy to replenish bacteria prevented food allergy and suppressed established disease in mice Every three minutes, a food-related allergic reaction sends someone to the emergency room in the U.S. Currently, the only way to…
A food additive found in more than 900 food products such as chewing gum and mayonnaise has an impact on the gut microbiota which could trigger diseases. University of Sydney research provides new evidence that nanoparticles, which are present in many food items, may have…
