The Scientist

» Alzheimer's Disease and microbiology

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image: “Mucho” Ado About Nothing?

“Mucho” Ado About Nothing?

By | July 15, 2014

Linking a mold identified in a sample of recalled yogurt to consumer-reported illnesses may be premature, scientists say.

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image: Eyes, Nose as Windows to Alzheimer’s

Eyes, Nose as Windows to Alzheimer’s

By | July 14, 2014

Failing a sniff test or screening positive on an eye exam may predict people’s chances of developing the neurodegenerative disorder.

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image: Another Alzheimer’s Blood Test?

Another Alzheimer’s Blood Test?

By | July 9, 2014

Researchers identify a set of proteins that can predict the development of Alzheimer’s disease-related dementia with 87 percent accuracy.

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image: New Catalog of Human Gut Microbes

New Catalog of Human Gut Microbes

By | July 9, 2014

An updated analysis of the gut microbiome extends the list of known bacterial genes to 9.8 million. 

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image: The Sooner, The Better

The Sooner, The Better

By | July 1, 2014

New approaches to diagnosing bacterial infections may one day allow the identification of pathogens and their antibiotic susceptibility in a matter of hours or minutes.

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image: Mobile Microbiome

Mobile Microbiome

By | June 26, 2014

Cell phones are populated with many bacteria commonly found on users’ hands. 

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image: The Wound Microbiome

The Wound Microbiome

By | June 23, 2014

Determining which critters are present in an infected wound could aid in treatment, particularly of soldiers injured in combat.

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image: Re-examining Rots

Re-examining Rots

By | June 23, 2014

Fungi that digest wood in novel ways could fuel new avenues of research on cellulosic ethanol, and suggest a need to move beyond traditional classification systems.  

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image: Stress, Bacteria Trigger Heart Attack?

Stress, Bacteria Trigger Heart Attack?

By | June 12, 2014

A study implicates the breaking up of bacterial biofilms on fatty plaques in arteries as causing stroke or heart attack following stress.

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image: Haley Oliver: Master of Meat

Haley Oliver: Master of Meat

By | June 1, 2014

Assistant Professor, Department of Food Science, Purdue University, Age: 32

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