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tag taste cell molecular biology evolution microbiology

Microscopic image of a live amoeba.
Illuminating Specimens Through Live Cell Imaging
Charlene Lancaster, PhD | Mar 14, 2024 | 8 min read
Live cell imaging is a powerful microscopy technique employed by scientists to monitor molecular processes and cellular behavior in real time.
Collage of images including sperm, bacteria, coral, and an illustration of a researcher
Our Favorite Cell and Molecular Biology Stories of 2021
Jef Akst | Dec 2, 2021 | 3 min read
Beyond The Scientist’s coverage of COVID-19’s molecular underpinnings were many other stories highlighting the advances made in scientists’ understanding of the biology of cells.
Different colored cartoon viruses entering holes in a cartoon of a human brain.
A Journey Into the Brain
Danielle Gerhard, PhD | Mar 22, 2024 | 10+ min read
With the help of directed evolution, scientists inch closer to developing viral vectors that can cross the human blood-brain barrier to deliver gene therapy.
bacteria and DNA molecules on a purple background.
Engineering the Microbiome: CRISPR Leads the Way
Mariella Bodemeier Loayza Careaga, PhD | Mar 15, 2024 | 10+ min read
Scientists have genetically modified isolated microbes for decades. Now, using CRISPR, they intend to target entire microbiomes.
Six primates eat leaves
Umami Taste Receptor Evolved with Primates’ Diets
Abby Olena, PhD | Sep 6, 2021 | 4 min read
A study suggests that mutations in the gene that encodes the T1R1/T1R3 taste receptor allowed primates that relied on insects for protein to transition to eating leaves and fruit.
How Hummingbirds Taste Nectar
Ruth Williams | Aug 21, 2014 | 3 min read
Hummingbirds perceive sweetness through a receptor with which other vertebrates taste savory foods. 
Illustration of blue and gray amino acids loosely forming protein
Fungal Cold Adaptation Linked to Protein Structure Changes: Study
Patience Asanga | Sep 20, 2022 | 4 min read
Environmental pressure seems to spawn changes in the intrinsically disordered regions of enzymes in polar yeasts, allowing them to adapt to extreme cold.
Cheese wheels with moldy rinds on a wooden plank
Deleting a Gene Quells a Pesky Cheese-Destroying Fungus
Natalia Mesa, PhD | Jun 30, 2023 | 3 min read
Fungi disrupt microbial communities on cheese by making antibiotics. 
Epithelial cells and fungal spores are marked with fluorescent dyes. Cells have an irregular shape and are shown in green and blue colors. Spores are spherical in shape and are labeled green if they are surrounded by p11 protein. A protein in mature phagosomes is labeled violet.
Fungal Spores Hijack a Host Protein to Escape Death
Mariella Bodemeier Loayza Careaga, PhD | Jun 20, 2023 | 3 min read
Uncovering the components used by Aspergillus fumigatus to avoid intracellular destruction broadens our understanding of the mold’s pathogenesis. 
bacteria inside a biofilm
How Bacterial Communities Divvy up Duties
Holly Barker, PhD | Jun 1, 2023 | 10+ min read
Biofilms are home to millions of microbes, but disrupting their interactions could produce more effective antibiotics.

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