WASHINGTON, DC – August 14, 2014 – An enzyme called 12-LO promotes the obesity-induced oxidative stress in the pancreatic cells that leads to pre-diabetes, and diabetes. 12-LO’s enzymatic action is the last step in the production of certain small molecules that harm the cell, according to a team from Indiana University School of Medicine, Indianapolis. The findings will enable the development of drugs that can interfere with this enzyme, preventing or even reversing diabetes. The research is published ahead of print in the journal Molecular and Cellular Biology.
WASHINGTON, DC – August 11, 2014 – A team of clinician researchers has discovered a highly virulent, multidrug resistant form of the pathogen, Pseudomonas aeruginosa, in patient samples in Ohio. Their investigation suggests that the particular genetic element involved, which is still rare in the United States, has been spreading heretofore unnoticed, and that surveillance is urgently needed. The research is published ahead of print in Antimicrobial Agents and Chemotherapy.
WASHINGTON, DC — July 29, 2014—About 100 drugs already approved by the U.S. Food and Drug Administration (FDA) for other purposes can also prevent the growth of certain bacterial pathogens inside human cells, including those that cause Legionnaires’ disease, brucellosis, and Mediterranean spotted fever. The findings, published in mBio®, the online open-access journal of the American Society for Microbiology, demonstrate a new way of identifying non-antibiotic drugs that could one day help curb bacterial infections.
WASHINGTON, DC – July 31, 2014 – An experimental vaccine protected 100 percent of animal models against the highly infectious and virulent bacterium, Clostridium difficile, which causes an intestinal disease that kills approximately 30,000 Americans annually. The research is published ahead of print in Infection and Immunity.
WASHINGTON, DC – July 24, 2014 – A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research published ahead of print in the journal Applied and Environmental Microbiology. This is the first time investigators have taken a microbial census of a sake brewery.