Using a series of more than 1,000 X-ray snapshots of the shapeshifting of enzymes in action, researchers at Stanford ...

In a study published in Nature Structural and Molecular Biology, scientists from the Department of Medical Biochemistry and ...

We've had a few successes using directed evolution to create useful variations of existing enzymes, but efforts to broaden ...

Enzymes significantly speed up the chemical reactions that keep you alive. Researchers are using AI to create new ones to tackle modern challenges.

Professor Tim Spector says an easy trick with bread can not only prolong its life, but also make it healthier. Bread is a ...

Chromatin, the mix of DNA and protein that houses each cell's genome, is more resilient to aging than previously thought, suggests a study published in the Journal of the American Chemical Society by ...

Reheating cooled starchy foods is not thought to change the molecular structure again, says Surampudi. The reformed resistant starch is more heat-resistant, “so reheating it does not usually ...

Are pasta, rice, and potatoes healthier as leftovers? How cooling and reheating starchy food can increase gut-healthy fiber and lower carbohydrate absorption.

Mysterious Blobs Found inside Cells Are Rewriting the Story of How Life Works Tiny specks called biomolecular condensates are ...

Researchers have profiled the molecular structure and features of a key part of the deadly Nipah virus. Experiments in cells showe how changes in the viral polymerase -- a protein involved in ...

The international team describes their results and the underlying molecular mechanism in Cell Metabolism. Ergothioneine is a natural compound found in certain fungi such as oyster or shiitake ...