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Little gut reaction to enterohaemorrhagic E. coli

A recently published study has found some evidence that enterohaemorrhagic E.coli(EHEC) may be able to evade or suppress our immune system. EHEC (aka E. coli O157) causes around 1200 cases of food poisoning in the UK every year. Symptoms are serious, ranging from diarrhoea to acute kidney failure and neurological damage. Outbreaks can be hard […]

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JCM

Do the Answers to ME/CFS lie within our Gut?

Researchers on the Norwich Research Park have published a review of evidence for a role of the gut microbiota and virome in Myalgic Encephalomyelitis/Chronic Fatigue Syndrome. Commonly presenting with hugely diverse and debilitating symptoms including post-exertional tiredness, unrefreshing sleep, concentration problems and widespread pain, ME/CFS is very difficult to diagnose and treat. The disease affects […]

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Norihito Kawasaki

New insights into how we fight bacterial infection

A new study has found a novel way in which certain bacteria are recognised and trigger our immune system. Dr Norihito Kawasaki from the Institute of Food Research has led a group of researchers investigating the role of molecules called lipopolysaccharides. These molecules are found on the outer surface of a large group of bacteria, […]

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UK-China Joint Centre for Probiotics Research

The Institute of Food Research and Jiangnan University have collaborated to initiate a UK-China Joint Centre for Probiotic Research. The centre builds on long term collaboration between Professor Chen Wei, at Jiangnan University, and Professor Arjan Narbad at the IFR, which receives strategic funding from the Biotechnology and Biological Sciences Research Council (BBSRC). After several […]

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Microevolution key to Salmonella’s success

Research led by Dr Rob Kingsley from the Institute of Food Research has shown how Salmonella rapidly “microevolves” during an epidemic. It highlights how whole genome sequencing is important in tracking pathogenic bacteria. Salmonella are one of the most common causes of bacterial disease in humans and animals. Part of their success comes from their […]

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How probiotic protects against pathogen infection in the gut

A collaborative study by researchers on the Norwich Research Park has indicated how certain probiotic bacteria can help reduce infection by pathogenic E. coli. Previous clinical studies have suggested that certain probiotic bacteria could prevent pathogenic bacteria from infecting the human gut. In particular, one common type of bacteria found naturally in our gut, the […]

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Clostridium botulinum and its spore (inset) 
Jason Brunt, Kathryn Cross and Mary Parker

Discovery of mechanism for transfer of botulinum neurotoxin genes

A new study has shown how Clostridium botulinum could potentially transfer their deadly neurotoxin genes to other bacteria. This highlights the need for constant vigilance in identifying new threats to food safety. The botulinum neurotoxin is the most potent known, and has been much studied because of this, helping ensure it doesn’t get into our […]

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Norwich to be home to the Quadram Institute, a new £81.6m Food & Health research centre

The Quadram Institute is the name of the new centre for food and health research to be located at the heart of the Norwich Research Park, one of Europe’s largest single-site concentrations of research in food, health and environmental sciences.  Building of a new £81.6m facility to house the Quadram Institute begins this month, with […]

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Schematic diagram of the steps of autophagy
Figure by Meléndez, A. and Levine, B. Autophagy in C. elegans (August 24, 2009), WormBook, ed. The C. elegans Research Community, WormBook, doi/10.1895/wormbook.1.147.1, http://www.wormbook.org.[CC by 2.5]

Autophagy – A review of techniques

The third edition of “Guidelines for the use and interpretation of assays for monitoring autophagy” was recently published in the leading journal Autophagy,featuring TGAC’s Autophagy Regulatory Network resourceand co-authored by Dr Tamas Korcsmaros, Computational Biology Fellow at The Genome Analysis Centre (TGAC) and Institute of Food Research (IFR). In this comprehensive review with over 2,450 […]

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Claudio Nicoletti

More weapons but less ammo: benefits and drawbacks of selenium supplementation for immunity

A more thorough evaluation of selenium supplementation is needed, to better understand its benefits to our immune system, and the risks. This is the finding of a new study from the Institute of Food Research, and funded by the Food Standards Agency, which has found that selenium supplementation can have positive and negative effects on […]

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New research quantifies Clostridium botulinum spores in raw food materials

A study from the Institute of Food Research has provided new evidence on the background levels of spores of Clostridium botulinum in raw food ingredients that is helping the food industry deliver safe chilled foods more sustainably. Botulism is a serious form of food poisoning, caused by a deadly neurotoxin produced by the bacterium Clostridium […]

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