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Antibiotic Residues Detected in Commercial Cow’s Milk

Memili et al. | Mar 18, 2015

Antibiotic Residues Detected in Commercial Cow’s Milk

Antibiotics are oftentimes used to treat mastitis (infection of the mammary gland) in dairy cows. Regulations require that milk from these cows be discarded until the infection has cleared and antibiotic residues are no longer detectable in the cow's milk. These regulations are in place to protect consumers and to help prevent the rise of antibiotic resistant bacteria. In this study, the authors test milk samples from 10 milk suppliers in the Greensboro, NC to see if they contain detectable levels of antibiotic residues.

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RNAi-based Gene Therapy Targeting ZGPAT Promotes EGF-dependent Wound Healing

Lee et al. | Nov 15, 2021

RNAi-based Gene Therapy Targeting ZGPAT Promotes EGF-dependent Wound Healing

Wound-healing involves a sequence of events, such as inflammation, proliferation, and migration of different cell types like fibroblasts. Zinc Finger CCCH-type with G-Patch Domain Containing Protein (ZGPAT), encodes a protein that has its main role as a transcription repressor by binding to a specific DNA sequence. The aim of the study was to find out whether inhibiting ZGPAT will expedite the wound healing process by accelerating cell migration. This treatment strategy can provide a key to the development of wound healing strategies in medicine and cellular biology.

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Characterization of antibacterial properties of common spices

Gehad et al. | Oct 03, 2020

Characterization of antibacterial properties of common spices

Bacterial infection is resurging as one of the most dangerous challenges facing the medical establishment. Americans spend about 55 to 70 billion dollars per year on antibiotics, yet these antibiotics are becoming increasingly ineffective as illness-causing bacteria gain resistance to the prescribed drugs. We tested if 11 commonly-used spices could inhibit growth of the gram-negative bacteria, E. coli, the main takeaway from these experiments is that certain spices and herbs have antibacterial effects that inhibit growth of E.coli , and these spices could show similarly promising activity towards other bacteria.

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