Researchers at The University of Texas at Dallas have developed a machine-learning model that analyzes how proteases have evolved over time to predict whether a specific protease will carry out an intended task before testing it in the lab.

Researchers have developed a thin plastic film that tears apart viruses on contact, offering a promising new way to keep high‑touch surfaces such as smartphones and hospital equipment from spreading disease.

Chemokines, acting as "traffic controllers" in the tumor microenvironment, regulate immune cell infiltration and local immunity. This review summarizes the chemokine expression profiles in tumors, their diverse roles in pro- and anti-tumor immunity, current targeting strategies (inhibition, delivery, engineering), and synergistic potential ability with other immunotherapies. Despite challenges, targeting the chemokine receptor axis holds great promise for reprogramming the tumor microenvironment and advancing precision cancer therapy.

The way scientists name and classify organisms is often seen as neutral, but it’s shaped by the cultural and intellectual traditions of the scientists themselves. A new study introduces the concept of “taxonomic Graecism,” the preference for names based on ancient Greek, and provides the first comprehensive etymological analysis covering all 773 families within the phylum Mollusca. Analysis reveals a strong dominance of Greek over Latin, particularly among European scientists, along with broader patterns such as limited use of personal names and a tendency to honor individuals from the same country. These findings suggest taxonomy reflects not only biological knowledge, but also historical biases and social structures within science. 

How can the mild flavor of flaxseed oil be preserved for longer? A research team led by Roman Lang from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has investigated this question. As the team demonstrates in its latest study, natural precursors of bitter-tasting compounds can be gently removed from the oil using bleaching earth (magnesium-aluminum silicate). This results in significantly fewer bitter-tasting compounds formed during storage, and the flaxseed oil remains flavor-stable for longer. The particular advantage: The high content of health-beneficial fatty acids as well as the oil’s typical character are preserved despite the purification process.