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Genome Center Research Featured in NSF BIO July Newsletter

The NSF BIO Newsletter this month featured Kajala et al.'s research on how findings on root cell development will increase the likelihood of growing food under drought conditions. The article featured, titled Innovation, conservation, and repurposing of gene function in root cell type development published in Cell, investigated the translatomes of tomato root cell types.

A Landmark Paper Describing Assembly of the Complete Human Genome

The Telomere to Telomere (T2T) consortium, including Megan Dennis from the Genome Center, has published a pre-print of the assembly of the complete human genome. This pre-print publishes the sequence of the remaining 8% of the genome and is the first truly complete 3.055 billion base pair (bp) sequence of a human genome. This is the largest improvement to the human reference genome since its initial release in 2001. 

 

Discovery Increases Likelihood of Growing Food Despite Drought

University of California scientists have discovered genetic data that will help food crops like tomatoes and rice survive longer, more intense periods of drought on our warming planet.

Over the course of the last decade, the research team sought to create a molecular atlas of crop roots, where plants first detect the effects of drought and other environmental threats. In so doing, they uncovered genes that scientists can use to protect the plants from these stresses.

2021 David L. Weaver Endowed Lecture

The David L. Weaver Endowed Lecture Series in Biophysics and Computational Biology is dedicated to the memory of David L. Weaver, a prominent biophysics researcher and professor at Tufts University.  

 

Thank you to Dr. Eva Nogales for an insightful presentation for the 2021 David L. Weaver Endowed Lecture. You can watch Dr. Nogales' full presentation here. Note that it is necessary to log into your Zoom account to view the recording.

New Blue: Natural Cyan Blue Coloring Could Replace Synthetic Brilliant Blue

Blue coloring in nature is difficult to find; however, there is consumer demand for natural food coloring. Research conducted by Denish et al. (2021) in Science Advances describes the discovery of a cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. This newly discovered cyan blue colorant could replace FD&C Blue No. 1.