Breaking News
Active Shooter in Tactical Gear Storms Border Patrol Station in Texas--Cops Neutralize Attacker
Benjamin Franklin and the Self-Made Man: Making America
SHOCK REPORT: DOJ, FBI Review Finds NO Jeffrey Epstein 'Client List,' Confirms Suicide - SF6
FBI Concludes Jeffrey Epstein Had No Clients, Didn't Blackmail Anyone, And Definitely Killed Him
Top Tech News
Insulator Becomes Conducting Semiconductor And Could Make Superelastic Silicone Solar Panels
Slate Truck's Under $20,000 Price Tag Just Became A Political Casualty
Wisdom Teeth Contain Unique Stem Cell That Can Form Cartilage, Neurons, and Heart Tissue
Hay fever breakthrough: 'Molecular shield' blocks allergy trigger at the site
AI Getting Better at Medical Diagnosis
Tesla Starting Integration of XAI Grok With Cars in Week or So
Bifacial Solar Panels: Everything You NEED to Know Before You Buy
INVASION of the TOXIC FOOD DYES:
Let's Test a Mr Robot Attack on the New Thunderbird for Mobile
Facial Recognition - Another Expanding Wolf in Sheep's Clothing Technology
Breakthrough: This fermented Japanese superfood can inhibit SARS-CoV-2 infections, researchers find
Published Tuesday, July 13, in the journal Biochemical and Biophysical Research Communications, the study showed that unheated natto extract degraded the receptor-binding domain (RBD), a key region of the spike protein that studs the outer surface of SARS-CoV-2.
The RBD is especially important because the virus uses it to anchor to a receptor on the surface of certain cells before infecting them.
Moreover, the researchers confirmed that the unheated natto extract had the same effects on the RBD of some of the mutated strains of SARS-CoV-2, particularly the alpha variant. This variant was first detected in the United Kingdom in September 2020. It was then detected in the U.S. three months later.
Natto extract degrades key region of SARS-CoV-2 spike protein
Natto is a traditional Japanese dish made by fermenting soybeans with Bacillus subtilis, a bacterium typically found in soil and vegetation.