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    Home > Food News > Food Articles > The Hong Kong University of Science and Technology has cracked the carcinogenic mechanism of E. coli

    The Hong Kong University of Science and Technology has cracked the carcinogenic mechanism of E. coli

    • Last Update: 2021-02-28
    • Source: Internet
    • Author: User
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    Xin
    Sept. 17 (Xinhua Zhang Yashi)
    University of Science and Technology announced on the 17th, the university's research team cracked the human body E. coli release of "E. coli-645" lead to colorectal cancer mechanism, help promote the prevention of colorectal cancer research.
    While E. coli in the human gut can help digest food and regulate the immune system, E. coli is a genotoxic compound that destroys the double helix structure of DNA in ebony cells and increases the risk of colorectal cancer, according to researchers at the University of Science and Technology. Because of its low concentration, unstable state, and complex pathways for biosynthetic reactions, scientists have struggled to replicate it and find out how it damages DNA.
    The research team, led by Qian Peiyuan, a professor in the Department of Marine Science and the Department of Life Sciences at the University of Science and Technology, successfully replicated E. coli gene clusters using new biosynthetic methods and found a large number of methods for cultivating related genes for testing and verification. After repeated testing, the team finally determined that E. coli-645 was the cause of damage to the double helix structure of DNA, and the mechanism by which it was found to damage the double helix structure of DNA.
    Qian Peiyuan said the university's research confirmed that E. coli-645 directly destroys the double helix structure of DNA, further explaining the health effects of E. coli, complementing a long-missing puzzle.
    researchers say recombining the molecular skeleton of E. coli can provide a design and synthesis basis for powerful DNA decomposition reagents, such as cancer chemotherapy drugs.
    the study, conducted in collaboration with
    University of California, Berkeley, and the Scripps Institute of Oceans at the University of California, San Diego, was published in the international scientific journal Nature Chemistry.
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