RT Noah Smith 🐇🇺🇸🇺🇦🇹🇼: mRNAを否定した連中は間違っていた。これは魔法だ。
ノア・スミス氏は、かつて「死刑宣告」とされたすい臓がん、神経膠芽腫、トリプルネガティブ乳がん、腎臓がん、悪性黒色腫の5つのがんに対し、個別化mRNAワクチンが完全寛解をもたらしていると報告。転移性すい臓がんの生存期間中央値は依然6ヶ月、神経膠芽腫は15ヶ月だが、mRNAワクチンによる新たな希望が示されている。
ノア・スミス氏は、かつて「死刑宣告」とされたすい臓がん、神経膠芽腫、トリプルネガティブ乳がん、腎臓がん、悪性黒色腫の5つのがんに対し、個別化mRNAワクチンが完全寛解をもたらしていると報告。転移性すい臓がんの生存期間中央値は依然6ヶ月、神経膠芽腫は15ヶ月だが、mRNAワクチンによる新たな希望が示されている。
The Chan Zuckerberg Biohub Network has released a large-scale AI model called "World Model of Protein Biology" that can predict protein structures, interactions, and functions across diverse organisms. The model aims to accelerate biological discovery by providing a unified framework for understanding protein dynamics in their cellular context.
A phase 1b clinical trial tested Verve-102, a base-editing therapy targeting PCSK9, in patients with hypercholesterolemia. The treatment reduced LDL cholesterol levels, though some patients experienced infusion reactions. The study provides early evidence for in vivo base editing as a potential one-time treatment for high cholesterol.
Researchers have compressed the entirety of human cooking knowledge into a 2-megabyte dataset, aiming to advance AI understanding of cooking techniques and recipes. The project digitizes and condenses vast culinary information from diverse sources into a compact, accessible format for machine learning applications.
The article reviews biomarkers that change significantly with age, including grip strength, gait speed, telomere length, DNA methylation (epigenetic clocks), and levels of inflammatory markers like IL-6. It highlights which objective metrics show the most consistent and dramatic shifts as people grow older, and discusses how these measures can indicate biological age beyond chronological age.
FlavorDB is a database of flavor molecules, compounds responsible for taste and smell. It catalogues over 25,000 flavor compounds from various sources and maps their relationships in a network, linking molecules to foods and sensory descriptors. The resource is designed for researchers studying flavor chemistry, food science, and nutrition.