Moreover, if current metabolomics data will be confirmed on larger samples, such technology could become useful in the early diagnosis of diseases, maybe even before the clinical onset, allowing a clinical moni
After transfering the individual genome-scale reconstructions (models) into an in silico microbiota for each patient and heathly control, metabolite concentrations can be simulated and compared with metabolomics data. Based on these comparisons, new hypotheses about metabolic states of bacterial communities...
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The other approach is more data-driven. It’s based on the idea that researchers can apply techniques such as machine learning to the plethora of biological data that has suddenly become available, and use those sophisticated analysis tools to better understand and treat cancer. Both approaches sh...
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Through the application of complex network technology to analyze acupuncture prescriptions for obesity, it has been determined that the effective rate of continuous wave is 92%, and it surpasses the efficacy of dense-wave EA [123]. The most effective treatment duration typically falls within the ...
The advancement of technology and data science has provided developers with new tools to analyze and interpret data in a way that is more inclusive of gender differences. Furthermore, there is a growing movement towards gender-inclusive research, which seeks to ensure that both men and women are...
(inoculation withFunneliformis mosseae, withClaroideoglomus etunicatum, or with both, and no inoculation) and three drought treatments (no drought (75.00% field capacity), mild drought (56.25% field capacity), severe drought (37.50% field capacity)) to analyze how AMF enhance drought resistance...
As fruit quality is a direct consequence of the ripening process, much effort has been made to analyze matura- tion at different levels, and recently several studies have used transcriptomic approaches to unveil the genetic mechanisms controlling citrus fruit ripening. These works focused on the ...
Without a firm understanding of umami, professional chefs do not know how to analyze their foods for optimal umami. To be umami, there must be a significant amount of glutamate that is not bound to other amino acids as a taste identified by specific umami receptors on the tongue (and ...