Using AI, researchers at MIT have developed new antibiotics for gonorrhoea and MRSA, two infections that are typically hard to treat. The team “trained the AI to help it learn how bacteria was affected by different molecular structures built of atoms in order to design new antibiotics,” writes Ruth Stainer for the Daily Mail. “[A]nything too similar to the current antibiotics available, or with the potential to be toxic to human beings, was eradicated.”
Researchers at MIT used AI to “design antibiotics that can tackle hard-to-treat infections gonorrhoea and MRSA,” reports ITV News. "Our work shows the power of AI from a drug design standpoint, and enables us to exploit much larger chemical spaces that were previously inaccessible,” says Prof. James Collins.
Using generative AI, researchers at MT have designed new antibiotics to combat MRSA and gonorrhea, reports James Gallagher for the BBC. "We're excited because we show that generative AI can be used to design completely new antibiotics," says Prof. James Collins. "AI can enable us to come up with molecules, cheaply and quickly and in this way, expand our arsenal, and really give us a leg up in the battle of our wits against the genes of superbugs."
A study by researchers at MIT and elsewhere has proposed an alternative scenario to how life survived “Snowball Earth,” a “super ice age that froze the entire planet from poles to the equator” during the Cryogenian period, reports David Bressan for Forbes. “The scientists found that lifeforms could have survived the global freeze by thriving in watery oases on the surface,” explains Bressan.
Tech Crunch reporter Tim De Chant spotlights Fieldstone Bio, an MIT startup that turns microbes into sensors to support agricultural and national security efforts. “Each strain is tailored to sense a particular compound, such as nitrogen on a farm field or TNT residue from a landmine,” explains De Chant. “After the microbes have some time to sense their environment — several hours to days, depending on the target — the company will have another drone snap photos of the area.”
Prof. Katharina Ribbeck speaks with New York Times reporter Nina Agrawal about her research studying the health and medical benefits of mucus. “Ribbeck’s research has shown that the sugars on mucins can effectively switch off mechanisms that the bacteria involved in strep throat or cholera, for example, or fungus in a yeast infection, use to go from innocuous to harmful,” explains Agrawal.
Plonts, a plant-based cheese company co-founded by Nathaniel Chu PhD '19, uses microbes to develop “nutritious, inexpensive and sustainable” cheese alternatives, reports Christine Hall for TechCrunch. Chu says “microbes, whether mold, bacteria or yeast, are important to create that flavor. The microbes themselves are tiny sacs of hundreds of different enzymes with many different combinations,” writes Hall.
Researchers from MIT and elsewhere have developed a new technique that removes lead from water using repurposed beer yeast, reports Boston 25 News. The researchers “developed a hydrogel capsule to hold the yeast after it is cleaned, freeze-dried, and ground into a powder,” explains Boston 25. “Researchers said the yeast capsules could be modified to remove other dangerous contaminants from water, including PFAS and microplastics.”
Researchers at MIT and elsewhere have developed a filter from used brewery yeast capable of removing lead and other metals from water, reports Rich Johnson for NewsNation. “Through a process called biosorption, the yeast can bind to lead, as well as the metals commonly used in electronic components,” explains Johnson. “That, say the researchers, could be a game-changer when recycling those metals. But the more valuable impact may be the ability to filter drinking water, starting with home faucets, and eventually scaling up to serve municipal water systems.”
Prof. Katharina Ribbeck speaks with Christopher Intagliata of Scientific American’s “Science Quickly” podcast about her research exploring how mucus can treat and prevent disease. “The basic building blocks of mucus that give mucus its gooey nature are these threadlike molecules—they look like tiny bottlebrushes—that display lots and lots of sugar molecules on their backbone,” explains Ribbeck. “And these sugar molecules—we call them glycans—interact with molecules from the immune system and microbes directly. And the exact configuration and density of these sugar molecules is really important for health.”
MIT researchers have “used an algorithm to sort through millions of genomes to find new, rare types of CRISPR systems that could eventually be adapted into genome-editing tools,” writes Sara Reardon for Nature. “We are just amazed at the diversity of CRISPR systems,” says Prof. Feng Zhang. “Doing this analysis kind of allows us to kill two birds with one stone: both study biology and also potentially find useful things.”
Ginkgo Bioworks, a biotech company founded by Jason Kelly BS ’03, PhD ’08, Reshma Shetty PhD ‘08, Barry Canton PhD ’08, Austin Che PhD ’08 and Professor Tom Knight, is working to develop synthetic fragrances, reports Scott Kirsner for The Boston Globe.
SeedLabs is working with a team including the MIT Media Lab Space Exploration Initiative to test out “microbes’ capabilities in space, potentially providing important advancements for both pollution reduction on earth as well as uses for astronauts during future lunar and Maritain explorations,” reports Andrew Paul for Popular Science.
The MIT Media Lab Space Exploration Initiative is working with SeedLabs, the environmental division of Seed Health, to study how microbes perform in space. “Along with testing how the microbes perform in a zero-gravity, high UV radiation-environment, the experiment could also be the starting point to exploring a future in which astronauts have a system to recycle their plastic waste and turn it into new materials,” reports Kristin Toussaint for Fast Company.
MIT researchers have found that the number of species and the average interaction strength determine whether different ecosystems would be stable or chaotic, reports Gabriel Popkin for Science. The researchers “grew microbes together in plastic wells and increase and decrease the concentration of nutrients to manipulate how strongly the different species interacted with each other,” explains Popkin. “The more nutrients, the more the different species competed.”