9th October 2023
The complexity of the science of Ultra Processed Foods
“Our research, together with other groups around the world, is increasingly demonstrating the importance of the structure of our food upon its nutritional impact. The structure affects if and how nutrients are made available during digestion, how quickly they are digested, how rapidly they...
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6th October 2023
What fungi live in the gut? Meet the gut mycobiome
Our gastrointestinal tract is teeming with microbes. The community of microbes that live in our gut, known as the gut microbiome, is crucial to our health and mental well-being. The gut microbiome is comprised of archaea, bacteria, viruses and fungi. While we know lots...
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29th September 2023
Campylobacter; A tiny bacterium with a big impact
Campylobacter, despite its significant impact on food safety and public health, remains relatively unknown. While we often hear about foodborne illnesses caused by more familiar microbes like Salmonella or E. coli, Campylobacter tends to be under the radar of the consumers consciousness. Campylobacter bacteria...
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22nd September 2023
A nitrogen-fixing bacterium in the gut microbiome; introducing Desulfovibrio diazotrophicus
Let me introduce you to a star of our story – Desulfovibrio diazotrophicus, a sulfate-reducing bacteria (SRB). We’ve also recently found that it can fix nitrogen too. A complex role in health Sulfate-reducing bacteria are found in oxygen-depleted environments, such as deep-sea vents, marine...
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15th September 2023
Gut microbiome; meet Ruminococcus gnavus
Our gut is populated with trillions of microbes living, for most of the time, in harmony with our body. Ruminococcus gnavus is one of the many bacterial species present in the gut of infants and adults. A common gut bacteria that can be linked...
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8th September 2023
Who’s making hydrogen sulfide in your gut? Introducing Bilophila wadsworthia
“Have you heard of hydrogen sulfide? Even if not, I’m betting you’d recognise the smell. Hydrogen sulfide is the gas responsible for the lovely rotten egg odour that you come across near stagnant waters and in drains. Sulfate-reducing bacteria When certain bacteria degrade sulfur-containing...
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1st September 2023
A building for building healthier lives; the Quadram Institute
The Quadram Institute building is one of the newest on Norwich Research Park. Opened in 2018, our building brings together researchers, academics and NHS clinicians to address global challenges in human health, food and disease. Our labs and offices accommodate around 300 researchers and...
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25th August 2023
How much salt do we eat in the UK and how can we eat less of it?
Dr Laura Bardon from our Food and Nutrition National Bioscience Research Infrastructure explains how much salt we should be eating and how we can eat less of it without compromising on flavour. “Too much salt in our diet can be dangerous. It can contribute...
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11th August 2023
Bridging biosciences and AI; Artificial Intelligence in the Biosciences Network
Quadram Institute Researcher Dr Dipali Singh is part of a group managing the new Artificial Intelligence in the Biosciences Network, funded by the Biological and Biological Sciences Research Council (BBSRC). We spoke to Dipali to find out more about the network, her career and the potential...
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28th July 2023
ME Research from the Quadram Institute presented at international conference
In June, Professor Simon Carding, Dr Katharine Seton, Dr Ernie Hsieh and Rik Haagmans attended the 12th International Biomedical Research into ME Colloquium, which was held at the Wellcome Genome Campus near Cambridge. This two day researchers’ conference is organised annually by UK charity...
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