Publications by authors named "M Coakley"

Article Synopsis
  • A commensal bacterial species, often found in the human gut, might have potential probiotic benefits.
  • The researchers focus on a specific strain, APC2688, which was isolated from human feces.
  • They present the draft genome sequence of this strain to enhance understanding of its characteristics.
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Background: In early breast cancer (EBC) patients, we aimed to determine whether circulating tumor DNA (ctDNA) analysis following primary surgery, before systemic therapy, identified molecular residual disease and was associated with risk of relapse and relapse-free survival (RFS).

Methods: Plasma was collected, retrospectively, before surgery, 1-14 weeks post-operatively, and before adjuvant therapy, and in a subset of patients after adjuvant therapy. A personalized, tumor-informed, multiplex PCR next generation sequencing assay (Signatera™) was used for ctDNA detection and quantification.

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Complex microbiomes are part of the food we eat and influence our own microbiome, but their diversity remains largely unexplored. Here, we generated the open access curatedFoodMetagenomicData (cFMD) resource by integrating 1,950 newly sequenced and 583 public food metagenomes. We produced 10,899 metagenome-assembled genomes spanning 1,036 prokaryotic and 108 eukaryotic species-level genome bins (SGBs), including 320 previously undescribed taxa.

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This article is co-authored by five patients living with chronic obstructive pulmonary disease (COPD), and a primary care physician who has over 30 years of clinical experience and is involved in educating healthcare professionals. The first section of this article is authored by the patients, who describe their experiences of living with COPD. The section that follows is authored by the physician, who discusses the management of COPD in the context of the patients' experiences.

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Article Synopsis
  • * Kefir4All is a citizen science project where 123 participants tracked changes in microbe composition while making kefir at home or school over 21 weeks, gaining hands-on experience in microbiology.
  • * Participants received kefir grains to start their fermentations, attended educational events, and received personalized reports on their fermenting activities to measure their growth in knowledge and interest in microbiology.
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