Publications by authors named "Michel Ossendrijver"
Introduction: Derivatives from yeast including yeast extracts and yeast cell walls are sustainable sources of valuable nutrients, including dietary fibers and proteins. Previous studies have shown that certain components from these yeast derivatives can inhibit the growth of harmful intestinal bacteria and promote the growth of beneficial bacteria. However, the effects of yeast derivatives on oral health have not yet been investigated.
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- COVID-19 highlighted the urgent need for rapid diagnostic testing, revealing the limitations of traditional RT-qPCR methods, which are complex and time-consuming.
- Loop-mediated isothermal amplification (LAMP) emerged as a faster, more flexible, and cost-effective alternative for detecting SARS-CoV-2 during the pandemic, though there was a need to scale this testing method due to increased demand.
- The TOMi corona initiative developed the SMART-LAMP system, capable of processing 40,000 samples daily with comparable sensitivity to RT-qPCR, while focusing on sustainability and improving pandemic preparedness through automated testing technologies.
During the SARS-CoV2 pandemic, it has become clear that centralized testing suffers from multiple bottlenecks. Logistics, number of machines, and people available to run the diagnostic tests are limited. A solution to those bottlenecks would be a fully decentralized system, where people can test themselves at home and only report back the outcome of the test in a centralized database.
View Article and Find Full Text PDFCharacteristic properties of type III CRISPR-Cas systems include recognition of target RNA and the subsequent induction of a multifaceted immune response. This involves sequence-specific cleavage of the target RNA and production of cyclic oligoadenylate (cOA) molecules. Here we report that an exposed seed region at the 3' end of the crRNA is essential for target RNA binding and cleavage, whereas cOA production requires base pairing at the 5' end of the crRNA.
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- The study investigates the impact of maltitol-sweetened gum on the oral microbiota of healthy volunteers, highlighting its potential benefits on oral health through increased salivary flow and decreased levels of harmful bacteria.
- A total of 153 participants were randomly assigned to different groups: one chewed maltitol gum, another used gum-base, and the third group had no gum, with plaque samples collected and analyzed at specified intervals for bacterial composition.
- Results indicated that maltitol gum significantly reduced the abundance of certain bacterial species compared to the gum-base group, with further analysis revealing gene expression changes related to bacterial growth and metabolic processes.