Braking bones in the protein kitchen
If this story had come from a kitchen rather than a scientific journal, here are the ingredients of its recipe: an antibiotic used to prevent organ rejections, a pasta-like protein that comes in different lengths, and a nice fat soup bone. Blend them together and you get a new report from Achim Leutz's group that sheds light on how information that lies near genes in our DNA influences the amounts and types of proteins that are made from it. This has implications for our understanding of bone disease and potentially a wide range of other health problems.
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