“Who Will Create the Future of San Diego Biotech? Xconomy Event Will ... - Xconomy” plus 4 more |
- Who Will Create the Future of San Diego Biotech? Xconomy Event Will ... - Xconomy
- Immunovaccine Inc. Signs Collaboration Agreement with National Cancer ... - Stockhouse
- Stay thirsty, my friends - Appalachian Online
- Stratum Nutrition, Novus International Enters Into Technology ... - NPI center
- Study finds how to stop some cancer growth - Investors Business Daily
| Who Will Create the Future of San Diego Biotech? Xconomy Event Will ... - Xconomy Posted: 10 Nov 2009 05:09 AM PST Biotech, people, startupsLuke Timmerman 11/10/09Who are the innovators who will help keep the San Diego region's life sciences sector vibrant in the years to come? Which of the emerging ideas here will help transform the way we treat and prevent disease around the world? And how is the San Diego region poised to work with leaders from other hubs to stay on the leading edge of science and business? These are some of the questions we plan to explore at the next Xconomy Forum we're organizing in San Diego for the afternoon of December 14: "Tomorrow's Biotech—Innovators and Innovations." I'm thrilled to announce today that Xconomy has assembled a world-class group of life scientists and entrepreneurs to discuss where this is all headed. The keynote speakers include David Baltimore, the Nobel Laureate and Caltech biology professor, and John Maraganore, the CEO of Cambridge, MA-based Alnylam Pharmaceuticals (NASDAQ: ALNY), a leader in the emerging field of RNA interference treatments. Both have strong ties to the San Diego biotech scene as members of the board of directors at Carlsbad, CA-based Regulus Therapeutics. We will also hear presentations from three venture-backed startups in San Diego with the potential to shake up their respective fields of medicine—Fate Therapeutics in stem cells, Regulus in the microRNA field, and Intellikine, which is pursuing one of the hottest targets in cancer biology. The third and final component of the program will feature a panel discussion with some of the brightest young scientific entrepreneurs at San Diego's research centers. They are Sheng Ding, a professor of chemistry at The Scripps Research Institute; Trey Ideker, the chief of genetics at the UCSD School of Medicine; and Peter Kuhn, an associate professor of cell biology at Scripps. All have their eyes on new ways of bringing their research to commercial reality. This panel will be moderated by a veteran biotech entrepreneur and venture capitalist, David Kabakoff, executive-in-residence at Sofinnova Ventures in San Diego. The event will take place from 2 pm-6:30 pm on December 14 at Calit2's Atkinson Hall, on the UC San Diego campus. You can find more information about how to register by clicking here. There will be time for networking before and after the event. I will personally be coming down from Seattle for the forum, and I look forward to seeing many of you there. Luke Timmerman is the National Biotechnology Editor for Xconomy. You can e-mail him at ltimmerman@xconomy.com, call 206-624-2374, or follow him on Twitter at http://twitter.com/ldtimmerman. This content has passed through fivefilters.org. | ||
| Immunovaccine Inc. Signs Collaboration Agreement with National Cancer ... - Stockhouse Posted: 10 Nov 2009 05:52 AM PST HALIFAX, NOVA SCOTIA, Nov 10, 2009 (MARKETWIRE via COMTEX News Network) -- Immunovaccine Inc. (TSX VENTURE: IMV), a vaccine development company, has signed a collaborative agreement with the National Cancer Institute (NCI) in Maryland, USA. The research collaboration involves formulating NCI's cancer vaccine antigens in DepoVax(TM), Immunovaccine's vaccine enhancement system. "NCI is a world leader in the study of cancer biology and cancer therapy and we look forward to seeing how our enhanced DepoVax(TM) delivery system improves immune responses to treat cancer," said Dr. Marc Mansour, vice president of R&D at Immunovaccine. The research team at Immunovaccine will be collaborating with NCI investigator Dr. Jeffrey Schlom, head of the Immunotherapeutics group and chief of the Laboratory of Tumor Immunology & Biology. Dr. Schlom has significant ongoing research in the study of cancer vaccines and is well published in the design and characterization of recombinant vaccines for cancer therapy. DepoVax(TM) is a vaccine enhancement and delivery platform which has demonstrated ability to enhance the immunogenicity of antigens by creating a strong "depot" at the site of immunization. Immunovaccine has previously shown eradication of tumors in three animal models with results published in peer reviewed journals. Immunovaccine has proven its scale-up capabilities at a contract manufacturing site with the ability to manufacture DepoVax(TM) - based vaccines for human clinical trials. Immunovaccine Inc. (TSX VENTURE: IMV) is focused on the commercialization of its novel vaccine technology and product candidates. The company continues to strengthen its vaccine pipeline through licensing and strategic partnerships to develop therapeutic cancer and infectious disease vaccines. www.imvaccine.com This press release contains forward-looking information under applicable securities law. All information that addresses activities or developments that we expect to occur in the future are forward-looking information. Forward-looking statements are based on the estimates and opinions of management on the date the statements are made. However, they should not be regarded as a representation that any of the plans will be achieved. Actual results may differ materially from those set forth in this press release due to risks affecting the Company, including access to capital, the successful completion of clinical trials and receipt of all regulatory approvals. Immunovaccine Inc. assumes no responsibility to update forward-looking statements in this press release. Neither TSX Venture Exchange nor its Regulation Services Provider (as that term is defined in the policies of the TSX Venture Exchange) accepts responsibility for the adequacy or accuracy of this release. Contacts: Immunovaccine Inc. Dr. Marc Mansour Vice President R&D (902) 492-1819 info@imvaccine.com Immunovaccine Inc. Jennifer Ayotte Director Communications (902) 492-1819 jayotte@imvaccine.com www.imvaccine.com SOURCE: Immunovaccine Inc. mailto:info@imvaccine.com mailto:jayotte@imvaccine.com http://www.imvaccine.com Copyright 2009 Marketwire, Inc., All rights reserved.This content has passed through fivefilters.org. | ||
| Stay thirsty, my friends - Appalachian Online Posted: 10 Nov 2009 06:42 AM PST | STAY THIRSTY, my friends Editor's Note: This is the first in a two-part series about home brewing and wine making.
by EMILY MELTON
They once bought beer from convenience stores; now, they get it from home.
Marcus E. Taylor, senior appropriate technology major, is one of many students who brew their own beer.
Taylor began home brewing nearly three years ago.
When brewing beer, Taylor said, water is first brought to a boil. Then, malt is added, making wort.
Hops, flower clusters of the hop plant, are put into the boil to create a bitter taste, and when the boil is complete, additional hops are added, "because beer actually has a lot of sugar in it, which comes from the malt," Taylor said. "You bring it down to room temperature and put your yeast in there, and you're done."
For Taylor, the mixture is typically ready to be drunk in approximately one month and three weeks.
Last
Halloween, he made a pumpkin stout and added an extra pound of sugar,
hoping the added sugar would allow the yeast to ferment the sugar,
producing a high alcohol content beer.
"It got up to
about 11 percent with that extra sugar, and so it was a really, really
high alcohol percentage beer," he said. "It was very tasty and you
actually couldn't tell. Most of the [low-alcohol] beers are quite
syrupy. This one wasn't, [and] you could only tell [it had a high
alcohol content] when you drank two of them and couldn't get up off the
couch anymore."
Taylor once made an organic brew; he called it "Hip Hop."
"I called it
that because it's hip to go organic and because it had three rounds of
hops in it, as opposed to when, normally, you just put in two rounds of
hops," Taylor said.
To experiment
with fruit, Taylor made blueberry ale, but failed to realize that the
pectin from the fruit would turn the beer sour, and though the beer was
drinkable, the flavor was strange, Taylor said.
He also tried his hand at making ale with oregano.
"I didn't
understand how pungent the oregano was going to be," Taylor said. "I
mean, I only put a few leaves in there, and, I think, one stem from an
oregano plant that I had been growing. It was quite good, but it was
just far too overpowering."
Taylor most
recently made an "ESB" beer with his brother: "an 'Extra Special Beer'
and 'Extra Special Bitter,' depending on whom you talk to, which turned
out really well," Taylor said.
After buying
his first kit to make his first batch and since experimenting with his
own ingredients, Taylor said he has learned a great deal.
"I screwed up
the first couple times, wasn't very good at it and my beers didn't turn
out very well, and it was kind of a lost investment," Taylor said. "But
then I put more time and effort into it, started reading more and
understanding the chemistry of what was actually going on."
Scott A.
Rogers, senior pre-professional biology major, has brewed various types
of beer, including a wheat-flavored batch with orange peel for an added
bitter taste and citrus flavor, and coriander for spice.
"My favorite
beer and the beer that I brew the most of and the best is pale ale, and
I use Irish moss to flavor it, which kind of gives it more of a [spice
taste] than what normal beer would [taste like]," he said.
Matt D. Pigg,
junior art management major, also started brewing with a home kit and
now considers brewing a hobby, explaining, "cleanliness is next to
godliness."
"The cleaner
you are, the better off you are," Pigg said. "The cleaner your
materials are, the more buckets you use, the way you're storing them
and brewing them – the cleaner everything is, the better it will turn
out."
Pigg said
every now and then, a batch may "screw up" because of soiled equipment,
but that, if made correctly, the brew reaps larger benefits than a
store-bought brand. "The initial investment is high, but the pay out – if you make a successful brew, then it's [worth it,]" he said. "You get five gallons out of a hundred bucks, and honestly, it would cost you a lot more than that to get five gallons of beer, good beer – high quality, at least." Photo by Tommy Penick | The Appalachian  This content has passed through fivefilters.org. | |
| Stratum Nutrition, Novus International Enters Into Technology ... - NPI center Posted: 10 Nov 2009 06:27 AM PST Stratum Nutrition, Novus International Enters Into Technology Partnership with ESM Technologies
Stratum Nutrition, a human nutrition division of Novus International, has entered into a "Technology Partnership" with ESM Technologies of Carthage, MO in order to accelerate the global use of ESM's NEM(R) (Natural Eggshell Membrane) ingredient in supplements, functional foods and beverages. "We chose to partner with ESM Technologies because NEM represents a unique, safe and scientifically substantiated technology that fits a key target health platform for us, joint and bone health," said Jeremy Moore, Director of Marketing for Stratum Nutrition. "We evaluated several other technologies in the joint health category, but chose NEM because we feel it has the best potential to become the next dominant joint health ingredient." Some of the criteria Moore cited as important factors in choosing to invest in NEM over other joint health ingredients are its small daily dose size (500 mg), a robust yet safe supply chain, and clinically proven results in osteoarthritic patients within 7-10 days. The ingredient also fits well with the sustainability efforts of Novus. "By utilizing a portion of the egg that has historically been discarded by suppliers of liquid eggs (the shell and membrane), we are reducing the amount of these materials that would normally go to waste and be sent to either a landfill or spread on fields," commented Micah Osborne, President of ESM Technologies. Through this "Technology Partnership", Novus will infuse sales, marketing and R&D resources to further advance the science behind NEM as well as the global sales and marketing of the product. "We are very excited about this partnership with Novus and its Stratum Nutrition division," said Osborne. "Novus is an extremely well respected company in animal health and nutrition and has exceptional capabilities in research and development, as well as a strong global infrastructure. We have no doubt that partnering with Novus will rapidly accelerate the success of NEM and our eggshell calcium ingredient, ESC." At the Novus global headquarters in St. Charles, MO, there are over 50 Masters and Ph.D. level scientists in both biology and chemistry. According to the company, all ingredients offered by Stratum Nutrition will share a common R&D philosophy including: unique and/or patented technologies, solid intellectual property portfolio, strong scientific and clinical research base, progressive product applications for franchise human health categories such as immune health, bone and joint health, weight management and healthy aging. About Stratum Nutrition This content has passed through fivefilters.org. | ||
| Study finds how to stop some cancer growth - Investors Business Daily Posted: 10 Nov 2009 07:03 AM PST Study finds how to stop some cancer growthCOLD SPRING HARBOR, N.Y., Nov 10, 2009 (UPI via COMTEX) -- U.S. scientists say they might have found a way to stop the growth of certain aggressive tumors for which there are currently no treatments. Cold Spring Harbor Laboratory researchers in New York say more than half of human cancers have mutations that disable a gene called p53. When cells lose that gene, tumors grow aggressively. But a research team led by Associate Professor Alea Mills says it's discovered a way of stopping the growth of such cancers. The scientists said their technique involves turning up the production of TAp63 proteins, which make up one class of proteins produced by the p63 gene. The TAp63 proteins completely blocked tumor initiation by inducing senescence, a state of growth arrest in which tumor cells are still metabolically alive, but fail to divide. The scientists said they also discovered that by increasing the levels of TAp63 in cells that did not have p53, they blocked the progression of established tumors in mice. "We were very excited to see that TAp63 shuts down cancer completely independently of p53," Mills said. "This means that we now have a way of attacking cancers that have damaged p53, which are very difficult to treat in the clinic." The study appears in the journal Nature Cell Biology.
Copyright 2009 by United Press International This content has passed through fivefilters.org. | ||
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