Early animal studies show that a single vaccine could protect the recipient from different variants of the coronaviruses that cause COVID-19, the flu and the common cold. In addition to creating antibodies that target a specific region of the spike protein that doesn’t mutate, the vaccine removes the sugar coat from the virus that allows it to hide in the body.

Plastic is everywhere in our daily lives. And much of what we use, such as cutting boards, clothes and cleaning sponges, can expose us to tiny, micrometer-wide plastic particles called microplastics. Now, chewing gum could be added to the list. In a pilot study, researchers found that chewing gum can release hundreds to thousands of microplastics per piece into saliva and potentially be ingested.

Deep below the Earth’s surface, rock and mineral formations lay hidden with a secret brilliance. Under a black light, the chemicals fossilized within shine in brilliant hues of pink, blue and green. Scientists are using these fluorescent features to understand how the caves formed and the conditions for supporting life in extreme, and even extraterrestrial, environments.

The condition of the grass on a golf course can drastically skew the chances of a winning putt regardless of a player’s skill. Now, a coating that soaks up water molecules could slow the roll of a golf ball on a lightning-fast, dry course and speed it up on a sluggish, wet course without interfering with the ball when it’s airborne.

Obesity prevention strategies often focus on diet, but eating behaviors also play a key role. In a recent study, researchers from Japan investigated factors influencing meal duration, including sex differences, chewing patterns, and rhythmic cues. Their findings suggest that eating more slowly — by increasing chews per bite or using slow rhythmic cues — may help reduce food intake. These insights could inform practical, low-cost obesity prevention strategies by promoting slower eating habits in daily life.

Engineers have derived potent new antibiotics from a frog’s secretions. The new molecules demonstrated capabilities on par with existing last-resort antibiotics, without harming human cells or beneficial gut bacteria.

Insecticides may help growers hoping to protect their crops from harmful insects, but they also may contribute to a larger amount of some weeds, according to a new study.

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets. They treated the fat with the bird’s own lipases, mimicking the activities that occur naturally in the duck’s body, and the resultant foie gras looked correct with noninvasive laser microscopy. The team confirmed the physical properties with stress-deformation tests and found that the treated foie gras had a similar mouthfeel to the original.

Researchers examine the properties of several dairy-free butter alternatives inside one of the region’s most well-known snacks: Scottish shortbread. The group tested the alternatives in their lab, selecting three types of vegan butter substitutes with different levels of fat and comparing their consistencies and responses to heat. The vegan alternative with the highest fat content behaved like butter when baked and yielded the most positive feedback in taste testing. Butter typically has a fat content around 80%, and the group recommends choosing a vegan butter with a similar consistency.

The pathogen C. diff — the most common cause of health care-associated infectious diarrhea — can use a compound that kills the human gut’s resident microbes to survive and grow, giving it a competitive advantage in the infected gut. A team has discovered how C. diff (Clostridioides difficile) converts the poisonous compound 4-thiouracil, which could come from foods like broccoli, into a usable nutrient. Their findings increase understanding of the molecular drivers of C. diff infection and point to novel therapeutic strategies.