Giorgia Guglielmi
Giorgia Guglielmi is a freelance science writer based in Basel, Switzerland. Specializing in life sciences, medicine, and the relationship between science and society, she has published numerous articles in outlets including Nature, Science, and Scientific American. She holds a PhD in biology from the European Molecular Biology Laboratory and a Master’s in Science Writing from the Massachusetts Institute of Technology. She has received recognition for her work, including the John Kendrew Award in 2020 and an ERC-funded FRONTIERS Media Fellowship in 2025. She has also led lectures and workshops on science communication at institutions such as Harvard University and the University of Zurich.
People with active multiple sclerosis have high levels of particular gut antibodies, called immunoglobulin A (IgA), in the central nervous systems.
Some C. acnes strains harbored genes that encoded a molecule similar in structure to a known antibiotic called berninamycin.
Researches suggest that Lachnospiraceae and Enterococcaceae, as well as bacterial metabolites such as propionate can contribute to radioprotection.
Changes in one of the P. aeruginosa’s environmental sensing systems allow it to adapt to the environment of the lungs, causing chronic infections.
Individuals with autism are unable to break down some environmental toxins, which could allow the toxins to enter the bloodstream and injure brain cells.
The intestinal microbiota of people who follow a diet rich in vegetables produce metabolites that have potentially positive effects on health.
The modulation of the gut microbiota could play an important role in protecting children from asthma in the first year of life.
Researchers have engineered yeast to produce and deliver antibodies that neutralize the two bacterial toxins that cause tissue damage.
Diets high in fat and sugar cause colon inflammation by disrupting the gut microbiota. A study published in Science Translational Medicine claims.
A diet rich in tryptophan shifted the microbiota composition to produce more molecules that are able to reduce gluten-related inflammation..
