Defining the antiviral effects of Wolbachia in Aedes aegypti mosquitoes. Mosquitoes that carry a bacterium called Wolbachia do not transmit human pathogenic viruses. These mosquitoes are being developed as a biocontrol tool to prevent mosquito-borne diseases. This project aims to define the molecular basis for virus inhibition by Wolbachia. Using unique biological tools including mosquitoes carrying different strains of Wolbachia that do or do not inhibit dengue virus, the project will define ho ....Defining the antiviral effects of Wolbachia in Aedes aegypti mosquitoes. Mosquitoes that carry a bacterium called Wolbachia do not transmit human pathogenic viruses. These mosquitoes are being developed as a biocontrol tool to prevent mosquito-borne diseases. This project aims to define the molecular basis for virus inhibition by Wolbachia. Using unique biological tools including mosquitoes carrying different strains of Wolbachia that do or do not inhibit dengue virus, the project will define how Wolbachia modifies its host to create an antiviral state. The findings will provide insight into how viral pathogens can be suppressed in insect hosts. This may guide future viral disease intervention strategies for diverse areas afflicted by insect-borne viral disease, including human health and agriculture.Read moreRead less
Genome editing to improve the dietary quality of potato. The project aims to develop non-genetically modified (non-GM) potato varieties with lower glycaemic index (GI) but good agronomic and culinary traits. Potato is the world's fourth-most important food. It is integral to the western diet and consumption is rising rapidly in Asia. However, the starch in cooked potato is readily digestible causing a rapid elevation of blood sugar levels on eating (i.e. it has a high GI). Long-term consumption ....Genome editing to improve the dietary quality of potato. The project aims to develop non-genetically modified (non-GM) potato varieties with lower glycaemic index (GI) but good agronomic and culinary traits. Potato is the world's fourth-most important food. It is integral to the western diet and consumption is rising rapidly in Asia. However, the starch in cooked potato is readily digestible causing a rapid elevation of blood sugar levels on eating (i.e. it has a high GI). Long-term consumption of meals with high GI is associated with increased risk of obesity, type-2 diabetes and cardiovascular disease. This project aims to use new genome editing methods to silence key genes that influence starch composition and thus develop non-GM potato varieties with lower GI to reduce these risks.Read moreRead less