OIST in the News
A students' project on coral watch in Okinawa was introduced in Japan Times! Maggi Mars Brisbin from the Mitarai Unit talks to the reporter.Read More
A paper released by OIST's G0 Cell Unit has identified that the common immunosuppressant chemical rapamycin has more potential uses for medicine.
The study, published in Open Biology, explores the chemical's ability to reverse the effects of mutation in yeast cells, effectively "curing" the cells by restoring their normal function.
New research from OIST's Quantum Dynamics Unit sheds lights on the movement of electrons in two-dimensional systems. The study, which was published in Physical Review Letters, shows that polarization has a strong impact on electrons.Read More
The Okinawa Institute of Science and Technology Graduate University (OIST) has signed a Memorandum of Understanding (MOU) with the Ministry of Environment and Energy (MEE) of the Republic of Maldives and Kokyo Tatemono Company Limited (Kokyo) of Tokyo, Japan, to embark on a wave energy project in the Maldives.
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Members of the Membrane Cooperativity Unit at OIST have devleoped a new imaging technique for observing individual protein molecules for a long time, providing new insights into how cells move. Their research was recently published in the journal Nature Chemical Biology.Read More
Nikkan Kogyo Shimbun introduced OIST's Startup Accelerator Program.
A new perspective bridges two approaches to understanding quantum gravity.Read More
President Peter Gruss' comment on the relationship of science and art was featured in the article entitled "Why Do So Many Scientists Want to be Filmmakers?" of NAUTILUS.Read More
Researchers from OIST's Computational Neuroscience Unit have modelled the molecular basis of learning in the cerebellum, a part of the brain that receives sensory input and coordinates voluntary movements. Their work was recently published in the journal Cell Reports.Read More
In several recent papers, Prof. Shen and colleagues at the Micro/Bio/Nanofluidics Unit at the Okinawa Institute of Science and Technology (OIST), described their creation of a new biosensing material that can be used to monitor processes in living cells.Read More
Termites are among the rare organisms that can feed on wood. This remarkable ability has allowed them to become one of the most abundant animals in the terrestrial tropics, and they’ve got their gut bacteria to thank. Researchers from OIST's Evolutionary Genomics Unit, in collaboration with colleagues from the University of Sydney, have shown that the bacterial communities in termite guts came about through both inheritance and transfer between colonies.Read More
Sea urchin is a delicacy in Japan and much of the Western world. Its roe, called uni, is used in sushi, gourmet cuisine, and sauces and flavorings. But the large red sea urchin (Mesocentrotus franciscanus) caught off the coast of Southern California—the primary urchin fished in the U.S.—is vulnerable to increased water temperatures and ocean acidification. New work led by Kirk Sato, currently a researcher at the Okinawa Institute of Science and Technology, explores the viability of another species—the pink sea urchin (Strongylocentrotus fragilis)–as an alternative.Read More
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Developing a New Electron Microscope: Dr. Adaniya from Miyako gave a lecture at Junku-Do bookstore in Naha
Dr. Hidehito Adaniya (49), who was born in Miyako, studied in the US and is currently working at OIST for developing a new electron microscope, gave a lecture at Junku-Do bookstore in Naha on 19th.
After graduating Miyako high school, he entered Faculty of Law and Letters at Ryukyu University, and then went to the State University of California majoring in physics and obtained PhD. After 15 years of life as a researcher in the US, he came back to Okinawa to start working at OIST in September 2012.Read More
In a new study published in the journal Physical Review Letters, Mahesh Bandi and his colleagues present a method for quantifying the elusive Marangoni effect. The researchers found that using their model, they could closely predict the speed at which a surfactant spread.
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