Bread yeast-based flu vaccine may reduce need for annual shots

Researchers have developed a new technique that uses baker's yeast to produce an influenza vaccine targeting the more stable M2 protein of the virus, instead of the commonly variable hemagglutinin (HA) protein. This method, which has been tested on mice and resulted in an immune response and protection against three different strains of the virus, could contribute to the development of a vaccine with longer-lasting protection and fewer updates needed, potentially reducing the need for annual vaccinations. While the results are promising, the technique still requires further studies before it can be applied to humans. Additionally, baker's yeast offers a potential platform for faster, more scalable influenza vaccine manufacturing.

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