Team:Rice University

From 2008.igem.org

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[[Team:Rice_University/OUR TEAM|OUR TEAM]] ::: [[Team:Rice_University|SUMMARY]] :::  [[Team:Rice_University/BACKGROUND|BACKGROUND]] ::: 
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[[Team:Rice_University/STRATEGY|STRATEGY]] ::: [[Team:Rice_University/CONSTRUCTS|CONSTRUCTS]] :::  [[Team:Rice_University/RESULTS|RESULTS]] :::  [[Team:Rice_University/CONCLUSIONS|ONGOING WORK]]
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Resveratrol, a phytochemical in plants, has been implicated as a natural product that extends lifespan and prevents cancer, coronary disease and neurodegenerative maladies. Unfortunately, resveratrol is only present at appreciable levels in a small number of foods, such as red wine, peanuts, and blueberries. To create an alternative source for resveratrol consumption, we are introducing a biosynthetic pathway for this compound into a brewing strain of yeast and examining whether this strain can be engineered to produce resveratrol during beer fermentation. Given the high worldwide consumption of beer and the low cost of production, unfiltered beer brewed using our genetically modified yeast should provide a cost-effective source of pharmacologically-active resveratrol. This engineering approach should be useful for cheap biosynthesis of other oxygen-sensitive prophylactics.
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'''    Welcome to Rice University's 2008 iGEM wiki page. We have two new projects this year! One is focused on the design of a virus mediated signal amplifier designed to detect and report on extremely small concentrations of target cells.  The second project is BioBeer, a project which will engineer a bio-synthetic pathway for the anti-oxidant resveratrol into brewing yeast, and then characterize the amount of resveratrol created when the engineered strain is used to brew beer.'''
 
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(More detailed descriptions of projects to be added.)
 
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!align="center"|[[Team:Rice_University|Home]]
 
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!align="center"|[[Team:Rice_University/Team|The Team]]
 
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!align="center"|[[Team:Rice_University/Project|The Project]]
 
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!align="center"|[[Team:Rice_University/Parts|Parts Submitted to the Registry]]
 
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!align="center"|[[Team:Rice_University/Modeling|Modeling]]
 
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!align="center"|[[Team:Rice_University/Notebook|Notebook]]
 
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Latest revision as of 22:36, 8 January 2009


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OUR TEAM ::: SUMMARY ::: BACKGROUND ::: STRATEGY ::: CONSTRUCTS ::: RESULTS ::: ONGOING WORK

Resveratrol, a phytochemical in plants, has been implicated as a natural product that extends lifespan and prevents cancer, coronary disease and neurodegenerative maladies. Unfortunately, resveratrol is only present at appreciable levels in a small number of foods, such as red wine, peanuts, and blueberries. To create an alternative source for resveratrol consumption, we are introducing a biosynthetic pathway for this compound into a brewing strain of yeast and examining whether this strain can be engineered to produce resveratrol during beer fermentation. Given the high worldwide consumption of beer and the low cost of production, unfiltered beer brewed using our genetically modified yeast should provide a cost-effective source of pharmacologically-active resveratrol. This engineering approach should be useful for cheap biosynthesis of other oxygen-sensitive prophylactics.