Team:Rice University
From 2008.igem.org
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- | ''' | + | == '''Welcome to Rice University's 2008 iGEM wiki page.''' == |
- | Our project for this year is BIOBEER, where we are genetically engineering the biosynthetic pathway for resveratrol production into a brewing yeast strain. Resveratrol has been shown to have a plethora of health benefits, including anti-cancer and anti-viral activity, cardio- and neuro-protective effects, modulation of diabetes, and anti-aging effects. Although research has been done previously to produce resveratrol in various organisms, no one to date has developed a yeast strain able to synthesize resveratrol in a de novo manner. We are going one step further, characterizing resveratrol production during anaerobic fermentation with the intent of creating a beer that contains all the health benefits of wine. Get ready for resveratrol in a fizzy ready-to-consume beverage! | + | Our project for this year is BIOBEER, where we are genetically engineering the biosynthetic pathway for resveratrol production into a brewing yeast strain. Resveratrol has been shown to have a plethora of health benefits, including anti-cancer and anti-viral activity, cardio- and neuro-protective effects, modulation of diabetes, and anti-aging effects. Although research has been done previously to produce resveratrol in various organisms, no one to date has developed a yeast strain able to synthesize resveratrol in a de novo manner. We are going one step further, characterizing resveratrol production during anaerobic fermentation with the intent of creating a beer that contains all the health benefits of wine. Get ready for resveratrol in a fizzy ready-to-consume beverage! |
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=== '''Resveratrol''' === | === '''Resveratrol''' === | ||
- | * First identified as the active component in ''C. quinquangulata'' (cinnamon) extract responsible for anti-inflammatory properties. <BR> | + | :* First identified as the active component in ''C. quinquangulata'' (cinnamon) extract responsible for anti-inflammatory properties. <BR> |
- | * Normally used as a defense mechanism in plants in response to fungal pathogens and UV irradiation. <BR> | + | :* Normally used as a defense mechanism in plants in response to fungal pathogens and UV irradiation. <BR> |
- | * Main source in human diet is red wine, but significant amounts are also found in grape juice, peanuts, cranberry juice, and other sources. | + | :* Main source in human diet is red wine, but significant amounts are also found in grape juice, peanuts, cranberry juice, and other sources. |
- | * There is a tremendous interest in the potential of resveratrol for various health benefits. A PubMed search for 'resveratrol' returns '''2,470''' scientific articles. | + | :* There is a tremendous interest in the potential of resveratrol for various health benefits. A PubMed search for 'resveratrol' returns '''2,470''' scientific articles. |
[[Image:trans-resveratrol.jpg|left|frame|none|trans-Resveratrol]] | [[Image:trans-resveratrol.jpg|left|frame|none|trans-Resveratrol]] | ||
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- | [[Image:healthbenefits.jpg|right]] | + | |
- | + | === '''Health Benefits''' === | |
+ | [[Image:healthbenefits.jpg|200px|right]] | ||
+ | * Improved cardiovascular function | ||
+ | * Increased insulin sensitivity | ||
+ | * Maintenance of neural pathways | ||
+ | * Inhibition of carcinogenesis | ||
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[[Image:winetobeer.jpg|right]] <BR><BR><BR><BR><BR> | [[Image:winetobeer.jpg|right]] <BR><BR><BR><BR><BR> | ||
- | + | [[Image:brewing.jpg|left]] | |
Why resveratrol in beer? <BR> | Why resveratrol in beer? <BR> | ||
-Beer made up 85.8% of all alcoholic beverage consumption (in total volume) in 2005. <BR> | -Beer made up 85.8% of all alcoholic beverage consumption (in total volume) in 2005. <BR> |
Revision as of 00:05, 26 October 2008
Contents |
Welcome to Rice University's 2008 iGEM wiki page.
Our project for this year is BIOBEER, where we are genetically engineering the biosynthetic pathway for resveratrol production into a brewing yeast strain. Resveratrol has been shown to have a plethora of health benefits, including anti-cancer and anti-viral activity, cardio- and neuro-protective effects, modulation of diabetes, and anti-aging effects. Although research has been done previously to produce resveratrol in various organisms, no one to date has developed a yeast strain able to synthesize resveratrol in a de novo manner. We are going one step further, characterizing resveratrol production during anaerobic fermentation with the intent of creating a beer that contains all the health benefits of wine. Get ready for resveratrol in a fizzy ready-to-consume beverage!
(More detailed descriptions of projects to be added.)
BioBeer: Producing Resveratrol During Fermentation in Beer
Resveratrol
- First identified as the active component in C. quinquangulata (cinnamon) extract responsible for anti-inflammatory properties.
- Normally used as a defense mechanism in plants in response to fungal pathogens and UV irradiation.
- Main source in human diet is red wine, but significant amounts are also found in grape juice, peanuts, cranberry juice, and other sources.
- There is a tremendous interest in the potential of resveratrol for various health benefits. A PubMed search for 'resveratrol' returns 2,470 scientific articles.
- First identified as the active component in C. quinquangulata (cinnamon) extract responsible for anti-inflammatory properties.
Health Benefits
- Improved cardiovascular function
- Increased insulin sensitivity
- Maintenance of neural pathways
- Inhibition of carcinogenesis
Why resveratrol in beer?
-Beer made up 85.8% of all alcoholic beverage consumption (in total volume) in 2005.
-->Annual per capita consumption of Beer (2005) = ~20 gallons
-->Annual per capita consumption of Wine (2005) = ~2.5 gallons
-If resveratrol can be produced during fermentation, it provides an additional health benefit at no additional cost.
-->The resveratrol is produced in a ready-to-consume format!
-->Dark and anaerobic conditions required for fermentation improve resveratrol stability.
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