Team:Rice University

From 2008.igem.org

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== '''BioBeer: Producing Resveratrol During Beer Fermentation''' ==
== '''BioBeer: Producing Resveratrol During Beer Fermentation''' ==
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[[Image:trans-resveratrol.jpg|right|frame|none|trans-Resveratrol]]
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=== '''Resveratrol''' ===  
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=== '''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.
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[[Image:trans-resveratrol.jpg|center|frame|none|trans-Resveratrol]]
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[[Image:RSV-health.jpg|left|thumb|300px|Resveratrol has been shown to provide a wealth of health benefits.]]
=== '''Health Benefits''' ===  
=== '''Health Benefits''' ===  
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[[Image:RSV-health.jpg|300px|right|frame|Resveratrol has been shown to provide a wealth of health benefits.]]
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::::::::::::::* Improved cardiovascular function
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:* Improved cardiovascular function
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::::::::::::::* Increased insulin sensitivity
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:* Increased insulin sensitivity
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::::::::::::::* Maintenance of neural pathways
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:* Maintenance of neural pathways
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::::::::::::::* Inhibition of carcinogenesis  
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:* 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]]  
[[Image:brewing.jpg|left]]  

Revision as of 20:22, 26 October 2008

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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!

BioBeer: Producing Resveratrol During Beer Fermentation

trans-Resveratrol

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.



Resveratrol has been shown to provide a wealth of health benefits.

Health Benefits

  • Improved cardiovascular function
  • Increased insulin sensitivity
  • Maintenance of neural pathways
  • Inhibition of carcinogenesis














Winetobeer.jpg





Brewing.jpg

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.









The Rice 2008 Synthetic BiOWLogists

IGEM-2008-Splash.jpg


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