Team:Rice University/CONCLUSIONS

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[[Team:Rice_University|INTRODUCTION]] :::  [[Team:Rice_University/BACKGROUND|BACKGROUND]] :::  [[Team:Rice_University/STRATEGY|STRATEGY]] ::: [[Team:Rice_University/CONSTRUCTS|CONSTRUCTS]] ::: [[Team:Rice_University/RESULTS|RESULTS]] :::  [[Team:Rice_University/CONCLUSIONS|ONGOING WORK]] :::  [[Team:Rice_University/OUR TEAM|OUR TEAM]]
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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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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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*'''Ongoing work includes:'''
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**Characterization of resveratrol production using only 4CL:STS and feeding ''p''-coumaric acid.
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**Construction of the full biosynthetic circuit and characterization of resveratrol production.
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**Redesign circuit so that an antibiotic selection using bleocin (toxic) is not required. 
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**Possible switch to fluorescent screen (green beer?)
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**Adding woodchips to feed additional coumaric acid into the fermenting mix for additional resveratrol gain and improved taste.
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**Exploration of using our biosynthetic circuit in other industrial strains of yeast for resveratrol infused cider, wine, whiskey, bourbon, vodka, etc.
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[[Team:Rice_University|INTRODUCTION]] :::  [[Team:Rice_University/BACKGROUND|BACKGROUND]] :::  [[Team:Rice_University/STRATEGY|STRATEGY]] :::  [[Team:Rice_University/CONSTRUCTS|CONSTRUCTS]] :::  [[Team:Rice_University/RESULTS|RESULTS]] :::  [[Team:Rice_University/CONCLUSIONS|ONGOING WORK]] :::  [[Team:Rice_University/OUR TEAM|OUR TEAM]]
 
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Latest revision as of 03:55, 30 October 2008


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

  • Ongoing work includes:
    • Characterization of resveratrol production using only 4CL:STS and feeding p-coumaric acid.
    • Construction of the full biosynthetic circuit and characterization of resveratrol production.
    • Redesign circuit so that an antibiotic selection using bleocin (toxic) is not required.
    • Possible switch to fluorescent screen (green beer?)
    • Adding woodchips to feed additional coumaric acid into the fermenting mix for additional resveratrol gain and improved taste.
    • Exploration of using our biosynthetic circuit in other industrial strains of yeast for resveratrol infused cider, wine, whiskey, bourbon, vodka, etc.