Team:Rice University/CONCLUSIONS

(Difference between revisions)

Revision as of 03:43, 30 October 2008

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?)
- exploration of using our biosynthetic circuit in other industrial strains of yeast for whiskey, bourbon, vodka, etc infused resveratrol

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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!
+*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?)
+**exploration of using our biosynthetic circuit in other industrial strains of yeast for whiskey, bourbon, vodka, etc infused resveratrol
+**
 |}
 |}