Team:Rice University/CONCLUSIONS

From 2008.igem.org

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Latest revision as of 03:55, 30 October 2008

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.

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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?)
+**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.
 |}
 |}