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| - | [[Image:rice.jpg|600 px|left]] | + | <!--MAIN PROJECT PAGE--> |
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| | + | [[Team:Rice_University/OUR TEAM|OUR TEAM]] ::: [[Team:Rice_University|SUMMARY]] ::: [[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]] |
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| - | <!--- The Mission, Experiments --->
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| - | [[Image:igem_08.jpg|260px|left]]
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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!
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| - | == '''BioBeer: Producing Resveratrol During Beer Fermentation''' == | + | {|align="justify" style="background-color:#FFFFFF;text-indent: 15pt;text-align:justify" cellpadding="30" width="90%" |
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| | + | Resveratrol, a phytochemical in plants, has been implicated as a natural product that extends lifespan and prevents cancer, coronary disease and neurodegenerative maladies. Unfortunately, resveratrol is only present at appreciable levels in a small number of foods, such as red wine, peanuts, and blueberries. To create an alternative source for resveratrol consumption, we are introducing a biosynthetic pathway for this compound into a brewing strain of yeast and examining whether this strain can be engineered to produce resveratrol during beer fermentation. Given the high worldwide consumption of beer and the low cost of production, unfiltered beer brewed using our genetically modified yeast should provide a cost-effective source of pharmacologically-active resveratrol. This engineering approach should be useful for cheap biosynthesis of other oxygen-sensitive prophylactics. |
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| - | [[Image:trans-resveratrol.jpg|right|frame|none|trans-Resveratrol]]
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| - | === '''Resveratrol''' ===
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| - | :* First identified as the active component in ''C. quinquangulata'' (cinnamon) extract responsible for anti-inflammatory properties. <BR>
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| - | :* Normally used as a defense mechanism in plants in response to fungal pathogens and UV irradiation. <BR>
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| - | :* Main source in human diet is red wine, but significant amounts are also found in grape juice, peanuts, cranberry juice, and other sources.
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| - | :* 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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| - | <BR><BR>
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| - | [[Image:RSV-health.jpg|left|thumb|300px|Resveratrol has been shown to provide a wealth of health benefits.]]
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| - | === '''Health Benefits''' ===
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| - | ::::::::::::::* Improved cardiovascular function
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| - | ::::::::::::::* Increased insulin sensitivity
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| - | ::::::::::::::* Maintenance of neural pathways
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| - | ::::::::::::::* Inhibition of carcinogenesis
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| - | [[Image:winetobeer.jpg|right]]
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| - | <BR><BR><BR><BR><BR><BR>
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| - | [[Image:brewing.jpg|left]]
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| - | Why resveratrol in beer? <BR>
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| - | -Beer made up 85.8% of all alcoholic beverage consumption (in total volume) in 2005. <BR>
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| - | -->Annual per capita consumption of Beer (2005) = ~20 gallons <BR>
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| - | -->Annual per capita consumption of Wine (2005) = ~2.5 gallons <BR>
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| - | -If resveratrol can be produced during fermentation, it provides an additional health benefit at no additional cost. <BR>
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| - | -->The resveratrol is produced in a ready-to-consume format! <BR>
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| - | -->Dark and anaerobic conditions required for fermentation improve resveratrol stability.
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| - | The Rice 2008 Synthetic BiOWLogists
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| - | [[Image:iGEM-2008-Splash.jpg|400px|right]]
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| - | {| style="color:#1b2c8a;background-color:#0c6;" cellpadding="3" cellspacing="1" border="1" bordercolor="#fff" width="62%" align="center"
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| - | !align="center"|[[Team:Rice_University|Home]]
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| - | !align="center"|[[Team:Rice_University/Team|The Team]]
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| - | !align="center"|[[Team:Rice_University/Project|The Project]]
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| - | !align="center"|[[Team:Rice_University/Parts|Parts Submitted to the Registry]]
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| - | !align="center"|[[Team:Rice_University/Notebook|Notebook]]
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| | |} | | |} |
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