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Team:Rice University
From 2008.igem.org
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!
(More detailed descriptions of projects to be added.)
BioBeer: Producing Resveratrol During Fermentation in Beer
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 others.
-improved cardiovascular function
-increased insulin sensitivity
-maintenance of neural pathways
-inhibition of carcinogenesis
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.
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