Team:Rice University/RESULTS
From 2008.igem.org
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(→C. HPLC Data) |
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::''Sample injection volume'': 25 microliters | ::''Sample injection volume'': 25 microliters | ||
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- | [[Image:HPLC_RSV_example.jpg|center|thumb|600px|Figure C1. Example HPLC chromatogram of a trans-resveratrol standard.]] | + | [[Image:HPLC_RSV_example.jpg|center|thumb|600px|'''Figure C1. Example HPLC chromatogram of a trans-resveratrol standard.''']] |
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===== HPLC: Calibration===== | ===== HPLC: Calibration===== | ||
- | [[Image:RSV_standards.jpg|center|thumb|600px|Figure C2: trans-resveratrol standards (Sigma). Different serial dilutions are shown: 20 ug/mL (red), 10ug/mL (purple), 5ug/mL (blue), 2.5ug/mL (green).]]<BR> | + | [[Image:RSV_standards.jpg|center|thumb|600px|'''Figure C2: trans-resveratrol standards (Sigma).''' Different serial dilutions are shown: 20 ug/mL (red), 10ug/mL (purple), 5ug/mL (blue), 2.5ug/mL (green).]]<BR> |
- | [[Image:Coumaric_standards.jpg|center|thumb|600px|Figure C3: p-Coumaric acid standards (Sigma). Different serial dilutions are shown: 18.5ug/mL (red), 9.25ug/mL (purple), 4.63ug/mL (blue), 2.3ug/mL (green).]]<BR> | + | [[Image:Coumaric_standards.jpg|center|thumb|600px|'''Figure C3: p-Coumaric acid standards (Sigma).''' Different serial dilutions are shown: 18.5ug/mL (red), 9.25ug/mL (purple), 4.63ug/mL (blue), 2.3ug/mL (green).]]<BR> |
- | [[Image:RSVandCoumaric.jpg|center|thumb|600px|Figure C4: trans-resveratrol and p-coumaric acid | + | [[Image:RSVandCoumaric.jpg|center|thumb|600px|'''Figure C4: trans-resveratrol and p-coumaric acid have different retention times.''' This separation will allow us to resolve both molecules in a complex mixture, such as a yeast extract. Shown is 18.5ug/mL of p-coumaric acid and 20ug/mL of trans-resveratrol.]]<BR> |
===== HPLC: Wine Extract Tests===== | ===== HPLC: Wine Extract Tests===== | ||
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:* The results clearly show that red wine contains resveratrol in significant amounts, whereas white wine does not, as expected. | :* The results clearly show that red wine contains resveratrol in significant amounts, whereas white wine does not, as expected. | ||
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- | [[Image:Red_Wine_Samples.jpg|center|thumb|650px|Figure C5: Red wine extracts analyzed by HPLC. A)Chromatogram of the red wine extracts; the different wines shown are a Merlot from ''Australia'' (red), a Shiraz from ''Australia'' (green), and a Primitivo from ''S. Italy'' (purple). Also shown is a trans-resveratrol standard (10ug/mL, blue dotted line). B)Zoomed-in view of the resveratrol peak region.]] | + | [[Image:Red_Wine_Samples.jpg|center|thumb|650px|'''Figure C5: Red wine extracts analyzed by HPLC.''' A)Chromatogram of the red wine extracts; the different wines shown are a Merlot from ''Australia'' (red), a Shiraz from ''Australia'' (green), and a Primitivo from ''S. Italy'' (purple). Also shown is a trans-resveratrol standard (10ug/mL, blue dotted line). B)Zoomed-in view of the resveratrol peak region.]] |
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- | [[Image:White_Wine_Samples.jpg|center|thumb|650px|Figure C5: White wine extracts analyzed by HPLC. A)Chromatogram of the white wine extracts; the different wines shown are a Sauvignon Blanc from ''France'' (red) and a Chardonnay from ''N. California'' (purple). Also shown is a trans-resveratrol standard (10ug/mL, blue dotted line). B)Zoomed-in view of the resveratrol peak region.]] | + | [[Image:White_Wine_Samples.jpg|center|thumb|650px|'''Figure C5: White wine extracts analyzed by HPLC.''' A)Chromatogram of the white wine extracts; the different wines shown are a Sauvignon Blanc from ''France'' (red) and a Chardonnay from ''N. California'' (purple). Also shown is a trans-resveratrol standard (10ug/mL, blue dotted line). B)Zoomed-in view of the resveratrol peak region.]] |
===== HPLC: Fermenation batches===== | ===== HPLC: Fermenation batches===== | ||
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+ | We are currently in the process of transforming our yeast strain; HPLC data of the extracts for this strain will be added soon. | ||
=== D. Fermentation Experiments === | === D. Fermentation Experiments === |
Revision as of 02:58, 30 October 2008
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