Difference between revisions of "Team:Austin UTexas/Description"
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<h2> Conjugation </h2> | <h2> Conjugation </h2> | ||
| − | <p> In order to | + | <p> In order to demonstrate that genetic engineering is possible with the organisms Gluconobacter oxydans and Gluconacetobacter xylinus, we first tried to conjugate GFP into the microbes using a DAP (Diaminopimelic Acid) auxotroph strain of E. coli. The plasmid, pBTK520, that the donor cells contained were constructed using the a vector pMMB67EH, PA-1(??????????????), GFP and a spectinomycin resistance gene. We first plated a mixture of our donor cells with one of our recipients, either G. oxydans or G. hansenii, onto a medium containing LB agar and DAP. After sufficient time, we scraped up the growth and plated the cells onto a plate containing LB agar and spectinomycin. After incubation, the resulting isolated colonies were picked and streaked out in order to not only create freezer stocks, but prepare them for sequencing in order to confirm successful conjugation. (mRUBY)???) (Conjugating other things???) </p> |
<h2>Recapitulation </h2> | <h2>Recapitulation </h2> | ||
<h2> Ethanol </h2> | <h2> Ethanol </h2> | ||
| − | + | <P> During the fermentation process, yeast in kombucha produce ethanol, the type of alcohol present in beer, wine, and other alcoholic beverages. This presents a challenge to kombucha brewers who wish to market their product as a non-alcoholic beverage. If the alcohol content of a manufacturer’s kombucha exceeds 0.5% at any point during production, the manufacturer may not market their beverage as non-alcoholic and must be regulated as a producer of alcoholic beverages. One way to tackle this problem with synthetic biology is to ferment with yeast that produce less ethanol. This is impractical, however, because some bacteria in the SCOBY oxidize ethanol produced by the yeast to produce acetic acid, which is a major component of the beverage’s distinctive, tart flavor. Another approach is to increase the rate at which the bacteria convert the ethanol to acetic acid. Two enzymes are responsible for this process: an alcohol dehydrogenase and an aldehyde dehydrogenase (Mamlouk and Gullo, 2013). Using Golden Gate assembly, we plan to assemble a construct containing the coding sequences for these genes and insert the construct into <i>Gluconacetobacter hansenii</i>, an acetic acid bacterium found in kombucha. We then plan to recapitulate kombucha with transformed and control <i>Ga. hansenii</i> and evaluate the ethanol content over the course of the fermentation with gas chromatography-mass spectrometry. We also plan to observe the cultures for visible differences and test the pH to determine whether increasing the acetic acid production led to a pH change, which could affect the flavor of the beverage. If we are able to produce <i>Ga. hansenii<i/> that cause the kombucha to have a lower ethanol content over the course of the fermentation, kombucha brewers could use the modified bacterium to help ensure the ethanol content of their product stays below the legal limit.</p> | |
<h2> Brazzein </h2> | <h2> Brazzein </h2> | ||
<P> One of the projects that we are working on involves adding a brazzein gene into the bacteria found in Kombucha. Brazzein, a protein found in the pulp of the edible fruit of the African plant Pentadiplandra brazzeana Baill, is an extremely sweet substance. It is 2,000 times sweeter than sucrose by weight. This makes it a healthy and economical alternative to sugar. However commercial production of brazzein is limited because it comes from a tropical plant. If it could be more easily harvested, it could be used to improve the flavor of various foods and drinks. If it is added to Kombucha, the drink could be sweetened without adding excessive calories. </p> | <P> One of the projects that we are working on involves adding a brazzein gene into the bacteria found in Kombucha. Brazzein, a protein found in the pulp of the edible fruit of the African plant Pentadiplandra brazzeana Baill, is an extremely sweet substance. It is 2,000 times sweeter than sucrose by weight. This makes it a healthy and economical alternative to sugar. However commercial production of brazzein is limited because it comes from a tropical plant. If it could be more easily harvested, it could be used to improve the flavor of various foods and drinks. If it is added to Kombucha, the drink could be sweetened without adding excessive calories. </p> | ||
Revision as of 19:08, 23 September 2016
Description
Our team has been pursuing several different research avenues this summer. We are working with a variety of organisms, including microbial communities, in an attempt to engineer a system that may be useful to the world in some way. Currently, we are discovering and attempting to engineer the organisms that make up the SCOBY (symbiotic community of bacteria and yeast) in Kombucha tea, various cyanobacteria, and other organisms that are more commonly used in the lab. Though this may seem to cover a very broad range, UT’s iGEM team is united under one front: we aim to improve something in the world through genetic engineering.
Thus far, each sub-project has accomplished something different, but we are all ultimately experiencing successes and failures. One of our sub-teams is developing a process by which gellan gum (a substitute for agar) can be made at home for novice biochemists, but there have been several issues with the process. Similarly, a sub-team whose goal is to create an organism that can detect GMOs is having to work and rework the system they are using, and they are having to troubleshoot just like many other sub-teams. Additionally, through weeks of trial and error, many teams have become very familiar with non-model organisms that the lab has never before worked with. Furthermore, we are very proud of a partnership that we are developing in the Kombucha industry, as this will be an invaluable resource as we proceed in this area.
In the coming weeks, many of our projects will need to adjust and improve our Golden Gate Assembly system because the whole lab has been having problems in that respect. Furthermore, many projects will need to create a process to transform their organisms as these organisms have either not been used in our lab previously or are new isolates from the environment. A few of our sub-teams have shown successful conjugation, though. Finally, it is clear that we will need to consolidate our sub-projects to bring to the iGEM Jamboree. While each of our aims is valuable and interesting, not all will be ready to present and only some will yield results of a quality that we are proud of.
Kombucha Strains
Conjugation
In order to demonstrate that genetic engineering is possible with the organisms Gluconobacter oxydans and Gluconacetobacter xylinus, we first tried to conjugate GFP into the microbes using a DAP (Diaminopimelic Acid) auxotroph strain of E. coli. The plasmid, pBTK520, that the donor cells contained were constructed using the a vector pMMB67EH, PA-1(??????????????), GFP and a spectinomycin resistance gene. We first plated a mixture of our donor cells with one of our recipients, either G. oxydans or G. hansenii, onto a medium containing LB agar and DAP. After sufficient time, we scraped up the growth and plated the cells onto a plate containing LB agar and spectinomycin. After incubation, the resulting isolated colonies were picked and streaked out in order to not only create freezer stocks, but prepare them for sequencing in order to confirm successful conjugation. (mRUBY)???) (Conjugating other things???)
Recapitulation
Ethanol
During the fermentation process, yeast in kombucha produce ethanol, the type of alcohol present in beer, wine, and other alcoholic beverages. This presents a challenge to kombucha brewers who wish to market their product as a non-alcoholic beverage. If the alcohol content of a manufacturer’s kombucha exceeds 0.5% at any point during production, the manufacturer may not market their beverage as non-alcoholic and must be regulated as a producer of alcoholic beverages. One way to tackle this problem with synthetic biology is to ferment with yeast that produce less ethanol. This is impractical, however, because some bacteria in the SCOBY oxidize ethanol produced by the yeast to produce acetic acid, which is a major component of the beverage’s distinctive, tart flavor. Another approach is to increase the rate at which the bacteria convert the ethanol to acetic acid. Two enzymes are responsible for this process: an alcohol dehydrogenase and an aldehyde dehydrogenase (Mamlouk and Gullo, 2013). Using Golden Gate assembly, we plan to assemble a construct containing the coding sequences for these genes and insert the construct into Gluconacetobacter hansenii, an acetic acid bacterium found in kombucha. We then plan to recapitulate kombucha with transformed and control Ga. hansenii and evaluate the ethanol content over the course of the fermentation with gas chromatography-mass spectrometry. We also plan to observe the cultures for visible differences and test the pH to determine whether increasing the acetic acid production led to a pH change, which could affect the flavor of the beverage. If we are able to produce Ga. hansenii that cause the kombucha to have a lower ethanol content over the course of the fermentation, kombucha brewers could use the modified bacterium to help ensure the ethanol content of their product stays below the legal limit.
Brazzein
One of the projects that we are working on involves adding a brazzein gene into the bacteria found in Kombucha. Brazzein, a protein found in the pulp of the edible fruit of the African plant Pentadiplandra brazzeana Baill, is an extremely sweet substance. It is 2,000 times sweeter than sucrose by weight. This makes it a healthy and economical alternative to sugar. However commercial production of brazzein is limited because it comes from a tropical plant. If it could be more easily harvested, it could be used to improve the flavor of various foods and drinks. If it is added to Kombucha, the drink could be sweetened without adding excessive calories.
pH Sensors
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