Danci-K8

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15/7/2016

In the lab today: Itay, May, Tomer
Planning synthetic DNA
Planning 8 synthetic SNPs and placing an order.

16/7/2016

In the lab today: Itay, May, Tomer
Planning synthetic DNA
Planning 7 synthetic SNPs and placing an order.

The final SNPs (Single nucleotide polymorphism)
Final Order Table

Number	Taste	RS
1	Sweet	rs35874116
2	Sweet	rs307355
3	PTC	rs713598
4	PTC	rs1726866
5	PTC	rs1024639
6	Consuming Alcohol	rs846672
7	Coffee Bitterness	RS765007
8	Coffee Bitterness	RS2234001
9	Coffee Bitterness	RS2234012
10	Coffee Bitterness	RS2227264
11	Grapefruit juice bitterness	rs10772420
12	Cilantro Preference	rs72921001
13	Taste of NaC1 & Sour	rs17492553
14	Taste of NaC1 & Sour	rs34160967
16	Umami& Monosodium gluten	rs76755863

19/7/2016

In the lab today: Avital, Gal, Lidor
Planning 5 gRNA for CRISPR reaction

Taste/NoTaste	Spacer	PAM
No Taste	TCAGTTTTGTGGCAGATGAC	AGG
No Taste	CACATCAGTGAGGAGATTCT	AGG
No Taste	TCGTGTGTGTCATGAAAGCT	TGG
No Taste	GGCCACGGGCACGGTTGTAGC	CGG
(non targeting)	aggatcacct gagtccaggg	-

1. TAS2R3 RS765007

CGACAGACTAAATTGGGCAGAGACAAGAGACAGGTACAGTGAAGCAACAGGTAGAGGAGTAGATTAACGAG
AAAAATATCACATCAGTGAGGAGATTCTA[T/G]GTATCAACAGAAAGAACAAAGATCAGGGCTGCCTAATTGC
TGACATGATGGGACTCACCGAGGGGGTGTTCCTGATTCTGTCTGGCACTCAGTTCACACT

2. TAS2R3 RS765007

CGACAGACTAAATTGGGCAGAGACAAGAGACAGGTACAGTGAAGCAACAGGTAGAGGAGTAGATTAACGAG
AAAAATATCACATCAGTGAGGAGATTCTA[T/G]GTATCAACAGAAAGAACAAAGATCAGGGCTGCCTAATTGC
TGACATGATGGGACTCACCGAGGGGGTGTTCCTGATTCTGTCTGGCACTCAGTTCACACT

3. TAS1R1 rs34160967

AGAAGCCTATGCCCGGGCAGACAAGAAGGCCCCTAGGCCTTGCCACAAGGGCTCCTGGTGCAGCAGCAATCA
GCTCTGCAGAGAATGCCAAGCTTTCATG[G/A]CACACACGATGCCCAAGCTCAAAGCCTTCTCCATGAGTTCTG
CCTACAACGCATACCGGGCTGTGTATGCGGTGGCCCATGGCCTCCACCAGCTCCTGGG

4. TAS1R3 rs307377

CACACGCTCCTGGGTCAGCTTCGGCCTAGCGCACGCCACCAATGCCACGCTGGCCTTTCTCTGCTTCCTGGGC
ACTTTCCTGGTGCGGAGCCAGCCGGGC[T/C]GCTACAACCGTGCCCGTGGCCTCACCTTTGCCATGCTGGCCTAC
TTCATCACCTGGGTCTCCTTTGTGCCCCTCCTGGCCAATGTGCAGGTGGTCCTCAG

5. NEGATIVE CONTROL CLASSIC gRNA

(non targeting)

1/8/2016

In the lab today: Daniel, Yuval, Shir, Shahar, Amit S., Gal, Amit K.
Collecting DNA samples from 43 people.

The collecting was done in the framework of school. Each of the participants came to the station we set up at the school and filled out an questionnaire and then answered a questionnaire while tasting. The questionnaire included questions tailored to the tastes of the participants: sweet, umami, sour, salty and bitter. Each participant stated his sensitivity to different tastes when tried, the listing the participant’s phenotype. All data was collected into a general survey which summarized the results of the participants.

Shelly has no sensitivity to - PTC

Lior on the other hand cannot stand the taste of PTC

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