Difference between revisions of "Team:METU Turkey/Results"

 
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             <a class="one" href="https://2015.igem.org/Team:METU_Turkey/Safety">Safety</a>
 
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            <a class="one" href="https://2015.igem.org/Team:METU_Turkey/Measurement">Measurement</a>
 
 
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<img hspace="375px" align=center src="https://static.igem.org/mediawiki/2015/0/00/Celiac_stockphoto_1.jpg" width="600px">
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<h4 align=center>Gel Photos</h4>
 
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<h2 align=center>mCherry(restricted)-GFP-GFP</h2>
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<h2 align=center>Results</h2>
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<img hspace="375px" align=center src="https://static.igem.org/mediawiki/2015/thumb/9/97/MCherry%28restricted%29-GFP-GFP-PGap-z.JPG/319px-MCherry%28restricted%29-GFP-GFP-PGap-z.JPG" width="600px">
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<p align=center>RESULTS
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<h2 align=center>101-106-117-mcherry-pgap-pgap-pgap-pgap-mcherry</h2>
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<h2 align=center>KumamolisinMAX-strain3b-KumamolisinMAX-stain4a-2(compability)-mCherry(nice)-1(compability)-mCherry-mCherry</h2>
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<h2 align=center>Project Achievements</h2>
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<p align=center>As an autoimmune disease, celiac disease is sensitivity to grains such as wheat rye and barley that have gliadin which is a glycoprotein complex rich in proline and glutamine, especially alpha-2-gliadin. Alfa-2-glaidin basically binds to a specific receptor called HLA-DQ2 or HLA-DQ8. This is because tTG alter the alfa-2-gliadin’s charge density which results in highly negative charges. This negative charge density creates significant binding effect to alfa-2-gliadin to HLA-DQ2 OR HLA-DQ8. This receptor is an important key component of the  immune system, which has loci at chromosome 6. Epitopes of that receptor create cellular signaling pathway which results in increase of T and B-cells. These important immune cells eventually kill the specific antigens presented cells. Thus, in order to prevent  this autoimmune disorder, our project aims to destroy these specific subunits of gluten before the intake of food. This will be accomplished by adding specific enzymes’ genes to E.coli’s genome. Then, E.coli will be added into dough while it is in fermentation process. So during the process of fermentation, specific enzymes’ genes will be transcribed and they will break down the gluten. To sum up, with the specific enzyme, which is expressed by E.coli, will alter and brake down the specific protein subunit which is a key component of celiac disease, . In addition, we would like to improve the consistency of gluten-free bread by letting bacteria secrete additives. For the efficiency of the gluten destruction process, the homogenization of dough will also be improved by the bacteria secretion of additives. Last but not least, receptor complex within E.coli is going to be designed and this  will enable the bacteria to express a receptor which is like HLA-DQ; in order to detect whether there is a gluten or not.
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<p align=center>This year we decided to work on e-coli so that we going to follow a guaranteed way to make our necessary experiments and observations. This helps us to gain an improved safety. When we consider about future of this project, we primarily aim to overcome problems with gluten-free products such as variety and price. Beside of these problems, we also aim to supply people a practical way which can help them to make their own bread at their homes. If doing gluten-free bread will be easy then other products also will be easily available. These home make kits will be time saving for celiac disease people. As shown in the gluten intolerance survey results, most of the surveyed people support us about this idea. In reality, working on yeast will be an important step to improve less cost and time saving way to produce gluten-free products. Working with p GAPZ A vector generally produce greater yields than inducible expression.
 
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<h2 align=center>Our Future Aspect:</h2>
 
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<p align=center>FUTURE
 
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Latest revision as of 13:29, 4 October 2015

Welcome!
We are Team METU_Turkey!

Gel Photos

mCherry(restricted)-GFP-GFP

101-106-117-mcherry-pgap-pgap-pgap-pgap-mcherry

KumamolisinMAX-strain3b-KumamolisinMAX-stain4a-2(compability)-mCherry(nice)-1(compability)-mCherry-mCherry

This year we decided to work on e-coli so that we going to follow a guaranteed way to make our necessary experiments and observations. This helps us to gain an improved safety. When we consider about future of this project, we primarily aim to overcome problems with gluten-free products such as variety and price. Beside of these problems, we also aim to supply people a practical way which can help them to make their own bread at their homes. If doing gluten-free bread will be easy then other products also will be easily available. These home make kits will be time saving for celiac disease people. As shown in the gluten intolerance survey results, most of the surveyed people support us about this idea. In reality, working on yeast will be an important step to improve less cost and time saving way to produce gluten-free products. Working with p GAPZ A vector generally produce greater yields than inducible expression.