Difference between revisions of "Team:IIT Kharagpur/Attributions"

 
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<h1>Idea Summary</h1>
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<b>Indian Institute of Technology Kharagpur</b> was first established after Indian independence as a cradle for nurturing young, bright minds to solve inhouse problems of the country. With the proud motto “Dedicated to the service of nation”, we at iGEM IIT Kharagpur decided to tackle a problem which is a direct contributor to the most disturbing issue of Indian subcontinent in twenty first century - Food Insecurity.</br></br> Apart from obvious challenge of growing population, depreciating resources and inequitable distribution of wealth. However there are multiple sublayers to the issue which often get unnoticed due to their isolated, unstructured and unobserved nature. One issue is that of food spoilage. This too has many dimensions but perhaps the most underrated one is household level food spoilage. This is a major concern in our lives mainly because such problems have a direct impact on the health of a person, which is the most important thing.
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                  <h2>ATTRIBUTIONS</h2>
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<b>Project Design and Wet Lab Work:</b>
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The frontrunners of the wet lab work were <I>Roshan</I>, <I>Sriram</I>, <I>Harsheel</I> and <I>Yogesh</I>. Each step was discussed before and reviewed after it was done, within themselves and with our guide <b>Prof. Agneyo Ganguly</b>. Our research scholars <i>Ms Swagata</i> and <i>Ms Shikha</i> deserve special thanks for showing us the road and driving on track every time we lost our way.
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<b>Community:</b>
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The workshop presentation at the <b>Institute of Genetic Engineering (IGE), Kolkata</b> was delivered by three student members of our team - <i>Adarsh</i>, <i>Chetan</i> and <i>Pruthv</i>. We would like to thank <b>Professor Amit Chakravarty (Director, IGE)</b> and <b>Professor Sudipa Chakravarty (HOD, Microbiology Department, IGE)</b> for this opportunity to conduct a workshop at institute.
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A majority of Food spoilage issues are caused by the biochemical activities of a microbial community that grows in the prevailing conditions. Despite chill chains, chemical preservatives and a much better understanding of microbial food spoilage, it has been estimated that 25% of all foods produced globally is lost post harvest or post slaughter due to microbial spoilage. Each and every food product harbours its own specific and characteristic microflora at any given point in time during production and storage. This microflora is a function of raw material flora, processing, preservation and storage conditions. Despite the variability in all of the three, some very clear patterns emerge, and based on knowledge of a few chemical and physical parameters it is possible with great accuracy to predict which microorganisms will grow and dominate in a particular product. At the point of sensory rejection (spoilage), the so-called spoilage microflora (or spoilage association) is composed of microorganisms that have contributed to the spoilage and microorganisms that have grown but not caused unpleasant changes. </br></br>
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Two of our student team members - <i>Adarsh</i> and <i>Dipasha</i>, also visited West Medinipur, Kolkata to teach the students about food spoilage and its reasons. The students were, in a very simple and lucid way, explained about the concepts of Synthetic Biology and its applications.
Some of the present tools that help in identifying food spoilage are CFU analysis, ATP bioluminescence assays, volatile compound analysis, Electrical impedance measurement etc. </br></br> <b>Flaws</b>: These are time-consuming, tedious, expensive and not accurate enough. </br> </br>
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What if we are given a tool which could monitor food spoilage and in itself is harmless to the body?
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</br>Let us help you know about a cool application of Biotechnology as marker of food spoilage!
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<h2>Project Overview</h2>
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<b>Guide Book:</b>
  
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The content of our <b>“Guide Book on Food Spoilage”</b> was primarily curated and organized by <i>Jugal</i>  and <i>Karan</i>, two of our student team members. The final formatting, layout designing and structuring was done by <i>Roshan</i>, <i>Varshit</i> and <i>Harsheel</i>. We learnt a lot in the process of making this booklet and hope it benefits as many people as possible.
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It has been 4 decades since it is known that bacteria possess cell to cell communication capability using a phenomenon known as Quorum sensing. The communication is stimulated via certain signal molecules that freely diffuse into the environment. As the bacterial population in a region increases, the concentration of signal molecules also increases. After a certain threshold concentration, these signal molecules bind to promoter and induce the gene of interest. This helps them to express their genes together and cause a larger impact.  They also “become aware” of the concentration of their own species and of other species in their vicinity.</br></br>
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<B>Surveys:</B>
  
Recent research has highlighted as a fact the involvement of quorum sensing in food spoilage. The enzymatic activities that account for quality degradation of the food product are regulated by quorum sensing activity. Also, the quorum molecules (autoinducers) are detected in spoiled food products. </br></br>
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We launched two surveys – One essentially revolving around the theme of <b>“Food Spoilage”</b>, and the other targeting the experienced iGEM teams around the world, so as to gather useful and critical information to <b>“Guide the Beginner”</b> iGEM teams. We would like to thank <b>all the people</b> and <b>iGEM teams</b> across the world who participated in our surveys and helped us gather the data we needed
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for our analysis.
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<b>Wiki Creation:</b>
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The style, theme and development of our iGEM wiki were responsibly handled by two of our student team members – Satyam (Web-Wizard) and Sanjay (Designing-Maestro)
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We aim to make a genetically engineered bacteria that senses the concentration of quorum signals (currently only AHL) and detects the amount of food spoiling bacteria by expressing a colour pigment if signal stimulus is beyond a threshold value. This does gives a binary check that if the food under detection is spoilt or not. </br></br>
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<b>Wiki Content Development:</b>
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Every student member of the team chipped in for this. The content of the pages was developed by the third year undergraduate student members of the team (<b>special mention</b>: <i>Jugal</i>, <i>Dipasha</i>, <i>Adarsh</i> and <i>Rhushikesh</i>) was supervised and guided by the fourth year members <i>Varshit</i>, <i>Roshan</i> and <i>Harsheel</i>. The video-making and editing was done by <i>Harsheel</i>, <i>Rhushikesh</i>, <i>Sanjay</i> and <i>Shaurya</i>.<br></br>
  
The engineered E.coli  senses the concentration of other bacteria and triggers the expression of lycopene (red-coloured) pigment which can be easily observed with the naked eye.</br></br>
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<b>Project Modeling:</b>
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We would like to thank <b>Professor Ritwik Kumar Layek</b> of the Department of Electronics Electrical Communication Engineering, IIT Kharagpur for his help in explaining to us a bacterial system’s pathway modelling. We got to know about some platforms from where we can build our concepts on system engineering and mathematical modelling. The initial mathematical models were prepared by <i>Adarsh</i> and <i>Rhushikesh</i>.
  
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<b>Guidance:</b>
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We also would like to thank <b>Professor Agneyo Ganguly</b> (our Project Instructor), <b>Professor Ritwik Kumar Layek</b> and <b>Professor Hari Niwas Mishra</b> (Professor, Agricultural and Food Engineering Department, IIT Kharagpur) for helping us get through our obstacles at each turn.
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<b>Professor H.N.Mishra</b> helped us specifically with understanding more about the statistics of different types of grain spoilage in India, and gave a lot of useful suggestions for the potential “Food Contamination Detection” product kit that could result from the successful and complete implementation of our project idea.
<h2>APPLICATION</h2>
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Packets will have a pouch with a sample of product and our engineered bacteria. Detection of AHLs (in the case of food contamination) in the product sample will trigger the expression of the lycopene gene that will produce the red-coloured pigment (easily observable to the human eye).
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For our two wonderful <b>Meet-ups</b> (over the summers), we would like to thank the <b>iGEM teams IISER_Pune</b> and <b>NCTU_Formosa</b>. The meetups definitely served as a great platform for us to practice and test our level of preparation before our actual presentation at the Giant Jamboree.  
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We also had a great time collaborating with the iGEM teams – <b>iGEM UCSF Team, CU Boulder iGEM Team</b> and the <b>iGEM UI-Indonesia Team</b>.
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PARTS
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Additionally, we helped a lot of teams with the publicity of their surveys, such as the teams – <b>iGEM Paris Bettencourt, iGEM NEFU_China,  iGEM Korea_U_Seoul, iGEM Team Nankai.</b>  
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We have indeed have a great time interacting and collaborating with several iGEM teams across the world. This has been an experience that we will always cherish. And we look forward to meeting all the other iGEM teams in Boston next week!
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<b>Special Thanks:</b> For capturing great pictures of our team, we would like to thank <i>Nikesh Aryan (Undergraduate Student, Department of Biotechnology, IIT Kharagpur)</i>.
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<a href="">Department of Biotechnology </br>
 
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IIT Kharagpur</a>
 
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Latest revision as of 00:22, 21 November 2015

ATTRIBUTIONS



Project Design and Wet Lab Work: The frontrunners of the wet lab work were Roshan, Sriram, Harsheel and Yogesh. Each step was discussed before and reviewed after it was done, within themselves and with our guide Prof. Agneyo Ganguly. Our research scholars Ms Swagata and Ms Shikha deserve special thanks for showing us the road and driving on track every time we lost our way.

Community: The workshop presentation at the Institute of Genetic Engineering (IGE), Kolkata was delivered by three student members of our team - Adarsh, Chetan and Pruthv. We would like to thank Professor Amit Chakravarty (Director, IGE) and Professor Sudipa Chakravarty (HOD, Microbiology Department, IGE) for this opportunity to conduct a workshop at institute.

Two of our student team members - Adarsh and Dipasha, also visited West Medinipur, Kolkata to teach the students about food spoilage and its reasons. The students were, in a very simple and lucid way, explained about the concepts of Synthetic Biology and its applications.

Guide Book: The content of our “Guide Book on Food Spoilage” was primarily curated and organized by Jugal and Karan, two of our student team members. The final formatting, layout designing and structuring was done by Roshan, Varshit and Harsheel. We learnt a lot in the process of making this booklet and hope it benefits as many people as possible.

Surveys: We launched two surveys – One essentially revolving around the theme of “Food Spoilage”, and the other targeting the experienced iGEM teams around the world, so as to gather useful and critical information to “Guide the Beginner” iGEM teams. We would like to thank all the people and iGEM teams across the world who participated in our surveys and helped us gather the data we needed for our analysis.

Wiki Creation: The style, theme and development of our iGEM wiki were responsibly handled by two of our student team members – Satyam (Web-Wizard) and Sanjay (Designing-Maestro)

Wiki Content Development: Every student member of the team chipped in for this. The content of the pages was developed by the third year undergraduate student members of the team (special mention: Jugal, Dipasha, Adarsh and Rhushikesh) was supervised and guided by the fourth year members Varshit, Roshan and Harsheel. The video-making and editing was done by Harsheel, Rhushikesh, Sanjay and Shaurya.

Project Modeling: We would like to thank Professor Ritwik Kumar Layek of the Department of Electronics Electrical Communication Engineering, IIT Kharagpur for his help in explaining to us a bacterial system’s pathway modelling. We got to know about some platforms from where we can build our concepts on system engineering and mathematical modelling. The initial mathematical models were prepared by Adarsh and Rhushikesh.

Guidance: We also would like to thank Professor Agneyo Ganguly (our Project Instructor), Professor Ritwik Kumar Layek and Professor Hari Niwas Mishra (Professor, Agricultural and Food Engineering Department, IIT Kharagpur) for helping us get through our obstacles at each turn.

Professor H.N.Mishra helped us specifically with understanding more about the statistics of different types of grain spoilage in India, and gave a lot of useful suggestions for the potential “Food Contamination Detection” product kit that could result from the successful and complete implementation of our project idea.



For our two wonderful Meet-ups (over the summers), we would like to thank the iGEM teams IISER_Pune and NCTU_Formosa. The meetups definitely served as a great platform for us to practice and test our level of preparation before our actual presentation at the Giant Jamboree.

We also had a great time collaborating with the iGEM teams – iGEM UCSF Team, CU Boulder iGEM Team and the iGEM UI-Indonesia Team.

Additionally, we helped a lot of teams with the publicity of their surveys, such as the teams – iGEM Paris Bettencourt, iGEM NEFU_China, iGEM Korea_U_Seoul, iGEM Team Nankai.

We have indeed have a great time interacting and collaborating with several iGEM teams across the world. This has been an experience that we will always cherish. And we look forward to meeting all the other iGEM teams in Boston next week!

Special Thanks: For capturing great pictures of our team, we would like to thank Nikesh Aryan (Undergraduate Student, Department of Biotechnology, IIT Kharagpur).