Difference between revisions of "Team:Paris Bettencourt"

 
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  <h3>Overview</h3>
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<h3>by <span class="teamName">iGEM Paris-Bettencourt 2O15</span></h3>
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<b>Food fermentation</b> is practiced by every culture in the world.
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It is especially widespread throughout the Indian subcontinent. Although fermentation enriches foods with some essential vitamins and amino acids, many regions of the subcontinent still suffer from high malnutrition. We are addressing this problem by engineering <i>S. cerevisiae</i> and lactobacilli, commonly found in Indian fermented rice dishes, to enrich foods with vitamins A, B2, and B12, and bioavailable iron.
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We also implemented a differentiation system for reducing the fitness cost of over-expression of multiple pathways, and an easy <i>E. coli</i> sensor for measuring vitamin concentration using a riboswitch.
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Our user-centered approach incorporates a low-cost and open hardware framework, both for growing and distributing starter cultures, and for quality control.<br/><br/>
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This will give the local affected populations power over their own food, as opposed to other GMO nutritional enrichment strategies, by allowing them to grow their own source of vitamins.
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Fermented foods form an integral part of various cultures all over the world. They were accepted as high nutrition foods long before we knew what microbes are or how fermentation works. <br/>
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Foods made out of fermented rice are staples in almost all of South India and Sri Lanka, with idli and dosa being over the most widely consumed throughout the Indian subcontinent.  
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While the process of fermentation in the preparation of these dishes already enriches these foods with some essential vitamins and amino acids, these regions still suffer from high levels of malnutrition. This is due to a heavy dependence on rice and a lack of other food sources, which itself stems from socioeconomic issues. <br/><br/>
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We are trying to tackle this problem of malnutrition in the region, while celebrating the cultural heritage of fermented foods, by engineering yeast and bacteria which, when used for fermentation, will enrich the food with vitamins A, B2 and B12. We'll introduce and improve the pathways to synthesize those vitamins in S. Cerevisiae and Lactobacillus, which are commonly found in indian dishes made of fermented rice.<br/>
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Since these micro-organisms are easy to culture, our product will allow people to grow their own source of vitamins in their kitchen.
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<br/><br/>
 
 
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Latest revision as of 14:54, 1 December 2015

Overview

Food fermentation is practiced by every culture in the world. It is especially widespread throughout the Indian subcontinent. Although fermentation enriches foods with some essential vitamins and amino acids, many regions of the subcontinent still suffer from high malnutrition. We are addressing this problem by engineering S. cerevisiae and lactobacilli, commonly found in Indian fermented rice dishes, to enrich foods with vitamins A, B2, and B12, and bioavailable iron. We also implemented a differentiation system for reducing the fitness cost of over-expression of multiple pathways, and an easy E. coli sensor for measuring vitamin concentration using a riboswitch. Our user-centered approach incorporates a low-cost and open hardware framework, both for growing and distributing starter cultures, and for quality control.

This will give the local affected populations power over their own food, as opposed to other GMO nutritional enrichment strategies, by allowing them to grow their own source of vitamins.