Team:HSNU-TAIPEI/projectBP

Introduction

  1. Why do we detect benzo[a]pyrene?

    Because when food,such as fried food ,which is heated above 300 degrees celcius,food will release benzo[a]pyrene recycled oil usually contain benzo[a]pyrene[1].

  2. Harm?

    Pathway:from skin,breathing in,eating Carcinogenic,environmental pollution, Skin irritation,eye irritation[1].

  3. Taiwanese regulation
  4. National regulation
    • Europe:The same to Taiwanese regulation[2]
    • American:The MCL has been set at 0.2 ppb[3]

Circuit Design

So far,we don’t find the protein which can combine with the Benzo[a]pyrene,so first we must degradate it by Laccase. And its product is Bap-1,6-quinone which can combine with the protein,in order that we can detect Benzo[a]pyrene.[4] We put the gene fragment which can produce the Laccase in the E.coli. Let it produce itself.

QsrR is a protein which can combine with Bap-1,6-quinone.[5]As Laccase,we put the gene fragment in the E.coli. Let it produce itself.

We design a gene part make QsrR repress sfRFP’s production. Usually,QsrR is on the Binding Site,and red fluorescent protein will not be produced. When QsrR combine with Bap-1,6-quinone, QsrR will be activated and go away. And the transcription will carry on,then it will produce red fluorescent protein.

Result

Reference

  • [1] 黄靖芬，李来好，陈胜军，杨贤庆..烟熏食品中苯并(a)芘的产生机理及防止方法smoked foods Mechanism of benzo (a) pyrene and prevention methods
  • [2] 降低食品中多環芳香族碳氫化合物含量之作業指引(草案) reduce operating guidelines in food polycyclic aromatic hydrocarbon content of the (draft)
  • [3] Basic Information about Benzo(a)pyrene in Drinking Water
  • [4] Hadibarata T, Kristanti RA. Identification of metabolites from benzo[a]pyrene oxidation by ligninolytic enzymes of Polyporus sp. S133. J Environ Manage. 2012 11/30;111(0):115-9.(2013 IGEM CUHK)
  • [5] Ji Q, Zhang L, Jones MB, Sun F, Deng X, Liang H, et al. Molecular mechanism of quinone signaling mediated through S-quinonization of a YodB family repressor QsrR. Proceedings of the National Academy of Sciences. 2013 March 26;110(13):5010-5. (2013 IGEM CUHK)