Difference between revisions of "Team:METU Turkey/Description"
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<a class="one" href="https://2015.igem.org/Team:METU_Turkey/Safety">Safety</a> | <a class="one" href="https://2015.igem.org/Team:METU_Turkey/Safety">Safety</a> | ||
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− | <img hspace="375px" align=center src="https://static.igem.org/mediawiki/2015/ | + | <img hspace="375px" align=center src="https://static.igem.org/mediawiki/2015/b/b3/72828722.jpg" width="600px"> |
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<p align=center>People with celiac disease have to consume gluten free food because gluten creates an auto-immune response in their body. However, gluten free food is a lot more expensive than normal food. That is why, we decided to find a solution to this problem by taking kumamolisin and putting it in a vector of yeast that has alpha secretion factor then putting the plasmid in yeast. The yeast will produce and secrete kumamolisin enzyme to its external environment and will destroys gluten while the bread continues to be fermented. We also prepared a gluten detection kit using green fluroscent protein in PQLP aminoacid sequence. If kumamolisin cuts the gluten it will have cut GFP as well so there will be no colour but if it does not cut the gluten than it also has not cut GFP so green color will be observed. | <p align=center>People with celiac disease have to consume gluten free food because gluten creates an auto-immune response in their body. However, gluten free food is a lot more expensive than normal food. That is why, we decided to find a solution to this problem by taking kumamolisin and putting it in a vector of yeast that has alpha secretion factor then putting the plasmid in yeast. The yeast will produce and secrete kumamolisin enzyme to its external environment and will destroys gluten while the bread continues to be fermented. We also prepared a gluten detection kit using green fluroscent protein in PQLP aminoacid sequence. If kumamolisin cuts the gluten it will have cut GFP as well so there will be no colour but if it does not cut the gluten than it also has not cut GFP so green color will be observed. | ||
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+ | <img hspace="375px" align=center src="https://static.igem.org/mediawiki/2015/c/cf/Detectiongluten1.PNG" width="600px"> | ||
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<p align=center>We modernized m-cherry (BBa_J06504) part to report the absence of the gluten protein in a solution or in a dough that our updated Kumamax enzyme is inactive in the environment. When the absence of the protein of the gluten our repoter gene is expressed and give red light to environment. Besides LacI promoter works under acidic environment in the dough formation. | <p align=center>We modernized m-cherry (BBa_J06504) part to report the absence of the gluten protein in a solution or in a dough that our updated Kumamax enzyme is inactive in the environment. When the absence of the protein of the gluten our repoter gene is expressed and give red light to environment. Besides LacI promoter works under acidic environment in the dough formation. | ||
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<p align=center>Strong promoter without thickener of LuxR and antiholin sequence: | <p align=center>Strong promoter without thickener of LuxR and antiholin sequence: | ||
− | For our kill switch model first we design a circuit that secrete antiholin LuxR gene to supress the activity of holin and endolysin enzymes for working under normal conditions by digesting gluten into its small particles. After this composite part we design a new circuit that our composite gene part secrete a thickener that dough doesn't lose its stability and viscose structure type for consumers' choice. | + | For our kill switch model first we design a circuit that secrete antiholin LuxR gene to supress the activity of holin and endolysin enzymes for working under normal conditions by digesting gluten into its small particles. After this composite part we design a new circuit that our composite gene part secrete a thickener(Xanthan Gum) that dough doesn't lose its stability and viscose structure type for consumers' choice. |
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− | <p align=center>Lux promoter activated by thickener gene part of LuxR and it start to lyse the cell with holin and endolysin activity. | + | <p align=center>Lux promoter activated by thickener(Xanthan Gum) gene part of LuxR and it start to lyse the cell with holin and endolysin activity. |
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<h2 align=center>Why did we choose this project?</h2> | <h2 align=center>Why did we choose this project?</h2> | ||
− | <p align=center> | + | <p align=center>Having noticed how expensive gluten detection kits and gluten free food are, we decides to do something about it. We are aiming to provide gluten detection much cheaper than the kits that are already sold, so that gluten detection will be easier for celiac patients and they will have an easier time choosing unknown food to eat. Also, with our yeast, it will be much cheaper to prepare gluten free bread and it will be posssible to do this with normal wheat flour. |
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<img hspace="375px" align=center src="https://static.igem.org/mediawiki/2015/c/c9/Inspire31231.PNG" width="600px"> | <img hspace="375px" align=center src="https://static.igem.org/mediawiki/2015/c/c9/Inspire31231.PNG" width="600px"> | ||
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− | <h2 align=center>We also got inspired from <a href="https://2011.igem.org/Team:Washington/Celiacs/Background">Washington</a> and <a href="https://2012.igem.org/Team:Colorado_State">Colorado State</a> Teams. Our aspect was to improve the perspective towards celiac disease, gluten degredation and gluten detection.</h2> | + | <h2 align=center>We also got inspired from <a href="https://2011.igem.org/Team:Washington/Celiacs/Background" target="_blank">Washington</a> and <a href="https://2012.igem.org/Team:Colorado_State" target="_blank">Colorado State</a> Teams. Our aspect was to improve the perspective towards celiac disease, gluten degredation and gluten detection.</h2> |
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− | <img hspace="375px" align=center src="https://static.igem.org/mediawiki/2015/ | + | <img hspace="375px" align=center src="https://static.igem.org/mediawiki/2015/e/ef/References_logo.jpg" width="600px"> |
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− | < | + | <p align=center> <a class="one" href="http://www.nature.com/nmeth/journal/v3/n8/full/nmeth901.html" target="_blank">Nature</a> |
− | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/" target="_blank">NCBI</a> | + | </p> |
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/18809380" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/18761350" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/12699968" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/18804908" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/15511629" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/20553859" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/18804034" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2775561/" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/14871648" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/20547248" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/18793760" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.ncbi.nlm.nih.gov/pubmed/25243583" target="_blank">NCBI</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(03)14654-5/fulltext?version=printerFriendly" target="_blank">The Lancet</a> | ||
+ | </p> | ||
+ | <p align=center> <a class="one" href="http://www.springer.com/us/book/9781461485599" target="_blank">Springer</a> | ||
</p> | </p> | ||
− | <p align=center> <a class="one" href=" | + | <p align=center> <a class="one" href="https://books.google.com.tr/books?id=XBuHJLFRjRkC&pg=PA3344&lpg=PA3344&dq=1.2+A+%CC%8A+Crystal+Structure+of+the+Carboxyl+Proteinase+Pro-Kumamolisin:+Structure+of+an+Intact+Pro-Subtilase&source=bl&ots=Bd5It5WVYL&sig=dVRU3r_UhLm84oMy-9W3hlU_9BM&hl=tr&sa=X&ved=0CBsQ6AEwAGoVChMI_5yEm6b7xwIVwQYsCh2JVw_0#v=onepage&q=1.2%20A%20%CC%8A%20Crystal%20Structure%20of%20the%20Carboxyl%20Proteinase%20Pro-Kumamolisin%3A%20Structure%20of%20an%20Intact%20Pro-Subtilase&f=false" target="_blank">Google Books</a> |
+ | <p align=center> <a class="one" href="http://www.researchgate.net/publication/23452776_Altered_small-bowel_mucosal_vascular_network_in_untreated_coeliac_disease" target="_blank">Researchgate</a> | ||
</p> | </p> | ||
− | <p align=center> <a class="one" href="http://www. | + | <p align=center> <a class="one" href="http://www.lordoftherings.net/" target="_blank">LOTR</a> |
</p> | </p> | ||
</div> | </div> |
Latest revision as of 13:29, 4 October 2015
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