Difference between revisions of "Team:Paris Bettencourt/Project/VitaminB2"
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only 13% of the households meet the riboflavin dietary requirements and more than 70% of women and children of low-income groups have biochemical evidence of riboflavin deficiency.<br><br> | only 13% of the households meet the riboflavin dietary requirements and more than 70% of women and children of low-income groups have biochemical evidence of riboflavin deficiency.<br><br> | ||
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Revision as of 18:43, 12 September 2015
Ferment It Yourself
iGEM Paris-Bettencourt 2O15
- Background
- Design
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Background
Aims
Results
Some microorganisms (e.g. B. subtilis) naturally produce riboflavin in high amount. Make Idli batter microorganisms produce high amount of riboflavin during fermentation to increase the vitamin B2 content of the batter. - Successfully cloned the full riboflavin biosynthesis pathway of B. subtilis in E. coli and made it over-produce vitamin B2 and proceeded to chromosomaly integrate the full pathway in Lactococcus lactis
- BioBrick submitted to the BioBrick Registry: BBa_K1678001, BBa_K1678002, BBa_K1678003, BBa_K1678004
Riboflavin derived coenzymes (FMN and FAD) are the cofactors of numerous oxydo-reduction enzymes and are also used in the energy transduction process. It is also used in antioxidative reactions and is required for several other vitamins metabolism.
Riboflavin is mostly found in dairy products, offal and almonds.
According to the Indian Council of Medical Research report of 2009, riboflavin deficiency is rampant in India:
only 13% of the households meet the riboflavin dietary requirements and more than 70% of women and children of low-income groups have biochemical evidence of riboflavin deficiency.
