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

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<h2> Attributions</h2>
 
  
<p> Each team must clearly attribute work done by the student team members on this page. The team must distinguish work done by the students from work done by others, including the host labs, advisors, instructors, and individuals not on the team roster. </p>
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<style>
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#contentSub, #search-controls, .firstHeading, #footer-box, #catlinks, #p-logo {
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    display:none;}
  
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#top_menu_14 {
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height: 20px;
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z-index: 100;
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top: 0;
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position:absolute;
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width: 100%;
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color:#ffffff;
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font-family: Quicksand;
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src: url(../fonts/Quicksand-Regular.ttf);
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letter-spacing:2px;
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background-color:rgba(0,0,0,0.85);
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}
  
<div class="highlightBox">
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#globalWrapper, #content {
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width: 100%;
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height: 100%;
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border: 0px;
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background-color: transparent;
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margin: 0px;
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padding: 0px;
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font-size: 100%;
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}
  
<h4> Can we base our project on a previous one? </h4>
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#top_menu_inside {
<p>Yes! You can have a project based on a previous team, or based on someone else's idea, <b>as long as you state this fact very clearly and give credit for the original project.</b> </p>
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  display: block;
</div>
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  position: relative;
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  width: 100%;
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  height: 100%;
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  margin: 0px auto;
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  border-left: 1px solid #c8c8c8;
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  font-family: 'arial', sans-serif;
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  font-weight: 400;
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html, body, .wrapper {
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</style>
  
<h4> Why is this page needed? </h4>
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<head>
<p>The Attribution requirement helps the judges know what you did yourselves and what you had help with. We don't mind if you get help with difficult or complex techniques, but you must report what work your team did and what work was done by others.</p>
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<p>
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For example, you might choose to work with an animal model during your project. Working with animals requires getting a license and applying far in advance to conduct certain experiments in many countries. This is difficult to achieve during the course of a summer, but much easier if you can work with a postdoc or PI who has the right licenses.</p>
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<link rel="stylesheet" href="https://2015.igem.org/Team:IIT_Kharagpur/bootstrap?action=raw&amp;ctype=text/css" type="text/css" />
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<link rel="stylesheet" href="https://2015.igem.org/Team:IIT_Kharagpur/style?action=raw&amp;ctype=text/css" type="text/css">
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<script src="https://2015.igem.org/Team:IIT_Kharagpur/bootstrapjs?action=raw&amp;ctype=text/javascript"></script>
  
<h5> What should this page have?</h5>
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</head>
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<body>
  
<ul>
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<script>
<li>General Support</li>
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    smoothScroll.init({
<li>Project support and advice</li>
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    speed: 600, // Integer. How fast to complete the scroll in milliseconds
<li>Fundraising help and advice</li>
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    easing: 'easeInOutCubic', // Easing pattern to use
<li>Lab support</li>
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    updateURL: true, // Boolean. Whether or not to update the URL with the anchor hash on scroll
<li>Difficult technique support</li>
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    offset: 70 , // Integer. How far to offset the scrolling anchor location in pixels
<li>Project advisor support</li>
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    callbackBefore: function ( toggle, anchor ) {}, // Function to run before scrolling
<li>Wiki support</li>
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    callbackAfter: function ( toggle, anchor ) {} // Function to run after scrolling
<li>Presentation coaching</li>
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});
<li>Human Practices support</li>
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</script>
<li> Thanks and acknowledgements for all other people involved in helping make a successful iGEM team</li>
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</ul>
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<h4>Inspiration</h4>
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<script type="text/javascript">
<p>Take a look at what other teams have done:</p>
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$(window).scroll(function() {   
<ul>
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    var scroll1 = $(window).scrollTop();
<li><a href="https://2011.igem.org/Team:Imperial_College_London/Team">2011 Imperial College London</a> (scroll to the bottom)</li>
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<li><a href="https://2014.igem.org/Team:Exeter/Attributions">2014 Exeter </a></li>
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<li><a href="https://2014.igem.org/Team:Melbourne/Attributions">2014 Melbourne </a></li>
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<li><a href="https://2014.igem.org/Team:Valencia_Biocampus/Attributions">2014 Valencia Biocampus</a></li>
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</ul>
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</div>
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    if (scroll1 >= 200) {
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        $(".menu").addClass("menu-show");
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    } else {
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        $(".menu").removeClass("menu-show");
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    }
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});
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        </script>
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<div class="jumbotron jumbo-home">
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{{Team:IIT_Kharagpur/Menu}}
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<div class="logo">
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<img class="team-logo-outer"src="https://static.igem.org/mediawiki/2015/3/3e/IIT_Khargpur_home_team_logo_outer.png" />
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<img class="team-logo-inner"src="https://static.igem.org/mediawiki/2015/b/b5/IIT_Kharagpur_home_team_logo_inner.png" />
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<img class="home-text"src="https://static.igem.org/mediawiki/2015/d/d3/IIT_Kharagpur_home-text.png" />
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</div>
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<img class="home-text-icon"src="https://static.igem.org/mediawiki/2015/7/74/IIT_Khargpur_home_text_icon.png" />
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</div>
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<div class="container main-mid1" id="main-mid1">
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<div class="row">
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<div class="project-heading">
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<h1>Idea Summary</h1>
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</div>
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</div>
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<div class="row">
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<div class="col-lg-6 col-md-6 project-description">
 +
<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.
 +
</div>
 +
<div class="col-lg-6 col-md-6 col-sm-12 project-pic1">
 +
<img src="img/project_1.jpg"/>
 +
</div>
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</div>
 +
 
 +
 
 +
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<div class="row">
 +
<div class="col-lg-6 col-md-6 project-description">
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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>
 +
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>
 +
What if we are given a tool which could monitor food spoilage and in itself is harmless to the body?
 +
</br>Let us help you know about a cool application of Biotechnology as marker of food spoilage!
 +
</div>
 +
<div class="col-lg-6 col-md-6 col-sm-12">
 +
<img src="img/project_2.gif"/>
 +
</div>
 +
</div>
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<h2>Project Overview</h2>
 +
 
 +
<div class="row">
 +
<div class="col-lg-6 col-md-6 project-description">
 +
 
 +
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>
 +
 
 +
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>
 +
 
 +
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>
 +
 
 +
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>
 +
 
 +
</div>
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<div class="col-lg-6 col-md-6 col-sm-12">
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<img src="img/project_3.jpg" />
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</div>
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</div>
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<h2>APPLICATION</h2>
 +
<div class="row">
 +
<div class="col-lg-12 col-md-12 project-description">
 +
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).
 +
</div>
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</div>
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</div>
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<div class="container-fluid main-mid2" id="main-mid2">
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<div id="carousel-example-generic" class="carousel slide" data-ride="carousel">
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  <!-- Indicators -->
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<li data-target="#carousel-example-generic" data-slide-to="2"></li>
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</ol>
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<!-- Wrapper for slides -->
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<div class="carousel-inner" role="listbox">
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<div class="item active">
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<img style="height:700px;width:100%;"src="img/bacteria2.jpg" alt="...">
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Lorem ipsum dolor sit amet
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</div>
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</div>
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<div class="item">
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<img style="height:700px; width:100%;" src="img/bacteria6.jpg" alt="...">
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<div class="carousel-caption">
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Lorem ipsum dolor sit amet
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</div>
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<a class="left carousel-control" href="#carousel-example-generic" role="button" data-slide="prev">
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PARTS
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</div>
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</div>
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<div class="col-lg-4 col-md-4 col-sm-12">
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<div class="details">
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</div>
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<div class="container main-mid4">
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<div class="main-video">
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<video width="100%" controls>
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<source src="movie.mp4" type="video/mp4">
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<source src="movie.ogg" type="video/ogg">
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Your browser does not support the video tag.
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</div>
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<div class="col-lg-4" style="margin-top:34px;">
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<a href="">Department of Biotechnology </br>
 +
IIT Kharagpur</a>
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</div>
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 +
<div class="col-lg-4">
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<h3>Connect</h3>
 +
<a target="_blank" href="https://www.facebook.com/iGEMIITKharagpur"><img class="social" src="https://static.igem.org/mediawiki/2015/5/56/IIT_Kharagpur_facebook.png"></a>
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&copy 2015-2016 Team IIT_KHARAGPUR, All rights reserved.
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Revision as of 08:48, 18 September 2015

{{Team:IIT_Kharagpur/Menu}}

Idea Summary

Indian Institute of Technology Kharagpur 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.

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.
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.

Some of the present tools that help in identifying food spoilage are CFU analysis, ATP bioluminescence assays, volatile compound analysis, Electrical impedance measurement etc.

Flaws: These are time-consuming, tedious, expensive and not accurate enough.

What if we are given a tool which could monitor food spoilage and in itself is harmless to the body?
Let us help you know about a cool application of Biotechnology as marker of food spoilage!

Project Overview

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.

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.

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.

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.

APPLICATION

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).
PARTS