Difference between revisions of "Team:San Andres/Experiments"
San Andres (Talk | contribs) |
San Andres (Talk | contribs) |
||
| Line 6: | Line 6: | ||
</head> | </head> | ||
<body> | <body> | ||
| + | <meta content="text/html; charset=ISO-8859-1" | ||
| + | http-equiv="content-type"> | ||
| + | <title></title> | ||
<img src="https://static.igem.org/mediawiki/2015/0/09/Firma_800.jpg" | <img src="https://static.igem.org/mediawiki/2015/0/09/Firma_800.jpg" | ||
gwd-img-541d=""> | gwd-img-541d=""> | ||
| Line 321: | Line 324: | ||
<li><big>It is easily repairable and creable.</big></li> | <li><big>It is easily repairable and creable.</big></li> | ||
</ol> | </ol> | ||
| − | <div style="text-align: | + | <div style="text-align: center;"><img |
alt="File:175px-Washington Bottle.jpg" | alt="File:175px-Washington Bottle.jpg" | ||
src="https://static.igem.org/mediawiki/2015/d/d0/175px-Washington_Bottle.jpg" | src="https://static.igem.org/mediawiki/2015/d/d0/175px-Washington_Bottle.jpg" | ||
| Line 356: | Line 359: | ||
</div> | </div> | ||
<div class="gwd-div-a9c8"></div> | <div class="gwd-div-a9c8"></div> | ||
| + | <br> | ||
<br> | <br> | ||
</body> | </body> | ||
</html> | </html> | ||
Revision as of 00:10, 6 July 2015
| Home | Team | Project | Statistics | Enzymes | Parts | Metodology | Results | Future Projections |
 |
Enzymes
During our investigation we sought the perfect enzyme to degrade the gluten, and we found:- Prolyl Endopeptidase: It is a kind of serine protease capable of breaking peptide bonds following to the group of terminal carboxyl of a PROLINE residue. While he was a candidate for a possible treatment failed to meet expectations, because its activity is a high pH, which is not suitable for an average digestive. Another reason was that it degrades slowly, which would have resulted in a longer and inefficient treatment.
- Kumamolisin As: It is the first known example of a collagenase derived from the family of the sedolisin. This operates at high temperatures and low pH levels. Its characteristics, together with those predicted are measured by comparison between a collagenase and a peptidase from serine, which are related to the enzyme preference, to thus Digest collagen as gluten.
- KumaMax (G319S, D358G, D368H, N281D): It is a mutation of the Kumamolisin As, which is designed to digest way more efficient gluten, because that can work at pH levels much more lower than the original enzyme (a pH of 4.0) which is excellent for the average digestive system. It was created by the team IGEM Washington 2011. Other advantages are:
- It is resistant to high temperatures and acidity of the stomach.
- It is heat stable, in others words, it is resistant to all changes in their physical and chemical structure.
- It is easily repairable and creable.
