Difference between revisions of "Team:San Andres/Software"

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     <h1 class="gwd-h1-wm1x editable"><span class="gwd-span-5p9l">Abstract</span></h1>
 
     <h1 class="gwd-h1-wm1x editable"><span class="gwd-span-5p9l">Abstract</span></h1>
 
     <div>
 
     <div>
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       <div class="gwd-div-245r"><span class="gwd-span-ofds">&nbsp;</span><span class="gwd-span-yg4r">The celiac disease&nbsp;affects 1 in 265 people
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       <div class="gwd-div-245r">
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        <p class="MsoNormal gwd-p-w9p1"><span lang="EN-US" class="gwd-span-3wy6">The celiac disease&nbsp;affects 1 in 265 people
 
worldwide and 15% of population in Chile. This in an irreversible autoimmune
 
worldwide and 15% of population in Chile. This in an irreversible autoimmune
 
disease in which due to the presence of genes HLA DQ2 or HLA DQ8 in those
 
disease in which due to the presence of genes HLA DQ2 or HLA DQ8 in those
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wheat, barley, rye, etc) cause an inflammation in small intestine causing
 
wheat, barley, rye, etc) cause an inflammation in small intestine causing
 
multiple effects in the organism (diarrhea, constipation, poor absorption,
 
multiple effects in the organism (diarrhea, constipation, poor absorption,
−
among others) significantly affecting their quality of life. &nbsp;</span>
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among others) significantly affecting their quality of life.&nbsp;&nbsp;<o:p></o:p></span>
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      </div>
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        </p>
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      <p class="MsoNormal gwd-p-v36g"><span lang="EN-US" class="gwd-span-0gtc">
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        <p class="MsoNormal gwd-p-5lso"><span lang="EN-US" class="gwd-span-bder"><br>
 
<!--[endif]--><o:p></o:p></span>
 
<!--[endif]--><o:p></o:p></span>
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      </p>
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        </p>
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      <span lang="EN-US" class="gwd-span-pzn6">&nbsp;Whereas the majority
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        <span lang="EN-US" class="gwd-span-amyy">Whereas the majority of the
−
of the world food contains gluten, we propose a treatment for those who can't
+
world food contains gluten, we propose a treatment for those who can't eat
−
eat gluten, and can do so without problems. In detail, our project involves a
+
gluten, and can do so without problems. In detail, our project involves a
 
system able to degrade gluten via the enzyme KumaMax and report the operation
 
system able to degrade gluten via the enzyme KumaMax and report the operation
 
simultaneously with a red fluorescent protein. The foregoing, works in a
 
simultaneously with a red fluorescent protein. The foregoing, works in a
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to improve the quality of life of all those reported with celiac disease.
 
to improve the quality of life of all those reported with celiac disease.
 
People who suffer from gluten intolerance have an adverse reaction to gluten
 
People who suffer from gluten intolerance have an adverse reaction to gluten
−
proteins found in wheat, barley and rye products.</span><span lang="EN-US" class="gwd-span-03v9"><br>
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proteins found in wheat, barley and rye products.</span>
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        <br>
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      </div><span lang="EN-US" class="gwd-span-03v9">
 
<!--[if !supportLineBreakNewLine]--><br>
 
<!--[if !supportLineBreakNewLine]--><br>
 
<!--[endif]--></span>
 
<!--[endif]--></span>
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     </div>
 
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   </div>
 
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</body>
 
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Revision as of 00:19, 13 August 2015

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Abstract

The celiac disease affects 1 in 265 people worldwide and 15% of population in Chile. This in an irreversible autoimmune disease in which due to the presence of genes HLA DQ2 or HLA DQ8 in those affected, the consumption of foods containing gluten (all the foods derived from wheat, barley, rye, etc) cause an inflammation in small intestine causing multiple effects in the organism (diarrhea, constipation, poor absorption, among others) significantly affecting their quality of life.  


Whereas the majority of the world food contains gluten, we propose a treatment for those who can't eat gluten, and can do so without problems. In detail, our project involves a system able to degrade gluten via the enzyme KumaMax and report the operation simultaneously with a red fluorescent protein. The foregoing, works in a genetically modified E.coli bacteria. With this project, in long run, we hope to improve the quality of life of all those reported with celiac disease. People who suffer from gluten intolerance have an adverse reaction to gluten proteins found in wheat, barley and rye products.