Team:UNITN-Trento/Project/Methyl Salicylate

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Revision as of 12:36, 28 September 2013

Results - Methyl Salicylate

There were not many candidates to choose from. It was difficult to find a volatile molecule that could be enzymatically produced by a bacterium and also demonstrated to be an efficient ripening inhbitor. After a long search we chose methyl salicylate (MeSA). Previous publications suggested that MeSA could inhibit the ripening of kiwifruit and tomato at a concentration of XX mM. (REF)

Fortunately many of the needed parts were already available because of the work of the MIT iGEM 2006 team (Eau de Coli).

We modified and improved these parts and resubmitted them to the registry, as they were not available in pSB1C3.

MeSA detection

To have a quantitative analysis we used a Finnigan Trace GC ULTRA with a flame ionization detector (FID) that allowed us to detect ions formed during MeSA combustion in a hydrogen flame. The generation of this ions is proportional to MeSA concentration in the sample stream. A calibration curve was initially created using samples with a well known pure MeSA concentration (0 mM, 0.2 mM, 0.5 mM, 1.0 mM, 2 mM).

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 		<span class="tn-title">Results - Methyl Salicylate </span>
 		<p>
-			Methyl salicylate it was our ripening inhibitor candidate. Differently from ethylene, the choice of the inhibitor was not easy, because it was difficult to find a volatile molecule, synthetizable enzymatically, that was also demonstrated to be an efficient ripening inhbitor.
+			There were not many candidates to choose from. It was difficult to find a volatile molecule that could be enzymatically produced by a bacterium and also demonstrated to be an efficient ripening inhbitor. After a long search we chose methyl salicylate (MeSA). Previous publications suggested that MeSA could inhibit the ripening of kiwifruit and tomato at a concentration of XX mM. (REF)
 		</p>
 		<p>
-			After long discussions and researches we finally ran into some papers that present the effects  of Methyl Salicylate (MeSA) in inhibit fruit maturation (REF).  In these studied MeSA was used succesfully as an inhibitor of Kiwifruit and tometoes ripening in a concentration of xx mM. We were excited to find out that in the registry were available many parts necessary for the biosynthesis of MeSA. The parts exploited are all from <a href="http://openwetware.org/wiki/IGEM:MIT/2006/Blurb">MIT iGEM team 2006 <i>Eau de Coli</i> project</a>.
+			Fortunately many of the needed parts were already available because of the work of the <a href="http://openwetware.org/wiki/IGEM:MIT/2006/Blurb">MIT iGEM 2006 team (<i>Eau de Coli</i>)</a>.
 		</p>