Team:UNITN-Trento

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You are provided with this team page template with which to start the iGEM season.  You may choose to personalize it to fit your team but keep the same "look." Or you may choose to take your team wiki to a different level and design your own wiki.  You can find some examples <a href="https://2009.igem.org/Help:Template/Examples">HERE</a>.
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<a href="https://2013.igem.org/Team:UNITN-Trento/Extra/Judging" class="news">We got gold and 'Best Poster of the World' Award!! <img class="photo" src="https://static.igem.org/mediawiki/2013/b/b3/Tn-2013-Gold_award.png" /></a>
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            <p>Hi everybody, UniTN-Trento team is proud to introduce you <i>B. fruity</i>!</p>
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            <p><i>B. fruity</i> envisions a new environmental friendly way to control fruit ripening by exploiting an engineered, light-regulated strain of <i>B. subtilis</i>. The system works by synthesizing ethylene or methyl salicylate (MeSA) upon photoinduction.</p>
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            <p><b>Ethylene</b> is a plant hormone widely used to ripen fruit. However its synthesis, handling and storage is expensive and dangerous. In contrast, <i>B. fruity</i> produces ethylene from inexpensive material by a metabolic intermediate: 2-oxoglutarate. Our system converts this metabolite to ethylene through the activity of an ethylene forming enzyme (EFE) from <i>Pseudomonas syringae</i>.</p>
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|You can write a background of your team here. Give us a background of your team, the members, etc. Or tell us more about something of your choosing.
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            <p><i>B. fruity</i> does not just accelerate ripening, but can also slow the process down, when desired, through the incorporation of a <b>methyl salicylate</b> (MeSA) synthesis pathway. MeSA was previously shown to inhibit the ripening of kiwifruit and tomatoes. The explored MeSA pathway builds upon the 2006 MIT iGEM project “<i>Eau de coli</i>”.</p>
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            <p>As a proof of concept, we engineered <i>E. coli</i> with the above system plus the YF1/FixJ blue light receptor device.</p>
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!align="center"|[[Team:UNITN-Trento|Home]]
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!align="center"|[[Team:UNITN-Trento/Team|Team]]
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!align="center"|[https://igem.org/Team.cgi?year=2013&team_name=UNITN-Trento Official Team Profile]
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!align="center"|[[Team:UNITN-Trento/Project|Project]]
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            <p>We are hopeful that <i>B. fruity</i> will simplify the process of bringing fresh fruit from the field to the consumer.</p>
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<a href="https://2013.igem.org/Team:UNITN-Trento/Project/Ethylene#newGC" class="news-2">Check out our brand new results!!!</a>
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Hi everybody!<br/>
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Our team is proud to introduce to you <i>B. fruity</i>, a new way to control the maturation of climateric and non-climateric fruit by engineering <i>Bacillus subtilis</i> with a light regulated genetic circuit that produces ethylene upon activation of inactive spores.<br/>
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<a href="https://2013.igem.org/Team:UNITN-Trento/Project/Introduction#tour"></a>
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<b>Ethylene</b> is a plant hormone that is widely used to ripen fruit, such as bananas, kiwi, apples, and others. However, the chemical synthesis of ethylene is expensive and the handling and storage of the molecule is difficult and dangerous. <i>B. fruity</i> solves these problems by producing ethylene from simple, inexpensive starting material by hijacking a natural metabolic intermediate, 2-oxoglutarate from the TCA cycle, and converting this metabolite to ethylene through the activity of EFE (2-oxoglutarate oxygenase/decarboxylase), an enzyme from <i>Pseudomonas syringae</i>.<br/>
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<a href="https://2013.igem.org/Team:UNITN-Trento/Project/Fruit%20ripening"></a>
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Moreover, <i>B. fruity</i> does not just accelerate maturation, <i>B. fruity</i> can also slow the process down, when desired, through the incorporation of a <b>methyl salicylate</b> (MeSA) synthesis pathway. MeSA was previously shown to inhibit the ripening of kiwi and tomato. The exploited MeSA pathway builds upon the xxxx (insert year) MIT iGEM project "<i>Eau de coli</i>".<br/>
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We plan to build all of the needed pathways in both <i>E. coli</i> and <i>B. subtilis</i>. We are hopeful that <i>B. fruity</i> will simplify the process of bringing fresh fruit from the field to the consumer.
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        <span class="tn-title">Achievements</span>
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<li>Built and submitted 16 New BioBricks;</li>
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<li>Successfully characterized 9 BioBricks;</li>
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<li>Improved 4 parts;</li>
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<li>Hosted a high school student in the lab for the summer;</li>
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<li>Asked the opinion of local fruit consumers on our project;</li>
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<li>Designed a fruit Vending Machine and a Home Edition <i>B. fruity</i> market product;</li>
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<li>Ripened 5 bananas, 5 tomatoes, 3 kiwis, 2 plums, 2 apples;</li>
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<li>Eaten one banana bread, one plums crumble and one apple strudel. </li>
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Latest revision as of 11:32, 15 December 2013


We got gold and 'Best Poster of the World' Award!!

Hi everybody, UniTN-Trento team is proud to introduce you B. fruity!

B. fruity envisions a new environmental friendly way to control fruit ripening by exploiting an engineered, light-regulated strain of B. subtilis. The system works by synthesizing ethylene or methyl salicylate (MeSA) upon photoinduction.

Ethylene is a plant hormone widely used to ripen fruit. However its synthesis, handling and storage is expensive and dangerous. In contrast, B. fruity produces ethylene from inexpensive material by a metabolic intermediate: 2-oxoglutarate. Our system converts this metabolite to ethylene through the activity of an ethylene forming enzyme (EFE) from Pseudomonas syringae.

B. fruity does not just accelerate ripening, but can also slow the process down, when desired, through the incorporation of a methyl salicylate (MeSA) synthesis pathway. MeSA was previously shown to inhibit the ripening of kiwifruit and tomatoes. The explored MeSA pathway builds upon the 2006 MIT iGEM project “Eau de coli”.

As a proof of concept, we engineered E. coli with the above system plus the YF1/FixJ blue light receptor device.

We are hopeful that B. fruity will simplify the process of bringing fresh fruit from the field to the consumer.

Check out our brand new results!!!
Achievements
  • Built and submitted 16 New BioBricks;
  • Successfully characterized 9 BioBricks;
  • Improved 4 parts;
  • Hosted a high school student in the lab for the summer;
  • Asked the opinion of local fruit consumers on our project;
  • Designed a fruit Vending Machine and a Home Edition B. fruity market product;
  • Ripened 5 bananas, 5 tomatoes, 3 kiwis, 2 plums, 2 apples;
  • Eaten one banana bread, one plums crumble and one apple strudel.
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