"
Team:Uppsala/metabolic-engineering
From 2013.igem.org
Sabrijamal (Talk | contribs) |
Sabrijamal (Talk | contribs) |
||
| Line 160: | Line 160: | ||
<div id="resveratrol_div"> | <div id="resveratrol_div"> | ||
| - | <div id="substance_title"> <h3> | + | <div id="substance_title"> <h3> Resveratrol </h3> </div> |
<div class="resveratrol_pic"> <img class="metabolic_mini_pic" src="https://static.igem.org/mediawiki/2013/b/bb/Uppsala2013_ResveratrolSymbol.png"> </div> | <div class="resveratrol_pic"> <img class="metabolic_mini_pic" src="https://static.igem.org/mediawiki/2013/b/bb/Uppsala2013_ResveratrolSymbol.png"> </div> | ||
<div id="substance_text"> hej </div> | <div id="substance_text"> hej </div> | ||
Revision as of 17:21, 24 September 2013
Metabolic Engineering
We have aimed our project at producing food nutrients in bacteria. These nutrients normally exists in for example carrots, tomatoes, garlic, grapes and several other important food. By transferring genes from plants and fruits we can make our bacteria produce vital nutrients and commercially attractive supplements. We alter the metabolic pathways of our bacteria by introducing new genes or by modifying existing pathways.
Organic materia produced by nature is one of our main sources of energy. For billions of years, nature has perfected its machinery. We get fuel from both fossilized organisms and renewable biomateria. All life on earth is dependent of getting the right amount of food and nutrition. As we become more and more people on earth, we need to optimize our techniques for food and nutritional production. This is where we can step in and alter natures machinery.
P-coumeric acid
Resveratrol
Lycopene
beta-carotene
β-carotene is a precursor of several substances such as Vitamin A, zeaxanthine and asthaxanthine. β-carotene is a derive from Lycopene and is commonly known for its characteristic orange color, it is found in fruits and vegetables. Vitamin A which is a derive from β-carotene has important health aspects for our skin, different membranes and most commonly known our eyes.
Astaxanthin
Zeaxanthin
Saffron
Saffron is currently the most expensive spice in the world. It is extracted from the stigmata of Crocus Sativus, a flower tht can be cultivated in the mediterranian and well as the Middle East. The spice is actually a combination of more than 150 differant compunds, but the main components are picrocrocin (taste), safranal (aroma) and crocin (colour). These components are all derivatives of zeaxanthin, and all have some antioxidative properties.
