Team:Uppsala/test

From 2013.igem.org

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<div id="igem_logo"><a href="https://2013.igem.org/Main_Page"><img class="igem_logo" src="https://static.igem.org/mediawiki/2013/e/e0/Uppsala2013_IGEMlogo.png"></a></div>
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<div id="igem_logo"><a href="https://2013.igem.org/Team:Uppsala"><img class="igem_logo" src="https://static.igem.org/mediawiki/2013/e/e0/Uppsala2013_IGEMlogo.png"></a></div>
<div id="igem"><a href="https://2013.igem.org/Main_Page"><img class="igem" src="https://static.igem.org/mediawiki/2013/b/b8/Uppsala2013_Uppsala_IGEM_log_blue.png"></a></div>
<div id="igem"><a href="https://2013.igem.org/Main_Page"><img class="igem" src="https://static.igem.org/mediawiki/2013/b/b8/Uppsala2013_Uppsala_IGEM_log_blue.png"></a></div>
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<li><a href="https://2013.igem.org/Team:Uppsala/project" id="list_type1"><img class="nav-text" src="https://static.igem.org/mediawiki/2013/a/aa/Uppsala2013_Project.png"></a>
<li><a href="https://2013.igem.org/Team:Uppsala/project" id="list_type1"><img class="nav-text" src="https://static.igem.org/mediawiki/2013/a/aa/Uppsala2013_Project.png"></a>
<ul>
<ul>
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<li><a href="https://2013.igem.org/Team:Uppsala/overview">Overview</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/chassi">Chassi</a>
<li><a href="https://2013.igem.org/Team:Uppsala/chassi">Chassi</a>
<ul>
<ul>
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<li><a href="https://2013.igem.org/Team:Uppsala/promoters">Promoters</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/promoters">Promoters</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/reporter-genes">Reporter genes</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/reporter-genes">Reporter genes</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/affinity-tags">Toxin-antitoxin system</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/toxin-antitoxin-system">Toxin-antitoxin system</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/vectors">Vectors</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/vectors">Vectors</a></li>
                                                                 <li><a href="https://2013.igem.org/Team:Uppsala/signal-peptide">Signal peptide</a></li>
                                                                 <li><a href="https://2013.igem.org/Team:Uppsala/signal-peptide">Signal peptide</a></li>
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                                                 <li><a href="https://2013.igem.org/Team:Uppsala/metabolic-engineering">Metabolic engineering</a>
                                                 <li><a href="https://2013.igem.org/Team:Uppsala/metabolic-engineering">Metabolic engineering</a>
                                                     <ul>
                                                     <ul>
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                                                                 <li><a href="https://2013.igem.org/Team:Uppsala/p-coumaric-acid">P-coumeric acid</a></li>
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                                                                 <li><a href="https://2013.igem.org/Team:Uppsala/p-coumaric-acid">P-coumaric acid</a></li>
                                                                 <li><a href="https://2013.igem.org/Team:Uppsala/resveratrol">Resveratrol</a></li>
                                                                 <li><a href="https://2013.igem.org/Team:Uppsala/resveratrol">Resveratrol</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/lycopene">Lycopene</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/lycopene">Lycopene</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/betacarotene">β-carotene</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/betacarotene">β-carotene</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/astraxantin">Astraxantin</a></li>
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                                                                <li><a
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<li><a href="https://2013.igem.org/Team:Uppsala/zeaxantin">Zeaxantin</a></li>
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href="https://2013.igem.org/Team:Uppsala/saffron">Saffron</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/astraxantin">Astaxanthin</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/zeaxantin">Zeaxanthin</a></li>
</ul></li>
</ul></li>
</li>  
</li>  
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<li><a href="https://2013.igem.org/Team:Uppsala/chromoproteins">Chromoprotein</a></li>
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                                                <li><a
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<li><a href="https://2013.igem.org/Team:Uppsala/safety">Safety experiments</a></li>
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href="https://2013.igem.org/Team:Uppsala/miraculin">Miraculin</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/result">Result</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/chromoproteins">Chromoproteins</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/safety-experiment">Safety experiment</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/result">Results</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/modeling" id="list_type1"><img class="nav-text" src="https://static.igem.org/mediawiki/2013/6/63/Uppsala2013_Modeling.png"></a>
<li><a href="https://2013.igem.org/Team:Uppsala/modeling" id="list_type1"><img class="nav-text" src="https://static.igem.org/mediawiki/2013/6/63/Uppsala2013_Modeling.png"></a>
<ul>
<ul>
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<li><a href="https://2013.igem.org/Team:Uppsala/resveratrol-pathway">Resveratrol pathway </a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/P-Coumaric-acid-pathway">P-Coumaric acid</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/carotenoids-pathway">Carotenoids pathway </a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/modeling-tutorial">Modeling tutorial </a></li>
</ul></li>
</ul></li>
<li><a href="https://2013.igem.org/Team:Uppsala/parts" id="list_type2"><img class="nav-text" src="https://static.igem.org/mediawiki/2013/e/eb/Uppsala2013_parts.png"></a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/parts" id="list_type2"><img class="nav-text" src="https://static.igem.org/mediawiki/2013/e/eb/Uppsala2013_parts.png"></a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/carotenoid-group">Carotenoid group</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/carotenoid-group">Carotenoid group</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/chassi-group">Chassi group</a></li>
<li><a href="https://2013.igem.org/Team:Uppsala/chassi-group">Chassi group</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/advisors">Advisors</a></li>
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</ul></li>
</ul></li>
<li><a href="https://2013.igem.org/Team:Uppsala/hp" id="list_type3"><img class="nav-text"      src="https://static.igem.org/mediawiki/2013/b/b8/Uppsala2013_HP.png"></a>
<li><a href="https://2013.igem.org/Team:Uppsala/hp" id="list_type3"><img class="nav-text"      src="https://static.igem.org/mediawiki/2013/b/b8/Uppsala2013_HP.png"></a>
<ul>
<ul>
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<li><a href="https://2013.igem.org/Team:Uppsala/Yoghurtproducts">Yoghurt products</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/Yoghurtproducts">Yoghurt +</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/synbioday">SynBio Day</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/synbioday">SynBioDay</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/bioethics">Bioethics</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/safety">Biosafety and ethics</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/safety">Bioethics and Safety</a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/society">Public opinion </a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/society">Society and Outreach</a></li>
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                                                <li><a href="https://2013.igem.org/Team:Uppsala/Outreach">High school & media </a></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/highschool-outreach">High School Outreach</a></li>
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                                                <li><a href="https://2013.igem.org/Team:Uppsala/outreach">Media Outreach</a></li>
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</ul></li>
</ul></li>
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<li><a href="https://2013.igem.org/Team:Uppsala/attribution" id="list_type4"><img class="nav-text" src="https://static.igem.org/mediawiki/2013/5/5d/Uppsala2013_Attributions.png"></a></li>  
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<li><a href="https://2013.igem.org/Team:Uppsala/attribution" id="list_type4"><img class="nav-text" src="https://static.igem.org/mediawiki/2013/5/5d/Uppsala2013_Attributions.png"></a>
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                                <ul>
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                                    <li><a href="https://2013.igem.org/Team:Uppsala/collaboration">Collaboration</a></li>
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                                </ul></li>  
<li><a href="https://2013.igem.org/Team:Uppsala/notebook" id="list_type3"><img class="nav-text" src="https://static.igem.org/mediawiki/2013/3/36/Uppsala2013_Notebook.png"></a>
<li><a href="https://2013.igem.org/Team:Uppsala/notebook" id="list_type3"><img class="nav-text" src="https://static.igem.org/mediawiki/2013/3/36/Uppsala2013_Notebook.png"></a>
                                     <ul>
                                     <ul>
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                                         <li><a href="https://2013.igem.org/Team:Uppsala/protocol">Protocol</a></li>
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                                         <li><a href="https://2013.igem.org/Team:Uppsala/safety-form">Safety form</a></li>
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                                        <li><a href="https://2013.igem.org/Team:Uppsala/lab-journal">Lab journal</a></li>
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                                     </ul></li>
                                     </ul></li>
</ul>
</ul>
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        <h1> Metabolic Engineering </h1>
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<div id="yoghurt-content">
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<div id="chassi_text_top"> <p> 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. </p>
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<h1 class="subheader">The next generation of synthetic probiotics</h1>
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<p> 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>
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</div>
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<p>Uppsala iGEM proudly presents a new revolutionizing way to produce food and healthy substances in probiotic bacteria. As a part of our human practice project, we have made a yoghurt as one of  our final goals. Of course, as a medium of carrying probiotic bacteria we are not only restricted to yoghurt. Our probiotics can be provided in a juice, pills and many different foods.<br><br>
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<div id="shortcut_pic">  
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The reasons we did this concept product is as following:</p>
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<div id="chassi_pic_container_a">
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<div id="metabolic_pic_lycopene"> <a href="https://2013.igem.org/Team:Uppsala/lycopene"><img class="metabolic_pic" src="https://static.igem.org/mediawiki/2013/3/39/Uppsala2013_Lycopene2.png" onmouseover="this.src='https://static.igem.org/mediawiki/2013/b/b4/Uppsala2013_LycopenePushed.png'" onmouseout="this.src='https://static.igem.org/mediawiki/2013/3/39/Uppsala2013_Lycopene2.png'"> </div>
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<div id="metabolic_pic_zeaxanthin"> <a href="https://2013.igem.org/Team:Uppsala/zeaxantin"><img class="metabolic_pic" src="https://static.igem.org/mediawiki/2013/0/0b/Uppsala2013_Zeaxantin2.png" onmousemove="this.src='https://static.igem.org/mediawiki/2013/0/07/Uppsala2013_Zeaxantin2Pushed.png'" onmouseout="this.src='https://static.igem.org/mediawiki/2013/0/0b/Uppsala2013_Zeaxantin2.png'"> </div>
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<div id="metabolic_pic_astaxanthin"><a href="https://2013.igem.org/Team:Uppsala/astraxantin"><img class="metabolic_pic" src="https://static.igem.org/mediawiki/2013/3/3a/Uppsala2013_Astaxanthin2.png" onmouseover="this.src='https://static.igem.org/mediawiki/2013/0/0d/Uppsala2013_Astaxanthin2Pushed.png'" onmouseout="this.src='https://static.igem.org/mediawiki/2013/3/3a/Uppsala2013_Astaxanthin2.png'"> </div>
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</div>
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<div id="chassi_pic_container_b">
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<div id="metabolic_pic_beta_carotene"><a href="https://2013.igem.org/Team:Uppsala/betacarotene"><img class="metabolic_pic" src="https://static.igem.org/mediawiki/2013/3/3c/Uppsala2013_beta-carotene2.png" onmouseover="this.src='https://static.igem.org/mediawiki/2013/0/04/Uppsala2013_beta-carotene2Pushed.png'" onmouseout="this.src='https://static.igem.org/mediawiki/2013/3/3c/Uppsala2013_beta-carotene2.png'"> </div>
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</div>
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<div id="chassi_pic_container_c">
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<div id="metabolic_pic_saffron"><a href="https://2013.igem.org/Team:Uppsala/saffron"><img class="metabolic_pic" src="https://static.igem.org/mediawiki/2013/7/7a/Uppsala2013_Saffron2.png" onmouseover="this.src='https://static.igem.org/mediawiki/2013/8/8f/Uppsala2013_Saffron2Pushed.png'"
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onmouseout="this.src='https://static.igem.org/mediawiki/2013/7/7a/Uppsala2013_Saffron2.png'"> </div>
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<div id="metabolic_pic_coumeric"><a href="https://2013.igem.org/Team:Uppsala/p-coumaric-acid"><img class="metabolic_pic" src="https://static.igem.org/mediawiki/2013/0/02/Uppsala2013_P-coumaric_acid2.png" onmouseover="this.src='https://static.igem.org/mediawiki/2013/4/4a/Uppsala2013_0P-coumaric_acid2Pushed.png'" onmouseout="this.src='https://static.igem.org/mediawiki/2013/0/02/Uppsala2013_P-coumaric_acid2.png'"> </div>
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<div id="metabolic_pic_resveratrol"><a href="https://2013.igem.org/Team:Uppsala/resveratrol"><img class="metabolic_pic" src="https://static.igem.org/mediawiki/2013/0/08/Uppsala2013_Resveratrol2.png" onmouseover="this.src='https://static.igem.org/mediawiki/2013/0/04/Uppsala2013_Resveratrol2Pushed.png'" onmouseout="this.src='https://static.igem.org/mediawiki/2013/0/08/Uppsala2013_Resveratrol2.png'"> </div>
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<div id="container_mini_pic">  
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<li class="yoghurt-text-list"><p>We felt that we early on in the project wanted to have a clear vision on what our final goal would be.</p></li>
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<div class="text_box_in_the_box" id="coumeric_div">
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<li class="yoghurt-text-list"><p class="test">This concept product makes it easier for us to explain for the general public what we are doing. We have seen that media and people is more interested in our project, because they can envision exactly what we are trying to accomplish.</p></li>
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<a href="https://2013.igem.org/Team:Uppsala/p-coumaric-acid">  
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<li class="yoghurt-text-list"><p>By creating this yoghurt, we can use this as a tool to start a debate and discuss future applications of synthetic biology.</p></li>
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<div id="substance_title"> <h3> P-coumaric acid </h3> </div>
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<br>
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<div class="coumeric_pic"> <img class="metabolic_mini_pic" src="https://static.igem.org/mediawiki/2013/0/02/20130924122324%21Uppsala2013_P-coumaric_acid3.png"> </div>
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<p>Our goal with this yoghurt is to make probiotic cultures produce all of our daily needs. When we use probiotics to produce nutritions, we do exactly what nature has done for us during all ages. With this, we can spare our nature, by going into the future with a totally new way to produce our food.<br>This is a yoghurt that contains everything in one drink. With this, people can forget about expensive pills and supplements.<br><br>
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Our nutritions are for example produced in the healthy probiotic culture lactobacillus reuteri, which in itself is very good for our wellbeing.<br><br>
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</a>
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<div id="substance_text"> <p> P-coumaric acid is an antioxidant that is produced from tyrosin by the enzyme Tyrosine ammonia lyase (TAL). This antioxidant has been shown to have many health benefits. For example studies have shown that it can reduce the risk of atherosclerosis and also reduce the risk of stomach cancer. P-coumaric acid can be found foods such as peanuts, garlic, wine and vinegar. </p>  
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In the end, all of the genes that produces the different nutritions will be incorporated in the chromosome of our probiotics. This will eliminate the need for antibiotic resistance markers on our final product, thus eliminating the risk of spreading antibiotic resistance in our nature and ingesting them in our stomach.</p>
 
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<div id="substance_plasmid"> <a href="https://2013.igem.org/Team:Uppsala/p-coumaric-acid#b1"> <img class="substance_plasmid" src="https://static.igem.org/mediawiki/2013/1/18/Uppsala2013_P-coumaric_plasmid.png"></a> </div>
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</div>
</div>
</div>
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<div id="sidebar">
 
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                <img class="yp" src="https://static.igem.org/mediawiki/2013/4/48/Uppsala2013_Yoghurtpackage.png"
 
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</div>
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                <div class="text_box_in_the_box" id="resveratrol_div">
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<a href="https://2013.igem.org/Team:Uppsala/resveratrol">
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<div id="substance_title"> <h3> Resveratrol </h3> </div>
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<div class="resveratrol_pic"> <img class="metabolic_mini_pic" src="https://static.igem.org/mediawiki/2013/b/bb/Uppsala2013_ResveratrolSymbol.png"> </div>
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</div>
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</a>
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<div id="substance_text"> <p>Resveratrol belongs to a group of molecules known as Phyloalexin which is used by many plants to battle infections of all sorts. Many studies have been done on resveratrol showing it has a wide range of beneficial properties ranging from skin cancer reduction to anti-inflamatory effects and antioxidant properties. Perhaps the most interesting property is that of life extension.</p>
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<div id="substance_plasmid"> <a href="https://2013.igem.org/Team:Uppsala/resveratrol#b1"> <img class="substance_plasmid" src="https://static.igem.org/mediawiki/2013/c/c5/Uppsala2013_Resveratrol_plasmid.png"></a> </div>
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</div>
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</div>
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<div class="text_box_in_the_box" id="lycopene_div">
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<a href="https://2013.igem.org/Team:Uppsala/lycopene">
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<div id="substance_title"> <h3> Lycopene </h3> </div>
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<div class="lycopene_pic"> <img class="metabolic_mini_pic" src="https://static.igem.org/mediawiki/2013/8/8f/Uppsala2013_LycopeneSymbol.png"> </div>
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</a>
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<div id="substance_text"> <p> Lycopene is a carotenoid that primarily derives from the xanthophyll group. The precursor responsible for lycopene production is phytoene, when present together with the enzyme CrtE a catalytic reaction takes place and lycopene is produced. Lycopene is an antioxidant that can be found in both vegetables and fruits, it is mostly known for its characteristic red color in tomatoes.  </p>
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<div id="substance_plasmid"> <a href="https://2013.igem.org/Team:Uppsala/lycopene#b1"> <img class="substance_plasmid" src="https://static.igem.org/mediawiki/2013/d/d4/Uppsala2013_Lycopene-plasmid.png"></a> </div>
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</div>
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                <div class="text_box_in_the_box" id="beta_carotene_div">
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<a href="https://2013.igem.org/Team:Uppsala/betacarotene">
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<div id="substance_title"> <h3> β-carotene </h3> </div>
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<div class="beta_carotene_pic"> <img class="metabolic_mini_pic" src="https://static.igem.org/mediawiki/2013/0/00/Uppsala2013_beta-caroteneSymbol.png"> </div>
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        <div id="substance_text"> <p> β-carotene is a precursor of 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. </p>
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<div id="substance_plasmid"> <a href="https://2013.igem.org/Team:Uppsala/betacarotene#b1"><img class="substance_plasmid" src="https://static.igem.org/mediawiki/2013/0/02/Uppsala2013_Beta-caroten_photoshop_f%C3%A4rdig_%281%29.png"></a> </div>
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<a href="https://2013.igem.org/Team:Uppsala/astraxantin">
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<div id="substance_title"> <h3> Astaxanthin </h3> </div>
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<div class="astaxanthin_pic"> <img class="metabolic_mini_pic" src="https://static.igem.org/mediawiki/2013/d/d8/Uppsala2013_AstaxanthinSymbol.png"> </div>
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<div id="substance_text"> <p> Astaxanthin is a carotenoid pigment that derives from the xanthophyll group and is most known for giving the red color of salmon, lobster and shrimp. Astaxanthin is a very strong antioxidant and is produced using the microalgae Haematococcus or synthetically. The substance costs around 2500 US dollars per kg and is often used in fishfarming to give salmon its red color.</p>
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<div id="substance_plasmid"> <a href="https://2013.igem.org/Team:Uppsala/astraxantin#b1"> <img class="substance_plasmid" src="https://static.igem.org/mediawiki/2013/5/50/Uppsala2013_Astaxanthin_plasmid.png"> </a> </div>
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<div id="substance_title"> <h3> Zeaxanthin </h3> </div>
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<div class="zeaxanthin_pic"> <img class="metabolic_mini_pic" src="https://static.igem.org/mediawiki/2013/e/e5/Uppsala2013_Zeaxantin2symbol.png"> </div>
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<div id="substance_text"> Zeaxanthin is a yellow carotenoid derived from the precursor ß-carotene by the enzyme ”Beta-carotene hydroxylase”. Zeaxanthin acts as an antioxidant and can be found in for example peppers, yolk and maize. According to studies zeaxanthin has positive effects on both undamaged and impaired vision and it may prevent age-related macular degeneration (AMD).
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<div id="substance_plasmid"><a href="https://2013.igem.org/Team:Uppsala/zeaxantin#b1"> <img class="substance_plasmid" src="https://static.igem.org/mediawiki/2013/4/44/Uppsala2013_Zeaxanthin_plasmid.png"></a> </div>
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<a href="https://2013.igem.org/Team:Uppsala/saffron">
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<div id="substance_title"> <h3> Saffron </h3> </div>
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<div class="saffron_pic">  <img class="metabolic_mini_pic" src="https://static.igem.org/mediawiki/2013/5/5f/Uppsala2013_Saffronmini.png">  </div>
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<div id="substance_text"> <p>Saffron is the most expensive spice in the world. It is extracted from the stigmata of Crocus Sativus. The flower can be cultivated in the Mediterranean and Middle East area. The spice is a combination of over 150 different compounds, but the main components are picrocrocin (taste), safranal (aroma) and crocin (colour). These components are all derivatives of zeaxanthin.  </p>
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Revision as of 16:25, 29 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-coumaric acid

P-coumaric acid is an antioxidant that is produced from tyrosin by the enzyme Tyrosine ammonia lyase (TAL). This antioxidant has been shown to have many health benefits. For example studies have shown that it can reduce the risk of atherosclerosis and also reduce the risk of stomach cancer. P-coumaric acid can be found foods such as peanuts, garlic, wine and vinegar.

Resveratrol

Resveratrol belongs to a group of molecules known as Phyloalexin which is used by many plants to battle infections of all sorts. Many studies have been done on resveratrol showing it has a wide range of beneficial properties ranging from skin cancer reduction to anti-inflamatory effects and antioxidant properties. Perhaps the most interesting property is that of life extension.

Lycopene

Lycopene is a carotenoid that primarily derives from the xanthophyll group. The precursor responsible for lycopene production is phytoene, when present together with the enzyme CrtE a catalytic reaction takes place and lycopene is produced. Lycopene is an antioxidant that can be found in both vegetables and fruits, it is mostly known for its characteristic red color in tomatoes.

β-carotene

β-carotene is a precursor of 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

Astaxanthin is a carotenoid pigment that derives from the xanthophyll group and is most known for giving the red color of salmon, lobster and shrimp. Astaxanthin is a very strong antioxidant and is produced using the microalgae Haematococcus or synthetically. The substance costs around 2500 US dollars per kg and is often used in fishfarming to give salmon its red color.

Zeaxanthin

Zeaxanthin is a yellow carotenoid derived from the precursor ß-carotene by the enzyme ”Beta-carotene hydroxylase”. Zeaxanthin acts as an antioxidant and can be found in for example peppers, yolk and maize. According to studies zeaxanthin has positive effects on both undamaged and impaired vision and it may prevent age-related macular degeneration (AMD).

Saffron

Saffron is the most expensive spice in the world. It is extracted from the stigmata of Crocus Sativus. The flower can be cultivated in the Mediterranean and Middle East area. The spice is a combination of over 150 different compounds, but the main components are picrocrocin (taste), safranal (aroma) and crocin (colour). These components are all derivatives of zeaxanthin.