Team:KIT-Kyoto/Project

Project Overview

We are trying to construct a novel E.coli that has fruity flavor like Japanese rice wine (Japanese sake). In order to accomplish the purpose, yeast genes related with production of the Japanese sake fragrance were introduced into E. coli cells. We also tried to develop a way to eliminate bad smells of E. coli in parallel. Although we previously won a gold prize by the development of a novel pen (E. coli Pen) in 2010, its bad smells were weak points and must be improved. We will overcome this problem through the progress of our new project in 2013. So far, “smell” is not a popular keyword and not a major field in iGEM. However, we believe that our project will provide a new point of view to iGEM friends.

Introduction

About introduction.

Results

Applications of BBa_K1049001

We constructed ATF2 generator. (BBa_K1049002) Our team KIT-Kyoto 2013 constructed this part for the purpose of measurement. T7 promoter is an IPTG-inducible promoter. We added 20uL IPTG (100mM) to our genetically modified E.coli after cultivation at 28 and 37 degree C. 2 hours after, we extracted soluble proteins from it by using FastBreak™ Cell Lysis Reagent and did SDS-polyacrylamide gel electrophoresis.

Thumbnail label

Figure.1 SDS-PAGE Starting from the left, marker, ATF2 at 28 degree C, ATF2 + IPTG at 28 degree C, marker, ATF2 at 37 degree C, ATF2 + IPTG at 37 degree C

ATF2 gene encodes AATase, which is about 62kDa. The consumption of protein marker is like this.

Myosin 200kDa β‐Galactosidase 120kDa Bovine Serum Albumin 95kDa Glutamine dehydrogenase 68kDa Ovalbumin 50kDa Carbonic Anhydrase 36kDa Myoglobin 27kDa Lysozyme 20kDa Aprotinin 10kDa

You can find the band at lanes which are added IPTG just beneath the band of 68kDa.