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Team:UNITN-Trento/Project/Methyl Salicylate
From 2013.igem.org
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<span class="tn-title">Results - Methyl Salicylate </span> | <span class="tn-title">Results - Methyl Salicylate </span> | ||
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| - | 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. There were not many candidates to choose from and after a long search we chose methyl salicylate (MeSA). Previous publications suggested that MeSA could inhibit the ripening of either kiwifruit and tomatoes, at a concentration of 0.5 mM | + | 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. There were not many candidates to choose from and after a long search we chose methyl salicylate (MeSA). Previous publications suggested that MeSA could inhibit the ripening of either kiwifruit and tomatoes, at a concentration of 0.5 mM |
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Revision as of 21:35, 28 September 2013
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. There were not many candidates to choose from and after a long search we chose methyl salicylate (MeSA). Previous publications suggested that MeSA could inhibit the ripening of either kiwifruit and tomatoes, at a concentration of 0.5 mM
Fortunately many of the needed parts were already available because of the work of the MIT iGEM 2006 team (Eau de Coli).
< img id="mesapath" style=" margin-bottom: 1em;" src="https://static.igem.org/mediawiki/2013/d/dd/Tn-2013_MeSA_path.jpg" />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).
