From 2014hs.igem.org
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| - | Lambert high school’s iGEM team is working with multiple chemical compounds such as ethylene and chitosan to create a chemical circuit in which fruit ripens and stays ripe longer. This circuit contains two basic pieces, an aerosol ethylene spray whips ripens fruit, and a chitosan based anti-fungal that stops fungi from feeding off the saccharides on the surface, and inside the fruit, which causes rotting. The Trento UNITN college iGEM team created BBa_K1065000 An ethylene producing part. The second part of the circuit, the chitosan, has proven harder to biologically produce. It is currently produced with chemical intensive process that doesn't always create the correct type of chitosan. Chitosan is a deacetylated form of chitin, a very common organic compound found in cell walls. Chitosan is naturally produced in nature as a food source for many organisms. This is due to the protein chitin deacetylase (CDA) which removes an acetyl group from chitin. Our goals is to extract the CDA gene from the organism Saccharomyces cerevisiae, a very well-known strain of yeast, and express it in E. coli to mass produce the enzyme and create chitosan from chitin in a less chemically intensive way. We are also attaching a histidine tag in order to aid in extraction of the final protein. Lastly we are planning on creating a BioBrick of the CDA gene for future implications. The ultimate goal would be to engineer a system switch that would ripen fruit on demand while protecting the exterior from rotting.
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| - | [[https://2014hs.igem.org/Team:Lambert_GA]]
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Latest revision as of 19:11, 13 June 2014
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