Difference between revisions of "Team:Tel-Hai"

 
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<h1 style="color:grey;">Tel-Hai Team</h1>
 
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<h5>Abstract</h5>
 
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<p>The purpose of our project is to improve upon the quality of wine nutritional value production by way of genetically engineered yeast, aimed at several objectives. The first is spoilage of the wine due to the undesired presence of the Brettanomyces yeast. We intend to target this obstacle by secretion of Brett-specific toxins by our "designer" yeast. Second, enhancing the health benefits of wine, specifically antioxidant content, by increasing presence of reservatrol. Third, lowering the glycemic index of wine while maintaining its flavor and quality by introducing the Miraculin molecule. </p>
 
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<h5>Before you start: </h5>
 
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<p> Please read the following pages:</p>
 
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<ul>
 
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<li>  <a href="https://2017.igem.org/Competition">Competition Hub</a> </li>
 
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<li> <a href="https://2017.igem.org/Competition/Deliverables/Wiki">Wiki Requirements page</a></li>
 
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<li> <a href="https://2017.igem.org/Resources/Template_Documentation">Template documentation</a></li>
 
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</ul>
 
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<div class="highlight">
 
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<h5> Styling your wiki </h5>
 
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<p>You may style this page as you like or you can simply leave the style as it is. You can easily keep the styling and edit the content of these default wiki pages with your project information and completely fulfill the requirement to document your project.</p>
 
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<p>While you may not win Best Wiki with this styling, your team is still eligible for all other awards. This default wiki meets the requirements, it improves navigability and ease of use for visitors, and you should not feel it is necessary to style beyond what has been provided.</p>
 
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<h5> Wiki template information </h5>
 
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<p>We have created these wiki template pages to help you get started and to help you think about how your team will be evaluated. You can find a list of all the pages tied to awards here at the <a href="https://2017.igem.org/Judging/Pages_for_Awards">Pages for awards</a> link. You must edit these pages to be evaluated for medals and awards, but ultimately the design, layout, style and all other elements of your team wiki is up to you!</p>
 
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<h5> Editing your wiki </h5>
 
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<p>On this page you can document your project, introduce your team members, document your progress and share your iGEM experience with the rest of the world! </p>
 
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<p> <a href="https://2017.igem.org/wiki/index.php?title=Team:Example&action=edit"> </a>Use WikiTools - Edit in the black menu bar to edit this page</p>
 
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<h5>Tips</h5>
 
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<p>This wiki will be your team’s first interaction with the rest of the world, so here are a few tips to help you get started: </p>
 
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<ul>
 
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<li>State your accomplishments! Tell people what you have achieved from the start. </li>
 
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<li>Be clear about what you are doing and how you plan to do this.</li>
 
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<li>You have a global audience! Consider the different backgrounds that your users come from.</li>
 
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<li>Make sure information is easy to find; nothing should be more than 3 clicks away.  </li>
 
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<li>Avoid using very small fonts and low contrast colors; information should be easy to read.  </li>
 
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<li>Start documenting your project as early as possible; don’t leave anything to the last minute before the Wiki Freeze. For a complete list of deadlines visit the <a href="https://2017.igem.org/Calendar">iGEM 2017 calendar</a> </li>
 
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<li>Have lots of fun! </li>
 
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<h5>Inspiration</h5>
 
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<p> You can also view other team wikis for inspiration! Here are some examples:</p>
 
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<ul>
 
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<li> <a href="https://2014.igem.org/Team:SDU-Denmark/"> 2014 SDU Denmark </a> </li>
 
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<li> <a href="https://2014.igem.org/Team:Aalto-Helsinki">2014 Aalto-Helsinki</a> </li>
 
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<li> <a href="https://2014.igem.org/Team:LMU-Munich">2014 LMU-Munich</a> </li>
 
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<li> <a href="https://2014.igem.org/Team:Michigan"> 2014 Michigan</a></li>
 
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<li> <a href="https://2014.igem.org/Team:ITESM-Guadalajara">2014 ITESM-Guadalajara </a></li>
 
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<li> <a href="https://2014.igem.org/Team:SCU-China"> 2014 SCU-China </a></li>
 
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</ul>
 
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<h5> Uploading pictures and files </h5>
 
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<p> You can upload your pictures and files to the iGEM 2017 server. Remember to keep all your pictures and files within your team's namespace or at least include your team's name in the file name. <br />
 
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When you upload, set the "Destination Filename" to <br><code>T--YourOfficialTeamName--NameOfFile.jpg</code>. (If you don't do this, someone else might upload a different file with the same "Destination Filename", and your file would be erased!)<br><br>
 
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<a href="https://2017.igem.org/Special:Upload">
 
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UPLOAD FILES
 
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<div class="home-img">
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<img src="https://static.igem.org/mediawiki/2017/a/ac/T--Tel-Hai--Homepage-image.jpg" alt="Tel-Hai illustration">
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<div class="section1">
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<h2>Abstract</h2>
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<h3>Wine is an alcoholic beverage produced through the partial or total fermentation of grapes.</h3>
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<h4>The winemaking process can be divided into four distinct steps:</h4>
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<img src="https://static.igem.org/mediawiki/2017/9/9e/T--Tel-Hai--Winemaking-process.png" alt="winemaking process">
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<div class="section2">
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<div class="col-sm-6">
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<div class="hp-text">
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<p>Wine has long played an important role in religion and culture.</p>
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<p>Red wine was associated with blood by the ancient Egyptians and was used by both the Greek cult of Dionysus and the Romans in their Bacchanalia; Judaism also incorporates it in the Kiddush and Christianity in the Eucharist. In the modern society of today, wine drinking is associated with social events and as a symbol of celebration.</p>
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<div class="col-sm-6">
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<div class="hp-img">
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<img src="https://static.igem.org/mediawiki/2017/e/e6/T--Tel-Hai--hp-image01.png" alt="">
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<div class="hp-img">
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<img src="https://static.igem.org/mediawiki/2017/c/c8/T--Tel-Hai--hp-image02.png" alt="">
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<div class="col-sm-6">
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<div class="hp-text">
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<p>The purpose of our project is to improve upon the quality of wine and its nutritional values. Through the use of synthetic biology tools, we will add several new characteristics to the yeast <I>S. cerevisiae</I>, the main microorganism involved in wine production.</p>
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<p>In our project we are focusing on wine improvement for the industry and for the consumers.</p>
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<p>After talking with several Winemakers we came to an understanding that some of the most major problems that the wine industry is facing are bacterial and fungal infection and high alcohol concentrations. In order to try and solve those problems our first objective is to minimize the undesired presence of the yeast <I>Brettanomyces bruxellensis </i> (Brett), which is a cause of wine spoilage during its aging. We intend to pursue this objective by inserting a gene for a Brett-specific toxin into our "designer" yeast’s genome. our second objective is to direct the alcohol producing biochemistry pathway to the one of glycerol producing which reducing the level of alcohol in the wine. </p>
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</div>
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<div class="col-sm-6">
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<div class="hp-img">
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<img src="https://static.igem.org/mediawiki/2017/0/0a/T--Tel-Hai--hp-image03.png" alt="">
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<img src="https://static.igem.org/mediawiki/2017/4/46/T--Tel-Hai--hp-image04.png" alt="">
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<div class="col-sm-6">
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<div class="hp-text">
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<p>The consumers on the other hand talked about several other wine improvements such as: lower glycemic index and the desire of improving the nutrition values for health benefits. First, We intend to accomplish this by introducing the Miraculin molecule which has zero glycemic index and acceptable for diabetics in flavor and sweetening formulations and has the ability to convert the sour taste to sweet taste. In addition, making the yeast produce Resveratrol, an antioxidative compound which is also produced by grapes. By using synthetic biology, the wine glass of tomorrow will contain more health-improving properties, less sugar and less alcohol, all without affecting the taste of wine. Furthermore, wine production processes will be improved.</p>
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<h2>Sponsored by</h2>
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<div class="row">
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<div class="col-sm-3">
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<img src="https://static.igem.org/mediawiki/2017/6/6d/T--Tel-Hai--sponsers-tel-hai-logo.jpg" alt="Tel Hai College">
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<div class="col-sm-3">
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<img src="https://static.igem.org/mediawiki/2017/e/eb/T--Tel-Hai--sponsers-migal-logo.jpg" alt="Migal">
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<div class="col-sm-3">
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<img src="https://static.igem.org/mediawiki/2017/c/c5/T--Tel-Hai--sponsers-idt-logo.jpg" alt="IDT - Integrated DNA Technologies">
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<div class="col-sm-3">
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<img src="https://static.igem.org/mediawiki/2017/7/78/T--Tel-Hai--sponsers-israel-ministry-of-science-logo.jpg" alt="Israel Ministry of Science & Technology">
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{{Tel-Hai/footer}}

Latest revision as of 20:12, 31 October 2017

Tel-Hai illustration

Abstract

Wine is an alcoholic beverage produced through the partial or total fermentation of grapes.

The winemaking process can be divided into four distinct steps:

winemaking process

Wine has long played an important role in religion and culture.

Red wine was associated with blood by the ancient Egyptians and was used by both the Greek cult of Dionysus and the Romans in their Bacchanalia; Judaism also incorporates it in the Kiddush and Christianity in the Eucharist. In the modern society of today, wine drinking is associated with social events and as a symbol of celebration.

The purpose of our project is to improve upon the quality of wine and its nutritional values. Through the use of synthetic biology tools, we will add several new characteristics to the yeast S. cerevisiae, the main microorganism involved in wine production.

In our project we are focusing on wine improvement for the industry and for the consumers.

After talking with several Winemakers we came to an understanding that some of the most major problems that the wine industry is facing are bacterial and fungal infection and high alcohol concentrations. In order to try and solve those problems our first objective is to minimize the undesired presence of the yeast Brettanomyces bruxellensis (Brett), which is a cause of wine spoilage during its aging. We intend to pursue this objective by inserting a gene for a Brett-specific toxin into our "designer" yeast’s genome. our second objective is to direct the alcohol producing biochemistry pathway to the one of glycerol producing which reducing the level of alcohol in the wine.

The consumers on the other hand talked about several other wine improvements such as: lower glycemic index and the desire of improving the nutrition values for health benefits. First, We intend to accomplish this by introducing the Miraculin molecule which has zero glycemic index and acceptable for diabetics in flavor and sweetening formulations and has the ability to convert the sour taste to sweet taste. In addition, making the yeast produce Resveratrol, an antioxidative compound which is also produced by grapes. By using synthetic biology, the wine glass of tomorrow will contain more health-improving properties, less sugar and less alcohol, all without affecting the taste of wine. Furthermore, wine production processes will be improved.

Sponsored by

Tel Hai College
Migal
IDT - Integrated DNA Technologies
Israel Ministry of Science & Technology
Tel-Hai