Difference between revisions of "Team:HFLS H2Z Hangzhou"

 
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<span>Hangzhou</span><br>
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<span style="font-size: 45%; line-height: 1.3; padding-left: 0.3em;">
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<span>HFLS<span class="blue">&amp;</span>H2Z</span>
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<span>Hangzhou</span>
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<span>HFLS<span class="red">&amp;</span>H2Z</span>
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<span>AQUAMADE</span>
 
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<h1>Quick Link</h1>
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Sodium Nitrate is a commonly used food addictive in salted food such as bacon, sausages to provide the desirable reddish color.
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Pickles have been an important part in the worldwide diet for a long time. But the nitrite generated in the production of pickles has always been a concerning problem to health and food safety, due to its conversion to carcinogenic nitrosamine once taken up by humans.
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It is also the byproduct of the fermentation process to make pickled vegetables. The research reveals that excessive NO2 can leads to cardiovascular diseases, and potentially cancer. It is also a usually seen pollutant in river system.
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Currently, most industrial production of pickles relies on the natural decomposing process of nitrite, which is inefficient and often takes months to complete. To make an improvement, we designed a bio-device to make the degradation of nitrite rapider and more environmental-friendly.
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<div class="imgbox"><img src="https://static.igem.org/mediawiki/2017/9/97/T--HFLS_H2Z_Hangzhou--img_pickled_vege1.jpg" /></div>
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<!-- <div class="imgbox"><img src="/wiki/images/0/04/T--HFLS_H2Z_Hangzhou--img_home_pickle1.jpg" /></div> -->
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We devise a way to reduce nitrate ion into its elements using genetic circuit that exresses relevant enzymes. To avoid possible formation in enzyme reaction, we investigate the relationships between individual enzymes and its substrates to find out the optimal environment for NO2 reaction.
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Our device consists of a positive feedback loop followed by a fusion enzyme which can reduce nitrite to nitrogen and oxygen. The feedback loop is regulated by a nitrite/nitrate specific promoter to ensure the expression of downstream function proteins only in pickles environment. Our solution drastically shortens the production period and increases profit margin for the multibillion-dollar pickled vegetables industry.
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<br><br>
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We made questionaires to find out people's acceptance of having bacterium in food production, and the results show most people will only accept bacterium in food if they are probiotics.
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<br><br>
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So to follow the preference of the market, we decided to place our device in L. lactis plasmid, and transform L.lactis with such plasmid. And according to our research, L. lactis is a major factor that causes excessive NO2 in pickled vegetable.
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Latest revision as of 03:44, 2 November 2017

Template loop detected: Template:HFLS H2Z Hangzhou<!DOCTYPE html>

Aquamade Home Achievement
Parts Collaborations
Project
Overview Background Design Enzyme Genetic Circuits Performance Chassis Selection
Modeling
Models Software
Safety Team
Member Attribution
Notebook
Protocols Interlab
Human Practices
Public Outreach Integrated

Team Members

Jianan Li
Qingrui Sun
Yiming Rong
Jiayue Guo
Zhiyuan Lu
Meiqi Yuan
Zhengyao Lin
Caiyi Feng
Shuyun Zhang
Tenghao Huang
Yining Huang
Yanyue Zhu

Sponsors

Hangzhou HFLS&H2Z
AQUAMADE

Quick Link

Abstract
Pickles have been an important part in the worldwide diet for a long time. But the nitrite generated in the production of pickles has always been a concerning problem to health and food safety, due to its conversion to carcinogenic nitrosamine once taken up by humans.
Currently, most industrial production of pickles relies on the natural decomposing process of nitrite, which is inefficient and often takes months to complete. To make an improvement, we designed a bio-device to make the degradation of nitrite rapider and more environmental-friendly. Our device consists of a positive feedback loop followed by a fusion enzyme which can reduce nitrite to nitrogen and oxygen. The feedback loop is regulated by a nitrite/nitrate specific promoter to ensure the expression of downstream function proteins only in pickles environment. Our solution drastically shortens the production period and increases profit margin for the multibillion-dollar pickled vegetables industry.