Difference between revisions of "Team:BNDS China"
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<li><a href="https://2017.igem.org/Team:BNDS_China/Results">Results</a></li> | <li><a href="https://2017.igem.org/Team:BNDS_China/Results">Results</a></li> | ||
<li><a href="https://2017.igem.org/Team:BNDS_China/Demonstrate">Demonstrate</a></li> | <li><a href="https://2017.igem.org/Team:BNDS_China/Demonstrate">Demonstrate</a></li> | ||
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<li style="border:none"><a href="https://2017.igem.org/Team:BNDS_China/Attributions">Attributions</a></li> | <li style="border:none"><a href="https://2017.igem.org/Team:BNDS_China/Attributions">Attributions</a></li> | ||
</ul> | </ul> | ||
Revision as of 08:14, 1 November 2017
Abstract
γ-Aminobutyric Acid (GABA) can be found in many plants and fermented foods, and plays the role of inhibitory neurotransmitter in human brain. Recently, GABA has been recognized as a natural relaxant as well as supplement to reduce anxiety levels and help combat stress. In order to reduce the cost of GABA production, our project aims to develop GABA-enriched yogurt through synthetic biology methods. Lactobacillus delbrueckii subsp. Bulgaricus is a common microorganism used in yogurt production and is able to produce GABA with low concentration. We propose to insert effective Lactobacillis promoters between gadR, gadA, and gadC (3 components of a high GABA producing species, Lactobacillus brevis NCL912). HPLC-UV measurement method will be used to evaluate the enhancement of GABA productivity in yogurt.
