Difference between revisions of "Team:Stuttgart/Design"
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| + | <h1>LIGHT UP THE PIPE</h1> | ||
| + | <h2>Keratinases</h2> | ||
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| + | <h2>Insertion of fragrances</h2> | ||
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| + | <p>The microbial synthesis of natural flavor compounds has become a very attractive alternative to the chemical production.1 In recent years microorganisms such as E.coli and Yeast have been metabolically engineered to produce different flavors like limonene, geraniol or rose.1,2,3 For our project we discussed different approaches and choose two different scents: limonene and rose. </p> | ||
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| + | <h3>The limonene scent</h3> | ||
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| + | <p>Limonene is a well-known cyclic monoterpene which can occur in two optical forms.2 (D)-Limonene is one of the most important and widespread terpenes in the flavor and fragrance industry, for example in citrus-flavored products such as soft drinks and candy.2 The (L)-Limonene form has a more harsh turpentine-like odor with a lemon-note.2 For our project we choose an enzyme-cascade, beginning with acetyl-coA and leading to the product (L)-limonene. This biosynthetic pathway was designed and inserted in E.coli.</p> | ||
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| + | <h3>The rose scent</h3> | ||
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| + | <p>As second fragrance we want to install a lovely scent of rose in our microbial system. Hair are commonly made of Keratin (90%) and small amounts of amino acids, such as L-phenylalanine. This amino acid can be used as substrate for the production of 2-Phenylethylacetate (2-PEAc), which has a rose-like odor.1 Therefor this odor can act as an indicator for keratin degradation. | ||
| + | In recent studies from Guo et al the 2-PEAc biosynthetic pathway was successfully designed and expressed in E.coli.1 This pathway comprised four steps (Fig.1): Aminotransferase (ARO 8) for transamination of L-phenylalanine to phenylpyruvate, 2-keto acid decarboxylase KDC for the decarboxylation of the phenylpyruvate to phenylacetaldehyde, aldehyde reductase YjgB for the reduction of phenylacetaldehyde to 2-Phenylethanol, alcohol acetyltransferase ATF1 for the esterification of 2-PE to 2-PEAc.</p> | ||
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| + | (1)Metabolic engineering of Escherichia coli for production of 2-Phenylethylacetate from L-phenylalanine (2017). Daoyi Guo, Lihua Zhang, Hong Pan and Xun Li. | ||
| + | (2) Biotechnological production of limonene in microorganisms (2016). Esmer Jongedijk, Katarina Cankar, Markus Buchhaupt, Jens Schrader, Harro Bouwmeester and Jules Beekwilder. | ||
| + | (3)Utilization of alkaline phosphatase PhoA in the bioproduction of geraniol by metabolically engineered Escherichia coli (2015). Wei Liu, Rubing Zhang, Ning Tian, Xin Xu, Yujing Cao, Mo Xian and Huizhou Liu. | ||
| + | (4)Rose Scent: Genomics Approach to Discovering Novel Floral Fragrance–Related Genes (2002). Inna Guterman, Moshe Shalit, Naama Menda, Dan Piestun, Mery Dafny-Yelin, Gil Shalev, Einat Bar, Olga Davydov, Mariana Ovadis, Michal Emanuel, Jihong Wang, Zach Adam, Eran Pichersky, Efraim Lewinsohn, Dani Zamir, Alexander Vainstein, and David Weiss. | ||
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Revision as of 14:56, 19 September 2017
LIGHT UP THE PIPE
Keratinases
Blablabla
Esterases
Blablabla
Lipases
Blablabla
Insertion of fragrances
The microbial synthesis of natural flavor compounds has become a very attractive alternative to the chemical production.1 In recent years microorganisms such as E.coli and Yeast have been metabolically engineered to produce different flavors like limonene, geraniol or rose.1,2,3 For our project we discussed different approaches and choose two different scents: limonene and rose.
The limonene scent
Limonene is a well-known cyclic monoterpene which can occur in two optical forms.2 (D)-Limonene is one of the most important and widespread terpenes in the flavor and fragrance industry, for example in citrus-flavored products such as soft drinks and candy.2 The (L)-Limonene form has a more harsh turpentine-like odor with a lemon-note.2 For our project we choose an enzyme-cascade, beginning with acetyl-coA and leading to the product (L)-limonene. This biosynthetic pathway was designed and inserted in E.coli.
The rose scent
As second fragrance we want to install a lovely scent of rose in our microbial system. Hair are commonly made of Keratin (90%) and small amounts of amino acids, such as L-phenylalanine. This amino acid can be used as substrate for the production of 2-Phenylethylacetate (2-PEAc), which has a rose-like odor.1 Therefor this odor can act as an indicator for keratin degradation. In recent studies from Guo et al the 2-PEAc biosynthetic pathway was successfully designed and expressed in E.coli.1 This pathway comprised four steps (Fig.1): Aminotransferase (ARO 8) for transamination of L-phenylalanine to phenylpyruvate, 2-keto acid decarboxylase KDC for the decarboxylation of the phenylpyruvate to phenylacetaldehyde, aldehyde reductase YjgB for the reduction of phenylacetaldehyde to 2-Phenylethanol, alcohol acetyltransferase ATF1 for the esterification of 2-PE to 2-PEAc.
