Part:BBa_K2184031

mutant SNP for non taster grapefruit juice bitterness flavor

This molecule was specially designed so that it will able to identify SNPs in one specific flavor-grapefruit juice bitterness. flavors respectively and mediate CRISPR editing of the non-taste alleles only. This part is one of 15 engineered SNPs (Single Nucleotide Polymorphism) in favor of this reaction. Each of the SNP’s that were selected enables identification of a certain taste out of the five known senses of taste.

we generate a SNPs gene panel which can determine people's preference of food tastes using Taqman assay on the Fluidigm nano-fluidic gene dynamic array chips (96:96). Endpoint fluorescent image data is acquired on the BioMark™ System for genetic analysis and data is analyzed using the Fluidigm SNP Genotyping Analysis software, to obtain genotype calls.

this SNP mutant allele- used as control for the Taqman assays.

usage and biology

engineered selected SNP (Single Nucleotide Polymorphism) in favor of this reaction. the SNP that were created unable identification of a certain taste out of the five known senses of taste, This selected SNP contein to grapefruit juice bitterness - TAS2R19 rs10772420

pic 1- Results of the students running the DNA and the DNA of the 15 SNP panel in Taqman reaction conditions on the Fluidigm chip. Wild Type (Taste SNPs) marked with VIC- green color Mutant (Non-taste SNPs) be marked with FAM- red color blue color (show with green and red color)- mean that there are population genetic polymorphism in the country.

pic 2- the population genetic polymorphism in the country in the context of this SNP.

Functional Parameters

Using SNP segments – the Taqman reaction makes it possible to identify the presence of a specific allele tested for a specific taste. sample DNA is tested for the presence of a specific allele TAS2R19 rs10772420 SNPs are screened using the Fluidigm BioMark apparatus (Fluidigm Corp.) with 15 Assay-specific TaqMan we will receive a fluorescence signal due to the release of a PROBE and or not. 73 DNA samples were tested using this method. Each sample was tested to check for the presence of alleles to identify different tastes in accordance to the sequence of the SNP.

Sequence and Features

Assembly Compatibility:

• 10
  COMPATIBLE WITH RFC[10]
• 12
  COMPATIBLE WITH RFC[12]
• 21
  COMPATIBLE WITH RFC[21]
• 23
  COMPATIBLE WITH RFC[23]
• 25
  COMPATIBLE WITH RFC[25]
• 1000
  COMPATIBLE WITH RFC[1000]

References:

Blakeslee, A.F. (1932). Genetics of Sensory Thresholds: Taste for Phenyl Thio Carbamide. Proc. Natl. Acad. Sci. U.S.A. 18:120-130. Fox, A.L. (1932). The Relationship Between Chemical Constitution and Taste. Proc. Natl. Acad. Sci. U.S.A. 18:115-120. Kim, U., Jorgenson, E., Coon, H., Leppert, M., Risch, N., and Drayna, D. (2003). Positional Cloning of the Human Quantitative Trait Locus Underlying Taste Sensitivity to Phenylthiocarbamide. Science 299:1221-1225. Mueller, K.L., Hoon, M.A., Erlenbach, I., Chandrashekar, J., Zuker, C.S., and Ryba, N.J.P. (2005). The Receptors and Coding Logic for Bitter Taste. Nature 434:225-229. Scott, K. (2004). The Sweet and the Bitter of Mammalian Taste. Current Opin. Neurobiol. 14:423-427