Difference between revisions of "Part:BBa K2094002"

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This enzyme hydrolyzes the β-1,4-glycosidic linkages of agarose.  
 
This enzyme hydrolyzes the β-1,4-glycosidic linkages of agarose.  
  
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==Contribution ==
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=Contribution=
  
 
*'''Group:''' [https://2021.igem.org/Team:Heidelberg iGEM Team Heidelberg 2021]  
 
*'''Group:''' [https://2021.igem.org/Team:Heidelberg iGEM Team Heidelberg 2021]  
 
*'''Author:''' Franziska Giessler
 
*'''Author:''' Franziska Giessler
 
*'''Summary:''' The Part  BBa_K2094002 was used for our project and further characterized by enzyme activity measurements.  
 
*'''Summary:''' The Part  BBa_K2094002 was used for our project and further characterized by enzyme activity measurements.  
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==Background==
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[[File: Figure1- Enzyme activity of the β-agarases.jpeg|thumbnail|right|200px|<b>Figure1: Enzyme activity of the β-agarases</b>]]
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Agar is often used in the food industry as a thickening agent or as a vegan alternative to gelatin.
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It is a complex polysaccharide consisting of alternating 3-O-linked β-D-galactopyranose and 4-O-linked α-L-galactopyranose.
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Agar cannot be degraded by most microorganisms, but there are some bacteria that metabolize agar as a carbon and energy source. They are mainly found in marine environments, where food resources are limited and agar is abundant in the form of the cell wall of some algae.
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The idea is to use the ability of agar degradation as a selection advantage for specific bacteria in order to overcome the established antibiotic selection used in the laboratory.
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One of the enzymes present in agarolytic bacteria is the β-Agarase that hydrolyzes the β-(1,4) glycosidic bonds (see Figure 1)
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==Experiments and Results==
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Revision as of 15:30, 5 October 2021


beta-agarase YM01-3

This enzyme hydrolyzes the β-1,4-glycosidic linkages of agarose.

Contribution

  • Group: iGEM Team Heidelberg 2021
  • Author: Franziska Giessler
  • Summary: The Part BBa_K2094002 was used for our project and further characterized by enzyme activity measurements.


Background

Figure1: Enzyme activity of the β-agarases


Agar is often used in the food industry as a thickening agent or as a vegan alternative to gelatin. It is a complex polysaccharide consisting of alternating 3-O-linked β-D-galactopyranose and 4-O-linked α-L-galactopyranose. Agar cannot be degraded by most microorganisms, but there are some bacteria that metabolize agar as a carbon and energy source. They are mainly found in marine environments, where food resources are limited and agar is abundant in the form of the cell wall of some algae.

The idea is to use the ability of agar degradation as a selection advantage for specific bacteria in order to overcome the established antibiotic selection used in the laboratory.

One of the enzymes present in agarolytic bacteria is the β-Agarase that hydrolyzes the β-(1,4) glycosidic bonds (see Figure 1)





Experiments and Results

Sequence and Features


Assembly Compatibility:
  • 10
    COMPATIBLE WITH RFC[10]
  • 12
    COMPATIBLE WITH RFC[12]
  • 21
    INCOMPATIBLE WITH RFC[21]
    Illegal BamHI site found at 794
  • 23
    INCOMPATIBLE WITH RFC[23]
    Unknown
  • 25
    INCOMPATIBLE WITH RFC[25]
    Illegal AgeI site found at 810
    Illegal AgeI site found at 847
  • 1000
    COMPATIBLE WITH RFC[1000]