Difference between revisions of "Part:BBa K1475001"
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A protein designed specifically with nutrition in mind. The protein contains the recommended ratio of all the indispensible amino acids to a human diet. The protein is also compliant with the suggested ratio of indispensible to dispensable amino acids according to the World Health Organization (WHO)[[https://parts.igem.org/Part:BBa_K1475001:References 1]]. | A protein designed specifically with nutrition in mind. The protein contains the recommended ratio of all the indispensible amino acids to a human diet. The protein is also compliant with the suggested ratio of indispensible to dispensable amino acids according to the World Health Organization (WHO)[[https://parts.igem.org/Part:BBa_K1475001:References 1]]. | ||
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===Usage and Biology=== | ===Usage and Biology=== | ||
An ever-important issue in today’s world is hunger and malnutrition. Since the world population is expected to grow to over 9 billion people by 2050 new ways of providing sustainable nutrition is strongly needed. The ability of microorganisms to metabolise on various sources here among cellulose and light makes them ideal candidates for food bio generators. There are some approaches to the use of microorganisms in the food industry. The first and most well known approach being bakers and brewing yeast and milk cultures. (U.S. Food and Drug Administration, 08/21/2013: Microorganisms & Microbial-Derived Ingredients Used in Food. J. Agric. Food Chem., 1965, Vol.13:1, p. 30–34. http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/MicroorganismsMicrobialDerivedIngredients/default.htm) The second approach is where a microbial product is purified for use as a food additive. The third approach is the use of purified microbial enzymes. (Beckhorn, E. J., et al.: Food Additives, Production and Use of Microbial Enzymes for Food Processing. http://pubs.acs.org/doi/abs/10.1021/jf60137a010) | An ever-important issue in today’s world is hunger and malnutrition. Since the world population is expected to grow to over 9 billion people by 2050 new ways of providing sustainable nutrition is strongly needed. The ability of microorganisms to metabolise on various sources here among cellulose and light makes them ideal candidates for food bio generators. There are some approaches to the use of microorganisms in the food industry. The first and most well known approach being bakers and brewing yeast and milk cultures. (U.S. Food and Drug Administration, 08/21/2013: Microorganisms & Microbial-Derived Ingredients Used in Food. J. Agric. Food Chem., 1965, Vol.13:1, p. 30–34. http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/MicroorganismsMicrobialDerivedIngredients/default.htm) The second approach is where a microbial product is purified for use as a food additive. The third approach is the use of purified microbial enzymes. (Beckhorn, E. J., et al.: Food Additives, Production and Use of Microbial Enzymes for Food Processing. http://pubs.acs.org/doi/abs/10.1021/jf60137a010) | ||
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<span class='h3bb'>Sequence and Features</span> | <span class='h3bb'>Sequence and Features</span> | ||
<partinfo>BBa_K1475001 SequenceAndFeatures</partinfo> | <partinfo>BBa_K1475001 SequenceAndFeatures</partinfo> | ||
Revision as of 22:36, 14 October 2014
OneProt coding region
A protein designed specifically with nutrition in mind. The protein contains the recommended ratio of all the indispensible amino acids to a human diet. The protein is also compliant with the suggested ratio of indispensible to dispensable amino acids according to the World Health Organization (WHO)[1].
Usage and Biology
An ever-important issue in today’s world is hunger and malnutrition. Since the world population is expected to grow to over 9 billion people by 2050 new ways of providing sustainable nutrition is strongly needed. The ability of microorganisms to metabolise on various sources here among cellulose and light makes them ideal candidates for food bio generators. There are some approaches to the use of microorganisms in the food industry. The first and most well known approach being bakers and brewing yeast and milk cultures. (U.S. Food and Drug Administration, 08/21/2013: Microorganisms & Microbial-Derived Ingredients Used in Food. J. Agric. Food Chem., 1965, Vol.13:1, p. 30–34. http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/MicroorganismsMicrobialDerivedIngredients/default.htm) The second approach is where a microbial product is purified for use as a food additive. The third approach is the use of purified microbial enzymes. (Beckhorn, E. J., et al.: Food Additives, Production and Use of Microbial Enzymes for Food Processing. http://pubs.acs.org/doi/abs/10.1021/jf60137a010)
OneProt has a versatile set of uses, it could be used to produce enriched fermented food products like yoghurt or it could be batch purified and used as a food additive. The point of view of sustainability an even more interesting application would be to have photosynthesizing microorganisms or plants produce the protein.
As it turns out, not only is hunger stricken countries suffering from a shortage of food but in many of these countries the diet consists of a ratio of protein below the recommended with carbohydrates being the dominant constituent. Therefore food enriched with protein and fat is a much needed supplement to the diet in these vulnerable countries. For more details on malnutrition please visit our wiki at http://2014.igem.org/Team:SDU-Denmark.
Sequence and Features
- 10COMPATIBLE WITH RFC[10]
- 12COMPATIBLE WITH RFC[12]
- 21COMPATIBLE WITH RFC[21]
- 23COMPATIBLE WITH RFC[23]
- 25COMPATIBLE WITH RFC[25]
- 1000COMPATIBLE WITH RFC[1000]