Difference between revisions of "Part:BBa K4227002"
Line 4: Line 4:
 
===ZJUT-China 2022's contribution===
 
===ZJUT-China 2022's contribution===
 
===Usage and Biology===
 
===Usage and Biology===
−
<p>Natural monellin is a sweet protein obtained from the West African forest plant <i>Dioscoreophyllum cumminsii</i> Diels. It is 3,000 times sweeter than sucrose on a weight basis and can be used in industry as a sweetener and a flavor enhancer. It has some important advantages over artificial sweeteners. It is low in calories, safe, and neither introduces nonnatural metabolites into the body nor perturbs the balance of the amino acid pool as decomposition of the protein results in a natural distribution of all amino acids. Also, the gene can be introduced into many microorganisms used in the food and beverage industry. <sup>[1]</sup></p>
+
<p>Natural monellin is a sweet protein obtained from the West African forest plant <i>Dioscoreophyllum cumminsii</i> Diels. It is 3,000 times sweeter than sucrose on a weight basis and can be used in industry as a sweetener and a flavor enhancer. It has some important advantages over artificial sweeteners. It is low in calories, safe, and neither introduces nonnatural metabolites into the body nor perturbs the balance of the amino acid pool as decomposition of the protein results in a natural distribution of all amino acids.  
−
<p></p>
+
We use this part as a sweetness reporter in the <i>Bacillus subtilis</i> to <sup>[1]</sup></p>
 +
<p></p
 
===Characterization===
 
===Characterization===
 
<p><strong> (The following experimental data are from the literature, not the actual data made by the team) </strong></p>
 
<p><strong> (The following experimental data are from the literature, not the actual data made by the team) </strong></p>
−
Since our experiment is severely influenced by COVID-19 in experimenter, materials, equipment and so on this year.We have to collect these  
+
<p>Since our experiment is severely influenced by COVID-19 in experimenter, materials, equipment and so on this year. We have to collect these data by the literature</p>
 +
<p><strong>We knew from the literature</strong> that natural monellin consists of two polypeptides containing 45 amino acid residues and 50 amino acid residues. Weak noncovalent bonds hold the two chains together. It is easily dissociated by heat or pH changes. So, in order to use the monillin asa</p>
 +
 
  
  

Revision as of 20:23, 13 October 2022


Monellin

ZJUT-China 2022's contribution

Usage and Biology

Natural monellin is a sweet protein obtained from the West African forest plant Dioscoreophyllum cumminsii Diels. It is 3,000 times sweeter than sucrose on a weight basis and can be used in industry as a sweetener and a flavor enhancer. It has some important advantages over artificial sweeteners. It is low in calories, safe, and neither introduces nonnatural metabolites into the body nor perturbs the balance of the amino acid pool as decomposition of the protein results in a natural distribution of all amino acids. We use this part as a sweetness reporter in the Bacillus subtilis to [1]

</p

Characterization

<p> (The following experimental data are from the literature, not the actual data made by the team)

Since our experiment is severely influenced by COVID-19 in experimenter, materials, equipment and so on this year. We have to collect these data by the literature

We knew from the literature that natural monellin consists of two polypeptides containing 45 amino acid residues and 50 amino acid residues. Weak noncovalent bonds hold the two chains together. It is easily dissociated by heat or pH changes. So, in order to use the monillin asa


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]