Difference between revisions of "Part:BBa K4227002"
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===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. </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.<sup>[1]</sup> </p> |
| − | <p>The <i></i>. | + | <p>The <i>Bacillus subtilis</i> was engineered by us to use as the oral probiotics. So, we design this part monellin to be a report module in the users' mouths. When the monellin was expressed, the user will taste the sweetness. </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> | ||
<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>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 | + | <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 monellin as a report molecule, we choose a kind of [ https://doi.org/10.1271/bbb1961.54.2219]</p> |
Revision as of 21:30, 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.[1]
The Bacillus subtilis was engineered by us to use as the oral probiotics. So, we design this part monellin to be a report module in the users' mouths. When the monellin was expressed, the user will taste the sweetness.
Characterization
(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 monellin as a report molecule, we choose a kind of [ https://doi.org/10.1271/bbb1961.54.2219]
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]