Team:Groningen/description

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<font color=#FF6700><b>The Food Warden</b></font> is a system for detecting food spoilage. When a package of meat is saved after opening, a <font color=#FF6700><b>closed sticker</b></font> containing <i>Bacillus subtilis</i> spores is activated by breaking the middle compartment (similar to activating a glow-in-the-dark stick), whereby Alanine and water are mixed with the spores to cause <font color=#FF6700><b>germination</b></font>. When the germinated microbes come in contact with <font color=#FF6700><b>volatiles from rotting meat</b></font>, a pathway is <font color=#FF6700><b>activated</b></font> which results to the <font color=#FF6700><b>production of a pigment</b></font>. When this happens, the consumer knows that he has to throw away the food.<br> <br>
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Every year, one third of global food production -1.3 billion tons of food- is thrown away, partially due to the “best before” dating system. iGEM Groningen 2012 seeks to provide an alternative method of assessing edibility: <font color=#FF6700><b>The Food Warden</b></font>. It uses an engineered strain of Bacillus subtilis to detect and report <font color=#FF6700><b>volatiles in spoiling meat</b></font>. The introduced <font color=#FF6700><b>genetic construct</b></font> uses a promoter to trigger a<font color=#FF6700><b>pigment</b></font>coding gene. This promoter, identified by microarray analysis, is significantly up-regulated in the presence of volatiles from spoiled meat. The activity of the promoter regulates the expression of the pigment reporter and will be visible to the naked eye. For safe usage of the system, spores of our engineered strain are placed into one half of a semi-permeable <font color=#FF6700><b>capsule</b></font>, the second containing a calibrated amount of nutrients. Breaking the barrier between the two compartments allows <font color=#FF6700><b>germination and growth</b></font>, thereby activating the spoiling meat sensor.<br><br>  
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Revision as of 08:50, 21 September 2012




Abstract

sticker


germination


volatiles


identification


pigment


construct


death



Every year, one third of global food production -1.3 billion tons of food- is thrown away, partially due to the “best before” dating system. iGEM Groningen 2012 seeks to provide an alternative method of assessing edibility: The Food Warden. It uses an engineered strain of Bacillus subtilis to detect and report volatiles in spoiling meat. The introduced genetic construct uses a promoter to trigger apigmentcoding gene. This promoter, identified by microarray analysis, is significantly up-regulated in the presence of volatiles from spoiled meat. The activity of the promoter regulates the expression of the pigment reporter and will be visible to the naked eye. For safe usage of the system, spores of our engineered strain are placed into one half of a semi-permeable capsule, the second containing a calibrated amount of nutrients. Breaking the barrier between the two compartments allows germination and growth, thereby activating the spoiling meat sensor.


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