Team:WashU/DesignSynecho
From 2012.igem.org
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<br>[http://www.ncbi.nlm.nih.gov/protein/75146812?report=genbank&log$=prottop&blast_rank=1&RID=Y1R3SV1R01S ZCD]<br> | <br>[http://www.ncbi.nlm.nih.gov/protein/75146812?report=genbank&log$=prottop&blast_rank=1&RID=Y1R3SV1R01S ZCD]<br> | ||
- | This gene is from the organism ''Crocus sativus''. | + | This gene is from the organism ''Crocus sativus''. This gene is only found in the Crocus species that produce this unique spice naturally. Thus this gene is certainly necessary. We put this gene first because it is the first enzyme to cleave zeaxanthin to crocin dialdehyde, the precursor to crocin (the primary pigment of Saffron), and hydroxy-beta-cyclocitral, the precursor to picrocin and safranal (a significant portion of the aroma of saffron). Since Crtz has an endogenous ortholog in ''Synechocystis'', CrtR, we decided to put this gene last. |
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<br>[http://www.ncbi.nlm.nih.gov/protein/33114570?report=genbank&log$=prottop&blast_rank=1&RID=Y1RGDZF001S UGTCS2]<br> | <br>[http://www.ncbi.nlm.nih.gov/protein/33114570?report=genbank&log$=prottop&blast_rank=1&RID=Y1RGDZF001S UGTCS2]<br> | ||
- | This gene is also from ''Crocus sativus''. We chose it for a similar reason to that of ZCD. | + | This gene is also from ''Crocus sativus''. We chose it for a similar reason to that of ZCD. This gene produces picrocin from hydroxy-beta-cyclocitral and crocin from crocin dialdehyde. Picrocin naturally degrades to saffranal. Thus this enzyme finishes the production of our desired compounds. |
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<br>[http://www.ncbi.nlm.nih.gov/protein/15235959?report=genbank&log$=prottop&blast_rank=1&RID=Y1RMH11X01S CrtZ]. <br> | <br>[http://www.ncbi.nlm.nih.gov/protein/15235959?report=genbank&log$=prottop&blast_rank=1&RID=Y1RMH11X01S CrtZ]. <br> |
Revision as of 17:14, 3 July 2012