Team:Johns Hopkins

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<center>The Johns Hopkins University has issued <a href="http://webapps.jhu.edu/jhuniverse/featured/vitayeast/?utm_source=home&utm_medium=web&utm_campaign=home" target="_blank">a press release</a> and <a href="http://www.youtube.com/watch?v=4mqoS1xfTW8?autoplay=1" target="_blank">a video</a> about our project! (Photo by Will Kirk/Homewoodphoto.jhu.edu) </center></div>
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======VitaYeast: Synthetic Vitamin Production in S. cerevisiae ======
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======VitaYeast: Synthetic Vitamin Production in S. cerevisiae======
[[Image:overview_vita.png|center|link=https://2011.igem.org/Team:Johns_Hopkins/Project/VitA]]
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Vitamin deficiencies are estimated to affect 1 out of every 3 people in the world. Vitamin A deficiency alone is estimated to claim the lives of 670,000 children under five annually. While increasing the availability of foods with vital nutrients is often limited by the amount of resources in impoverished countries, we envision a simple and economic solution through our 2011 iGEM project: VitaYeast. The goal of VitaYeast is to implement vitamin production pathways in ''S. cerevisiae''(Baker’s Yeast). We hope the engineered yeast will be able to produce vital nutrients in significant amounts for use in bread-making, thereby placing additional nutrients into one of the most commonly eaten staples in the world.
 
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The major power of VitaYeast comes from the fact that it enables sustainable malnutrition prevention in impoverished areas. Currently, most governments combat malnutrition by distributing multivitamins or vitamin-enriched products to citizens. However, these products have a limited shelf life, may require specialized (and often expensive) storage, and are often difficult to distribute to areas with poor infrastructures. These are generally the areas that need these kinds of products the most. Because Baker's Yeast can be freeze-dried and stored for months on end in ordinary conditions, storage and transport across vast distances would be very feasible. Additionally, once villagers in developing countries receive the yeast and begin starters for bread, they can maintain these cultures indefinitely and spread them very easily to their friends and neighbors, aiding in the dissemination of the vitamin-enriched yeast. In essence, we would be giving these impoverished people a self-replicating vitamin factory, VitaYeast, which would finally allow people in developing countries to take control of some aspects of their personal health.
 
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As part of this project, we are developing a yeast expression platform including a library of promoters, termination sequences, and shuttle vectors. While iGEM has many well-characterized basic parts for ''E. Coli'', yeast remains a largely untapped resource. The inclusion of shuttle vectors in our platform will allow future genetic engineers to take advantage of ''E. coli'''s ability to rapidly replicate while still being able to deploy their construct in ''S. cerevisiae''. We hope our work will facilitate the use of yeast in future iGEM projects.
 
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The final component of our platform is the synthosome: an entire synthetic chromosome. These chromosomes hold the potential to deploy synthetic systems with many more building blocks than a standard vector could. Since chromosomes are replicated and divided between offspring in an controlled and deliberate manner, the stability of constructs is improved as well.
 
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Despite the promise of VitaYeast, its reception might still be hindered by the public's concerns with genetically modified food. These concerns typically include, but are not limited to, safety and environmental impact. Debates about genetically modified food have historically revolved around crops, but have recently broadened to animals as the technology advances and as natural resources deplete over the years. Therefore, in addition to wet-lab experiments, we hope to gather data to help us understand the concerns held by both the developing world and local communities regarding genetic modification and the global food supply. While we stand firm in our faith that synthetic biology can be a powerful tool for addressing global health needs, it is critical that we seek to place our solution on a firm path towards global adoption.
 
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<div class="heading">August 19</div>
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Today, we presented our project to our sponsors and our advisors. This was a huge milestone for us, as it represented a culmination of our hard work this summer. We are very pleased with how the presentation went, and we hope that the audience enjoyed it. Thank you to everyone took time of their busy schedules to come. We will continue to work hard until the iGEM competition, so stay tuned for more updates on our work.
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The Johns Hopkins University has issued a <a href="http://webapps.jhu.edu/jhuniverse/featured/vitayeast/" target="_blank">press release</a> about our team (and created <a href="http://www.youtube.com/watch?feature=player_embedded&v=4mqoS1xfTW8" target="_blank">a video</a> for our project!), and we are featured on the <a href="http://www.jhu.edu/" target="_blank">front page</a> of the university's main site as well! <br/><br/>
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We have also received IRB approval for distributing surveys in two Baltimore markets! We hope to have preliminary results on the public perception of genetically modified foods by the World Championship Jamboree.<br/><br/>
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Latest revision as of 01:10, 29 October 2011

VitaYeast - Johns Hopkins University, iGEM 2011

The Johns Hopkins University has issued a press release and a video about our project! (Photo by Will Kirk/Homewoodphoto.jhu.edu)



VitaYeast: Synthetic Vitamin Production in S. cerevisiae
Overview vita.png
Overview vitc.png
Overview toolkit.png
Overview optimization.png
Overview hp.png




Recent News
October 24
The Johns Hopkins University has issued a press release about our team (and created a video for our project!), and we are featured on the front page of the university's main site as well!

We have also received IRB approval for distributing surveys in two Baltimore markets! We hope to have preliminary results on the public perception of genetically modified foods by the World Championship Jamboree.








































Sponsors



















    Retrieved from "http://2011.igem.org/Team:Johns_Hopkins"