Difference between revisions of "Team:Tartu TUIT/Results"

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         <h2>Results</h2>
 
         <h2>Results</h2>
 
         <p> The results are presented in figure 1. As it turned out, the pRPL18B promoter is weaker than pTDH3 but still active. This corresponds to the data from the source article <a href="#ref-1">[1]</a>. </p>
 
         <p> The results are presented in figure 1. As it turned out, the pRPL18B promoter is weaker than pTDH3 but still active. This corresponds to the data from the source article <a href="#ref-1">[1]</a>. </p>
         <p>Figure 1<img src="results1.png"></p>
+
         <p>Figure 1<img src="https://static.igem.org/mediawiki/2018/a/a5/T--Tartu_TUIT--results1.svg"></p>
  
 
         <h2>CONCLUSION</h2>
 
         <h2>CONCLUSION</h2>

Revision as of 00:46, 18 October 2018

Introduction

In order to determine the strength of pRPL18B promoter, we have conducted the following experiment. First of all, we have constructed 2 plasmids where EGFP is expressed under different constitutive promoters. We have chosen pTDH3 as a positive control due to its wide use in yeast research. The empty plasmid was used as a negative control.

MATERIAL AND METHOD

Plasmids used to conduct the experiment are listed in table 1.

Table 1. Plasmids created

 Insert 
numberPlasmid namePromoterGeneTerminatorbackbone
1pRS306 pTDH3-EGFP-tCYC1TDH3EGFPtCYC1pRS306
2pRS306 pRPL18B-EGFP-tCYC1pRPL18BEGFPtCYC1pRS306
3pRS306---pRS306

After construction of plasmids was finished, we have transformed S. cerevisiae CEN.PK-2-1C strain with plasmids listed above to create the strains (table 2).

Table 2. S. cerevisiae strains created.

 Strain nameGenotypePlasmid integrated
positive controlYST1CEN.PK-2-1C: MATa ura3-52 trp1-289 leu2-3,112 his3 ∆ SUC2pRS306 pTDH3-EGFP-tCYC1
Negative controlYST2CEN.PK-2-1C: MATa ura3-52 trp1-289 leu2-3,112 his3 ∆ SUC2pRS306
TestYST3CEN.PK-2-1C: MATa ura3-52 trp1-289 leu2-3,112 his3 ∆ SUC2pRS306 pRPL18B-EGFP-tCYC1

We have measured the EGFP fluorescence intensity with BioTek Synergy MX microplate reader. All strains were pregrown overnight at 30°C in liquid –URA/2%Glc media, resuspended in fresh -URA/2%Glc media to OD600 ca. 1 and distributed to 96 well plate (clear flat bottom). 3 replicates from each strain were used. 100 µL of cells were added to each well. As a reference to OD600, fresh -URA/2%Glc media was used. After the 96 well plate was ready, the OD600 and fluorescence (excitation 485 nm, emission 528 nm, bandwidth 20, gain 80) were measured. The layout of the plate is described in table 3.

Table 3. The 96 well plate layout for OD600 and Fluorescence measurements.

    pRPL18B 
  Negative controlPositive controlColony 1Colony 2Colony 3 Colony 4Colony 5Colony 6-Ura/2% Glc
  123456789
Replicate 1A         
Replicate 2B         
Replicate 3C         

As a fluorescence reference, the standard curve of fluorescence for fluorescein concentration was generated according with 2018 iGEM InterLab Study [2]. The only difference from the InterLab protocol was the concentration of the fluorescein used. In the InterLab study, the highest fluorescein concentration used was 10 µM. But due to the higher gain parameter used in our measurement experiment, we have used 0.313 µM to avoid out of range measurements. The layout of the 96 well plates is given in table 4.

Table 4. The layout of the plate for Fluorescein standard curve measurements.

Fluorescein µM0,3130,1570,0780,0390,01960,00980,00490,00240
123456789
Replicate 1A7905539438205111003450202731130274578
Replicate 2B8036140466207351057253672751137178486
Replicate 3C76390386801969210112507827191462866111
Replicate 4D77470388631983310170523527731344765121

Results

The results are presented in figure 1. As it turned out, the pRPL18B promoter is weaker than pTDH3 but still active. This corresponds to the data from the source article [1].

Figure 1

CONCLUSION

We think the characterisation of the promoters is necessary to provide researchers with useful information and toolbox of promoters of different strength to better optimise synthetic pathways.

  1. Denby, C. M., Li, R. A., Vu, V. T., Costello, Z., Lin, W., Chan, L. J. G., ... & Scheller, H. V. (2018). Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer. Nature communications, 9(1), 965.
  2. https://static.igem.org/mediawiki/2018/0/09/2018_InterLab_Plate_Reader_Protocol.pdf, calibration 3


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