Difference between revisions of "Team:SMS Shenzhen/Safety"

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<h1> Safety </h1>
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<p>Please visit the <a href="https://2018.igem.org/Safety">Safety Hub</a> to find this year's safety requirements & deadlines, and to learn about safe & responsible research in iGEM.</p>
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<p>On this page of your wiki, you should write about how you are addressing any safety issues in your project. The wiki is a place where you can <strong>go beyond the questions on the safety forms</strong>, and write about whatever safety topics are most interesting in your project. (You do not need to copy your safety forms onto this wiki page.)</p>
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<h1> I Safety Design </h1>
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<p style="font-size:18px">Safety is always the first thing we concern about. In order to make the two enzymes (DEX and FruA) function on teeth, we want the safest media to contain the enzymes and transport them into the oral cavity. After weighing the safety risk of the human body and environment, we finally choose yogurt as the container of our product. Since the yogurt would be directly taken into the human body as the users drink it, we need to judge the safety level of our product extremely carefully. </p>
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<h3>Safe Project Design</h3>
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<p>Does your project include any safety features? Have you made certain decisions about the design to reduce risks? Write about them here! For example:</p>
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      <h1> II Human Body </h1>
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<p style="font-size:18px">Considering the potential risk of our product on the human body, we make three special designs to ensure our product being safely edible. </br>
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<p style="font-size:18px">Firstly, we choose Lactococcus. lactis as the bacteria to make yogurt. As one of the bacterium people use extensively in the production buttermilk and cheese, such as Cheddar and Colby, L. lactis is safe enough to be utilized in our project as the generator of yogurt.</p>
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<p style="font-size:18px">Secondly, our selection marker is lacF, which can be used on harmless plasmid vector, expressing protein without antibiotic resistance. This means no additional side effect would be presented after people drinking our product.</p>
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<p style="font-size:18px">What’s more, the two enzymes we choose, DEX and FruA, which can decompose sucrose and dextran, are both edible. Thus, the main functional part of the whole design can also be taken into the human body without danger, ensuring the safety of our product.</p>
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<li>Choosing a non-pathogenic chassis</li>
 
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<li>Choosing parts that will not harm humans / animals / plants</li>
 
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<li>Substituting safer materials for dangerous materials in a proof-of-concept experiment</li>
 
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<li>Including an "induced lethality" or "kill-switch" device</li>
 
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        <h1> III Environment </h1>
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<h3>Safe Lab Work</h3>
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When the human body takes the yogurt into the digestive system, it is almost unavoidable that some of the excreta would be released into the environment. Particularly, the genetically-modified bacterias have a huge potential risk of influencing the environment in an unpredictable way. In order to minimize the effect, we design a self-killing system for those bacteria in our product. </p>
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<p style="font-size:18px">The working mechanism of the self-killing system is inducing two enzymes to hydrolyze cytomembrane and cytoderm, killing L. lactis and releasing particular enzymes in the cell. This process is achieved by an inductor called Nisin. As shown above, nisRK serves as corepressor while holin and lysin are hydrolytic enzymes which can split cytomembrane and cytoderm of L. lactis, ensuring no genomic modified bacteria being released to the environment. </p>
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        <p style="font-size:18px">As an antibacterial peptide produced by L. lactis, Nisin is commonly used in food industry to preserve cheese, meats, beverages, etc. by suppressing pathogenic bacteria. We don’t need to concern too much about the potential risk to human body of this antibacterial peptide because it is used as a food addictive in everyday life. While the safety of Nisin is justified by empirical experience, it has no inhibitory effect on L. Lactis because a series of immunogene from L. lactis is used to resist the effect of nisin. Judging from this aspect, the inductor of the self-killing system is safe as well.</p>
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          <p style="font-size:18px">In conclusion, we design our product in a way that is safe for human body while at the same time having little negative influence on environment as the self-killing system eliminate the further connection between excretory bacterium and the external environment.</p>
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<p>What safety procedures do you use every day in the lab? Did you perform any unusual experiments, or face any unusual safety issues? Write about them here!</p>
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<h3>Safe Shipment</h3>
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<p>Did you face any safety problems in sending your DNA parts to the Registry? How did you solve those problems?</p>
 
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Latest revision as of 03:12, 18 October 2018

Title

Title

I Safety Design

Safety is always the first thing we concern about. In order to make the two enzymes (DEX and FruA) function on teeth, we want the safest media to contain the enzymes and transport them into the oral cavity. After weighing the safety risk of the human body and environment, we finally choose yogurt as the container of our product. Since the yogurt would be directly taken into the human body as the users drink it, we need to judge the safety level of our product extremely carefully.

II Human Body

Considering the potential risk of our product on the human body, we make three special designs to ensure our product being safely edible.

Firstly, we choose Lactococcus. lactis as the bacteria to make yogurt. As one of the bacterium people use extensively in the production buttermilk and cheese, such as Cheddar and Colby, L. lactis is safe enough to be utilized in our project as the generator of yogurt.

Secondly, our selection marker is lacF, which can be used on harmless plasmid vector, expressing protein without antibiotic resistance. This means no additional side effect would be presented after people drinking our product.

What’s more, the two enzymes we choose, DEX and FruA, which can decompose sucrose and dextran, are both edible. Thus, the main functional part of the whole design can also be taken into the human body without danger, ensuring the safety of our product.

III Environment

When the human body takes the yogurt into the digestive system, it is almost unavoidable that some of the excreta would be released into the environment. Particularly, the genetically-modified bacterias have a huge potential risk of influencing the environment in an unpredictable way. In order to minimize the effect, we design a self-killing system for those bacteria in our product.

The working mechanism of the self-killing system is inducing two enzymes to hydrolyze cytomembrane and cytoderm, killing L. lactis and releasing particular enzymes in the cell. This process is achieved by an inductor called Nisin. As shown above, nisRK serves as corepressor while holin and lysin are hydrolytic enzymes which can split cytomembrane and cytoderm of L. lactis, ensuring no genomic modified bacteria being released to the environment.

As an antibacterial peptide produced by L. lactis, Nisin is commonly used in food industry to preserve cheese, meats, beverages, etc. by suppressing pathogenic bacteria. We don’t need to concern too much about the potential risk to human body of this antibacterial peptide because it is used as a food addictive in everyday life. While the safety of Nisin is justified by empirical experience, it has no inhibitory effect on L. Lactis because a series of immunogene from L. lactis is used to resist the effect of nisin. Judging from this aspect, the inductor of the self-killing system is safe as well.

In conclusion, we design our product in a way that is safe for human body while at the same time having little negative influence on environment as the self-killing system eliminate the further connection between excretory bacterium and the external environment.