Difference between revisions of "Team:KUAS Korea/Model"
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Revision as of 19:11, 17 October 2018
Model |
Modeling Equations
- Because we have to know about the relation of microbial growth rates in an aqueous environment with the concentration of a limiting nutrient, we used monod equation for design cheater and cooperators mathematical model. In our case, limiting nutrient will be cellobiose. Also, in our experiment we have to find out the quantificated information of the dependence of the growth rate on substance. Finally, we can compare the growth rates of two E.coli strains.
[Fig 1] Monod Equation
This is basic monod Equation. S is glucose released from cellobiose by cooperators. S can be derived from multiplication of q, ρ, χ. q refers the glucose released from cellobiose by cooperators, ρ is the number of total cell density, and χ is the frequency of the cooperator.
[Fig 2] Cooperator Equation
[Fig 3] Cheater Equation
[Fig 4] relative fitness
And we divided _𝜇_𝑐_ by _𝜇_𝐷_ to express the relative fitness of cooperator.
Glucose Capture Efficiency
-
1. Calculation of the flux of glucose into a cooperator cell
• Measurement of displayed β-glucosidase per cell using whole-cell activity
- Vmax = 2.49 x 10^7 glucose·s-1 per cell
- The specific growth rate = 0.61 h-1 in 0.004% (w/v) glucose (5.16 x 10^5 cells·μL-1)
- Glucose creation rate = 2.40 x 10^7 glucose·s-1 per cell
- Glucose consumption = 2.59 x 10^8 glucose per cell
• The resulting flux of glucose into a single cell
= the growth rate x the number of glucose molecules per cell = 4.39 x 10^4 glucose ·s-1 per cell
[Fig 5] glucose capture efficiency
And we esitmated the efficency of glucose capture with dividing glucose flux by glucose creation rate. We assumed that the glucose molecules produced by β-glucosidase directly diffuse into media because it is located in the outer membrane of E.coli. And this will cause temporary increase of glucose concentration by a local cloud of glucose at the surface. And this will benefit to influx rate of the glucose into the cell.
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