Escape from the yeast can improve the health benefits of wine, reduce headache after

Scientists at the University of Illinois have designed the "escape" of the yeast, which can greatly improve the health benefits of wine, while reducing the toxic byproducts that cause you to have a headache.

"Fermented foods - such as beer, wine and bread - are made with yeast strains, which means that they contain multiple copies of the gene in the genome, and it has been difficult to do so. If you are the one copy in the genome changes a gene, a constant copy will correct has changed one eye, "permanent Sujin, I microbial genomics of associate professor, main research personnel in the energy Biosciences Institute U shape that.

Recently, scientists have developed a "genomic knife" that spans multiple copies of the target gene in the genome of a very precise - until all copies are cut off. Jinyi group has used this enzyme using ELISA test kits and RNA directed cas9 nucleic acid, polyploid precise metabolic engineering of Saccharomyces cerevisiae has is widely used in wine, beer, and industrial fermentation strains.

The possibility of improving the nutritional value of the food is amazing, he said. "Wine, for example, contains a healthy component of resveratrol, along with the engineered yeast, we can increase the amount of Resveratrol by 10 times more than the amount of resveratrol, but it also can be added to the metabolic pathway for the introduction of other foods that are biologically active compounds, e.g.. Such as ginseng, into the wine yeast or we can pull for beer into the pathway of resveratrol production, sour milk, cheese, pickles, pickles or yeast strains - use yeast fermentation production of any food.

Another advantage is that the wine maker can clone enzymes to improve the lactic acid fermentation, the two fermentation process, so that the wine is smooth. To produce toxic byproducts of lactic acid fermentation is not correct, may cause the symptoms of a hangover, he said.

Kim stressed the importance of the genome knife as a tool that allows genetic engineers to make these extremely precise mutations.

"Scientists need to create design mutations to determine the function of a particular gene," he explained. "We have a great taste for wine production, and we want to know why. We removed a gene and then went to a different flavor, and we knew we had isolated the genes responsible for this."

The new technology also makes it less offensive to genetically modified organisms, he said. "In the past, scientists had to use antibiotic markers to indicate the genetic changes in the light spot in organisms, and many people against their use in dangerous food because of developing antibiotic resistance, and as a genomic knife can cut the genome very accurately and efficiently, so we don't have to use antibiotic markers to identify a genetic event".

The study is reported in the recent issue of environmental microbiology.

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