Cheese & CRISPR Japanese Zine

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Cheese CRISPR booklet pages.jpgCheese CRISPR booklet pages2.jpg

Download the booklet: File:Cheese_CRISPR_booklet.pdf

Part of our workshop with lifepatch and BioClub in Tokyo, we wanted to make a Japanese version of the Cheesemaking booklet. See more on Chrisper-Chäsli#Workshop_Fr._10._Feb_2017_-_BioClub_Tokyo

Cheese & CRISPR Workshop

Original Text in English

Chrisper chaesli Schemati.jpg

Introduction

We are hosting you for an evening of discussions and hands-on experiments bridging topics of traditional fermentation (cheese making) and modern biotech tools of gene-editing (eg. the CRISPR-Cas9 system). Chrisper-Chäsli is an attempt to demystify the current hype around gene-editing technologies and speculate about how we can integrate them into public use, play, food and games for a better world.

CRISPR schema.jpg

Traditionally cheese is made from cow milk and curdled using rennet, an enzyme (chymosin) extracted from the cow’s stomach. Enzymes such as the chymosin or the Cas9 molecules, the latter is the current superstar in gene-editing, are nowadays produced recombinantly in other easy-to-use lifeforms. This means the gene for the enzyme has been inserted into so called “cell-factories”, like yeasts or bacteria, which then expresses and produces large quantities of it.

Grundrezept fürs Käsen

Cheese recipe japanese overlayed2.jpg

What is Milk? What is Cheese?

K-Casein.png

Milk is a pale liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.

Chymosin aka FPC aka Rennet aka Lab

Chymosin reaction on Casein.png

Rennet /ˈrɛnᵻt/ is a complex of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. This helps young mammals digest their mothers' milk. Rennet can also be used to separate milk into solid curds for cheesemaking and liquid whey. Phytic acid, derived from unfermented soybeans, or fermentation-produced chymosin (FPC) may also be used. Vegetable rennets are also suitable for vegetarians.

Recombinant production of Chymosin (FPC)

Recombinant FPC.jpg

Japanese Translation

Chrisper chaesli Schemati.jpg

はじめに - Introduction

このワークショップでは伝統的な発酵法(チーズ作り)から現代のバイオテクノロジーを使ったゲノム編集(CRISPR-Cas9システム)にまたがったテーマでディスカッションと実験を行います。Chrisper-Chäsli(ドイツ語でCRISPR-チーズ)では今もてはやされているゲノム編集技術を取り巻く謎を明らかにし、この技術を私たちの日常、遊び、食べ物、ゲームなどにどのように取り入れたら世界がより良くなるのかを一緒に考えます。

チーズは仔牛の胃から抽出されたレンネットという酵素(キモシン)を使って牛乳を凝固させることで作られてきました。キモシンやゲノム編集のスーパースターCas9などの酵素は最近では取り扱いやすい微生物の遺伝子を組み換えることで生産されています。つまり、酵素を発現するための遺伝子が酵母やバクテリアに挿入され、この「細胞工場」の中で酵素が大量生産されています。

チーズを作るための基本的なレシピ - Grundrezept fürs Käsen

ミルクとは何ですか? チーズとは何ですか? - What is Milk? What is Cheese?

Chymosin aka FPC aka Rennet aka レンネット aka Lab

キモシン(FPC)の組換え産生は、 - Recombinant production of Chymosin (FPC)