"There's no way anyone's drinking any of this until we get rid of that, not to mention that there's only one genetically modified strain of yeast that's ever been approved for use in beer, period," said Segall-Shapiro. "In short, it will be a long time before anybody consumes any of this."
So why would someone want to make beer with resveratrol in the first place? It's a naturally occurring compound that some studies have found to have anti-inflammatory, anticancer and cardiovascular benefits for mice and other animals. While it's still unclear if humans enjoy the same benefits, resveratrol is already sold as a health supplement, and some believe it could play a role in the "French paradox," the seemingly contradictory observation that the French suffer from relatively low rates of heart disease despite having a diet that's rich in saturated fats.
"I have seen some studies where it's been shown to activate the same proteins that are known to play a role in extending the life span of lab animals that are kept on low-calorie diets," said junior David Ouyang.
Ouyang said the team is working with a strain of yeast that's used commercially to make wheat beer. They got a sample of the yeast from Houston's Saint Arnold Brewing Company, and they are modifying it with two sets of genes. The first set allows the yeast to metabolize sugars and excrete an intermediate chemical that the second set can later convert into resveratrol.
"One set of genes gets you from A to B, and the other gets you from B to C," said Stevenson. "We've already created a strain that has the B-to-C genes, but our genes for the A-to-B part are still on order."
With some luck an
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| Contact: David Ruth druth@rice.edu 713-348-6327 Rice University Source:Eurekalert |