Combining new synthetic biology tools to boost crop CO2 capture and growth. A solution for improving crop yield is to enhance the carbon dioxide fixation properties of the enzyme Rubisco whose inefficient activity often limits plant growth. This project makes use of new synthetic biology capabilities to artificially evolve Rubisco in the laboratory and select for new versions with improved performance. These beneficial changes will be introduced into crop Rubisco using targeted gene editing appr ....Combining new synthetic biology tools to boost crop CO2 capture and growth. A solution for improving crop yield is to enhance the carbon dioxide fixation properties of the enzyme Rubisco whose inefficient activity often limits plant growth. This project makes use of new synthetic biology capabilities to artificially evolve Rubisco in the laboratory and select for new versions with improved performance. These beneficial changes will be introduced into crop Rubisco using targeted gene editing approaches and the improvements in photosynthesis, growth and yield evaluated. This information will aid complimentary biotechnological efforts seeking to supercharge photosynthesis and help deliver the second Green Revolution needed to meet the improvement required in future agriculture productivity and resource use.Read moreRead less
Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors w ....Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors will be used to devise a simple portable colorimetric test that can be performed in the vineyard or the winery. The ability to rapidly determine the level of grape contamination with phenolic glucosides would give Australian wine growers and wine makers a powerful tool to mitigate the effects of bushfires.Read moreRead less
A new platform technology for gene therapy . The project aims to make a landmark contribution to biological science by enabling programmed delivery of therapeutic payloads from biocompatible materials. It will employ a novel synthetic biology approach to form two distinct peptide-enabled molecular architectures in a single system. This is expected to deliver a platform technology that will allow successful programmed delivery of viral vectors. The project is likely to deliver significant societa ....A new platform technology for gene therapy . The project aims to make a landmark contribution to biological science by enabling programmed delivery of therapeutic payloads from biocompatible materials. It will employ a novel synthetic biology approach to form two distinct peptide-enabled molecular architectures in a single system. This is expected to deliver a platform technology that will allow successful programmed delivery of viral vectors. The project is likely to deliver significant societal benefit as a fundamental scientific platform, improving Australia's capacity and impact in the agriculture and the healthcare sectors. The platform technology has the potential to increase the quality of life for patients and their carers, while also produce fitter, healthier livestock.Read moreRead less
Ancestral enzyme engineering for designer fat products. Consumers are increasingly turning to plant-based alternatives of meat and dairy products due to concerns about health, animal welfare and sustainability. Taste, nutritional profile, protein content and limited variety are barriers that continue to challenge food manufacturers. This project aims to develop a process for the fermentation of specialty food oils and fats from agriculture production waste, that can deliver the flavour and nutri ....Ancestral enzyme engineering for designer fat products. Consumers are increasingly turning to plant-based alternatives of meat and dairy products due to concerns about health, animal welfare and sustainability. Taste, nutritional profile, protein content and limited variety are barriers that continue to challenge food manufacturers. This project aims to develop a process for the fermentation of specialty food oils and fats from agriculture production waste, that can deliver the flavour and nutritional benefits of meat and dairy products when added to plant-based alternatives. The outcomes should valorise existing agriculture and food waste, converting waste materials into valuable food ingredients.Read moreRead less