Hi, I study a yeast enzyme (a big, troublesome one...) and do some work with S. cerevisiae and a bunch more with Pichia pastoris (which is awesome by the way. AOX1 induced expression for the win!). There are a few issues with your LiOAc heat shock protocol that impair efficiency: Firstly weren't helping your yeast by vortexing them- it's a bit rough on the cells and can also shear your plasmid DNA if you do it after adding the stuff. I suggest re-suspending by gentle up and down pipetting. I'd also be careful about centrifuging, try to limit it to 500g. The other problem I saw was that you directly used your overnight culture. You can get much better results if you use your overnight culture to inoculate a fresh culture on the morning of the transformation, so that all of your cells are in log phase when you spin them down. I like to use a 50mL culture of YPD media, incubate at 30 degrees C on a rotary shaker at 200 rpm. What you can do is dilute your O/N culture in YPD and measure the A600, then inoculate the new culture with just enough to give you an A600 of 0.3-0.4 when you are ready to harvest them (I suggest waiting at least a few doubling times, maybe 2-4 hrs). Then proceed pretty much as you were. Make sure you keep the cells on ice between steps and keep your LiOAc chilled. For difficult transformations consider electroporation. I use this on Pichia and it works really nice, much better efficiency than you are getting here even though the Pichia expression system I use has no yeast ori (in fact it is linearised by restriction digest before transformation) and instead must be integrated into the host genome by homologous recombination.
Definitely agreed when it comes to vortexing. Its a really easy way to shear plasmids. My first time doing my own wetlab prep-work I kept making E. coli to express my protein and it would fail time and time again. I stopped vortexing my plasmid at the advice of a coworker and it worked right away. Also, yeast is a big, soft cell, you gotta be nice to the poor things or they'll get angry with you. Less vortexting, more resuspending by pipet!
I was a part of the anti-GMO crowd until like three years ago. I just hate the business ethics of it. Genetic modifying is brilliant and makes it cheaper to feed everyone.
I suppose much of the hate against GMOs is deserved because one of the most visible applications is to increase pesticide resistance and use... which is quite bad indeed. I think opinion will shift as less harmful uses become more and more mainstream.
The business ethics are the only real issue, like making it so that farmers have to buy seeds every growing season instead of allowing them to hold back seed from previous years
In Asimov's science fiction, he wrote about yeast helping feed the world. Now I see this and think to the myself about how science fiction now becomes science fact.
@@nahometesfay1112 They grow it in big vats/tanks and use it to gain nutrients and protein. They basically make something like quorn or tofu out of it.
My university routinely sells advanced equiment dirt cheap, because a professor moves, or dies, or retires or buys a newer equipment, and since machines are highly specific and space hogging, they usually give em away. Same in most other unis.
the funny thing is i'm doing research on phages and when i went to BLAST my nucleotide sequences to see if they matched with any known phages, cicholas nage popped up with 99% identity 😭😭😭 they couldn't use his name so they swapped the first letters. bio freshman are a different breed.
@@coagulatedsalts4711 I tried looking up cicholas nage on the organism search and it said there wasn't any results, so I searched on Google in another tab and it showed nicholas cage(as expected) but also apparently misspelling his name is a popular meme, what kind of organism is Cicholas nage, or is it a type of bacteriophage? if the latter, which type of bacteria species does it infect?
Using yeast that boosts beta carotene and other anti-oxidants would likely increase the bread's shelf-life too, which could in turn help decrease food waste.
I did a fairly similar experiment with H.polymorpha introducing pHGL10/R. for my transformation of the yeast i did the following: 20ml of late log phase H.polymorpha was spun for 3 mins at max speed in a centrifuge and poured away the supernantant. The cells were then added to 20ml LiTE (Lithium acetate,Tris,EDTA) and resuspended. i repeated the spinning step and poured off the supernatant and resuspending in 1ml LiTE, then i left that to incubate for 15 mins at room temp. Meanwhile i placed 10 ul of denatured salmon sperm DNA in two microfuge tubes. I added my Plasmid into one of them, and not to the other (negative control) i added 100ul of yeast cells post incubation and incubated at room temperature for 30 mins then i added 1ml of 50% PEG-4000 in LiTE buffer to each tube and mixed thoroughly by inversion. Then incubate for 15 mins at room temp then heat shock at 50C for 10 mins Spin for 6 seconds (once up to full speed) in microfuge. remove supernatant by aspiration. resuspend the pellet in 100ull of sterile distilled water plate onto -leu plates (Antibiotic for you) and label clearly. incubate at 30C overnight. i got a Transformation efficiency of 72% with this protocol Hope this helps! i love your content, sorry about the "max Speed" i dont remember what my centrifuge went up to
That certainly sounds familiar to me. To the video poster: I'm also curious about using a swab to spread the cell suspension onto the selection media. I've never seen a swab used for that. Is it possible the yeast get preferentially trapped in the swab? Since you already have a burner, why not use a glass cell spreader? You can sterilize by alcohol flaming. You should be able to make a spreader using the same burner to heat and bend a glass pipette or something similar.
Hi, I am a biotechnologist working on yeasts and their genetic modification and I am also working on the production of carotenoids from natural yeasts producers, therefore this video is perfect for me :D I am also a science communicator (also here on RUclips) therefore I really like this kind of dissemination! Thanks for pointing out this topic! I use a similar protocol for S. cerevisiae transformation but I have some issues to point out. First Lithium acetate can be toxic for humans so I would have stressed to be aware of that while using it. Then, I think your low efficiency is related to the fact that the yeast you used is a commercial strain, not meant to be transformed. I use laboratory strains that are easier to be transformed compared to the the "random" one you used. So I am not surprised of your result: but as you said one transformant is enough! Then regarding the selection: ARS/CEN sequence is not enough to maintain the plasmid inside the cell, because that sequence is necessary for the replication and the segregation of the plasmid when cells divide: basically to pass the the daughter cell. Therefore, with that plasmid (we call that type episomic, because stays out of the genome) you need to keep the antibiotic outside. You mentioned LoxP: I guess you used that trick (Cre-LoxP system) to place the construct into the genome, otherwise you would lose it in the other step in order to bake. Finally, since carotenoids are thermolabile I guess that they are going to brake down quite easily while baking, therefore I think that a better solution to exploit this yeast for human supplement of vitamin A it to eat this yeast biomass directly. Although I live in Italy and here how people consider GMOs is even worst than the USA I would say :D Best regards!
@@ToasterWithFur The ALT-F4-gene would make the yeast perform apoptosis (programmed cell death) as soon as it started expressing the gene. Not very useful, in my opinion. However, if you give it the ALT-antigen gene and give a different yeast strain the F4-antibody gene (or just find a natural source of F4-antibodies), you could actually kill the ALT-yeast manually by mixing the F4-antibodies with the ALT-yeast, such that the F4-antibody binds to the ALT-antigen and, thus, triggering apoptosis. You know, just in case we create a gray goo situation.
>make a ton of betacarotene bread >give it to a bunch of people >turn them slightly orange >get yelled at by PETA >you have achieved level 1 of being a fictitious villain
Then reveal that the bread had secretly contained your nano virus which, when activated, subtly changes everyone's genome to make their fingernails grow 8 times faster.
Honestly? I wouldn't care about it really, even if i was so ignorant as to hate GMO's, i F*UCKING LOVE salmon, and sperm are basicly extra small salmon so...
Carrots were made ORANGE in 17th century by Dutch growers as a tribute to William of Orange. Vegetable modification has been going on a long time. Another interesting one is the Rutabaga / Swede related to the cabbage. I was quite surprised at least it is not a Mangelwurzel they used them in the UK for Sheep fodder.
Hey! This is a great video! I'm a yeast geneticist I'm glad people are interested in yeast genetics and genetic modification. After watching your video, I have two suggestions that will greatly improve the transformation efficiency as well as the experimental design. First you didn't explain at which phase the yeast culture was at when you collected it for transformation. I'm not sure what you are capable of in your home lab, but in our lab, we shoot for OD600 between 0.3 - 0.6 and use 10 ml of this culture for transformation. This is in early exponential phase and outside this range we find that the transformation efficiency drops. If you cannot measure OD600 of your overnight cultures, one suggestion is to make many overnight cultures with different dilutions (no dilution, 1/10, 1/20, 1/50, 1/100) and hope that one of the dilutions would be at the right growth phase. Second, it is very important to set up a negative control (an identical experiment without the plasmid) to ensure that your "transformant" is actually the result of transformation, and not contamination. You would be surprised how many bacterial colonies would look deceptively similar to yeast colonies. I've also seen many bacterial contaminants with yellow colour. So far in your video, you have no proof that your yellow transformant actually have the plasmid. If you had a negative control in your experiment you would be able to easily tell if your reagents were potentially contaminated by yellow bacteria or not. Furthermore, if you are able to perform PCR, you can then check for the presence of unique plasmid sequence from your transformant. This would be a simple colony PCR and is quite robust. In our lab we almost always perform some sort of secondary test to ensure that the transformants are really what they are. I hope this helps and feel free to shoot me messages for more details!
04:00 It dawned on me that if we had teachers like you at school, explaining and teaching stuff that sparks interest and boosts motivation, we'd never have problems with "hating school" and education. But instead there are bad teachers and there're set in stone topics from the education ministry that teachers gotta teach somehow. You make biology and the chemistry part of it interesting. Thank you!
There are some bad teachers, but the main problem is that they have to worry about getting students ready to pass a standardized test to secure funding and the fact that, under liberalism, the public education system exists to turn children into efficient cogs for capitalists to exploit who are educated enough to not kill themselves in a factory but also haven't learned enough to ask any questions that will challenge the power structure.
@@user-hx7dc9uz6s Oh, with the US, teachers are forced to teach with the sole goal being passing standardized tests to ensure the schools keep getting funding.
I was taught in my food classes that any and all GMO was some unspeakable abomination of science gone too far... like I was taught cooking by the Brotherhood of Steel or something.
If we're being honest... nearly every single food by now is modified in some way... either by direct dna implanting like here or by selective breeding... original bananas were near inedible for example...
@@NorokVokun Yeah. I've educated myself on it after that food class because I honestly doubt they would put in modifications that were actively harmful. I think it's just a classic case of "Big word I can't pronounce means it's poison."
well, they'll sure as heck be surprised when they learn that every banana they ever ate were genetically picked for a specific variety, every single tomato engineered, every single grain of corn from an "unnatural" ancestry.
@@dregspromise8118gene moded food is usually fine, fuckups and malice notwithstanding. Herbicide resistant plants are just poison covered, and many companies don't bother to wash their produce
The scientists who came up with these methods are literally solving the problem of malnutrition (or, at the very least, helping to alleviate it). They are true heroes, and so are you for sharing the steps to recreate it in a way that is accessible to low-budget labs.
the same kind of people who grow up wanting to jerk off bulls and horses, my guess it's some Norwegian, Canadian, or Chinese Cowboy who was born in the wrong place 🤠🤏🐟💦
Australia has a general issue with getting iodine in our diet. So as a result of this, pretty much every food that has salt added (bread specifically) uses iodised salt. Pretty similar idea to the vitamin A boost in your bread
complex science can be so intimidating sometimes but the way you explain everything, just makes it so easy to digest and actually understand the concept of whats going on. So thank you. You have helped me so much
A lot of 'high science' unfortunately becomes a circle jerking vocab cliché to keep other people out, intentionally or not, despite being fundamentally not that complex once the arcane elements are taken as a given. Anyone can do magic if they're told how to wave the wand. Working out how to wave it is a little more complex. They have also performed studies where a thesis paper was graded poorly when it used 'normal' language rather than constant jargon, even though the thesis project reached the exact same results and conclusions, compared to one that went full scientard with a thesaurus. The culture has become hardwalled with a literal barrier to entry, as well as constant peer dismissal past that point. Biohacking and hackspaces in general are shaking this up and it's a very good thing. I'd be very interested in Mr Emporium's thoughts on this.
I mean it basically is right? I’m not a CS guy but biology at this level looks like parsing through old code, figuring out what does what and what we can do with it
I find it ironic how people hate genetically modifying plants. Humans have been modifying plants and crops since we grew them, now we just have a far better and more effective way of doing so.
Thank you for making the stuff I do in my lab more interesting to a wider audience, I try to tell people how cool genetically engineering things is but I lose them when I start talking about plasmids
You joke but after they named it, they found out it plays a role in some cancers. Which was.... awkward. "I'm sorry sir/mam, you've got a defective sonic hedgehog protein and will now die". Also that protein is from a family of proteins, all named some variant of "hedgehog"
They'll usually just call it something else in a professional setting, but once you name something, it's confusing to change the name as old references in papers and such stop making sense. So they give it a nice sterile iupac name, but the original name is still used, often by bio grads who think it's funny. Some of the other names include SHH, HHG1, HLP3, HPE3, MCOPCB5, SMMCI, TPT, TPTPS, and ShhNC. Sounds much more professional, but at heart it will always be "sonic hedgehog"
@@thethoughtemporium I despise multiple name conventions for genes and proteins. It's hard enough memorizing the name and role of hundreds of genes just so you can read a paper without going to google every 2 sentences, it's even harder when the EXACT SAME GENE has 5 different names. Just stick to one name! The discoverer gets to name the gene, that should be the end of it!
I did a presentation on GMO’s and because of my research for it I really appreciate GMO’s now. For the most part they are completely harmless and are a large part of the reason we can feed the world.
As someone who doesn't have the time or equipment to do this myself, I would still absolutely buy this yeast for my own bread making. It's a shame that so much ignorance and fear mongering has stopped this kind of thing from becoming common
For a golden drink, I think something like they do with Gatorade or Mtn Dew would work well where they mix denser than water brominated vegetable oil with a less dense than water flavorant oil to make an oil with an identical density to the rest of the drink which gives you that distinct cloudy suspension that those drinks have. I'm confident that B-Carotene would dissolve in BVE so I think it would be workable. You could also include any flavorings you want that aren't soluble, so like an orange or lemon flavor which I think would complement the flavor of a beer nicely and also fit the golden theme. Food for thought.
I just love your videos. It is amazing that you have such an understanding of all those different fields of science. And one of the best parts is that you are engineering all that amazing stuff to do the expirements by yourself. I really admire you. Keep on the freakin' great work!
Bread (and/or potatoes) have been the "almost-nutrient-complete food" for many poor people in western countries, just like rice in eastern countries. The most problematic thing is the lack of Vitamin A & C, and the balance of macronutrients (high carb, low-ish protein, low fat). Making it truly complete through genetic engineering... some lipids could be difficult? Although certain oleaginous yeasts can be modified to produce the essential omega 3 & 6 fatty acids. Don't know how well that would fare in bread-making though. I think the most difficult part would actually be getting enough mineral micronutrients.
15:55 finally something I, as a non biologist, knew! :D I actually learned about the insolubility from my mom, who taught me to always cook carrots with a bit of butter for that reason. Heck knows if that really makes that big of a difference when ingested orally, but hey, it's something that stuck with me for, like, 20 years now xD
The human body does secrete bile and IRC that soaks up some of the vitamin A, but even so, eating vitamin A rich foods with a high fat meal has been shown to more than double absorption.
The rice plants aleeady contains those genes, infact the leaves do produce beta-carotene, simply those genes are deactivated for the ceral, cause it's not needed that grains capture light. Those genes can be actuvated to produce a variety of rice that could also possibly occur in nature for random natural mutations and could possibly save lives for people lacking vitamin A
If you ever plan to revisit transforming yeast, you should look into adding some amylase genes. This way the yeast is able to ferment grain without having to malt it first. This has implications for brewing and biofuel production.
I’m taking an animal nutrition course, if I’m not wrong amylase can breakdown starches into glucose, this basically will help yeast get access to sugars? Pretty cool
Already did that on a live stream. A friend of mine runs a company that's managed it and I got to interview him. But considering it's cost them millions of dollars to do, I won't be replicating it.
@@atrtsh Well first you have to convince the government to allow you to study and work with a Schedule I controlled substance (a list which includes heroin, but not cocaine or meth, which are Schedule II). Then you have to spend a bunch of money to find and hire people willing to work with controlled substances (which, IIRC, requires filing some special paperwork, don't quote me on that). Then you have to figure out which genes are actually responsible for turning common precursors into THC, of which there may be a long and complex chain. Then you have to actually get the yeast to incorporate those genes into their genome, which is no mean feat. All-in-all, it's a long, arduous process, requiring the combined efforts of many highly-skilled people.
Ehh, pure THC isn't that great for most medicinal purposes. The entourage effect is needed for best results. You got different types of terpines and other cannabinoids doing different things. For topical or edible delivery, sure, straight THC can give you pain relief. But a tincture of terpines and the cannabinoid mixture will give better results. And it can be tailored to the patient at the plant level or during refinement. So people suffering from certain issues can find that mixture or plant that is tailored to their needs.
Person 1: We came up with a way to grow better plants Person 2: Ok 1: They're healthier in every way 2: Sounds good 1: They can be grown in harsh environments, and be more nutritious 2: That's great, is it safe? 1: Totally safe and there's really no downsides whatsoever unless people are grossly negligent 2: How do I get some? 1: It's called GMO 2: REEEEEEEEEEEEE
Who says it's perfectly safe? The billion dollar industry, and the WHO, sponsored by said industry. The thing is we don't have long-term research backing it up. You know how these same entities used to, and still push unsaturated vegetable oils as "healthy cooking alternatives" for saturated fat? Eventhough, now after we've been using them for over 50-years, we have data confirming that heating unsaturated oils causes them to transform into carcinogenic trans-fats?
@@Verebazs (a) www.westonaprice.org/health-topics/know-your-fats/trans-fatty-acids-are-not-formed-by-heating-vegetable-oils/ (b) you've been eating GMO probably since you've been born and you're mostly fine. People who actually deal with genetics for a living consider it safe - not companies making a profit off of it, actual scientists. You're eating them, not splicing them into your DNA, the likelihood of spliced genes ending up in your DNA is very low. (c) If you're eating meat and/or drinking milk, you saying GMO is bad is very hypocritical because they ARE proven to have a negative effect on your health AND on the environment. But you don't really care about that, why would you, you just like being pretentiously critical of GMO because you've heard it's bad and you like conforming to propaganda, BUT it's okay because you're smart by not repeating it's bad, only that it shouldn't be used because it's not proven not to be bad? Like... common sense? Do you not notice how flawed your thinking is? (d) WHO doesn't say it's perfectly safe (www.who.int/foodsafety/areas_work/food-technology/faq-genetically-modified-food/en/). They also have nothing to do with "The billion-dollar industry". GMO food is thoroughly tested just like any other food sold on the open market. If you're scared of GMO food you should also then be scared of any foods developed by humans after the inception of WHO - their producers also have a monetary interest... Enjoy eating antibiotics, applying appeal to nature fallacy in your day to day life and being blissfully ignorant.
@@Verebazs Given how people try random foods when touring the world and only freak out at mention of gmo makes 0 sense. Genetic engineering does not build from nothing, at least not yet. Most gmo is taking stuff from one thing we eat and adding it to another. Your skepticism is similar to asking how we know its safe to add seat belts to a vintage car. If you understand anything about cars, you just know it is. Also, there is 0 data suggesting there is some not understood risk associated with GMOs. Given we've lived for 26 years with GMOs now and no one bothered to sue the super rich biotech corps you'll have to come up with better argument than it is a conspiracy. And your point about oil makes 0 sense, burning any oil was known to be bad for you longer than I'm alive. And saturated fats are still proven to be worse for you than unsaturated.
@@Verebazs Literally every fruit and vegetable you eat is a GMO. Humans have been modifying crops since before recorded history, making them bigger, juicier, tastier. Citrus fruits are probably the most diverse group that came from a much smaller sample. They were crossbred with other fruits to create new fruits with different tastes and characteristics. Only difference between that and what biologists and geneticists are doing is that we can do it much easier and faster now by using labs to just inject the genes we want instead of having to breed them for years.
People forget that most of the food we eat is nothing like the what nature intended it to look like. Humans have selectively bred plants and animals to look way different from what the wild type used to look like. Some of them used to even be toxic before that.
@@nine1690 wheat is another big one, there is a video made by a guy called Sam O'Nella that talks about it. Warning most if not all of his videos are not made for children if you look him up.
I've no problems with gmo I've problems with companies bank rolling and deploying this technology. Many of whom have demonstrated there preference for profit over human lives
@@tribalismblindsthembutnoty124 you made up my definition of rich and went along with that I still need to work, to improve society in order to live If you have 1 billion dollars+ it is unethical The figures you set, if you won 80k$ per month, Wich is a very good life You'd have to win that for over a thousand YEARS FUCK THE BILLIONAIRES
im studying genetics now because i believe its got the highest potential of almost any science, youtube was part of my decision and introduced me to the concept, cant wait to see how this industry develops in the future
Hi I have zero understanding of biology since I'm studying mechatronics engineering so I'm just wondering if I want to study genes and modify genetics and playing with dna like this video what exactly the name of the feild?
No one will probably read this but I will fangirl for a while either way. I am studying BMB and I absolutely love all this stuff. Maybe I should've picked genetics but I find with Biochem I get a lot of varied things. He mentions in the Lactose intolerance videos a method of transforming bacteria using Chitosan-DNA nanoparticles and I wanted to try it. Sadly I couldn't finish the experiment due to my professor and time restrains (I only got to making the nanoparticles but never transformed the bacteria because they gave me a dried chocolate plate with 0 alive e. coli). It's really nice watching this channel because I get a better sense of how to design my own experiments and get a better idea of common procedures.
Would be great to see if you could bioengineer yeast to produce lactic acid which is the sour component of sour beers. Usually you add lacto bacteria to this beer which is a contaminant in other stages of the brewing process
Your comment on the pathway reminded me of my Intro to organic chemistry class. Professor walks in. Looks at us and says “I need you to right this down. Know it. Memorize it. Feel it in you bones. It will help you in all future classes” He proceeds to turn to the board and right in big letters BIOLOGY IS A MESS
YES. Sometimes I feel like my whole degree was just slowly reinforcing to us that life just kinda does whatever the hell it wants and doesn't care what we think.
I'm about as triggered by that bread slicing technique at 1:21 as a Whole Foods fanatic will be triggered by this video. Also, I'll totally cook with bespoke yeasts. I think another reason folks may be more open to it is you can grow yeast in factory settings and aren't taking cropland. Since they aren't visible in the environment people won't associate it the same as GMO crops (at least until a few of the more hyperactive ones realize that the GMO yeast will totally get out in the environment spreading evil Vit A around the landscape).
The issue with golden rice isn't anti gmo warriors but a question of harvest,this strain has poor yields compared to more common strains so growing plain rice and other crops is preferred by farmers that why it isn't that widespread,gmos are great tools for research and making interesting phytochemical producing plants or any other organisms but not really to feed the world (at this point).
And also anti gmo warriors, they even destroyed a plantation a while ago if it's as slow as you say it is then them destroying the fields it's planted on doesnt helps one bit
awesome experiment! try using a smooth sterile glass/plastic L shaped stick instead of the swabs to inoculate agar plates. the swabs may be responsible in part for the poor results as they soak up potentially transformed yeast. with a glass L all the yeast will end up on the plate. waiting for your next video!
my uni has tools that are shaped like triangles that just have a long stick on the end. They're made of metal so if you want to use them you can dip them in 100% ethanol light them to sterilize them. but you have to cool them down, or else you kill your organism. ;-; i learned that the hard way
I wonder how many important things can be modified into a single yeast and be used to make some sort of super bread which like you've shown, still looks and tastes the same but has all those extra benefits added
Truth of the matter is, we've been engineering foods since we've been learned to cultivate fields. From selective breeding of crops, to splicing different cuttings into them. I mean the Mesoamericans selectively bred corn into existence. Now we just do with chemistry, which I find pretty cool.
"Which I stick into my frozen peas which I use as a reusable ice bucket." Ah yes, the professional lab setup: High grade hyper precise scientific equipment and a bag of peas from the frozen foods section of the local grocery store. lmao
Yano, going back to that “Neurons on a chip” video, you can transfect the neurons with a genetically encoded light activated ion channel to make the neurons activate with light. Youd think it could create some type of feedback loop or something that could help with that project?
Chrysippus haha my friend, I work in a lab where we use this type of technology regularly. Look up ChR2 in mice and you’ll find a video of blue light activation in a mouse making it run in a circle. People have found really sophisticated methods of using optogenetics ranging from mouse-machine interfaces to what I like to call laser mind control haha This stuff is extremely fascinating
I don't understand what exactly these people think genetically modified food is going to do to them, but I think this is brilliant and seems really fascinating and fun! Right on
Me on RUclips learning how to modify genes and the entire lore of fnaf and how to cook a bread from the Roman Empire at 3am just to never use the knowledge ever again
I love it when I can understand like 90% of this due to my last couple of exams, really interesting content, I wish we could do things like that in uni labs but covid meant no labs this semester
@Adam Courchaine I've never had any such issue, and I bake bread quite often. Serrated knives always work better for me, _especially_ with breads with softer crumb.
@Adam Courchaine Actually best knife for bread is thin and long knife that normally is used for ham. its very thin and flexible and its ideal for bread. Also if bread have crisp top just turn it upside down and then cut, you will get nice slice and you will not not squeeze it.
To improve the intake of yeast and Vitamin A in the beer brewed with it use a very low floculating yeast and brew a style like a hefeweizen where there is more yeast suspended. Not sure how much yeast and Vitamin A you will get from it that way but it would be more than the wine approach you showed.
I’m a Biologist and I enjoy watching you work.. my work is about duplicating tissues and run experiments around that and I also work with stem cells trying to find uses for it.
I feel that the depiction of the conversation surrounding genetically modified foods was grealy oversimplified and misses the important fact that many of those companies doing genetic modification take advantage of farmers via the patenting of genetically modified seeds.
Yes, but that's not why the public is afraid of/hates it. There's the "stop playing god" argument you see a lot, and "the gobment is making our foods unnatural and poisonous!" He didn't go too deep into morals or effects of GM, just mentioned it puts a sour taste in the layman's mouth.
The protocol for DNS resolving is unencrypted. This means any DNS is inherently unencrypted. There does exist DNS over HTTPS to solve this issue, but if you care that much, just use a VPN (that you trust!).
Coming here from eating one of those “beef made out of plants” burgers. I’m in favor of GMO, as long as it meets all safety standards that could reasonably apply to it.
-C D E F G A B C- -C B A G F E D C- - yeah sure. There are also long videos about Chemtrails, HAARP, 5G and vaccinations giving you cancer/mind control/sterility whatnot on RUclips. Soooo that's not a very good argument of yours.
@@bamberghh1691 Not estrogen, isoflavones. Estrogen is a hormone produced by mammals. Isoflavones might actually reduce the likelihood of prostate cancer in men and certainly don't cause you to be "a woman?". It's some BuzzFeed lvl bs. It's due to soy - which is also safe.
Little tip to Rise dough at home in nothern climates or just make it happen faster. Put your rising dough uncovered in the microwave with jars or glasses of water as hot as you can get from the tap. or use a cake pan and a trivet to keep the dough pan out of the water. I have also used the dishwasher if its clean, keeps it moist and hot and nothing to stick to the top..
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Hi,
I study a yeast enzyme (a big, troublesome one...) and do some work with S. cerevisiae and a bunch more with Pichia pastoris (which is awesome by the way. AOX1 induced expression for the win!).
There are a few issues with your LiOAc heat shock protocol that impair efficiency: Firstly weren't helping your yeast by vortexing them- it's a bit rough on the cells and can also shear your plasmid DNA if you do it after adding the stuff. I suggest re-suspending by gentle up and down pipetting. I'd also be careful about centrifuging, try to limit it to 500g.
The other problem I saw was that you directly used your overnight culture. You can get much better results if you use your overnight culture to inoculate a fresh culture on the morning of the transformation, so that all of your cells are in log phase when you spin them down. I like to use a 50mL culture of YPD media, incubate at 30 degrees C on a rotary shaker at 200 rpm. What you can do is dilute your O/N culture in YPD and measure the A600, then inoculate the new culture with just enough to give you an A600 of 0.3-0.4 when you are ready to harvest them (I suggest waiting at least a few doubling times, maybe 2-4 hrs). Then proceed pretty much as you were. Make sure you keep the cells on ice between steps and keep your LiOAc chilled.
For difficult transformations consider electroporation. I use this on Pichia and it works really nice, much better efficiency than you are getting here even though the Pichia expression system I use has no yeast ori (in fact it is linearised by restriction digest before transformation) and instead must be integrated into the host genome by homologous recombination.
I also agree with this assessment!
HOIST THIS COMMENT TO THE TOP, ME LADDIES!
Definitely agreed when it comes to vortexing. Its a really easy way to shear plasmids. My first time doing my own wetlab prep-work I kept making E. coli to express my protein and it would fail time and time again. I stopped vortexing my plasmid at the advice of a coworker and it worked right away.
Also, yeast is a big, soft cell, you gotta be nice to the poor things or they'll get angry with you. Less vortexting, more resuspending by pipet!
Agreed on vortexing, I just invert a couple times to resuspend. Anything making the cell membrane brittle does not like shearing forces
I have no idea wtf you just said but it sounds smart so I upvote.
I was a part of the anti-GMO crowd until like three years ago. I just hate the business ethics of it. Genetic modifying is brilliant and makes it cheaper to feed everyone.
I suppose much of the hate against GMOs is deserved because one of the most visible applications is to increase pesticide resistance and use... which is quite bad indeed.
I think opinion will shift as less harmful uses become more and more mainstream.
@@b.6603 that's like saying you hate all humans because we occasionally kill each other
@twerking bollocks is that percentage-wise or just total? Because we also grow more crops than 1940s
The business ethics are the only real issue, like making it so that farmers have to buy seeds every growing season instead of allowing them to hold back seed from previous years
I was too, until I learned the history of Agriculture and found that all food is genetically modified (via selective breeding).
I was today years old when I discovered that there are DIY genetic engineering guides on RUclips.
Haha today years old
@@jake5259 hello today years old + 3 months
@@adityashenoy3214 hello today years old + 1 week.
@@wilkson1300 hello today years old + 1 week
@@adityashenoy3214 hello today years old + 4 days
2020 BC; "is Yeast the Future of Society" -Egyptian Pharaoh
2020 AD; "Is Yeast the Future of Society" -RUclipsr
It might not have been 2020 BC but that Egyptian was Hella right
In Asimov's science fiction, he wrote about yeast helping feed the world. Now I see this and think to the myself about how science fiction now becomes science fact.
I mean yeast has been used to make bread for centuries... Was it something more specific?
@@nahometesfay1112 They grow it in big vats/tanks and use it to gain nutrients and protein. They basically make something like quorn or tofu out of it.
@@Garkonar the most important is V E G E M I T E
Asimov was also a biochemist, so he knew his stuff.
@@grarglejobber7941 yes and no. Most foundation layed by arabs,chinese,indians,greek
the fact you can pick up bio engineering as a hobby is fascinating and kind of scary. the modern world is insane lmao
Imagine 30 years from now
@@rotanux you will be able to 3d print the stuff.
😈😈😈 my new hobby...
My university routinely sells advanced equiment dirt cheap, because a professor moves, or dies, or retires or buys a newer equipment, and since machines are highly specific and space hogging, they usually give em away. Same in most other unis.
I do nuclear fusion as a hobby. But I'm trying to get into satellite piracy.
“Hello internet. I am the thought emporium and *this*, is a carrot.”
Mycel but I did ;)
*16k collective oohs and aahs*
It weighs 1500 grams and grows at .01 mm per second. It costs 400 US Dollar to grow and sustain this produce, _for 12 hours_
VSAUCE, Michael here. What IS a carrot?
"THISSSSSSSSSSSSSSSSSSSSSSS"
"It becomes apparent that scientists aren't good at naming things"
_sonic hedgehog_ *Protein*
the funny thing is i'm doing research on phages and when i went to BLAST my nucleotide sequences to see if they matched with any known phages, cicholas nage popped up with 99% identity 😭😭😭 they couldn't use his name so they swapped the first letters. bio freshman are a different breed.
How does BLAST work?
@Science Bear thank you
@@coagulatedsalts4711 I tried looking up cicholas nage on the organism search and it said there wasn't any results, so I searched on Google in another tab and it showed nicholas cage(as expected) but also apparently misspelling his name is a popular meme, what kind of organism is Cicholas nage, or is it a type of bacteriophage? if the latter, which type of bacteria species does it infect?
@@naturegirl1999 its a protein, scientists like coming up with strange names for proteins
Using yeast that boosts beta carotene and other anti-oxidants would likely increase the bread's shelf-life too, which could in turn help decrease food waste.
And decrease the amount of preservatives in food! (Even though a common one is citric acid so it isn't horrible, but some probably are)
I did a fairly similar experiment with H.polymorpha introducing pHGL10/R. for my transformation of the yeast i did the following:
20ml of late log phase H.polymorpha was spun for 3 mins at max speed in a centrifuge and poured away the supernantant. The cells were then added to 20ml LiTE (Lithium acetate,Tris,EDTA) and resuspended.
i repeated the spinning step and poured off the supernatant and resuspending in 1ml LiTE, then i left that to incubate for 15 mins at room temp.
Meanwhile i placed 10 ul of denatured salmon sperm DNA in two microfuge tubes. I added my Plasmid into one of them, and not to the other (negative control)
i added 100ul of yeast cells post incubation and incubated at room temperature for 30 mins
then i added 1ml of 50% PEG-4000 in LiTE buffer to each tube and mixed thoroughly by inversion. Then incubate for 15 mins at room temp
then heat shock at 50C for 10 mins
Spin for 6 seconds (once up to full speed) in microfuge. remove supernatant by aspiration. resuspend the pellet in 100ull of sterile distilled water
plate onto -leu plates (Antibiotic for you) and label clearly. incubate at 30C overnight.
i got a Transformation efficiency of 72% with this protocol
Hope this helps! i love your content, sorry about the "max Speed" i dont remember what my centrifuge went up to
Even though I understood nothing, I upvote
centrifuge speed isn't the thing - it's the g force supplied by the specific model - insilico.ehu.es/mini_tools/rcf_rpm.php
@@sandeepr7141 Yep
@@sandeepr7141 Joke's on you, I only got the salmon sperm part. Am I immature? Probably.
That certainly sounds familiar to me. To the video poster: I'm also curious about using a swab to spread the cell suspension onto the selection media. I've never seen a swab used for that. Is it possible the yeast get preferentially trapped in the swab? Since you already have a burner, why not use a glass cell spreader? You can sterilize by alcohol flaming. You should be able to make a spreader using the same burner to heat and bend a glass pipette or something similar.
Hi, I am a biotechnologist working on yeasts and their genetic modification and I am also working on the production of carotenoids from natural yeasts producers, therefore this video is perfect for me :D I am also a science communicator (also here on RUclips) therefore I really like this kind of dissemination! Thanks for pointing out this topic! I use a similar protocol for S. cerevisiae transformation but I have some issues to point out. First Lithium acetate can be toxic for humans so I would have stressed to be aware of that while using it. Then, I think your low efficiency is related to the fact that the yeast you used is a commercial strain, not meant to be transformed. I use laboratory strains that are easier to be transformed compared to the the "random" one you used. So I am not surprised of your result: but as you said one transformant is enough! Then regarding the selection: ARS/CEN sequence is not enough to maintain the plasmid inside the cell, because that sequence is necessary for the replication and the segregation of the plasmid when cells divide: basically to pass the the daughter cell. Therefore, with that plasmid (we call that type episomic, because stays out of the genome) you need to keep the antibiotic outside. You mentioned LoxP: I guess you used that trick (Cre-LoxP system) to place the construct into the genome, otherwise you would lose it in the other step in order to bake. Finally, since carotenoids are thermolabile I guess that they are going to brake down quite easily while baking, therefore I think that a better solution to exploit this yeast for human supplement of vitamin A it to eat this yeast biomass directly. Although I live in Italy and here how people consider GMOs is even worst than the USA I would say :D Best regards!
"It requires a few enzymes called CTRL-C and CTRL-V"
don't forget the CTRL-P gene
Also Ctrl-F4
@@hongyihuang3560 that doesnt realy work well. You have to use the alternative version alt-ctrl-f4, sometimes just called alt-f4
@@ToasterWithFur
The ALT-F4-gene would make the yeast perform apoptosis (programmed cell death) as soon as it started expressing the gene. Not very useful, in my opinion.
However, if you give it the ALT-antigen gene and give a different yeast strain the F4-antibody gene (or just find a natural source of F4-antibodies), you could actually kill the ALT-yeast manually by mixing the F4-antibodies with the ALT-yeast, such that the F4-antibody binds to the ALT-antigen and, thus, triggering apoptosis.
You know, just in case we create a gray goo situation.
@@Operational117 The ctrl-x gene is better
>make a ton of betacarotene bread
>give it to a bunch of people
>turn them slightly orange
>get yelled at by PETA
>you have achieved level 1 of being a fictitious villain
Then reveal that the bread had secretly contained your nano virus which, when activated, subtly changes everyone's genome to make their fingernails grow 8 times faster.
peta try not to kill animals challenge
@@stoppls1709 impossible difficulty
Grow a ton of carrots, give them to a bunch of people, turn them slightly orange, get them yelled at by anti-MAGAts
@@stackpolebait2156 My fingernails already grow at the speed of light do NOT do that
I can already foresee a PR disaster; "*GMO YEAST MADE FROM SALMON SPERM*"
and yet we eat unfertilized eggs all the time
Honestly? I wouldn't care about it really, even if i was so ignorant as to hate GMO's, i F*UCKING LOVE salmon, and sperm are basicly extra small salmon so...
@@RalphInRalphWorld people eat eggs with dead embryos inside with spoons in some places
My god, the worst is how accurate this comment is.
@@RalphInRalphWorld If you eat organic eggs they might actually be fertilized, because there are cocks around in organic chicken farming.
insanely good content. as a baker, i'd recommend having a slightly higher hydration % and using the rubaud method to develop more gluten.
i'm also a baker but i'd recommend smoking it instead
@@cvspvr wouldnt smoking bread get YOU baked?
Little more time in the oven maybe also?
I hope one day we will be able to purchase vitamin A yeast in supermarkets
@@vannicaruana1142 RUclips magic
@@vannicaruana1142 some people got an early viewing.
Business opportunity. Take it.
How the fuck 2 days ago?
Patrons get videos early
Carrots were made ORANGE in 17th century by Dutch growers as a tribute to William of Orange.
Vegetable modification has been going on a long time. Another interesting one is the Rutabaga / Swede related to the cabbage. I was quite surprised at least it is not a Mangelwurzel they used them in the UK for Sheep fodder.
Hey! This is a great video! I'm a yeast geneticist I'm glad people are interested in yeast genetics and genetic modification. After watching your video, I have two suggestions that will greatly improve the transformation efficiency as well as the experimental design.
First you didn't explain at which phase the yeast culture was at when you collected it for transformation. I'm not sure what you are capable of in your home lab, but in our lab, we shoot for OD600 between 0.3 - 0.6 and use 10 ml of this culture for transformation. This is in early exponential phase and outside this range we find that the transformation efficiency drops. If you cannot measure OD600 of your overnight cultures, one suggestion is to make many overnight cultures with different dilutions (no dilution, 1/10, 1/20, 1/50, 1/100) and hope that one of the dilutions would be at the right growth phase.
Second, it is very important to set up a negative control (an identical experiment without the plasmid) to ensure that your "transformant" is actually the result of transformation, and not contamination. You would be surprised how many bacterial colonies would look deceptively similar to yeast colonies. I've also seen many bacterial contaminants with yellow colour. So far in your video, you have no proof that your yellow transformant actually have the plasmid. If you had a negative control in your experiment you would be able to easily tell if your reagents were potentially contaminated by yellow bacteria or not. Furthermore, if you are able to perform PCR, you can then check for the presence of unique plasmid sequence from your transformant. This would be a simple colony PCR and is quite robust. In our lab we almost always perform some sort of secondary test to ensure that the transformants are really what they are.
I hope this helps and feel free to shoot me messages for more details!
How CAN one message you? Genuine question.
04:00 It dawned on me that if we had teachers like you at school, explaining and teaching stuff that sparks interest and boosts motivation, we'd never have problems with "hating school" and education.
But instead there are bad teachers and there're set in stone topics from the education ministry that teachers gotta teach somehow.
You make biology and the chemistry part of it interesting. Thank you!
i think the teachers are not bad but rather have no motivation to make the class interesting.. or they are to old and dont understand it themselfs
There are some bad teachers, but the main problem is that they have to worry about getting students ready to pass a standardized test to secure funding and the fact that, under liberalism, the public education system exists to turn children into efficient cogs for capitalists to exploit who are educated enough to not kill themselves in a factory but also haven't learned enough to ask any questions that will challenge the power structure.
@@user-hx7dc9uz6s Oh, with the US, teachers are forced to teach with the sole goal being passing standardized tests to ensure the schools keep getting funding.
Yeah I agree I find these videos way more entertaining and interesting than my bio class this year
I was taught in my food classes that any and all GMO was some unspeakable abomination of science gone too far... like I was taught cooking by the Brotherhood of Steel or something.
If we're being honest... nearly every single food by now is modified in some way... either by direct dna implanting like here or by selective breeding... original bananas were near inedible for example...
@@NorokVokun Yeah. I've educated myself on it after that food class because I honestly doubt they would put in modifications that were actively harmful. I think it's just a classic case of "Big word I can't pronounce means it's poison."
well, they'll sure as heck be surprised when they learn that every banana they ever ate were genetically picked for a specific variety, every single tomato engineered, every single grain of corn from an "unnatural" ancestry.
@@dregspromise8118gene moded food is usually fine, fuckups and malice notwithstanding. Herbicide resistant plants are just poison covered, and many companies don't bother to wash their produce
Ah yes the brotherhood of meat
The scientists who came up with these methods are literally solving the problem of malnutrition (or, at the very least, helping to alleviate it). They are true heroes, and so are you for sharing the steps to recreate it in a way that is accessible to low-budget labs.
Who says “ when i grow up, I wanna be a salmon jerker offer!”
Salmon farmer
Fucking spit my food out ya ball bag 😂
the same kind of people who grow up wanting to jerk off bulls and horses, my guess it's some Norwegian, Canadian, or Chinese Cowboy who was born in the wrong place 🤠🤏🐟💦
‘Master Bater’
@@svampebob007 Wait...Norwegian?
Why them?
Australia has a general issue with getting iodine in our diet. So as a result of this, pretty much every food that has salt added (bread specifically) uses iodised salt. Pretty similar idea to the vitamin A boost in your bread
complex science can be so intimidating sometimes but the way you explain everything, just makes it so easy to digest and actually understand the concept of whats going on. So thank you. You have helped me so much
A lot of 'high science' unfortunately becomes a circle jerking vocab cliché to keep other people out, intentionally or not, despite being fundamentally not that complex once the arcane elements are taken as a given. Anyone can do magic if they're told how to wave the wand. Working out how to wave it is a little more complex.
They have also performed studies where a thesis paper was graded poorly when it used 'normal' language rather than constant jargon, even though the thesis project reached the exact same results and conclusions, compared to one that went full scientard with a thesaurus. The culture has become hardwalled with a literal barrier to entry, as well as constant peer dismissal past that point. Biohacking and hackspaces in general are shaking this up and it's a very good thing. I'd be very interested in Mr Emporium's thoughts on this.
I'm mainly a computer science guy, but you make biology absolutely fascinating. Especially the DNA manipulation parts. Feels like coding.
I mean it basically is right? I’m not a CS guy but biology at this level looks like parsing through old code, figuring out what does what and what we can do with it
I do love me some memes. And not dying of malnutrition.
I find it ironic how people hate genetically modifying plants. Humans have been modifying plants and crops since we grew them, now we just have a far better and more effective way of doing so.
I'm gonna need a lot of sparrows. I get thirsty.
Mao is that you?
I wonder what the most efficient way of making a sparrow produce tears. 0-0
Just Genetically engineer one you can milk tears from
@@sangeetanarendrasingh5416 Just imagine 5 years from now everyone has the new breed of crying sparrows.
“Hey we made a strain of rice that prevents you from dying of Vitamin A deficiency!”
*”Burn the witch.”*
"No one really knows why it works."
Genetic engineering really is just programming.
Programming with some code tossed in from that darn Mother_Nature person and programs that can fail violently and die.
All the same, yeah.
@@mywither7878 So... maintaining legacy code?
@@Kenionatus for hundreds of millions of years even
Programming, with legacy code, and you're not *quite* sure what version of the compiler you're running your code through.
@@PanthereaLeonisWhat you said but adding: "Programming a patch for a compiled binary and make a virus deploy it" instead of just "Programming"
Thank you for making the stuff I do in my lab more interesting to a wider audience, I try to tell people how cool genetically engineering things is but I lose them when I start talking about plasmids
"I'VE TELEPORTED BREAD"
"how... much..."
"I'VE DONE NOTHING BUT TELEPORT BREAD FOR THREE DAYS"
"*WHERE HAVE YOU BEEN SENDING IT ???*"
I'm so sorry to tell you... your son has... sonic hedgehog -4:06
You joke but after they named it, they found out it plays a role in some cancers. Which was.... awkward. "I'm sorry sir/mam, you've got a defective sonic hedgehog protein and will now die". Also that protein is from a family of proteins, all named some variant of "hedgehog"
@@thethoughtemporium any idea why they never changed it? It does seem a bit cruel to keep the current name
They'll usually just call it something else in a professional setting, but once you name something, it's confusing to change the name as old references in papers and such stop making sense. So they give it a nice sterile iupac name, but the original name is still used, often by bio grads who think it's funny. Some of the other names include SHH, HHG1, HLP3, HPE3, MCOPCB5, SMMCI, TPT, TPTPS, and ShhNC. Sounds much more professional, but at heart it will always be "sonic hedgehog"
@@thethoughtemporium I despise multiple name conventions for genes and proteins. It's hard enough memorizing the name and role of hundreds of genes just so you can read a paper without going to google every 2 sentences, it's even harder when the EXACT SAME GENE has 5 different names. Just stick to one name! The discoverer gets to name the gene, that should be the end of it!
@@justindie7543 Try telling that to a botonist
1:36 The map has North Korea marked as having no problems with vitamin A deficiency.
( X ) Doubt
Probably no data for them
If you go blind you get shot
@@TheSwarm666 sound brutle yet its most likely what they do that place is a hell hole
I did a presentation on GMO’s and because of my research for it I really appreciate GMO’s now. For the most part they are completely harmless and are a large part of the reason we can feed the world.
As someone who doesn't have the time or equipment to do this myself, I would still absolutely buy this yeast for my own bread making. It's a shame that so much ignorance and fear mongering has stopped this kind of thing from becoming common
I look forward to a future where I don't have to eat anything, but bread.
Dont forget the water
Fruits?
Then don’t expect to live a full life silly willy
Pedro Fortuna I don't drink water I soak bred in water and eat it
Pedro Fortuna you don't want soggy bread, me neither
For a golden drink, I think something like they do with Gatorade or Mtn Dew would work well where they mix denser than water brominated vegetable oil with a less dense than water flavorant oil to make an oil with an identical density to the rest of the drink which gives you that distinct cloudy suspension that those drinks have. I'm confident that B-Carotene would dissolve in BVE so I think it would be workable. You could also include any flavorings you want that aren't soluble, so like an orange or lemon flavor which I think would complement the flavor of a beer nicely and also fit the golden theme. Food for thought.
Could we buy a culture of this yeast from you? You could dry and mail it with the same methods used to mail sourdough starters
why does this not have more likes
I want vitamin loaf
@@TheAechBomb gime
@@drenn. gib loev
@@thewhatwhat12333 gib meh loev plx
@@Guru_1092 i wamt to tast lov
I just love your videos. It is amazing that you have such an understanding of all those different fields of science. And one of the best parts is that you are engineering all that amazing stuff to do the expirements by yourself. I really admire you. Keep on the freakin' great work!
I wonder if there's a way to put everything you need to live off in just bread after this.
There is, but it's complicated and probably wouldn't taste good.
Bread (and/or potatoes) have been the "almost-nutrient-complete food" for many poor people in western countries, just like rice in eastern countries. The most problematic thing is the lack of Vitamin A & C, and the balance of macronutrients (high carb, low-ish protein, low fat). Making it truly complete through genetic engineering... some lipids could be difficult? Although certain oleaginous yeasts can be modified to produce the essential omega 3 & 6 fatty acids. Don't know how well that would fare in bread-making though. I think the most difficult part would actually be getting enough mineral micronutrients.
@@odw32 Just do those on the wheat side, vitamins on the yeast side.
Bet they call it Wonder Bread, just because.
VitC is destroyed by heat, and we can't synthesise that with our intestinal Flora, sadly.
15:55 finally something I, as a non biologist, knew! :D I actually learned about the insolubility from my mom, who taught me to always cook carrots with a bit of butter for that reason. Heck knows if that really makes that big of a difference when ingested orally, but hey, it's something that stuck with me for, like, 20 years now xD
The human body does secrete bile and IRC that soaks up some of the vitamin A, but even so, eating vitamin A rich foods with a high fat meal has been shown to more than double absorption.
God: "How did they get admin commands this quickly?"
the snake didn't lie to eve. the apple unlocked god mode, it just took a hell of a long time.
they only made it to get the mod commands its a long way until they get the admin commands
GOD MODE was predicted in 1905 and discovered in 1938. CRISPR/CAS-9 is merely a savegame editor ;-)
@@tylerchambers8587 took some time for adam and eve to read the documentation
:Question
:Whats your question soldier?
:I generically modified bread
The rice plants aleeady contains those genes, infact the leaves do produce beta-carotene, simply those genes are deactivated for the ceral, cause it's not needed that grains capture light. Those genes can be actuvated to produce a variety of rice that could also possibly occur in nature for random natural mutations and could possibly save lives for people lacking vitamin A
Wow, i'm actually just done writing a thesis for my bachelor in biology on golden rice produced with crispr, talk about coincidence
Your transformation procedure would most likely benefit from more lightning and evil laughter.
If you ever plan to revisit transforming yeast, you should look into adding some amylase genes. This way the yeast is able to ferment grain without having to malt it first. This has implications for brewing and biofuel production.
I’m taking an animal nutrition course, if I’m not wrong amylase can breakdown starches into glucose, this basically will help yeast get access to sugars? Pretty cool
I'm just going to patiently wait for the THC from yeast genetic engineering video.
Already did that on a live stream. A friend of mine runs a company that's managed it and I got to interview him. But considering it's cost them millions of dollars to do, I won't be replicating it.
Check out Jay Keasling's lab at Berkely. Also many biotech startups are expressing cannabinoids in yeast and bacteria
@@thethoughtemporium why so expensive? Serious question, what are they spending their money on?
@@atrtsh Well first you have to convince the government to allow you to study and work with a Schedule I controlled substance (a list which includes heroin, but not cocaine or meth, which are Schedule II).
Then you have to spend a bunch of money to find and hire people willing to work with controlled substances (which, IIRC, requires filing some special paperwork, don't quote me on that).
Then you have to figure out which genes are actually responsible for turning common precursors into THC, of which there may be a long and complex chain.
Then you have to actually get the yeast to incorporate those genes into their genome, which is no mean feat.
All-in-all, it's a long, arduous process, requiring the combined efforts of many highly-skilled people.
Ehh, pure THC isn't that great for most medicinal purposes. The entourage effect is needed for best results. You got different types of terpines and other cannabinoids doing different things. For topical or edible delivery, sure, straight THC can give you pain relief. But a tincture of terpines and the cannabinoid mixture will give better results. And it can be tailored to the patient at the plant level or during refinement. So people suffering from certain issues can find that mixture or plant that is tailored to their needs.
Person 1: We came up with a way to grow better plants
Person 2: Ok
1: They're healthier in every way
2: Sounds good
1: They can be grown in harsh environments, and be more nutritious
2: That's great, is it safe?
1: Totally safe and there's really no downsides whatsoever unless people are grossly negligent
2: How do I get some?
1: It's called GMO
2: REEEEEEEEEEEEE
Who says it's perfectly safe? The billion dollar industry, and the WHO, sponsored by said industry. The thing is we don't have long-term research backing it up. You know how these same entities used to, and still push unsaturated vegetable oils as "healthy cooking alternatives" for saturated fat? Eventhough, now after we've been using them for over 50-years, we have data confirming that heating unsaturated oils causes them to transform into carcinogenic trans-fats?
@@Verebazs (a) www.westonaprice.org/health-topics/know-your-fats/trans-fatty-acids-are-not-formed-by-heating-vegetable-oils/
(b) you've been eating GMO probably since you've been born and you're mostly fine. People who actually deal with genetics for a living consider it safe - not companies making a profit off of it, actual scientists. You're eating them, not splicing them into your DNA, the likelihood of spliced genes ending up in your DNA is very low.
(c) If you're eating meat and/or drinking milk, you saying GMO is bad is very hypocritical because they ARE proven to have a negative effect on your health AND on the environment. But you don't really care about that, why would you, you just like being pretentiously critical of GMO because you've heard it's bad and you like conforming to propaganda, BUT it's okay because you're smart by not repeating it's bad, only that it shouldn't be used because it's not proven not to be bad? Like... common sense? Do you not notice how flawed your thinking is?
(d) WHO doesn't say it's perfectly safe (www.who.int/foodsafety/areas_work/food-technology/faq-genetically-modified-food/en/). They also have nothing to do with "The billion-dollar industry". GMO food is thoroughly tested just like any other food sold on the open market. If you're scared of GMO food you should also then be scared of any foods developed by humans after the inception of WHO - their producers also have a monetary interest...
Enjoy eating antibiotics, applying appeal to nature fallacy in your day to day life and being blissfully ignorant.
@@Verebazs thats a really fancy way of saying `REEEEEE`
@@Verebazs Given how people try random foods when touring the world and only freak out at mention of gmo makes 0 sense. Genetic engineering does not build from nothing, at least not yet. Most gmo is taking stuff from one thing we eat and adding it to another. Your skepticism is similar to asking how we know its safe to add seat belts to a vintage car. If you understand anything about cars, you just know it is.
Also, there is 0 data suggesting there is some not understood risk associated with GMOs. Given we've lived for 26 years with GMOs now and no one bothered to sue the super rich biotech corps you'll have to come up with better argument than it is a conspiracy.
And your point about oil makes 0 sense, burning any oil was known to be bad for you longer than I'm alive. And saturated fats are still proven to be worse for you than unsaturated.
@@Verebazs Literally every fruit and vegetable you eat is a GMO.
Humans have been modifying crops since before recorded history, making them bigger, juicier, tastier.
Citrus fruits are probably the most diverse group that came from a much smaller sample.
They were crossbred with other fruits to create new fruits with different tastes and characteristics.
Only difference between that and what biologists and geneticists are doing is that we can do it much easier and faster now by using labs to just inject the genes we want instead of having to breed them for years.
2:42 Damn near spit my drink out when I saw the 'not for long'
People forget that most of the food we eat is nothing like the what nature intended it to look like. Humans have selectively bred plants and animals to look way different from what the wild type used to look like. Some of them used to even be toxic before that.
Comparing modern bananas to natural bananas is a trip and a half
@@nine1690 wheat is another big one, there is a video made by a guy called Sam O'Nella that talks about it. Warning most if not all of his videos are not made for children if you look him up.
I've no problems with gmo
I've problems with companies bank rolling and deploying this technology. Many of whom have demonstrated there preference for profit over human lives
Almost like every fucking company
Exactly like every rich person think
The disaster of covid-19 showed us that
@@user255 *even if
Government companies are still companies.
@@user255 then it's non global companies who produce everything you can buy
@@tribalismblindsthembutnoty124 you made up my definition of rich and went along with that
I still need to work, to improve society in order to live
If you have 1 billion dollars+ it is unethical
The figures you set, if you won 80k$ per month, Wich is a very good life
You'd have to win that for over a thousand YEARS
FUCK THE BILLIONAIRES
Precaution to keep in mind: you can get too much vitamin A. Love the video.
My favorite mad scientist on RUclips
*TRIGG NILE RED NOISES*
“The bees know the difference” IM DYING BRO ITS SO FUNNY
im studying genetics now because i believe its got the highest potential of almost any science, youtube was part of my decision and introduced me to the concept, cant wait to see how this industry develops in the future
Hi I have zero understanding of biology since I'm studying mechatronics engineering so I'm just wondering if I want to study genes and modify genetics and playing with dna like this video what exactly the name of the feild?
No one will probably read this but I will fangirl for a while either way.
I am studying BMB and I absolutely love all this stuff. Maybe I should've picked genetics but I find with Biochem I get a lot of varied things. He mentions in the Lactose intolerance videos a method of transforming bacteria using Chitosan-DNA nanoparticles and I wanted to try it. Sadly I couldn't finish the experiment due to my professor and time restrains (I only got to making the nanoparticles but never transformed the bacteria because they gave me a dried chocolate plate with 0 alive e. coli).
It's really nice watching this channel because I get a better sense of how to design my own experiments and get a better idea of common procedures.
Would be great to see if you could bioengineer yeast to produce lactic acid which is the sour component of sour beers.
Usually you add lacto bacteria to this beer which is a contaminant in other stages of the brewing process
Your comment on the pathway reminded me of my Intro to organic chemistry class.
Professor walks in. Looks at us and says “I need you to right this down. Know it. Memorize it. Feel it in you bones. It will help you in all future classes”
He proceeds to turn to the board and right in big letters
BIOLOGY IS A MESS
YES. Sometimes I feel like my whole degree was just slowly reinforcing to us that life just kinda does whatever the hell it wants and doesn't care what we think.
I'm about as triggered by that bread slicing technique at 1:21 as a Whole Foods fanatic will be triggered by this video.
Also, I'll totally cook with bespoke yeasts. I think another reason folks may be more open to it is you can grow yeast in factory settings and aren't taking cropland. Since they aren't visible in the environment people won't associate it the same as GMO crops (at least until a few of the more hyperactive ones realize that the GMO yeast will totally get out in the environment spreading evil Vit A around the landscape).
thank you thank you thank you. I have been so stuck up in the news of 2020 that some quality science is the self care I forgot I needed
"drink the tears of a passing sparrow" lmao... subscribed!
Is this some sort of reference or joke I didn't understand
Dude! Every ingredient in the baking recipe was given by mass!!!! Finally a recipe that makes sense!
The issue with golden rice isn't anti gmo warriors but a question of harvest,this strain has poor yields compared to more common strains so growing plain rice and other crops is preferred by farmers that why it isn't that widespread,gmos are great tools for research and making interesting phytochemical producing plants or any other organisms but not really to feed the world (at this point).
And also anti gmo warriors, they even destroyed a plantation a while ago if it's as slow as you say it is then them destroying the fields it's planted on doesnt helps one bit
Where have you been all my life?
I just stared watching your channel and I'm already in love with it. Thank you!
awesome experiment!
try using a smooth sterile glass/plastic L shaped stick instead of the swabs to inoculate agar plates. the swabs may be responsible in part for the poor results as they soak up potentially transformed yeast. with a glass L all the yeast will end up on the plate.
waiting for your next video!
my uni has tools that are shaped like triangles that just have a long stick on the end. They're made of metal so if you want to use them you can dip them in 100% ethanol light them to sterilize them. but you have to cool them down, or else you kill your organism. ;-; i learned that the hard way
I love how you dont hide any of this info behind a degree you explain so anyone can understand
You can hear Gwyneth Paltrow getting noticeably agitated in the background when you talk about yeast
oh I thought that sound was Gwyneth Paltrow with a jade egg
"I've managed to crossbreed sourdough with a carrot."
Lol
I wonder how many important things can be modified into a single yeast and be used to make some sort of super bread which like you've shown, still looks and tastes the same but has all those extra benefits added
Astronaut ice cream, astronaut super bread.
Man, that's the most real VPN ad I saw. Props to you for not just saying some buzzwords.
The everything bagel is truly within our grasp
"So what did you do this weekend?"
"I used fish jizz to trick yeast into making my bread orange"
Truth of the matter is, we've been engineering foods since we've been learned to cultivate fields. From selective breeding of crops, to splicing different cuttings into them. I mean the Mesoamericans selectively bred corn into existence. Now we just do with chemistry, which I find pretty cool.
"Which I stick into my frozen peas which I use as a reusable ice bucket."
Ah yes, the professional lab setup:
High grade hyper precise scientific equipment and a bag of peas from the frozen foods section of the local grocery store. lmao
Yano, going back to that “Neurons on a chip” video, you can transfect the neurons with a genetically encoded light activated ion channel to make the neurons activate with light. Youd think it could create some type of feedback loop or something that could help with that project?
Chrysippus haha my friend, I work in a lab where we use this type of technology regularly. Look up ChR2 in mice and you’ll find a video of blue light activation in a mouse making it run in a circle. People have found really sophisticated methods of using optogenetics ranging from mouse-machine interfaces to what I like to call laser mind control haha This stuff is extremely fascinating
I don't understand what exactly these people think genetically modified food is going to do to them, but I think this is brilliant and seems really fascinating and fun! Right on
Now I wanna see a carrot WITHOUT carotene.
This type of "mad" science is why I subbed.
“Bread addiction”
Sounds like what my mom expects to happen when I move out.
Maybe it wouldn’t be so bad if it was full of vitamins.
Me on RUclips learning how to modify genes and the entire lore of fnaf and how to cook a bread from the Roman Empire at 3am just to never use the knowledge ever again
I love it when I can understand like 90% of this due to my last couple of exams, really interesting content, I wish we could do things like that in uni labs but covid meant no labs this semester
Your second channel is amazing!
I remember doing a presentation about golden rice in high school weirdly I usually cook my rice with curcumin/cumeric so it ends up yellow anyways xD
thank you for being such a huge nerd, i really enjoyed this video
I'm sorry but 1:20 was painful to watch 😑
Cutting bread with a chef's knife should be a crime.
every time when people do that, a french puppy dies.
@Adam Courchaine I've never had any such issue, and I bake bread quite often. Serrated knives always work better for me, _especially_ with breads with softer crumb.
@Adam Courchaine Actually best knife for bread is thin and long knife that normally is used for ham. its very thin and flexible and its ideal for bread. Also if bread have crisp top just turn it upside down and then cut, you will get nice slice and you will not not squeeze it.
To improve the intake of yeast and Vitamin A in the beer brewed with it use a very low floculating yeast and brew a style like a hefeweizen where there is more yeast suspended. Not sure how much yeast and Vitamin A you will get from it that way but it would be more than the wine approach you showed.
The scientist chose Vitamin A because it reflects the grade he would rather get for his research, rather than Vitamin D.
I’m a Biologist and I enjoy watching you work.. my work is about duplicating tissues and run experiments around that and I also work with stem cells trying to find uses for it.
I feel that the depiction of the conversation surrounding genetically modified foods was grealy oversimplified and misses the important fact that many of those companies doing genetic modification take advantage of farmers via the patenting of genetically modified seeds.
Nicholas George you wrong buddy
Yes, but that's not why the public is afraid of/hates it. There's the "stop playing god" argument you see a lot, and "the gobment is making our foods unnatural and poisonous!" He didn't go too deep into morals or effects of GM, just mentioned it puts a sour taste in the layman's mouth.
Never thought i would watch videos on RUclips that explain how to genetically modify yeast, but here I am xD Great video tho! ^^
"they can still see your browsing history"
1.1.1.1 is encrypted i'm pretty sure
that DNS is owned by a US company, so it should be consider not safe.
@@lesto12321what about 8.8.8.8
The protocol for DNS resolving is unencrypted. This means any DNS is inherently unencrypted. There does exist DNS over HTTPS to solve this issue, but if you care that much, just use a VPN (that you trust!).
also the path is sent as part of the http request so they can't even see that
I think it's amazing how much we refined the process of genetically modifying food from selective breeding to just literally changing the genes.
No taste emporium link? ;P
I love how quickly it shifted from lab with micropipettes and pcr tubes to kitchen with flour and salt
Coming here from eating one of those “beef made out of plants” burgers. I’m in favor of GMO, as long as it meets all safety standards that could reasonably apply to it.
Yeah I’d personally say that impossible burgers taste batter than the real thing with less cholesterol and calories and other non preferred things
Daniel Cuevas aparently they can give you cancer, search it up on yt theres a long video about it
-C D E F G A B C- -C B A G F E D C- - yeah sure. There are also long videos about Chemtrails, HAARP, 5G and vaccinations giving you cancer/mind control/sterility whatnot on RUclips. Soooo that's not a very good argument of yours.
@@cheeselord8153 what about it's estrogen contents?
@@bamberghh1691 Not estrogen, isoflavones. Estrogen is a hormone produced by mammals.
Isoflavones might actually reduce the likelihood of prostate cancer in men and certainly don't cause you to be "a woman?". It's some BuzzFeed lvl bs. It's due to soy - which is also safe.
Little tip to Rise dough at home in nothern climates or just make it happen faster. Put your rising dough uncovered in the microwave with jars or glasses of water as hot as you can get from the tap. or use a cake pan and a trivet to keep the dough pan out of the water. I have also used the dishwasher if its clean, keeps it moist and hot and nothing to stick to the top..
With the microwave off, only serving as a small heating cabinet I presume?
1:48 mega boomers
WTH, I don't understand a singe word you say but I enjoy every bit of these videos. Great Job!