Fundamentals of Food Biotechnology (eBook)

Byong H. Lee (Autor)

eBook Download: EPUB

2014 | 2. Auflage
John Wiley & Sons (Verlag)
978-1-118-38491-6 (ISBN)

Infos

Fundamentals of Food Biotechnology

Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines.

Fundamentals of Food Biotechnology, 2nd edition is based on the author's 25 years of experience in teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/ nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a 'New Trends and Tools' section and selected references, questions, and answers appear at the end of each chapter.

This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products, and trends that have emerged since the original book. Many new aspects highlight the short- and longer-term commercial potential of food biotechnology.

Food Biochemistry and Food Processing, 2nd Edition
Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldra, et al. ISBN 978-0-8138-0874-1

Food Processing: Principles and Applications, 2nd Edition
Edited by Stephanie Clark (Editor), Stephanie Jung, Buddhi Lamsal ISBN 978-0-470-67114-6

Dr Byong H. Lee is Distinguished Professor, School of Biotechnology Jiangnan University, Wuxi, China. Invited Distinguished Professor, Department of Food Science & Biotechnology, Kangwon National University, Chuncheon, Korea. Adjunct Professor, Department of Food Science & Agric Chemistry McGill University, Montreal, Quebec, Canada.

Textauszug

Chapter 1
Fundamentals and New Aspects

1.1 Biotechnological applications of animals, plants, and microbes

In transgenic biotechnology (also known as genetic engineering), a known gene is inserted into an animal, plant, or microbial cell in order to achieve a desired trait. Biotechnology involves the potential use of all living forms, but microorganisms have played a major role in the development of biotechnology. This is because of the following reasons: (i) mass growth of microorganisms is possible, (ii) cheap waste materials which act as the media for the growth of microorganisms can be rapidly grown, and (iii) there is massive diversity in the metabolic types, which in turn gives diverse potential products and results in the ease of genetic manipulation to improve strains for new products. However, mass culture of animal cell lines is also important to manufacture viral vaccines and other products of biotechnology. Currently, recombinant DNA (rDNA) products produced in animal cell cultures include enzymes, synthetic hormones, immunobiologicals (monoclonal antibodies, interleukins (ILs), lymphokines), and anticancer agents. Although many simpler proteins can be produced by recombinant bacterial cell cultures, more complex proteins that are glycosylated (carbohydrate-modified) currently must be made in animal cells. However, the cost of growing mammalian cell cultures is high, and thus research is underway to produce such complex proteins in insect cells or in higher plants. Single embryonic cell and somatic embryos are used as a source for direct gene transfer via particle bombardment, and analyze transit gene expression. Mammarian cell-line products (expressed by CHO, BHK (baby hamster kidney), NSO, meyloma cells, C127, HEK293) account for over 70% of the products in the biopharmaceutical markets including therapeutic monoclonal antibodies.

Biopharmaceuticals may be produced from microbial cells (e.g., recombinant Escherichia coli or yeast cultures), mammalian cell culture, plant cell/tissue culture, and moss plants in bioreactors of various configurations, including photo-bioreactors. The important issues of cell culture are cost of production (a low-volume, high-purity product is desirable) and microbial contamination by bacteria, viruses, mycoplasma, and so on. Alternative but potentially controversial platforms of production that are being tested include whole plants and animals. The production of these organisms represents a significant risk in terms of investment and the risk of nonacceptance by government bodies due to safety and ethical issues.

The important animal cell culture products are monoclonal antibodies; it is possible for these antibodies to fuse normal cells with an immortalized tumor cell line. In brief, lymphocytes isolated from the spleen (or possibly blood) of an immunized animal are fused with an immortal myeloma cell line (B cell lineage) to produce a hybridoma, which has the antibody specificity of the primary lymphoctye and the immortality of the myeloma. Selective growth medium (hyaluronic acid (HA) or hypoxanthine–aminopterin–thymidine (HAT)) is used to select against unfused myeloma cells; primary lymphoctyes die quickly during culture but only the fused cells survive. These are screened for production of the required antibody, generally in pools to start with and then after single cloning, the protein is purified. As mammals are also a good bioreactor to secrete the fully active proteins in milk, several species since 1985 have been cloned including cow, goat, pig, horse, cat, and most recently dog, but the most research has been on cloning of cattle. Genetically modified (GM) pigs, sheep, cattle, goats, rabbits, chickens, and fish have all been reported.

The main potential commercial applications of cloned and GM animals include production of food, pharmaceuticals (“pharming”), xenotransplantation, pets, sporting animals and endangered species. GM animals already on sale include cloned pet cats, GM ornamental fish, cloned horses, and at least one rodeo bull. Two pharmaceutical products from the milk of GM animals have completed (Phase III and Phase II) clinical trials, respectively, and may be on the market in the EU in the next few years. Cloned livestock (especially pigs and cattle) are widely expected to be used within the food chain somewhere in the world, though it would not be economical to use cloned animals directly for food or milk production, but clones would be used as parents of slaughter pigs, beef cattle, and possibly also milk-producing dairy cows. The first drug manufactured from the milk of a GM goat was ATryn (brand name of the anticoagulant antithrombin) by GTC Biotherapeutics in 2006. It is produced from the milk of goats that have been GM to produce human antithrombin. A goat that produces spider's web protein, which is stronger and more flexible than steel (BioSteel), was successfully produced by a Quebec-based Canadian company, Nixia.

Faster-growing GM salmon developed by a Canadian company is also awaiting regulatory approval, principally for direct sale to fish farming markets. Canada has also approved the GM pig (trade named “Enviropig”) developed by University of Guelph and it is designed to reduce phosphorus pollution of water and farmers' feed costs. Enviropig excretes less phosphorous manure and is a more environmentally friendly pig. It will be years before meat from genetically engineered pigs could be available for human consumption. Molecular pharming can also produce a range of proteins produced from cloned cattle, goats, and chickens. An ornamental fish that glows in the dark is now available in the market. It was created by cloning the deoxyribonucleic acid (DNA) of jellyfish with that of a zebra fish. GM fish may escape and damage the current ecosystem by colonizing waters. Some tropical fish, like piranhas, could be engineered to survive in the cold and this could lead to major problems. These details will be covered in the section on Animal Biotechnology.

Recently, the production of foreign proteins in transgenic plants has become a viable alternative to conventional production systems such as microbial fermentation or mammalian cell culture. Transgenic plants are now used to produce pharmacologically active proteins, including mammalian antibodies, blood product substitutes, vaccines, hormones, cytokines, a variety of other therapeutic agents, and enzymes. Efficient biopharmaceutical production in plants involves the proper selection of a host plant and gene expression system in a food crop or a nonfood crop. Genetically engineered plants, acting as bioreactors, can efficiently produce recombinant proteins in larger quantities than mammalian cell systems. Plants offer the potential for efficient, large-scale production of recombinant proteins with increased freedom from contaminating human pathogens. During the last two decades, approximately 95 biopharmaceutical products have been approved by one or more regulatory agencies for the treatment of various human diseases including diabetes mellitus, growth disorders, neurological and genetic maladies, inflammatory conditions, and blood dyscrasias. None of the commercially available products are currently produced using plants mainly because of the low yield and expensive purification costs; however, DNA-based vaccines are potential candidates for plant-based production in the future. After the cell is grown in tissue culture to develop a full plant, the transgenic plant will express the new trait, such as an added nutritional value or resistance to a pest. The transgenic process allows research to reach beyond closely related plants to find useful traits in all of life's vast resources. The details of transgenic plants will be covered in the section on Plant Biotechnology.

All the biopharmaceutical products are mostly manufactured commercially through various fermentation routes on using genetically engineered microorganisms like E. coli, yeast, and fungi. Some of the biopharmaceutical products produced commercially through fermentation routs are human insulin, streptokinase, erythropoietin, hepatitis B vaccine, human growth hormone, IL, granulocyte-colony stimulating factor (GCSF), granulocyte-macrophage colony stimulating factor (GMCSF), alfa-interferon, gamma interferon, and so on. All three domains—animals, plants and microbes—are not only involved in production of biopharmaceuticals but also find their application in manufacture of food products (Figure 1.1). Although there is a high level of public support for the development of new biotech, that is, for the production of new medicines (insulin, interferon, hormone, etc.), diagnostics (cancer detection kits), and food enzymes (recombinant rennet, etc.), there is no support for the production of GM whole foods. This is because of the safety factor that is involved in the consumption of food. This is covered in detail in the section on Food Safety and New Biotechnology.

Figure 1.1 Concept of food biotechnology.

1.2 Cellular organization and membrane structure

Cellular organization comprises three levels of organization that exist within each cell. Cells are composed of organized organelles, which are unique structures that perform specific functions within cells. Organelles themselves are made up of organized molecules, and molecules are forms of organized atoms, which are the building blocks of all...

Produkt-Details

• Erscheint lt. Verlag: 1.12.2014
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Naturwissenschaften ► Chemie ► Technische Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Biotechnologie • Biotechnologie i. d. Chemie • Biotechnology • Chemie • Chemistry • food biotechnology • Food Science & Technology • Lebensmittel • Lebensmittel / Biotechnologie • Lebensmittelforschung u. -technologie • Microbiology, Food Safety & Security • Mikrobiologie u. Nahrungsmittelsicherheit
• ISBN-10: 1-118-38491-1 / 1118384911
• ISBN-13: 978-1-118-38491-6 / 9781118384916