6.03.2019 HOŞOGLU Food Processing *A process by which non-palatable and easily perishable raw materials are converted to edible and potable foods and beverages which have a longer shelf-life. *The microbial organisms and their derivatives are used to increase the edibility and the shelf life of foods is known as fermentation which is the oldest biotechnology process.
The Institute of Food Science and
Technology has defined food biotechnology as ‘the application of biological techniques to food crops, animals and microorganisms to improve the quality, quantity, safety, ease of processing and production economics of food’ (IFST, 2004) 6.03.2019 Modern applications of biotechnology in food concerns
6.03.2019 6.03.2019 6.03.2019 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. 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 can be covered in detail in the next lessons
6.03.2019 Animal cell lines
6.03.2019 *In the past 40 years or so, a number of modern techniques for improving animal lines have been developed. *Artifcial insemination has already had an enormous impact on the dairy industry. Other techniques such as in vitro fertilization, embryo cloning, and nuclear transplantation are becoming more prevalent. *Developments in biotechnology that most likely will affect food animals are the use of exogenous, GE substances administered to the animals or used in foods derived from the animals and the transfer of new genetic material into animal genes to produce transgenic animals
6.03.2019 *Transgenic technology offers some direct medical benefts, including the availability of valuable therapeutic proteins (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-modifed) 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..
6.03.2019 *GM animals are also an important category of genetically modifed organisms. Transgenic mice, rats, rabbits, sheep, and pigs have been developed in the early 1980s, but the process is a slow, tedious, and expensive process.
6.03.2019 6.03.2019 In 2015, AquaBounty salmon was approved in the US by the Food and Drug Administration (FDA). Two months later, however, the FDA issued a ban on the import and sale of GM fish until clear labelling guidelines were established. Canadian supermarkets have become the first in the world to stock genetically modified fish, and about five tonnes of GM salmon have been sold in the country in recent months.
6.03.2019 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.
6.03.2019 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 6.03.2019 Most people suffer the lactose intolerance in varying degree. Thus the milk of transgenic animals that produce lactase (β-galactosidase) in the mammary gland might show reduced lactose content (Mammary grand of milk cow was transformed with a gene encoding an extracellular lactase-hydrolyzing enzyme cloned from a human small intestinal complementary DNA (cDNA) library. (Chen et al., 2009).
To produce low-fat milk, transfer and expression of the
12-desaturase gene, normally found in plants, may reduce milk fat content by about 30% of the fatty acids to polyunsaturated forms (Peterson et al., 2003)
6.03.2019 Mass culture of Plant cell lines for food industry
6.03.2019 *Conventional plant breeding has been going on for hundreds of years and is still commonly used today by artifcially mating or cross-pollinating to increase yields. *Then once the science of genetics became better understood, plant breeders used what they knew about the genes of a plant to select for specific desirable traits to develop improved varieties, *Plant productivity will be enhanced by genetic technologies in the areas of increased yield, improved fertilizer and photosynthetic effciencies, better disease and herbicide resistance, greater tolerance to saline soils, higher nutritional quality, and reductions in undesirable plant constituents 6.03.2019 6.03.2019 *Plant tissue or cell culture in vitro, which is the propagation of plant cells in aseptic nutrient media, offers tremendous potential in the production of high value biochemicals and naturally derived food ingredients (semi-commercial status is on vanillin ) *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. *About 35 commercial (i) herbicide-resistant or (ii) insecticidal Bt (B. thuringiensis) protein containing crops including soy, maize/corn, canola, and alfalfa have been developed and many are already in the market, and many of their derived GM ingredients are on the grocery store shelves, that we eat * 6.03.2019 6.03.2019 DNA-based . vaccines 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 of food or resistance to a pest
6.03.2019 6.03.2019 *The GM crops currently on the market are mainly aimed at an increased level of crop protection through the introduction of resistance against plant diseases caused by insects or viruses or through increased tolerance toward herbicides.
6.03.2019 Microorganisms 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.
6.03.2019 *Microbes are the tools of fermentation because they produce enzymes, amino acids, vitamins, biogums, other valuable recombinant proteins, flavor compounds, and organic acids *This discussion will thus mainly focus on the growth of bacteria and fungi as they are ideal objects for study of the growth process, current scale-up process for the manufacture of industrial products, and many aspects of food biotechnology. *Negative aspects of microrganisms are also the most common causes of food-borne illness and food spoilage and thus the detection of pathogens, and so on, using biosensors and nanobiotechnology can also be covered in the next lessons.
6.03.2019 *Fermentation technology is becoming increasingly important in the production of various bulk chemicals, fine chemicals, and pharmaceuticals. *Compared to the chemical manufacturing processes of various compounds, the fermentative production process is a very promising technology to produce enantiomer pure chemicals with low environmental burden. *High conversion effİciencies are often achieved in fermentative production processes. For this reason, chemical industries are now investigating the feld of biotechnology as a more economic alternative for the chemical synthesis of compounds. *Moreover, by means of fermentation, it is possible to convert abundant renewable raw materials or waste materials to produce high-value products 6.03.2019 *The most important bacterial species that are involved in biotechnology processes
6.03.2019 6.03.2019 *Fungi, namely the yeasts and molds *Most fungi are aerobic microbes that form long flamentous, nucleated cells known as hyphae. *The cell sizes are larger than bacteria, being 4–20 μm wide and >100 μm long.
6.03.2019 Yeast *Yeasts form one of the important subgroups of fungi which have lost the mycelial habit of growth. *The presently recognized number of fungal species exceeds 50,000, but only about 39 genera with 350 species are accepted as yeasts.
*Although most of the fungi have a relatively complex morphology,
yeasts are distinguished by their usual existence as unicellular, small cells (5–30 μm long × 1–5 μm wide). *The well-known yeast, Saccharomyces cerevisiae.
6.03.2019 Yeast The industrial processes commonly carried out by the specifc types of yeast can be divided into four major classes: (i) the production of yeasts as a source of baker’s yeast or single cell protein (SCP), (ii) ( the production of nutritional, flavor, and bulking aids provided by inactive yeast, (iii) the production of alcohol beverages by brewer’s and wine yeasts, and ( (iv) the production of bread or baked goods by baker’s yeast.
6.03.2019 *Molds *Molds are higher fungi with a vegetative structure called a mycelium, which is a highly branched system of tubes. Within these tubes is a mobile mass of cytoplasm containing many nuclei. *Molds do not contain chlorophyll, are nonmotile and reproduction, which may be sexual or asexual, is accomplished by means of spores. The mycelium (which is very dense), coupled with the mold’s oxygen-supply requirements for normal function, can cause complexities in their cultivation, as the mycelium offers a substantial mass-transfer resistance. *The most important classes of molds industrially are Aspergillus and Penicillium. *Major useful products of these organisms are antibiotics, organic 6.03.2019 acids (oxalic acid, citric acid), and biological catalysts (enzymes) *Filamentous fungi are also *Molds large-scale producers of pigments and colorants for the food industry and some fermentative food grade pigments from flamentous fungi exist in the market are: *Monascus pigments, Arpink red™ from Penicillium oxalicum, riboflavin from Ashbya gossypii, lycopene and b-carotene from Blakeslea trispora. 6.03.2019 * Osmotic requirements;
* Temperature;
* Oxygen
* pH
6.03.2019 *Microbial growth
6.03.2019 *In higher organisms, growth is defined as an increase either in size or in organic matter. *In unicellular microbes, however, increases in number (population) or mass of cells normally are used as indicators of growth. *The rate of increase in bacteria at any given time is proportional to the number or mass of cells present, which is similar in many aspects to fİrst-order chemical reaction kinetics. *The velocity of a chemical reaction is determined by the concentration of the reactants, but the growth rate of bacteria remains constant until the limiting nutrient of the medium is almost exhausted. 6.03.2019 Microbial cultivation systems and operation modes
6.03.2019 Regardless of the type of bioprocess (with the possible exception of some biotransformation processes) an established process may be divided into six basic component parts: 1. The formulation of media to be used in culturing the process organism during the development of the inoculum and in the production fermenter. 2. The sterilization of the medium, fermenters, and ancillary equipment. 3. The production of an active, pure culture in sufficient quantity to inoculate the production vessel. 4. The growth of the organism in the production fermenter under optimum conditions for product formation. 5. The extraction of the product and its purifcation. 6. The disposal of effluents produced by the process
6.03.2019 6.03.2019 *Food Industrial Applications of SSF *Submerged fermentation (SMF) processes have commonly been employed since ancient times in the manufacturing of wine, beers, fermented milk, and other food products. SSF has been employed in the production of bread and cheese, in the processing of fsh, and in other processes.
