Food Biotechnology.ppt

8/13/2019 Food Biotechnology.ppt

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Introduction Food biotechnology is

the application oftechnology to modifygenes of animals, plants,and microorganisms tocreate new species whichhave desired production,marketing, or nutritionrelated properties.

Remember genesaresections of DNA thatcode for protein.


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Introduction Called genetically

engineered (GE) orgenetically modified (GM)

foods, they are a source ofan unresolved controversyover the uncertainty oftheir long-term effects on

humans and food chains. Nicknamed

Frankenfoods by anti-GM food groups.


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Why genetically modify food? Food biotechnology is and

will continue to be animportant area in science

as the worlds humanpopulation continues toincrease and the worldsagricultural lands continue

to decrease. The following are reasons

why we geneticallymodify food.


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1) Extended Shelf Life The first steps in genetic

modification were forfood producers to ensurelarger profits by keepingfood fresher, longer.

This allowed for furthertravel to and longeravailability at markets,etc

Extended Shelf Life Milk


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Example: Long Shelf Tomatoes These genetically modified

tomatoes promise less waste andhigher profits.

Typically, tomatoes produce a

protein that softens them afterthey have been picked. Scientists can now introduce a

gene into a tomato plant thatblocks synthesis of the softeningprotein.

Without this protein, thegenetically altered tomato softensmore slowly than a regular tomato,enabling farmers to harvest it at itsmost flavorful and nutritious vine-ripe stage.


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2) Efficient Food Processing By genetically modifying

food producingorganisms, the wait timeand quantity of certainfood processingnecessities areoptimized.

Again this is a moneysaver. Although efficient, this type of food

processing is not an example ofbiotechnology.


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Example: Rennin Production The protein renninis used

to coagulate milk in theproduction of cheese.

Rennin has traditionallybeen made in the stomachsof calves which is a costlyprocess.

Now scientists can insert acopy of the rennin geneinto bacteria and then usebacterial cultures to massproduce rennin.

This saves time, money,space and animals.

Rennin in the top test tube not there inthe bottom one.


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3) Better Nutrient Composition Some plants, during

processing, lose some ofthe vital nutrients they

once possessed. Others are grown in

nutrient poor areas.

Both these problems canbe solved by introducing

genes into plants toincrease the amount orpotency of nutrients.

Biofortification


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4) Efficient Drug Delivery Inserting genes into

plants/animals toproduce essentialmedicine or vaccines.

Biopharming


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Many Unpatented ExamplesA cow with the genetic equipment to make a vaccine in

its milk could provide both nourishment andimmunization to a whole village of people now leftunprotected because they lack food and medical help(in progress).

Bananas and potatoes make hepatitis vaccines (done).

Making AIDS drugs from tobacco leaves (done). Harvest vaccines by genetically altering hydroponically

grown tomato plants to secrete protein through theirroot systems into the water (done).


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Potential Problems???With every technology

there is an associatedrisk involved.

The following are someexamples of potentialproblems associatedwith food biotechnology.


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1) Creating Superbugs Since many of the vectors

used to introduce genes toplants and animals arebacteria and viruses, it isrealistic to think there is achance they could undergo amutation and prove harmfulor become recombinant likethe H1N1 virus and thus more

virulent. However, the bacteria and

viruses used in theseprocedures are usually non-pathogenic. Viruses Bacteria


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2) Negative Affects on Human

Health Most of these food products

undergo testing to see if anyadverse health effects occur.

However, allergies were not

thought of in one case wherea gene from a brazil nut wastransferred to soy beanplants!

Thankfully a food productwas not pursued as someonecame to their senses!

Important to note that not allgenes from a potentialallergenic food will cause anallergy.


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3) Ethics How many human genes

would an organism have tohave before you consider ithuman???

The following food typeshave a variety with humangenes added: rice(immune system genesthat prevent diarrhea),

baby food (lactoferrin andlysozyme) and any farmanimal (Human growthhormone).


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Homework1) What is the best reason for genetically modifying

food?

2)What is a potential problem that you feel should bestudied further before advancing farther into foodbiotechnology?

3) What food item would you genetically engineer?

Why? For what purpose? What genes would youtransfer?

Documents

Food Biotechnology.ppt