Food Biotechnology

Introduction
Food biotechnology is Remember genes are
the application of technology to modify genes of animals, plants, and microorganisms to create new species which have desired production, marketing, or nutrition related properties.
sections of DNA that code for protein.
Introduction
Called genetically
engineered (GE) or genetically modified (GM) foods, they are a source of an unresolved controversy over the uncertainty of their long-term effects on humans and food chains. Nicknamed Frankenfoods by antiGM food groups.
Why genetically modify food?

Food biotechnology is and
will continue to be an important area in science as the worlds human population continues to increase and the worlds agricultural lands continue to decrease. The following are reasons why we genetically modify food.
1) Extended Shelf Life

The first steps in genetic
modification were for food producers to ensure larger profits by keeping food fresher, longer. This allowed for further travel to and longer availability at markets, etc
Extended Shelf Life Milk
Example: Long Shelf Tomatoes

These genetically modified
tomatoes promise less waste and higher profits. Typically, tomatoes produce a protein that softens them after they have been picked. Scientists can now introduce a gene into a tomato plant that blocks synthesis of the softening protein. Without this protein, the genetically altered tomato softens more slowly than a regular tomato, enabling farmers to harvest it at its most flavorful and nutritious vineripe stage.
2) Efficient Food Processing

By genetically modifying
food producing organisms, the wait time and quantity of certain food processing necessities are optimized. Again this is a money saver.
Although efficient, this type of food processing is not an example of biotechnology.
Example: Rennin Production

The protein rennin is used
to coagulate milk in the production of cheese. Rennin has traditionally been made in the stomachs of calves which is a costly process. Now scientists can insert a copy of the rennin gene into bacteria and then use bacterial cultures to mass produce rennin. This saves time, money, space and animals.
Rennin in the top test tube not there in the bottom one.
3) Better Nutrient Composition

Some plants, during
processing, lose some of the vital nutrients they once possessed. Others are grown in nutrient poor areas. Both these problems can be solved by introducing genes into plants to increase the amount or potency of nutrients. Biofortification
Example: Golden Rice

Scientists have engineered "golden rice", which has received genes
from a daffodil and a bacterium that enable it to make beta-carotene. This offers some promise in helping to correct a worldwide Vitamin A deficiency.
4) Efficient Drug Delivery

Inserting genes into
plants/animals to produce essential medicine or vaccines. Biopharming
Many Unpatented Examples

A cow with the genetic equipment to make a vaccine in
its milk could provide both nourishment and immunization to a whole village of people now left unprotected 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 their root systems into the water (done).
Potential Problems???
With every technology
there is an associated risk involved. The following are some examples of potential problems associated with food biotechnology.
1) Creating Superbugs
Since many of the vectors
used to introduce genes to plants and animals are bacteria and viruses, it is realistic to think there is a chance they could undergo a mutation and prove harmful or become recombinant like the H1N1 virus and thus more virulent. However, the bacteria and viruses used in these procedures are usually nonpathogenic.
Viruses
Bacteria
2) Negative Affects on Human Health

Most of these food products
undergo testing to see if any adverse health effects occur. However, allergies were not thought of in one case where a gene from a brazil nut was transferred to soy bean plants! Thankfully a food product was not pursued as someone came to their senses! Important to note that not all genes from a potential allergenic food will cause an allergy.
3) Ethics
How many human genes
would an organism have to have before you consider it human??? The following food types have a variety with human genes added: rice (immune system genes that prevent diarrhea), baby food (lactoferrin and lysozyme) and any farm animal (Human growth hormone).
Homework
1) What is the best reason for genetically modifying
food? 2) What is a potential problem that you feel should be studied further before advancing farther into food biotechnology? 3) What food item would you genetically engineer? Why? For what purpose? What genes would you transfer?

Food Biotechnology

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Introduction

Food biotechnology is Remember genes are

sections of DNA that code for protein.

Why genetically modify food?

1) Extended Shelf Life

Example: Long Shelf Tomatoes

2) Efficient Food Processing

Although efficient, this type of food processing is not an example of biotechnology.

Example: Rennin Production

3) Better Nutrient Composition

Example: Golden Rice

4) Efficient Drug Delivery

plants/animals to produce essential medicine or vaccines. Biopharming

Many Unpatented Examples

2) Negative Affects on Human Health

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