Traditional (classical) biotechnology includes fermentation, breeding, and the production of antibiotics and vaccines. Fermentation involves using microbes like yeast and bacteria to produce foods and beverages through anaerobic respiration, including beer, wine, cheese, bread and yogurt. Breeding techniques like inbreeding and crossbreeding were used to selectively develop plant and animal varieties with desirable traits. Early methods discovered antibiotics produced by microorganisms and used vaccines containing weakened or killed pathogens to trigger immune responses without causing illness.
2. recall: biotechnology
•ancient
•early history as related to food and
shelter, including domestication
!
•traditional (classical)
•built on ancient biotechnology
•fermentation promoted food
production and medicine
!
•modern
•manipulates genetic information in
organism
•genetic engineering
mitalee.wordpress.com
3. Grabbed from the PPT lectures of
Professor/Dr. Arnold V. Hallare,
(2013)
4. what to learn today…
•overview of metabolism:
aerobic and anaerobic
respiration
•Fermentation in Plants
•Fermentation in
Animals
•Fermentation in
Humans
•traditional
biotechnology:
fermentation
•virtual lab
blog.leonardo.com
6. cellular respiration: a catabolic reaction
•process of making ATP by breaking down
organic compounds
•exergonic
•oxygen (O2) requiring
•uses energy extracted from
macromolecules (glucose) to produce
energy (ATP) and water (H2O)
enzymes
6O2 + C6H12O6 6CO2 + 6H2O
oxygen glucose carbon dioxide water
ADP + Pi
ENERGY transfer
between enzymes,
other molecules ATP
7. stages of aerobic respiration
• glycolysis:
cytosol
• krebs cycle:
mitochondrial
matrix
• ETC: inner
mitochondrial
membrane
You may watch a video here about GLYCOLYSIS: http://
www.science.smith.edu/departments/Biology/Bio231/
11. anaerobic respiration in plants
www.ipm.iastate.edu In response to flooding stress
www.vce.bioninja.com.au
12. anaerobic respiration in animals
www.fashioncentral.pk
www.vce.bioninja.com.au
slow twitch versus fast twitch
muscles
13. slow twitch and aerobic respiration
• example: dark leg meat of
chicken
• Specialised for slow, sustained
contractions over a long period
for endurance
• contain lots of myoglobin which
acts as a store of oxygen
• Respire aerobically
14. slow twitch works best in:
or if you wanna try duathlon
when you try running the bdm ultramarathon
(160km)
15. lactic acid in meat?
• fast twitch
• example: pectoral flight muscles
(chicken breast)
• for producing rapid, intense
contractions of short duration for
rapid movement
• do not have myoglobin so Respire
anaerobically
• can accumulate lactic acid and
leads to fatigue
thoughtchalk.com
16. fast twitch works best in:
Provide the muscle power for rapid, fast
movement e.g. a cheetah's burst of speed to
catch a gazelle, or the gazelles burst of
speed to escape the cheetah
or to power up usain bolt’s
legs in sprints
omarmcknight.com
18. fermentation in humans
•farting
•When carbon dioxide is
used as an electron
acceptor, the product is
either methane or acetic
acid
•Methane produced in our
gut is produced by this
process
www.ausforces.com
20. fermentation : classical biotechnology
•the use of microbes
to enhance food
flavor
•the use of microbes
to manufacture of
beverages
•the use of microbes
to make the dough
rise
21. products of fermentation: beer
•An alcoholic beverage produced by the fermentation
of sugar-rich extracts derived from cereal grains or
other starchy materials
•ancient biotechnology: beer brewing
•Sumaria (4000 BC)
•Sikaru
•Egypt (3000 BC)
•Zythum
•India (2000 BC)
•Sura
•China (2000 BC)
•Kiu
www.nomad4ever.com
22. yeast in beer brewing
•1680 Antonie van
Leeuwenhoek Observed yeast
in beer
•1837 - Cagniard Latour
decsribed that Microbe is
responsible for alcoholic
fermentation
•1866 - Louis Pasteur stated
that Yeast was responsible
for alcoholic fermentation
•1883 - Emil Christian Hansen
Developed pure culture
technique and Isolated pure
cultures of brewing yeasts
Weiss Ale
Lager Lab
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
23. microbes and beer brewing
•malted barley
Provides fermentable
sugars, flavor, and
color
•hops Provides aroma
and bitterness
The Brewing Process
Step Purpose
Brewhouse
Fermentation
Lagering
Starch Sugars
Wort production
Sugars Ethanol
Flavor production
Carbonation
Flavor maturation
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
The Brewing Process
Malt Mill
Mash Tun Cereal
Cooker
Lauter Tun
Brew
Kettle
Hot Wort
Receiver
Wort
Cooler
Brink Fermentation
Aeration
Lagering
Hops
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
24. microbes and beer brewing
Yeast Metabolism During Fermentation
Sugars Oxygen
Glucose
Pyruvate
TCA
Cycle
Amino Acids
Energy
CO2
Ethanol
Acetaldehyde
Organic Acids
Unsaturated Fatty Acids
Sterols
Amino Acids
Esters
Higher
Alcohols
VDK
Sulfur
Volatiles
Membranes
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
25. products of fermentation: cheese
•cheese are ripened curds
•milk is treated with lactic acid bacteria
and rennin to coagulate proteins
•curds + whey = milk
•different microbes
in the early and
late stages of
processing of
cheese = different
cheese
characteristics
idiva.com
26. types oTfy pcesh oef Cehseeese
Acid Coagulated Fresh Cheese (lactic acid from
bacteria)
• no enzyme is used to finish the curd
• Cottage and Cream Cheese
Heat-Acid Precipitated Cheese (acid and heat
precipitate/coagulate the protein and cause milk fat
to curdle)
• Add low amounts of acid to 75-100oC temp milk
• High moisture and protein
• Ricotta (Italy) Channa and Paneer (India)
science of cooking
27. types oTfy pcesh oef Cehseeese
Semi-hard Washed Cheese (washing cheese
removes acid and lactose)
• Acid and enzyme induced curdling
• But removal of milk sugar and acid results in no
fermentation results in a moist and less finished cheese
• Gouda, colby, muenster, mozzarella …
Hard Cheese (Low and High Temp)
• Low moister makes a more dense hard cheese
• Elevated temps and pressing drive off water
• Cheddar, Romano, Parmesan, Swiss,
science of cooking
28. swiss cheese and propionibacterium
science of cooking
Finishing Microbes
Holy Cheese (cow)? – Propionibacteria:
• Convert lactic acid to propionoic and acetic acid plus acetic
acid and CO2. Also other flavors
• Used to make Swiss Cheese
• Need higher temps and time for bacteria to grow and produce
• Growth requirements reflect
origins of bacteria
animal skin
Lactic acid
Propionoic acid
+
Acetic acid Carbon Dioxide (g)
Finishing up…
29. Blue Cheeses – Based on Origen
fungi and blue cheese
Roquefort - France Cambreles- Spain
Stilton- England
Danish Blue Cheese
Gorgonzola- Italy
science of cooking
Penicillium roqueforti and P. camberti
BLUE = MYCELIA/ or growth filaments
30. making the cheese
Non Starter–
ripening
Starter – acid
producing
0 50 100 150 200
science of cooking
Bacteria Growth
Time (Days)
31. product of biotechnology: breads
•biotechnology’s first utilization of
microbes = bread making
•Around 4000 BC, Egyptians used the
living organism yeast to make bread
•Airborne wild yeast accidentally got
their bread dough, causing it to rise
www.acebakery.com
32. the sourdough bread
•microbe one (AEROBIC): yeast
•makes carbon dioxide and bread will rise
•microbe two: anaerobic: lactic acid
bacteria
•make lactic acid and acetic acid that give
rich complexity of flavors
www.weekendbakery.com foodists.ca www.rootsimple.com
33. products of fermentation: wine
•after bread comes wine: 3000 bc
•converts sugars in grapes into alcohol
www.cell.com
34. making your wine
http://www.chinookwines.com
1. harvest
2. processing
3. fermentation
35. making your wine
http://www.chinookwines.com
4. maturation
6. bottling & corking
5. fining and filtration
36. products of fermentation: yoghurt
•FERMENTED MILK
RESULTING TO A SEMI-SOLID
CURD
•LACTIC ACID BACTERIA =
PROBIOTICS
•AIDS IN DIGESTION
•ACID PRODUCED DURING
FERMENTATION CAUSES
THE PROTEIN TO
COAGULATE
•Lactococcus lactis,
Streptococcus
thermophilus and
Lactobacillus bulgaricus
www.wombourneshopping.co.uk
37. how to make yoghurt
Making Yogurt in 4 Simple Steps
1. Start with Cow, Sheep, or Goat milk.
2. Heat milk to 80 °C. Two purposes:
• destroy existing bacteria
• condition the proteins = begins the denaturing process
(a whey protein molecule binds to a casein molecule which disrupts
the casein bundles allowing them to make short branched micelle
chains)
3. Cool milk to 40 °C and innoculate with bacteria
4. Incubate at 30 °C to 45 °C
Casein before heat
pre-treatment:
Casein after heat
pre-treatment: Casein after acid:
www.bnc.asn.au
38. bacteria in yoghurt
Milk Yogurt
Casein protein micelles Bacteria produce acid
(bundles)
10-7 meters in diameter
Fat
globule
Acid causes
Casein bundles to
fall apart into
separate casein
molecules.
These rebind to
each other in a
network that traps
water.
= makes a gel
39. reading assignment…
•try this virtual
laboratory about
pickling
•https://
www.exploratoriu
m.edu/cooking/
pickles/
picklelab.html
kungfubistro.com
fearlesseating.net
47. PLANT BREEDING TIMELINE
9000 BC First evidence of plant domestication in the hills above the
Tigris river
1694 Camerarius first to demonstrate sex in (monoecious) plants and suggested
crossing as a method to obtain new plant types
1714 Mather observed natural crossing in maize
1761-1766 Kohlreuter demonstrated that hybrid offspring
received traits from both parents and were intermediate in
most traits, first scientific hybrid in tobacco
1866 Mendel: Experiments in plant hybridization
1900 Mendels laws of heredity rediscovered
1944 Avery, MacLeod, McCarty discovered DNA is hereditary
material
1953 Watson, Crick, Wilkins proposed a model for DNA
structure
1970 Borlaug received Nobel Prize for the Green Revolution
Berg, Cohen, and Boyer introduced the recombinant DNA
technology
1994 FlavrSavr tomato developed as first GMO
1995 Bt-corn developed
UNIVERSITY OF FLORIDA, 2008
49. DOMESTICATION VS !
PLANT BREEDING
• Domestication!
• people try to control the reproductive rates of
animals and plants!
• NOTE: without knowledge on the transmission
of traits from parents to their offspring!
• Plant Breeding!
• genetic analysis is used for the development of
plant lines better suited for human purposes
UNIVERSITY OF FLORIDA, 2008
52. CLASSICAL VS MODERN
BIOTECHNOLOGY
• CLASSICAL: !
• Plant Breeding and Selection Methods!
• GOAL: to meet the food, feed, fuel, and fiber needs
UNIVERSITY OF FLORIDA, 2008
of the world!
• MODERN!
• Genetic Engineering!
• GOAL: to increase the effectiveness and efficiency
of plant breeding!
53. ANIMAL BREEDING
• Breeding animals to achieve certain
characteristics in the offspring!
• Natural method of improving plants and animals!
• Scientists control the natural breeding process!
• Examples: INBREEDING or CROSS
HARRY, 2008
BREEDING!
54. CLASSICAL VS MODERN
BIOTECHNOLOGY
• Selection (Classical Breeding)!
• Choosing a few parents with the desired traits with the
intent of increasing the amount of desired qualities in
the offspring!
• Genetic Manipulation (Modern Breeding)!
• Artificial means of producing desirable traits!
• Genes can be moved from one species to another!
• Gene splicing is the moving of hereditary characteristics
from one organism to another often unrelated organism
HARRY, 2008
55. INBREEDING
• Mating 2 closely-related animals !
• parents to offsprings and sibling (25% inbred)!
• uncle x niece (12.5% inbred)!
• cousin x cousin (3.125% inbred)!
• Examples: Close Breeding and Pure Breeding
HARRY, 2008
56. THE INBREDS
• CLOSE BREEDING:!
• Mating animals that share common ancestors!
• PURE BREEDING:!
• Mating animals that are not related but of the
HARRY, 2008
same breed!
59. ANTIBIOTICS
• a chemical substance (SECONDARY METABOLITE)
produced by a microorganism that kills or inhibits
the growth of another microorganism
research.fuseink.com
63. VACCINES
• Vaccination: deliberate stimulation of one’s immunity!
• Work by mimicking what happens during natural
infection without causing illness!
• Use altered versions of viruses or bacteria to
trigger an immune response!
• Are the most effective means of controlling
infectious diseases!
• Not only protect those who get them, but they also
help keep diseases at bay in the community (herd
immunity)
vaccineresistancemovement.org
67. HOW VACCINES WORK
vaccineresistancemovement.www.cdc.org nfs.unipv.it org
68. ANTIGENS AS VACCINES: ACTIVE
IMMUNITY
vaccineresistancemovement.org
DISEASE VACCINE
Antiviral vaccines
Smallpox Attenuated live virus
Yellow fever Attenuated live virus
Hepatitis B Recombinant
Measles Attenuated live virus
Mumps Attenuated live virus
Rubella Attenuated live virus
Polio Attenuated live virus (Sabin)
Polio Inactivated virus (Salk)
Influenza Inactivated virus
Rabies Inactivated virus
69. ANTIGENS AS VACCINES: ACTIVE
IMMUNITY
Antibacterial vaccines
Diphtheria Toxoid
Tetanus Toxoid
Pertussis Acellular extract from Bordetella pertussis
Meningococcal meningitis Capsular material from 4 strains of Neisseria meningitidis
Haemophilus ínfluenzae
Capsular material from Haemophilus influenzae type b
type b (Hib) infection
conjugated to diphtheria protein
Cholera Killed Vibrio cholerae
Plague Killed Yersinia pestis
Typhoid fever Killed Salmonella typhi
Pneumococcal pneumonia Capsular material from 23 strains of Streptococcus pneumoniae
vaccineresistancemovement.org
70. WHOLE-KILLED VS LIVE-ATTENUATED
vaccineresistancemovement.org
• Whole-killed!
• Killed by heat, chemical or UV irradiation!
• more stable and safer than live vaccines!
• can’t mutate back to their disease-causing state!
• take several additional doses, or booster shots, to maintain a
person’s immunity!
• Live-Attenuated!
• Made less pathogenic by passage in animals or thermal mutation!
• Contain a version of the living microbe that has been weakened in
the lab so it can’t cause disease!
• elicit strong cellular and antibody responses and often confer
lifelong immunity with only one or two doses
71. TOXOID AND SUB-UNIT VACCINES
vaccineresistancemovement.org
• TOXOID!
• Used when a bacterial toxin is the main cause of illness!
• inactivate toxins by treating them with formalin
(detoxified” toxins = toxoids)!
• Immune system produces antibodies that lock onto and
block the toxin!
• SUB-UNIT!
• Instead of the entire microbe, subunit vaccines include
only the antigens that best stimulate the immune
system (EPITOPES)
74. MODERN BIOTECHNOLOGY
CONCEPTS
• Involves gene manipulation and gene introduction!
• Genetically-Modified Organisms (GMO)!
• organisms with artificially-altered DNA!
• APPLICATIONS!
• Foreign gene is inserted to enable GMO to express the
trait coded by the gene) = TRANSGENICS!
• An existing gene is altered to make it express at a
higher level or in a different way = FOR GENE THERAPY!
• Gene is deleted or deactivated: to prevent the
expression of a trait (e.g. delayed ripening)
www.nist.gov
79. HOW TO MAKE INSULIN
www.nist.gov
muirbiology.wordpress.com1
80. HOW TO MAKE BT CORN
www.nist.gov
www.scq.ubc.ca))
www.scq.ubc.ca)
81. HOW TO MAKE THOSE?!
!
GENETIC ENGINEERING
www.nist.gov
82. METHODS IN GENETIC
ENGINEERING
• GENE ISOLATION!
• TRANSFORMATION!
• SELECTION AND
REGENERATION!
• CONFIRMATION OF
EXPRESSION
www.nist.gov
Bacterium
Bacterial
chromosome
Plasmid
2
1
3
4
Gene inserted into
plasmid Cell containing gene
of interest
Recombinant
DNA (plasmid)
Gene of
interest
Plasmid put into
bacterial cell
DNA of
chromosome
(“foreign” DNA)
Recombinant
bacterium
Host cell grown in culture to
form a clone of cells containing
the “cloned” gene of interest
Gene of
interest
Protein expressed from
gene of interest
Copies of gene Protein harvested
Basic research
and various
applications
Basic
research
on protein
Basic
research
on gene
Gene used to alter
bacteria for cleaning
up toxic waste
Protein dissolves
blood clots in heart
attack therapy
Human growth
hormone treats
stunted growth
85. GENE ISOLATION BY
POLYMERASE CHAIN REACTION
• What you will need:!
• Primers!
• PCR conditions and
reaction mixture
(optimized)
www.nist.gov www.oxoid.com www.appletonwoods.co.uk
86. WHAT IS PCR?
www.nist.gov www.oxoid.com www.appletonwoods.co.uk
88. COMPONENTS
• Buffer!
• provide an optimal pH and monovalent salt environment for the
final reaction volume!
• MgCl2!
• supplies the Mg++ divalent cations required as a cofactor for
Type II enzymes, which include restriction endonucleases and
the polymerases used in PCR!
• dNTPs!
• supply the “bricks” to synthesize a virtually unlimited amount of
a specific stretch of double-stranded DNA (the individual DNA
bases must be supplied to the polymerase enzyme)!
• Primers and Taq polymerase
www.nist.gov www.oxoid.com www.appletonwoods.co.uk www.austincc.edu
91. WHAT IS PCR?
• How will it isolate your target gene?!
• amplification!
!
• How to make sure that you have isolated your gene
correctly?!
• sequencing
www.nist.gov www.oxoid.com www.appletonwoods.co.uk
93. VERIFYING AMPLICONS:
Sequencing
Then do BLAST and compare with NCBI (database)
www.nist.gov www.oxoid.com www.appletonwoods.co.uk www.nature.com
94. T-VECTOR (TA) CLONING
SEQUENCING
Transformation was done in E. coli DH5 for blue-white selection on L-agar
with 50μg/ml ampicillin plus 100μl100 mM IPTG and 20 ul 50 mg/ml X-gal
(incubation, 37C for 12 hours max)