Transcript Trends in Biotechnology

Trends in Biotechnology
Week 1 - 0310 What is
biotechnology?
Barnum, pp 2-12
I.
What is Biotechnology?
Biotechnology is any technique
that uses living organisms or
substances from those
organisms, to make or modify a
product, to improve plants or
animals, or to develop
microorganisms for specific
uses.
What are you made of?
You are made of cells.
Try these exercises
Mid-digital Hair
Some people
have hair on the
second (middle)
joint of one or
more of their
fingers, while
others don’t.
Hand Clasping
Clasp your hands together (without
thinking about it!). Most people
place their left thumb on top of
their right. Now try clasping your
hands so that the opposite thumb
is on top. How does it feel?
Bent Little Finger
Lay both hands flat
on a table. Relax.
Do you have a
bent or straight
little finger. Does
the last joint of
the little finger
bend inward?
Free Earlobe
For some people their ear lobes hang
free. With the recessive phenotype,
the lobes are attached directly to the
head.
Tongue rolling
Some people can
roll their
tongues into a
tube-like shape.
All of these things
are affected by
genes.
Biotechnology is any technique
that uses living organisms or
substances from those
organisms, to make or modify a
product, to improve plants or
animals, or to develop
microorganisms for specific
uses.
Microorganisms, plants, or
animals can be used, and
products could be new or
rare.
Biotechnology is
multidisciplinary, covering
many areas:
Biotechnology is multidisciplinary,
covering many areas:
1.
Cell and molecular biology.
2.
Microbiology.
3.
Genetics.
4.
Anatomy and physiology.
5.
Biochemistry.
6.
Engineering.
7.
Computer science.
1. 세포와 분자 생물학. 2. 미생물학. 3. 유전학. 4. 해부학과 생리학. 5. 생화
학. 6. 기술설계. 7. 컴퓨터 과학.
Many applications of biotechnology:
Many applications of biotechnology:
1. Virus-resistant plants and livestock.
2. Diagnostics for detecting genetic
diseases and acquired diseases.
3. Therapies that use genes to cure
diseases.
4. Recombinant vaccines to prevent
diseases.
5. Biotechnology can also aid the
environment, through bioremediation.
Virus-resistant
plants and
livestock
Diagnostics
for
detecting
genetic
diseases
and
acquired
diseases.
Therapies that use
genes to cure
diseases.
II.
Ancient Biotechnology.
A. History of Domestication and Agriculture
B. Ancient Plant Germplasm.
C. History of Fermented Foods and Beverages.
D. Vinegar (식초) fermenting wine using
Acetobacter bacteria.
E. The amount of fermentation products
increased from 1900 to 1940.
F. Classical biotechnology used chemical
changes that gave products with important
therapeutic value.
A.
History of Domestication and Agriculture
1. People began to develop farm societies about
10,000 years ago.
2. Early farmers grew wheat, barley, and possibly rye.
3. 7,000 years ago, people used sheep, goats, cattle,
and also hunted and used grinding stones in food
preparation.
4. Early farmers arrived in Egypt six thousand years ago
with cattle, sheep, goats, and crops such as barley,
emmer, and chick-pea.
5. People began to stop and stay in one place:
a) Population increases and the need for food.
b) Changes in climate.
c) Reduced numbers of free (wild) animals.
d) Able to control their environment.
6. People collected the seeds of wild plants to grow
and began selective breeding of plants and animals.
Fig. 1.1 Corn cobs
Fig. 1.2 Stone amulets from lraq in the shape of sheep (pierced for suspension).
B.
Ancient Plant Germplasm.
1. Farmers saved seeds and tubers, (with the
plants genes), from season to season for
thousand of years.
2. A Russian plant geneticist, developed the
first organized, logical plan for crop genetic
resource management.
3. The U S developed the National Seed
Storage Laboratory.
4. Germplasm is in danger because of
agricultural expansion and the use of
herbicides.
5. There is now a global effort to save
germplasm for gene banks.
Fig. 1.3 The eight centers of origin identified by Nikolai Vavilov, the Russian
plant geneticist
C. History of Fermented Foods and Beverages.
1. Fermented Foods.
a) Fermentation is a microbial process which
enzymatically changes organic compounds.
b) Fermentation produces foods such as bread,
wine, and beer.
c) Fermentation was used for years without knowing
the processes.
d) Pasteur found out about baker’s yeast.
e) The Chinese in 4000 BC produced yogurt, cheese,
fermented rice, and soy sauces.
f) Milk has been eaten since 9000 BC, producing
cheese, cream, yogurt, sour cream, and butter.
Fig. 1.4 A model of a bakery, Asyut, Egypt, Middle Kingdom(2040-1782 BC).
Modern cheese manufacturing involves these
major steps:
– Inoculating milk with lactic acid bacteria.
– Adding enzymes such as rennet to curdle
casein (a milk protein).
– Heating.
– Separating curd from whey.
– Draining the whey.
– Salting.
– Pressing the curd.
– Ripening
Fig. 1.5 Curdled milk stirred for cheese making.
2.
Fermented Beverages.
– Beer making began around 5000 BC, using
cereal grains such as rice, and wheat.
– Brewers knew nothing about the microbial
basis of fermentation.
– In 1680, Anton van Leeuwenhoek looked at
samples of fermenting yeast under a
microscope.
– Between 1866 and 1876, Pasteur finally
showed that yeast and other microbes
were responsible for fermentation.
– Wine was probably first made by accident,
when yeast and other microbes grew in
grape juices.
Fig. 1.6 Servant bottling beer and sealing the pottery jar with clay.
III.
Classical Biotechnology.
A. Fermentation developed from ancient times
to now.
B. Classical and modern biotechnology has
improved fermentation. Many new and
important compounds can be produced.
C. Brewers began making alcohol on a large
scale in the early 1700s.
D. Vinegar is another product that shows
progress in technology.
E. The amount of fermentation products
increased from 1900 to 1940.
Fig. 1.7 Large quantities of vinegar are produced by Acetobacter on a substrate
of wood chips.
E. The amount of fermentation products
increased from 1900 to 1940:
1. Glycerol, acetone, butanol, lactic acid, citric
acid, and yeast biomass for baker’s yeast
were developed.
2. Industrial fermentation was developed to
make glycerol for explosives.
3. Aseptic (무균의) techniques improved
industrial fermentation by the 1940s, as well
as the control of nutrients, aeration, methods
of sterility, and product purification.
4. The modern fermenter, also called a
bioreactor, was developed to mass-produce
antibiotics such as penicillin and others.
F.
Classical biotechnology products with
important therapeutic value:
– In the 1950s, cholesterol was converted to cortisol
and the sex hormones by reactions such as
microbial hydroxylation reactions (addition of an –
OH group to cholesterol).
– By the mid-1950s, amino acids and other primary
metabolites (molecules needed for cell growth)
were produced, as well as enzymes and vitamins.
– By the 1960s, microbes were being used as
sources of protein and other molecules called
secondary metabolites (molecules not needed for
cell growth).
4.
a)
b)
Now, many chemicals are produced:
Amino acids.
Pharmaceutical compounds such as
antibiotics.
c) Many chemicals, hormones, and
pigments.
d) Enzymes with a large variety of uses.
e) Biomass for commercial and animal
consumption (such as single-cell
protein).