Biotechnology and the Food Supply Proceedings of a Symposium (1988) / Chapter Skim
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From page 19... ...
Reports of significant advances have come from the full spectrum of biotechnology research and development resources: universities and institutes as well as genetic "biotiques" and large food corporations. Important business alliances continue to be formed on a worldwide scale, linking advanced biotechnology research skills with large producers and marketers of food products, principally in the United States, Japan, the United Kingdom, and Europe.
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add confidence to the prediction that biotechnology may well be the next key source of competitive leverage at the corporate and international levels, and may be the most important single technical consideration in consolidation strategies. The following paragraphs are a review of new applications of biotechnology in each of the following food-related areas: enzymes, including the processing of cheese; fermentation, including brewing and wine making; agricultural raw materials (e.g., crop plants, meat, poultry, fish)
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Genes for many of the important food industry enzymes have been cloned (Meade et al., 1987) , and gene transfer systems that permit introduction and expression in generally recognized as safe (GRAS)
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His objective was to use Bacillus subtilis as a host system for the commercial production of a thermostable form of a-amylase that CPC had developed from Bacillus stearothermonhilus (Ishii et al., 191 -- an organism given GRAS status by FDA (Figure 1~. This heat- and acid-stable form of a-amylase is important for low-cost production of HFCS.
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The CPC petition presents data characterizing the enzyme and recombinant organism to show that the genetically engineered enzyme is equivalent in every respect to that produced by B stearothermonhilus and to establish the safety of the recombinant product.
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The opportunity for microbial production of calf rennet chymosin has led several companies to develop strategies to clone the gene for chymosin from cDNA libraries derived from calf stomach mRNA and to achieve expression of the heterologous gene in various host organisms (Figure 2~. In vivo, chymosin is · Strategies Gene Clone chymosin cDNA derived from calf stomach mRNA Signal -16 sequence 43 .
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From page 25... ...
Other applications of genetic engineering to enzyme production for the food industry include: lactase, to break down milk lactose; lipase and esterase, to develop cheese flavor; pectinase, to improve yield, reduce viscosity, and enhance clarification in fruit juice processing and wine making; protease, to serve as a malt substitute when used with barley; and carbohydrases, to facilitate carbohydrate metabolism in low-calorie beer production. FERMENTATION Brewinz Yocum (1986)
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From page 26... ...
Wine Making Snow (1985) has recently proposed a strategy for genetic engineering of industrial yeast strains used in wine making to introduce the capability for malolactic fermentation.
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From page 27... ...
This discussion focuses on three areas: the central role of modern breeding strategies in crop development, new genetic tools and how they influence breeding strategies, and the functional attributes of crops along with the concept of utilization-side genetics and added value. Functionality Genes E s m CL Functional Attributes ~ Culture, \< ~ Cell I GeneUC| ~ PrOtoplasts)
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From page 28... ...
New hybrid seed production schemes have also been developed; these involve cloned parent lines produced by tissue culture techniques (Lawrence and Hill, 1982, 1983~. The ability to clone plants in large scale through somatic embryogenesis (Lawrence, 1981)
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Several of the new genetic techniques currently being applied to plant breeding significantly extend the potential to manipulate crops genetically with greater efficiency and precision. These technologies include somaclonal variation, somatic cell genetics, gamete culture, protoplast fusion, and molecular approaches to gene transfer (Figure 3~.
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The genetic variability obtained is believed to be a combination of genetic changes that occurred in the original plant tissues or mutations induced in the tissue culture cycle. Evans and Sharp (1986)
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(1987) recently demonstrated the value of the somatic cell genetic approach in the genetic engineering of plant resistance to the herbicide glyphosate.
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The food industry has traditionally started with commodity raw materials, e.g., wheat, corn, and rice (Figure 3) , and added value through processing technology to develop consumer products.
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With the genetic technologies being developed, it should be possible to specifically manipulate carbohydrate metabolism in cereal crops at the molecular level. Examples of food industry applications are improved texture and cooking properties of rice, enhanced sweetness and mouthfeel, e.g., creaminess of sweet corns, and antistaling characteristics of wheat flours for baked goods.
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Larkins (1987) reported that several laboratories are modifying seed storage protein genes by inserting specific sequences or making specific base substitutions to produce endogenous seed storage proteins containing higher levels of the limiting amino acids.
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In plant cell technology, methods to transform cereal crops such as rice and corn (Fromm et al., 1986; Potrykus et al., 1985) and to regenerate plants from protoplasts (Abdullah et al., 1986)
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at Pfizer received a U.S. patent for the use of plant cell cultures for the industrial production of natural products.
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However, one area that relates to functional attributes for food is worth mentioning: genetic engineering of bovine milk proteins -- the caseins. These are perhaps one of the most important and well-characterized groups of food proteins besides the seed storage proteins.
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From page 38... ...
As food companies become more familiar with the technology and begin to experience its success in the marketplace, we will see internalization of research skills and the full integration of biotechnology into the well-established food research disciplines. Consolidation in the Food Industry Acquisitions and mergers are common phenomena in the [ood industry.
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From page 39... ...
1985. Cell culture systems for soybeans and clover with efficient plant regeneration via somatic embryogenesis.
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1985. Chemicals from plant cell cultures: Yields and variation.
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VI International Congress of Plant Tissue and Cell Culture, August 38, 1986, Abstracts. University of Minnesota, Minneapolis, Minn.
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1987. Modification of proteins encoded by seed storage protein genes.
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Pp. 121 - 141 in BIO EXPO 86: Proceedings of the American Commercial & Industrial Conference & Exposition in Biotechnology.
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VI International Congress of Plant Tissue and Cell Culture, August 3-S, 1986, Abstracts. University of Minnesota, Minneapolis, Minn.
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From page 45... ...
VI International Congress of Plant Tissue and Cell Culture, August 3-S, 1986, Abstracts. University of Minnesota, Minneapolis, Minn.
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