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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).