Marine biotechnology advances towards application in new functional foods.

Laura Rangel, Ricardo Gómez

Ingeniería en Biotecnología

Octavo Cuatrimestre

2. Marine functional ingredients and their sources.

3. Functional foods incorporating marine ingredients.

4. Marine biotechnology.

4.1. Biotechnological processes .

4.1.1. Cell factories .

4.1.2. Bio-processing technologies .

4.2. Molecular biotechnology .

4.2.1. Marine metagenomic approach.

4.2.2. Transgenic approach.

5. Final considerations.

Introduction

Diet & Healt´s promotion

Chronic Diseases

Atheroscleorosis

Osteoarthritic

Cancer

PUFAs

Fruits & Vegetables

Cereals &

Marine Foods

RICH IN:

(Casós et al.,2008), (Trottier et al., 2010), (Ameye and Chee,

2006)

functional foods

nutritional effects

benefit to one or more functions of the human Organism.

provides physiological benefits

and reducing the risk of disease

functional foods are those foods similar to conventional food in appearance, intended to be consumed as part of a normal diet containing biologically active compounds which offer potential effects

Sources of functional Ingredients

Terrestial

• fruits, vegetables, cereals and mushrooms

Marine

• fish, sponges, macro- and microalgae

The marine environment is a major reservoir of bioactive compounds that have potential to be

applied in several phases of food processing, storage and fortification (Rasmussen and Morrissey, 2007).

Genetic research The functional ingredients should

be dietary, but not obligatory nutrient, biologically active components present in unmodified whole food or added to a food vehicle., which include the nutrigenomics and the nutrigenetics (Shirwaikar et al., 2011).

(Anon, 2007)

The interest of functional ingredients has been enhanced by the recent advances in

genetics namely on nutritional genomics

Nutritional Genomics

HOW NUTRIENTS AFFECT THE GENE

EXPRESSION

NUTRIGENOMICS &NUTRIGENETICS

This information supports the thesis that a selected diet according to genome could reduce the genetic

risk of suffering certain diseases (Plaza et al., 2008) leading to personalized nutrition”; a preventive

approach for optimizing health, delaying diseases or diminish it intensity or severity (Fenech et al., 2011)

Studied the interaction between genes and dietary habits and detected that a diet rich in PUFAs resulted in the benefic effect of increasing high density cholesterol (good Cholesterol)which was only observed in individuals that were not carriers of E*4 allele of the APOE gene.

Nutraceutical value

Chitin, chitosan

Omega-3 oils

Fish protein Hyd-Lisates

Algas Constituent

s

Carotenoids, Collagen, Taurine…

2. Marine functional ingredients and their sources

(Kadam and Prabhasankar, 2010),

examples of such compounds

that can be added at different stages, from processing to storage,

ofthe food production

process

Enhancement of antioxidant activity and immunity stimulation are the most studied health benefits and have driven consumers to be more aware that diet can serve both nutrition and health promotion goals. Food products containing marine derived oils rich in:

ChitosanChitosin

Omega-3 Fatty acids

Are some food products that are being commercialized in several markets around the world including United States, Japan and some countries of Europe (Kadam and Prabhasankar, 2010).

Algae Can be seen as an almos unlimited SourceMany funtional ingredientes

Great taxonomic diversity

Unpleasant off-flavors

successful in bakery and pasta

Omega-3-enriched eggs

In Japan, several foods (soybean paste, potato chips, and noodles)

with added chitosa

• Although the antibacterial effect against pathogenic Staphylococcus aureus and Escherichia coli.

• Chitosans and chitooligosaccharides

• Seaweed wakame (Undaria pinnatifida)• Higher content of fucoxanthin and

fucosterol

• Spaghetti enriched with long chain omega-3 fatty acids

reduce blood pressure,

antitumoral effect,

cardiovascular diseases

(Kadam y Prabhasankar, 2010), (Borderías et al., 2005),

Diet in Japan, China and Korea, and in the USA as a consequence of the migration phenomenon from east to west, whereas in Europe

4. Marine biotechnology

Products

Processes

Convention on Biological Diversity (CBD)

“any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use”

Marine biotechnology

I) Tools involving biotechnological processes (bioreactors, fermentations,

and bioprocessing)

II) Tools involving genetic/molecular approach and

genetic manipulation which could be designated as molecular

biotechnology.

Will be divided in two subsections

4.1. Biotechnological processes4.1.1. Cell factories

The cultivation of marine organisms, often designated as cell factories, has been practiced by man for ages macroalgae or seaweeds,and microalgae are:

Dunaliella salina, because of its high capacity to accumulate high concentration of carotenoids (Lamers et al., 2008).

4.1.1. Cell factories

4.1.1. Cell factories

4.1.1. Cell factories

4.1.1. Cell factories

4.1.2. Bio-processing technologies

Involving enzyme-mediated hydrolysis to

produce marine ingredients are other approaches to added

value use of 30 to 50% by-products resulting every year from 140

million tons of fish and shellfish (Guerard et al.,

2010)

4.1.2. Bio-processing technologies

The enzyme-mediated hydrolysis

Membrane bioreactors

Ultrafiltration membranes

system

4.1.2. Bio-processing technologies

Marine extracted enzymes

Proteases

lipases

Amidases

polysaccharide

Marine extracted enzymes, other valuable products from marine organisms, can provide numerous advantages over traditional enzymes used in food processing due to their activity and stability under unusual and extreme reaction conditions (Rasmussen andMorrissey, 2007).

4.2. Molecular biotechnology4.2.1. Marine metagenomic approach

Furthermore, the knowledge of the marine genome, will allow to screen for new genes and obtain new compounds from marine microbial resources and therefore it is important that more marine microorganisms are studied in genome programs.

From the genome information it is possible to know whether an organism has the potential to produce new compounds by secondary metabolic pathways.

4.2 Molecular biotechnology4.2.1. Marine metagenomic approach

Metagenomics—the study of genetic information of an environmental sample containing uncultured and diverse microbial populations

4.2.2. Transgenic approach

Genetic

modification

• Optimization of metabolites production with functional properties has been achieved by genetic modification

PUFAS

• Recombinant production of omega-3 fatty acids such as EPA and DHA by E. coli has demonstrated great potential.

Algae

• Using genetically modified algae (transgenic algae) as bioreactors or cell factories for expression products (such as carotenoids, PUFAs, and enzymes) (Hallman, 2007).

5. Final considerations

The real challenge is to overcome the bridge between the findings of new strains and transgenic strains and their commercial application to produce food functional ingredients.

Thank´s for your attention Any questions?