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?