3 - Introduction To Biotechnology 1
3 - Introduction To Biotechnology 1
3 - Introduction To Biotechnology 1
Introduction to biotechnology
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Biotechnology
What is the biotechnology? The term brings to
m i nd m any d i f f e re nt t hi ng s. S o m e t hi ng o f
developing new types of animals. Others dream of
unlimited source of therapeutic drugs. Still others
are looking for developing and growing new types of
nutritious and pestresistant plants.
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Based on genetic engineering “biotechnology is
the manipulation of living organisms or their
components to produce useful usually
commercial products
e. g. Insect-resistant plants
e .g. Production of human insulin by bacteria
e. g. Production of edible vaccines such as banana
vaccines
e .g. Production of human growth hormones in cow’s
milk.
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Red Biotechnology: It involves the use of
living organisms for improvement of medical
processes.
e. g. Production of human insulin in bacteria
e. g. Production of interferon and other human
products in bacteria
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SCOPE AND IMPORTANCE
The biotechnology science has an impact on
several aspects of our life. There are increasing
concern for the biotechnological applications to the
manufacturer of medical and veterinary products,
chemicals, food, energy, pollution control and waste
management (Table 1).
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RESOURCES FOR BIOTECHNOLOGY
Biotransformation: Conversion of useful compounds
into analogues which are usually valuable products
of potential importance such as antibiotics, steroids
a n d
others. Microbial cells such as fungal spores are
c o m m o n l y u s e d i n t h e s e p r o c e s s e s .
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(V) Biotechnology and Immunology
a-Production of bacterial and viral vaccines
b-Monoclonal antibodies
The procedure of hybridoma have been
established for preparing homologous antibody
which are widely used in:
- Immunoassay
-Tissue typing
- Immunohistochemistry
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Microbes are usually preferred in biotechnological
processes for the following reasons:
1- They are growing on a wide variety of substrates
2- They have a greater variety of useful metabolic
pathways.
3-They have higher growth rate comparable to
other organisms
4- Easily manipulated for a desirable metabolic
pathways
5- Easily manipulated genetically because their
genetic system is simple
6- Microorganisms are not subjected to diseases
which infect animal and plant
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(I) Microbial biomass
Baker's yeast
1- Yeast is used in the production of backer's yeast
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Single cell protein: Single cell protein (SCP) is not
pure protein but refers to the whole cells of different
microorganisms (Table 3). Microbial proteins are
preferred than plant and animal proteins because:
(i) rapid growth rate and high productivity,
(ii) high protein content,
(iii) the ability to utilize low cost carbon source,
(iv) the process occupy little land area
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SCP production processes
• Many pilot plants have been developed over the last
30 years that utilize a range of substrates and
m i c ro o rg a ni sm s. H o w e v e r, t he re a re m a ny
physiological problems that are often encountered
on scale-up include:
• ( 1 ) oxyg e n re qui re m e nt ( 2 ) nutri e nts and
temperature gradients, (3) high level (4) hydraulic
pressure in deep fermenters
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(II) Production of microbial polymers
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(III) Production of vitamins, amino acids,
antibiotics and some organic acids
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(V) Microbial Enzymes
Commercial microbial enzymes are increasingly
replacing conventional chemical catalysts in many
i nd ustri al p ro c e sse s. E nz ym e s hav e se v e ral
advantages over chemical catalysts, including:
(i) the ability to function under relatively mild
conditions of temperature, and pH
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Types of microbial enzymes:
Amylase
– The enzymes converted starch into disaccharide
by alpha amylases and to glucose by beta-
amylases
– Uses : sweeteners in food detergent industry
– Source : Aspergillus and Bacillus spp
Proteases
- Classes of enzymes that hydrolyze the peptide
bond of protein
– Uses : detergent industry dairy industry leather
industry
– pharmaceutical industry waste treatment
– Source : Aspergillus and Bacillus spp. alkaline
protease that produced by genetic engineering can
act over wide range of pH and temperature.
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Lipases
– Extracellular enzymes - hydrolyze fats
– Produced by bacteria, fungi and yeast
- Uses: (i) Digestive enzymes
- (ii) dairy industry, as the fatty acids imparts taste
of cheese
Glucose isomerase
– This enzyme causes isomerization of glucose
into fructose
– Use: sweetening agent; that fructose have 15
times sweet as glucose
Penicillin acylase
It is used for preparation of 6-aminopenicillanic
acid (6APA) from Penicillin G . 6 APA is used for
synthesis of many semisynthetic penicillins.
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Good Luck
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