Module 1 Traditional and Modern Biotechnology

Page 1: Introduction

• Institution: Ateneo de Manila University

• Department: Department of Biology

• Presenter: Marjorie Zulueta

Page 2: Overview of Biotechnology

• Definitions: Various definitions of biotechnology.

• Key Questions:

  • What are the three stages of biotechnology?

  • Focus on Anaerobic Respiration and Fermentation.

  • Classical Biotechnology: Involves products of fermentation, selective breeding in plants and animals, and the creation of antibiotics and vaccines.

Page 3: Manipulation and Utility

• Biotechnology involves the manipulation of living organisms or their parts to alter their behavior, characteristics, or value.

• It results in products that are useful to humans.

Page 4: Historical Context of Biotechnology

• Ancient Biotechnology: Transition from nomadic to sedentary lifestyles emphasizing food production and shelter (domestication and agriculture).

• Traditional/Classical Biotechnology: Based on ancient techniques; fermentation used in food and medicine.

• Modern Biotechnology: Focuses on the manipulation of genetic information (genetic engineering).

Page 5: Differences Between Traditional and Modern Biotechnology

• Traditional Biotechnology: Utilizes conventional techniques like fermentation and selective breeding for food production.

• Modern Biotechnology: Involves manipulation of genes and genetic expression to produce transgenic organisms.

Page 6: Traditional Biotechnology - Fermentation

• Fermentation: A classical technique that has been vital in food production.

Page 7: Metabolism

• Metabolism: A set of life-sustaining chemical reactions that enable organisms to convert food into energy.

Page 8: Aerobic Respiration

• Definition: The process of making ATP (Adenosine Triphosphate) by breaking down organic compounds, such as glucose, using oxygen.

Page 9: Anaerobic Respiration

• Definition: ATP production process that occurs without oxygen, primarily through the breakdown of glucose.

Page 10: Anaerobic Respiration (Repetition)

• Reinforces the fusion of ATP from glucose decomposition without oxygen.

Page 11: Anaerobic Respiration and Fermentation

• Compounds and Organisms:

  • Process Ingredients: Glucose, NAD⁺ and NADH, pyruvic acid.

  • Fermentation Types:

    • E.g. Propionibacterium, Aspergillus, Lactobacillus, Streptococcus, Saccharomyces, Clostridium, Escherichia, Acetobacter.

    • Fermented products: Rubbing alcohol, Swiss cheese, yogurt, wine, beer, vinegar, etc.

Page 12: Comparison Table: Aerobic vs. Anaerobic Respiration

• Aerobic Respiration: Requires oxygen, produces carbon dioxide and water, highly efficient.

• Anaerobic Respiration: No oxygen requirement, produces carbon dioxide and ethanol, less efficient.

Page 13: Fermentation Processes

• Alcoholic Fermentation: Converts glucose to ethanol and carbon dioxide, particularly by yeast (e.g., Saccharomyces).

• Lactic Fermentation: Converts glucose to lactic acid, mainly observed in muscle tissues under stress conditions.

Page 14: Bacterial Fermentation and Body Odors

• Fermentation by bacteria on human skin breaks sweat into odoriferous compounds like methanethiol, hydrogen sulfide, and dimethyl sulfide.

Page 15: Learning Check!

• Questions regarding types of respiration and metabolism classifications, as well as pathways of anaerobic respiration.

Page 16: Classical Biotechnology of Fermentation

• Usage of microbes to enhance food flavor, storage longevity, and create alcoholic beverages or baked goods.

Page 17: Fermentation Products - Beer

• Beer Production: Derived from fermenting sugar-rich extracts from cereal grains.

• Historical Notes: Evidence dates back to ancient Sumeria (4000 BC) and other civilizations.

Page 18: Brewing Ingredients

• Main Components: Hops, malt, water, and yeast play critical roles in beer creation.

• Yeast Species: Saccharomyces cerevisiae (top-fermenting), Saccharomyces pastorianus (bottom-fermenting), and other variants mentioned.

Page 19: Brewing Process Steps

• Brewhouse: Production of wort from malt, followed by fermentation to convert sugars to ethanol.

• Maturation: The lagering process for flavor development and carbonation.

Page 20: Cheese Fermentation

• Cheese Production: Coagulation of milk proteins using lactic acid bacteria and rennin to form curds.

Page 21-47: Cheese Types and Techniques

• Various methods of cheese production described, including:

  • Fresh Cheese: Acid coagulated.

  • Heat-Acid Precipitated Cheese: Involves curdling by acid and heat.

  • Aged Hard Cheese: Low moisture, high density.

Page 48: Introduction to Antibiotics and Vaccines

• Antibiotics: Chemicals produced by microorganisms to inhibit growth of other microbes.

Page 49: Antibiotic Mechanisms and Classifications

• Overview of bacterial resistance mechanisms and antibiotic action types like cell wall synthesis inhibitors, protein synthesis inhibitors, and others.

Page 50: Antibiotic Resistance

• Factors contributing to antibiotic resistance include overprescription, incomplete treatments, misuse, and lack of new antibiotics.

Page 51: Vaccination Overview

• Vaccines: Stimulate immunity by mimicking natural infections without causing disease.

Page 52-56: Vaccine Types and Mechanisms

• Categories of vaccines described, including: Live-attenuated and inactivated vaccines, and antibody production mechanisms.

Page 57: Key Vaccine Classifications

• Toxoid and Subunit Vaccines: Used when toxin is primary cause of illness, focus on antigens for immunity stimulation.

Page 58-83: Transition to Modern Biotechnology

• Description of modern biotechnology, methods involved like gene isolation and applications in agriculture, health, and environmental sustainability.

• Traditional vs modern biotechnology summarized with key learning objectives and applications in pharmaceuticals, agriculture, and environmental efforts.

• Discussion of challenges and ethical considerations surrounding advancements in biotechnology.

Introduction

• Institution: Ateneo de Manila University

• Department: Department of Biology

• Presenter: Marjorie Zulueta

Overview of Biotechnology

• Definitions: Biotechnology encompasses a broad range of techniques that involve the manipulation of biological systems and organisms.

• Key Questions:

  • What are the three stages of biotechnology?

  • How do anaerobic respiration and fermentation relate to biotechnology?

• Classical Biotechnology: This category includes methodologies that predate modern technological advancements, such as the use of fermentation in producing food and medicines, the selective breeding of plants and animals, and the development of antibiotics and vaccines, which have significantly impacted public health.

Manipulation and Utility

• Biotechnology involves the deliberate manipulation of living organisms, their parts, or their derivatives to alter their characteristics, behavior, or biological pathways for beneficial purposes. This practice has resulted in the creation of a wide array of products, including pharmaceuticals, biofuels, and gourmet foods, illustrating its versatility in addressing human needs.

Historical Context of Biotechnology

• Ancient Biotechnology: The shift from nomadic to sedentary lifestyles marked the beginning of agricultural practices, leading to the domestication of plants and animals. This transition laid the foundation for food production and building shelters, which formed the basis for human civilization.

• Traditional/Classical Biotechnology: Rooted in ancient methods, this phase includes the use of fermentation—a process harnessing microorganisms to create products such as bread, beer, and wine—playing a vital role in food preservation and health.

• Modern Biotechnology: This contemporary phase emphasizes genetic manipulation, allowing for advancements such as cloning, gene therapy, and genetically modified organisms, which bring forth ethical and safety discussions.

Differences Between Traditional and Modern Biotechnology

• Traditional Biotechnology: Relies on established techniques, including fermentation and selective breeding for improving crop yield and livestock health. These methods are recognized for their sustainable practices.

• Modern Biotechnology: Utilizes cutting-edge genetic engineering technology to create transgenic organisms, which can express desired traits such as pest resistance or increased nutritional value in crops.

Traditional Biotechnology - Fermentation

• Fermentation: A classical and ancient biotechnological technique recognized for its pivotal role in food production, aiding in the preservation of nutrients while enhancing flavor.

Metabolism

• Metabolism: Refers to a comprehensive set of biochemical reactions within living organisms that convert food into energy, essential for maintaining cellular functions and overall homeostasis.

Aerobic Respiration

• Definition: The process where ATP is generated by oxidizing organic compounds, especially glucose, in the presence of oxygen through metabolic pathways such as glycolysis, citric acid cycle, and oxidative phosphorylation. This is the most efficient form of energy production in organisms.

Anaerobic Respiration

• Definition: The production of ATP in the absence of oxygen, primarily via the breakdown of glucose through glycolysis, followed by fermentation pathways. This process yields lower energy compared to aerobic respiration but is crucial for anaerobic organisms or in environments lacking oxygen.

Anaerobic Respiration (Repetition)

• Reinforces the importance of ATP generation from glucose breakdown without oxygen, emphasizing its relevance in both ecological and industrial applications, such as biofuel production and waste treatment.

Anaerobic Respiration and Fermentation

• Compounds and Organisms: Essential ingredients for fermentation include glucose, NAD⁺, and NADH, necessary for recycling electron carriers during the process.

• Fermentation Types: Examples include various microorganisms like Propionibacterium, Aspergillus, Lactobacillus, Streptococcus, Saccharomyces, Clostridium, Escherichia, and Acetobacter, which are used in diverse applications from food production to industrial bioprocesses.

• Fermented Products: Includes common items such as rubbing alcohol, Swiss cheese, yogurt, wine, beer, and vinegar, showcasing the importance of fermentation in various sectors of commerce and health.

Comparison Table: Aerobic vs. Anaerobic Respiration

• Aerobic Respiration: Characterized by its need for oxygen, this process efficiently produces carbon dioxide and water, yielding approximately 36-38 ATP per glucose molecule.

• Anaerobic Respiration: Occurring without oxygen, this pathway generates carbon dioxide and ethanol (or lactic acid in animals) with a substantially lower energy yield (around 2 ATP per glucose molecule).

Fermentation Processes

• Alcoholic Fermentation: Facilitated primarily by yeast (e.g., Saccharomyces), this process converts glucose to ethanol and carbon dioxide, crucial for the beverage industry.

• Lactic Fermentation: Occurs in muscle cells under anaerobic conditions, converting glucose into lactic acid, which can lead to muscle fatigue if accumulation occurs.

Bacterial Fermentation and Body Odors

• The fermentation process conducted by skin bacteria breaks down sweat into odoriferous compounds like methanethiol, hydrogen sulfide, and dimethyl sulfide, illustrating the biological implications of fermentation on human health and hygiene.

Learning Check!

• Contains questions related to types of respiration and metabolism classifications, as well as probing pathways of anaerobic respiration, relevant for reinforcing learners’ understanding of key concepts in biotechnology.

Classical Biotechnology of Fermentation

• Highlights the usage of various microbes to not only enhance food flavor and extend storage longevity but also create diverse products such as alcoholic beverages and baked goods, showcasing a practical application of biotechnology in everyday life.

Fermentation Products - Beer

• Beer Production: Involves fermenting sugar-rich extracts from cereal grains, a practice with historical evidence dating back to ancient Sumeria (~4000 BC). This highlights beer's long-standing significance in human culture.

Brewing Ingredients

• Main Components: Critical ingredients in beer production include hops, malt, water, and yeast, each playing a specific role in flavor, preservation, and fermentation dynamics.

• Yeast Species: Common yeast variations include Saccharomyces cerevisiae (top-fermenting) and Saccharomyces pastorianus (bottom-fermenting), which are essential for different styles of beer.

Brewing Process Steps

• Brewhouse: Involves creating wort from malt, followed by fermentation where yeast converts sugars into ethanol, essential for beer production.

• Maturation: The lagering process enhances flavor profile development and carbonation, critical for producing high-quality beers.

Cheese Fermentation

• Cheese Production: Involves coagulating milk proteins using lactic acid bacteria and rennin to form curds, highlighting the intersection of biotechnology and culinary arts.

Cheese Types and Techniques

• A detailed exploration of various cheese production methods, including:

  • Fresh Cheese: Typically acid-coagulated for a moist texture.

  • Heat-Acid Precipitated Cheese: Produces curds through the application of acid and heat.

  • Aged Hard Cheese: Characterized by its low moisture and high density, offering a distinctive flavor profile.

Introduction to Antibiotics and Vaccines

• Antibiotics: Compounds produced by microorganisms that can inhibit bacterial growth, which has been pivotal in treating infectious diseases.

Antibiotic Mechanisms and Classifications

• Overview of various bacterial resistance mechanisms and classifying antibiotics based on their modes of action, including:

  • Cell wall synthesis inhibitors

  • Protein synthesis inhibitors

  • Nucleic acid synthesis inhibitors

  • Metabolic pathway inhibitors.

Antibiotic Resistance

• Factors contributing to antibiotic resistance encompass overprescription, incomplete treatment regimens, misuse of antibiotics, and a scarcity of new antibiotic discoveries, posing a significant public health concern.

Vaccination Overview

• Vaccines: Serve to stimulate the immune system by mimicking natural infections without causing disease, providing individuals with immunity against infectious agents.

Vaccine Types and Mechanisms

• Detailed categorization of vaccine types, including live-attenuated and inactivated vaccines, as well as mechanisms by which they induce antibody production and immune memory.

Key Vaccine Classifications

• Toxoid and Subunit Vaccines: Focus primarily on specific antigens or toxins, utilized when the toxin is the primary cause of illness, enhancing targeted immune response.

Transition to Modern Biotechnology

• Description of modern biotechnology with emphasis on methods such as gene isolation and their applications across agriculture, health sectors, and environmental sustainability.

• Summary comparing traditional versus modern biotechnology, underscoring key learning objectives and specific applications in pharmaceuticals, agricultural enhancement, and ecological efforts.

• Discussion on the challenges, safety concerns, and ethical considerations surrounding advances in biotechnology, aiming for responsible implementation and public engagement in biotechnological innovations.

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