Tai Lieu Chat Luong Fundamentals of Food Biotechnology Fundamentals of Food Biotechnology Second Edition Byong H Lee Distinguished Professor, School of Biotechnology Jiangnan University, Wuxi, China Invited Distinguished Professor, Department of Food Science & Biotechnology, Kangwon National University, Chuncheon, Korea Adjunct Professor, Department of Food Science & Agric Chemistry McGill University, Montreal, Quebec, Canada This edition first published 2015 © 2015 by JohnWiley & Sons, Ltd Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher Designations used by companies to distinguish their products are often claimed as trademarks All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners The publisher is not associated with any product or vendor mentioned in this book Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom If professional advice or other expert assistance is required, the services of a competent professional should be sought Library of Congress Cataloging-in-Publication Data Lee, B H (Byong H.) Fundamentals of food biotechnology / Byong H Lee – Second edition pages cm Includes bibliographical references and index ISBN 978-1-118-38495-4 (cloth) Food–Biotechnology I Title TP248.65.F66L44 2015 664 – dc23 2014032719 A catalogue record for this book is available from the British Library Wiley also publishes its books in a variety of electronic formats Some content that appears in print may not be available in electronic books Cover image: Golden wheat field © Jiri Vondracek/iStockphoto; Fish © moremi/iStockphoto; chicken farm © matteodestefano/iStockphoto; Prescription Drugs © DNY59/iStockphoto; Biotechnology © nicolas/iStockphoto; Cows Feeding © 123ducu/iStockphoto; and Hot pepper plants for disease testing © User9236883_407/iStockphoto Typeset in 9/11pt TimesTenLTStd by Laserwords Private Limited, Chennai, India 2015 Contents Preface What Is Biotechnology? xiii What Is Food Biotechnology? xvii Part I New Trends and Tools of Food Biotechnology Fundamentals and New Aspects 1.1 1.2 1.3 xi Biotechnological applications of animals, plants, and microbes Cellular organization and membrane structure Bacterial growth and fermentation tools 1.3.1 Classification and reproduction of biotechnologically important bacterial system 1.3.2 Bacterial growth 1.3.3 Environmental factors affecting bacterial growth 1.4 Fungal growth and fermentation tools 1.5 Classical strain improvement and tools 1.5.1 Natural selection and mutation 1.5.2 Recombination Summary 1.6 Systems/synthetic biology and metabolic engineering Summary 1.7 Bioengineering and scale-up process 1.7.1 Microbial and process engineering factors affecting performance and economics 1.7.2 Fermentor and bioreactor systems 1.7.3 Mass transfer concept 1.7.4 Heat transfer concept 1.7.5 Mass and heat transfer practice 1.7.6 Scale-up and scale-down of fermentations 1.7.7 Scale-up challenges Summary 1.8 Molecular thermodynamics for biotechnology 1.8.1 Protein folding and stability Summary 1.8.2 Downstream processes on crystallization and chromatography Summary 1.9 Protein and enzyme engineering Summary 1.10 Genomics, proteomics, and bioinformatics Summary 3 11 11 12 16 19 22 22 27 30 31 36 36 38 39 50 53 57 71 81 84 85 85 92 93 96 96 100 100 108 vi CONTENTS 1.11 Biosensors and nanobiotechnology 1.11.1 Biosensor 1.11.2 Nanobiotechnology and nanobiosensor Summary 1.12 Quorum sensing and quenching Summary 1.13 Micro- and nano-encapsulations 1.13.1 Microencapsulation 1.13.2 Nanoencapsulation Summary Bibliography Concepts and Tools for Recombinant DNA Technology 2.1 Concepts of macromolecules: function and synthesis 2.1.1 DNA replication 2.1.2 Roles of RNA 2.1.3 Detailed aspects of protein synthesis 2.2 Concepts of recombinant DNA technology 2.2.1 Restriction endonucleases 2.2.2 Plasmid vectors 2.2.3 Purpose of gene cloning 2.3 DNA sequencing 2.4 Polymerase chain reaction (PCR) 2.5 Manipulation techniques of DNA 2.5.1 Isolation and purification of nucleic acids 2.5.2 Agarose gel electrophoresis 2.5.3 Blotting and hybridization 2.6 Gene cloning and production of recombinant proteins 2.6.1 Cloning and expression of bacterial β-galactosidase in E coli 2.6.2 Cloning, expression, and production of bovine chymosin (rennet) in yeast K lactis Summary Bibliography Part I Questions and Answers Part II Applications of Biotechnology to Food Products Yeast-Based Processes and Products 3.1 Food yeasts and derivatives 3.1.1 Introduction 3.1.2 Industrial processes Summary 3.2 Alcoholic beverages 3.2.1 Introduction 3.2.2 Production and sales of major alcoholic beverages 3.2.3 Production processes Summary 3.3 Industrial alcohols 3.3.1 Introduction 3.3.2 Raw materials and microorganisms 3.3.3 Production processes 3.3.4 Economics Summary 3.4 Bread and related products 3.4.1 Introduction 109 109 113 116 116 120 120 122 129 138 140 147 147 147 150 153 161 162 164 168 180 180 183 183 184 185 186 186 188 190 191 193 205 207 207 207 207 212 212 212 212 213 225 225 225 226 230 231 232 232 232 CONTENTS 3.4.2 Ingredients and formulations 3.4.3 Production processes 3.4.4 New developments Summary Bibliography Bacteria-Based Processes and Products 4.1 4.2 4.3 4.4 4.5 4.6 Dairy products 4.1.1 Introduction 4.1.2 Basic knowledge of manufacture of dairy products 4.1.3 Metabolic systems in lactic acid bacteria 4.1.4 Genetic modification of lactic acid bacteria 4.1.5 Applications of genetic engineering Summary Meat and fish products 4.2.1 Introduction 4.2.2 Fermented meat products 4.2.3 New developments 4.2.4 Fermented fish products Summary Vegetable products 4.3.1 Introduction 4.3.2 Fermented vegetable products 4.3.3 Fermented soy products 4.3.4 New developments Summary Vinegar and other organic acids 4.4.1 Introduction 4.4.2 Acetic acid 4.4.3 Citric acid 4.4.4 Lactic acid 4.4.5 Malic acid 4.4.6 Fumaric acid Summary Bacterial biomass 4.5.1 Introduction 4.5.2 Microorganisms for the production of biomass 4.5.3 Raw materials for the production of biomass 4.5.4 Production process 4.5.5 Nutritional aspects 4.5.6 Economics and new developments Summary Polysaccharides 4.6.1 Introduction 4.6.2 Microbial polysaccharides 4.6.3 Fermentation process 4.6.4 Bacterial polysaccharides 4.6.5 Other polysaccharides Summary Bibliography Other Organism-Based Processes and Products 5.1 Enzymes 5.1.1 Introduction 5.1.2 Production of enzymes 5.1.3 Applications vii 233 234 236 237 237 241 241 241 244 249 252 254 262 262 262 263 267 267 270 270 270 271 275 280 280 281 281 281 283 284 285 286 286 287 287 288 289 292 293 294 295 296 296 297 298 299 304 304 306 313 313 313 315 317 viii 5.2 5.3 5.4 5.5 5.6 5.7 5.8 CONTENTS 5.1.4 New developments and protein engineering 5.1.5 Economics Summary Sweeteners 5.2.1 Introduction 5.2.2 Nutritive sweeteners 5.2.3 High-intensity sweeteners 5.2.4 Low calorie sweeteners 5.2.5 New developments Summary Flavors and amino acids 5.3.1 Introduction 5.3.2 Microbial flavors 5.3.3 Enzymatic flavor generation 5.3.4 Amino acids 5.3.5 Economics Summary Vitamins and pigments 5.4.1 Introduction 5.4.2 Production of vitamins 5.4.3 Production of pigments 5.4.4 Economics Summary Mushrooms 5.5.1 Introduction 5.5.2 Cultivation 5.5.3 Culture preservation Summary Cocoa, tea, and coffee fermentation 5.6.1 Introduction 5.6.2 Cocoa fermentation 5.6.3 Coffee fermentation 5.6.4 Tea fermentation Summary Bacteriocins 5.7.1 Introduction 5.7.2 Classification 5.7.3 Mode of action 5.7.4 Bioengineering of bacteriocins 5.7.5 Applications of bacteriocins 5.7.6 Commercial production of bacteriocins Summary Functional foods and nutraceuticals 5.8.1 Probiotics and prebiotics 5.8.2 Health claim regulation Summary Bibliography 326 328 328 329 329 329 333 337 338 339 339 339 340 347 348 350 351 352 352 352 356 359 359 360 360 361 363 363 364 364 364 367 369 372 372 372 373 375 376 379 382 383 383 384 396 397 397 Part II Questions and Answers 411 Part III Other Potential Applications of the New Technology 431 Plant Biotechnology, Animal Biotechnology, and Safety Assessment 6.1 Plant biotechnology 6.1.1 Introduction 6.1.2 Plant cell and tissue cultivation 433 433 433 435 INDEX sausages, 21, 211–12, 263–7, 347–51, 379–83 scale-down processes, 71–84, 197–8 scale-up processes, xi, xvii, xviii, 36–85, 189–90, 196–7 Scenedesmus genus, 290–6 Schizosaccharomyces pombe, 20–1, 176–9, 223–5 Schwannionmyces castelli, 218, 218 Scytalidium acidophilum, 291–6 second law of thermodynamics, 85–93 secondary metabolites, 313–29, 445–8 selection step, directed evolution protein engineering, 99–100 selective separation of racemic mixtures of amino acids, 40–50 sequencing by ligation (SOLiD sequencing), 180–1 sequencing by synthesis (Illuminia), 180–1, 199–200 serine, 105–8, 294–6 sexual reproduction, 20–1, 28–30, 99–100, 106, 116–20, 148–61, 449–64 shikokin, 193, 434–5 Shine–Delgarno sequence (SD), 158–61, 174–9 sickle cell anemia, 452–3 silicas, 32–6, 44–5, 46–50, 66, 109–16, 200 simian eadenovirus SV, 40 150, 459–60 single cell protein (SCP), 13–19, 20–1, 37–8, 40–50, 207–37, 287–96, 467–83 single-primer method, 99–100, 169–70, 180 site-directed mutagenesis (SDM), 96–100, 327–9 sodium alginate, 122–39, 297–306 sodium dodecyl sulfate (SDS), 62, 173, 184–90 solid–solid separation recovery operations, 58–71 solid-state fermentation (SSF), 21, 40–50, 195, 229–32 somatropin, xiv, 451–2, 473–83 sorbitol, 184–90, 337–9, 352–4, 360–3 sorghum, 213–14, 228–32, 362 515 sour breads, 234–7 sour cream, 242–62, 341–51 sourdough, 232–7 Southern blotting technique, 103–4, 173, 185, 186–90, 204, 478–83 spider’s web protein, 4, 193–4, 452–4 Spirulina maxima, 288–96 Spongiococcum genus, 357–8 spontaneous mutations, 24–7 Sporotrichum pulverulentium, 290–6 spray drying/chilling, 123, 126–9, 132–9, 210–11, 301, 318–29 ssDNA, 98–9 Staphylococcus genus, 112–13, 117, 119, 265–7, 321–9, 381–3 starch, 46–50, 122, 129, 131–9, 215–37, 289–306, 314–29 starter bacteria, 245–9, 254–62, 263–7, 280 sterilization, xiv, 68–71, 72–84, 197, 267, 321–9, 435–48 steroids, xiii, xiv, 13–19, 37–8, 40–50, 446–8 stevioside, 329, 336–7 stirred reactors, 40–50, 72–84, 197, 231–2, 457 stonewashed jeans, 324 storage finishing operations, 217–18, 318–29 straight-dough process, 235–7 strain improvement and tools, 22–36, 96–100, 355–6, 459–64 Streptococcus (Lactococcus) genus, 13, 29–30, 117, 241–62, 298–306 , 393–7 Streptomyces genus, 29–30, 53, 64, 171–2, 241, 266–70, 327–9, 332–9, 357–9, 386–97 streptomycin, xiv, 27, 64 submerged nozzle processes, 123, 126–9, 195, 282, 315–29 substrates, 13–19, 31–6, 45–53, 55–71, 72–84, 98–100, 105–8, 109–16, 148–91, 224–5, 288–96, 313–29, 347–51 sucralose, 335–9 sufu, 21, 279–80 516 INDEX sugar cane, 223–5, 226–32, 323–8, 329–39, 438, 443–8 sulfhydryl oxidase, 46–50 sulfite, 207, 209–37, 288–96 sulfolobicin bacteriocins, 373–83 superoxide dismutases, 19, 243–62, 279–80 supersaturation, crystallization dynamics, 93–6 supervisory computer controls (SCC), 79–81 supervisory control and data acquisition (SCADA), 80–81, 197 surface koji (solid state) culture reactors, 40–50 surface plasmon resonance (SPR), 109–16 surfactants, 82–4, 379–83 sweeteners, 329–39, 348–9, 446–8 symbiotic relationships, 116–17 synbiotics, 396–7 synthetic biology, xi, 31–6, 82–3, 161–2, 168–79, 196–7, 340–51 synthetic DNA cloning route, 161–2, 168–79, 203–4 synthetic hormones, 3, 4–6, 178–9 systems ME, 35–6 systems/synthetic biology, xi, 31–6, 196, 198 T-DNA, 440 tannins, 217–18, 220–2, 385–97, 446–8 tautomeric DNA bases, 25–7 tea, 364, 369–72, 385 tempeh, xiii, 271, 278–80 tetracycline, xiv, 165–8, 172–9 tetramethylpyrazine (TMP), 344–51 textiles, enzymes, 324–5, 328 texturizing effects, 211, 241–62, 275–80 thaumatin, 255–62, 329, 336–7 Thermoanaerobacterium saccharolyticum, 229–32 thermocouple controls, 76–84 thermodynamics, xi, 85–96, 198–9 Thermus aquaticus, 18–19, 183 thiamine (vitamin B1), 23–7, 210–11, 352, 355–6, 359, 360–3, 386–7 thickeners, 211, 297–306 threonine, 22–7, 105–8, 196, 294–6, 348–51 thymidine kinase (TK), 461–4 tocopherol (vitamin E), 131–9, 278, 352, 356 tofu, 279–80 toluenesulfonamide, 333–4 tomatoes, xiv, xviii, 256, 348, 357–9, 385–97, 438, 440, 443–8 Torulopsis genus, 21, 228–9, 234–7, 273–80, 321–9 totipotent cells, 434–48 toxins, 34–6, 71, 81–4, 88–9, 92–3, 109–20, 133, 134–9, 176–9, 185–6, 194–5, 199, 211–12, 218, 222, 242–3, 269–70, 280, 293–6, 334, 341, 379–83, 442–8, 458–64, 467–83 traceability issues, 475–83 transcription concepts, 33–6, 101–8, 118–20, 147–52, 153–61, 168–91, 199, 261–2, 460–4 transcriptomics (gene expression), 33–6, 101–8, 118–20, 153–61, 196, 460–4 transducer component of biosensors, 109–16, 200 transduction mechanism in bacteria, 28–30, 118–20, 147–61, 253–62 transformation, 28–30, 54–71, 147–68, 170–91, 203–4, 253–62, 340–51, 447–8, 450–64 transgenic biotechnology see genetic engineering, transit gene expressions (TGE), 3–6, 80, 460–4 transition single base changes, 25–7 translation concepts, 105–8, 150–61, 171–9 translocation concepts, 160–1 transport mechanisms, 8–11, 16–19 transposon DNA sequences, 25–7, 29–30, 255–62, 376–8 tricarboxylic acid (TCA), 283–7, 347–51 Trichoderma sp., 23–7, 289–96, 342–51 INDEX triglycerides, 48–50, 110–16, 131–9, 341–51 tRNA concepts, 147–9, 150–61, 174–9 trypsin, 44–5, 46–50, 66–71, 91–2, 325–6, 442–3, 455–64 tryptophan, xiv, 14–19, 23–7, 157–61, 294–6, 334–5, 348–51, 360–3 tumor necrosis factor cells (TNF), 179, 394 turmeric, 131 tyrosine, 23–7, 105–8, 294–6, 349–51 U-Loop technology, 291–2 ubiquitin, 105–8 ulcerative colitis, 392 ultra-formaldehyde (UF), 123–9 ultrafiltration separation methods, 47–50, 58–9, 60–62, 70–71, 189–90 ultrasonication techniques, 132–9 ultraviolet (UV), 19, 25–7, 69–70, 96–100, 185–90, 204 umami effect, 209–11, 269–70 untranslated regions (UTRs), 153–61 unwinding proteins, 148–91 urethane (EC), 222–4, 280 uric acid, 293–4 urokinase, 458–64, 483 US Department of Agriculture (USDA), 82–3, 443–8, 451–2, 464–5, 471–2 US Environmental Protection Agency (USEPA), 82–3, 481 US Food and Drug Administration (USFDA), 44, 80–81, 82–3, 95–6, 136–7, 177–9, 202–3, 233, 293–6, 334–9, 355, 358–9, 370–1, 374–5, 382–3, 396–7, 451–2, 463–5, 466–8, 470–1 vaccines, xiv, 3, 4–6, 37–8, 82–3, 124–9, 131–9, 179, 193–4, 256–62, 381–3, 442–3, 448, 449–64, 473–83 vacuum cooling, 236–7 vaginal microbiota, 382, 385–7, 393–7 517 van der Waals (VDW), 43–4, 87–93, 128–9 vanillin, 340, 344–51, 446–8 vectors, 29–30, 170–9, 187–90, 203, 261–2 , 161–2, 164–8, 173–9, 180, 186–90, 203–4, 254–62, 349–50, 440, 459–64, 467–83 Vibrio anguillarum, 381–3, 255–62, 381–3 vinegar, xiv, 40–50, 281–7 vitamin A (retinol), 132–9, 352, 356–7, 443, 445 vitamin B complex, 243, 269, 352, 360–3 vitamin B1 (thiamine), 23–7, 210–11, 352, 355–6, 359, 360–3, 386–7 vitamin B2 (riboflavin), 13, 278, 352, 354, 355–6, 359, 360–3, 473 vitamin B3 (niacin), 356, 360–3 vitamin B5 (pantothenic acid), 110, 352, 355–6, 359, 360–3 vitamin B6 (pyridoxine), 278, 352, 355–6, 359 vitamin B12, 13, 110, 278–80, 352, 354–5, 360–3, 394, 473 vitamin C (ascorbic acid), xiv, 125–9, 131–9, 235–7, 264–7, 352–4, 359, 360–3 vitamin D, 132–9, 352, 356 vitamin E (tocopherol), 131–9, 278, 352, 356 vitamin K, 132–9, 278, 352, 356 vitamins, xiii, xiv, 11, 13–19, 20–1, 22–7, 32, 57–71, 109–16, 124–9, 131–9, 210–11, 235–7, 264–7, 278, 352–60, 384, 397, 443, 445, 446–8, 467–83 waste-disposal processes, 82–4, 227 Western blotting technique, 173, 185–90 whey, 46–50, 131–9, 186–7, 207, 227–8, 243–62, 282–7, 288–96, 395–6 whisky, 223–5 white wines, 219–22 wine, xiii, xiv, 20–1, 207, 212–14, 218–37, 282–7, 329, 358–9, 380, 467–8 518 World Health Organization (WHO), 122, 137, 338, 464–5, 481 wort, 215–18, 230–2 X-rays, 26–7, 96–100, 173–9, 180 xanthan gum, 63, 296–8, 299–306 Xanthomonas campestris, 299–306 18–19, 298–306 xanthophylls, 356–9 xenotransplantation commercial opportunities, 4–6 xylose, 229–32, 295–6, 338–9 Yarrowia lipolytica, 350–1 yeast artificial chromosomes (YACs), 167–8 INDEX yeast two-hybrid screen (Y2H), 100–7 yeasts, xiii, xiv, 3–6, 17, 19–21, 28–30, 34–6, 40–50, 51–3, 62, 70–71, 101–8, 126–7, 152–61, 166–79, 184–90, 193–4, 203–4, 207–39, 242, 249, 273–87, 288–96, 343, 345–54, 366–72, 467–83 yogurt, 194, 242–3, 244–62, 301, 342–4, 384–97, 467–83 zeaxanthin, 356–9 zirconia, 46–50 Zygomycetes (Phycomycetes), 19–21 zygotes, 9–11, 20–1, 147–61 Zymomonas mobilis, 228–32, 298–306 Food Science and Technology Books GENERAL FOOD SCIENCE & TECHNOLOGY, ENGINEERING AND PROCESSING Food Texture Design and Optimization Nano- and Microencapsulation for Foods Extrusion Processing Technology: Food and Non-Food Biomaterials Food Processing: Principles and Applications, 2nd Edition The Extra-Virgin Olive Oil Handbook Mathematical and Statistical Methods in Food Science and Technology The Chemistry of Food Dates: Postharvest Science, Processing Technology and Health Benefits Resistant Starch: Sources, Applications and Health Benefits Statistical Methods for Food Science: Introductory 2nd Edition Formulation Engineering of Foods Practical Ethics for Food Professionals: Research, Education and the Workplace Edible Oil Processing, 2nd Edition Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences Dry Beans and Pulses : Production, Processing and Nutrition Genetically Modified and non-Genetically Modified Food Supply Chains: Co-Existence and Traceability Food Materials Science and Engineering Handbook of Fruits and Fruit Processing, second edition Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging Food Biochemistry and Food Processing, 2nd Edition Dense Phase Carbon Dioxide Nanotechnology Research Methods for Food and Bioproducts Handbook of Food Process Design, Volume Set Ozone in Food Processing Food Oral Processing Food Carbohydrate Chemistry Organic Production & Food Quality Handbook of Vegetables and Vegetable Processing Dar Kwak Bouvier Clark Peri Granato Velisek Siddiq Shi Bower Norton Clark Hamm Bagchi Siddiq Bertheau Bhandari Sinha Siddiq Simpson Balaban Padua Ahmed O’Donnell Chen Wrolstad Blair Sinha 9780470672426 9781118292334 9781444338119 9780470671146 9781118460450 9781118433683 9781118383841 9781118292372 9780813809519 9781118541647 9780470672907 9780470673430 9781444336849 9780470670378 9780813823874 9781444337785 9781405199223 9780813808949 9780813811420 9780813808741 9780813806495 9780813817316 9781444330113 9781444334425 9781444330120 9780813826653 9780813812175 9780813815411 Kristinsson Moreno-Fuentes Gurib-Fakim Noomhorm Siragakis Hernández-Ledesma Skinner Kim Alasalvar Tiwari Xu Salter Chu Paliyath Paeschke Mine Kneifel Smith 9780813813677 9781118426494 9781118460610 9781118227879 9781118519202 9781118412848 9780470674970 9781118375068 9780813811734 9781444338102 9780813823911 9781405131513 9780470958780 9780813824536 9780813817620 9780813813110 9781405194914 9781405178761 Rajah Hernandez De Msagati O’Donnell Laaman Attokaran Havkin-Frenkel Whitehurst Imeson Hull DeRovira 9781405195423 9780813827674 9781118350669 9781118274149 9780470659687 9780813820767 9780813821108 9781405193252 9781405183666 9781405132671 9781405175562 9780813821351 Bhat Wang Wallace Labbe Ellefson Fan Shaw 9781118474600 9781118488591 9781118897980 9780470671429 9780813808772 9780813802091 9781444337228 FUNCTIONAL FOODS, NUTRACEUTICALS & HEALTH Antioxidants and Functional Components in Aquatic Foods Food Oligosaccharides: Production, Analysis and Bioactivity Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics Functional Foods and Dietary Supplements: Processing Effects and Health Benefits Food Allergen Testing: Molecular, Immunochemical and Chromatographic Techniques Bioactive Compounds from Marine Foods: Plant and Animal Sources Bioactives in Fruit: Health Benefits and Functional Foods Marine Proteins and Peptides: Biological Activities and Applications Dried Fruits: Phytochemicals and Health Effects Handbook of Plant Food Phytochemicals Analysis of Antioxidant-Rich Phytochemicals Phytonutrients Coffee: Emerging Health Effects and Disease Prevention Functional Foods, Nutracuticals & Disease Prevention Nondigestible Carbohydrates and Digestive Health Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals Probiotics and Health Claims Functional Food Product Development INGREDIENTS Fats in Food Technology, 2nd Edition Processing and Nutrition of Fats and Oils Stevioside: Technology, Applications and Health The Chemistry of Food Additives and Preservatives Sweeteners and Sugar Alternatives in Food Technology, 2nd Edition Hydrocolloids in Food Processing Natural Food Flavors and Colorants Handbook of Vanilla Science and Technology Enzymes in Food Technology, 2nd edition Food Stabilisers, Thickeners and Gelling Agents Glucose Syrups - Technology and Applications Dictionary of Flavors, 2nd edition FOOD SAFETY, QUALITY AND MICROBIOLOGY Practical Food Safety Food Chemical Hazard Detection Food Safety for the 21st Century Guide to Foodborne Pathogens, 2nd Edition Improving Import Food Safety Food Irradiation Research and Technology, 2nd Edition Food Safety: The Science of Keeping Food Safe For further details and ordering information, please visit www.wiley.com/go/food Food Science and Technology from Wiley Blackwell Decontamination of Fresh and Minimally Processed Produce Progress in Food Preservation Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain The Microbiology of Safe Food, 2nd edition Gomez-Lopez Bhat Wallace Forsythe 9780813823843 9780470655856 9781405189118 9781405140058 Monteleone Lawless Beckley Moskowitz Kemp Bower Moskowitz Moskowitz 9781118332528 9780470673461 9780813823973 9780813813660 9781405162104 9781405167642 9780813824246 9780813816326 Liu Tiwari Dunford Morawicki Baldwin Dudbridge 9781118353974 9780470672235 9780813821054 9780813817354 9780813808468 9780813810072 Curtis Manning Kill Summers 9781118227787 9781118318201 9780470670651 9780813821818 Holzapfel de Boer Kanekanian Park Chandan de Jong Smithers Tamime Schuck Chandan Tamime Law 9781444333831 9780470672228 9781444336832 9780470674185 9781119967088 9780470655849 9780813823959 9781444333374 9780470655986 9780813817460 9781405186421 9781405182980 Boziaris Smil Nollet Granata Ricke Alasalvar 9781118346211 9781118278727 9780470958322 9780813802589 9780813821269 9781405180702 Chu Yu Marquart Gallagher Cauvain 9781118354117 9780813818399 9780813807775 9781405159159 9781405127028 Boulton Mencarelli Dege Bakker Grainger 9781405167444 9780470672242 9781405199322 9781444330427 9781405113663 Kirwan Coles Morris Brody 9780470670668 9780813812748 9780813814797 9780813812748 SENSORY SCIENCE, CONSUMER RESEARCH & NEW PRODUCT DEVELOPMENT Olive Oil Sensory Science Quantitative Sensory Analysis: Psychophysics, Models and Intelligent Design Product Innovation Toolbox: A Field Guide to Consumer Understanding and Research Sensory and Consumer Research in Food Product Design and Dev, 2nd Ed Sensory Evaluation: A Practical Handbook Statistical Methods for Food Science Concept Research in Food Product Design and Development Sensory and Consumer Research in Food Product Design and Development FOOD INDUSTRY SUSTAINABILITY & WASTE MANAGEMENT Food and Agricultural Wastewater Utilization and Treatment, 2nd Edition Sustainable Food Processing Food and Industrial Bioproducts and Bioprocessing Handbook of Sustainability for the Food Sciences Sustainability in the Food Industry Lean Manufacturing in the Food Industry FOOD LAWS & REGULATIONS Guide to US Food Laws and Regulations, 2nd Edition Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP6), 6th Edition The BRC Global Standard for Food Safety: A Guide to a Successful Audit, 2nd Edition Food Labeling Compliance Review, 4th edition DAIRY FOODS Lactic Acid Bacteria: Biodiversity and Taxonomy From Milk By-Products to Milk Ingredients: Upgrading the Cycle Milk and Dairy Products as Functional Foods Milk and Dairy Products in Human Nutrition: Production, Composition and Health Manufacturing Yogurt and Fermented Milks, 2nd Edition Sustainable Dairy Production Advances in Dairy Ingredients Membrane Processing: Dairy and Beverage Applications Analytical Methods for Food and Dairy Powders Dairy Ingredients for Food Processing Processed Cheeses and Analogues Technology of Cheesemaking, 2nd edition SEAFOOD, MEAT AND POULTRY Seafood Processing: Technology, Quality and Safety Should We Eat Meat? Evolution and Consequences of Modern Carnivory Handbook of Meat, Poultry and Seafood Quality, second edition The Seafood Industry: Species, Products, Processing, and Safety , 2nd Edition Organic Meat Production and Processing Handbook of Seafood Quality, Safety and Health Effects BAKERY & CEREALS Oats Nutrition and Technology Cereals and Pulses: Nutraceutical Properties and Health Benefits Whole Grains and Health Gluten-Free Food Science and Technology Baked Products - Science,Technology and Practice BEVERAGES & FERMENTED FOODS/BEVERAGES Encyclopedia of Brewing Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification Technology of Bottled Water, 3rd edition Wine Flavour Chemistry, 2nd edition Wine Quality: Tasting and Selection PACKAGING Handbook of Paper and Paperboard Packaging Technology, 2nd Edition Food and Beverage Packaging Technology, 2nd edition Food and Package Engineering Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables For further details and ordering information, please visit www.wiley.com/go/food Bacteria Archaea Eucaryota Green Filamentous Slime bacteria Entamoebae Animals Spirochetes molds Fungi Gram Methanosarcina positives Methanobacterium Halophiles Plants Proteobacteria Methanococcus Cyanobacteria Ciliates T.celer Planctomyces Thermoproteus Flagellates Pyrodicticum Bacteroides Trichomonads Cytophaga Microsporidia Thermotoga Diplomonads Aquifex Figure 1.2 Concept of three life domains based on rRNA data, showing the separation of bacteria, archaea, and eukaryotes Source: Wikipedia (June, 2007); http://en.wikipedia.org/wiki/Three-domain_system The fluid mosaic model for cell membranes Outside of cell Oligosaccharide side chain Phospholipid Glycolipid Lipid bilayer Cholesterol Inside of cell Integral proteins Peripheral membrane protein Figure 1.3 Fluid mosaic model of the structure of a membrane Source: http://www.biology.arizona.edu /cell_bio/problem_sets/membranes/fluid_mosaic_model.html Fundamentals of Food Biotechnology, Second Edition Byong H Lee © 2015 John Wiley & Sons, Ltd Published 2015 by John Wiley & Sons, Ltd Some typical cells Animal cell centrioles (centrosome) Cell membrane Vacuole Ribosomes Plant cell Vacuole Plasma membrane Endoplasmic reticulum Mitochondrion Chloroplast Ribosomes Nucleus Nucleolus Chromosomes Bacteria cell (Bacillus type) Golgi complex Cytoplasm Cell wall Chromosome Ribosomes Plasmodesma Cell wall Plasma membrane Capsule Flagella Pili Mesosome Figure 1.4 Anatomy differences of typical animal, plant, and bacterial cells Source: Reprinted with permission from Encyclopỉdia Britannica, © 2010 by Encyclopỉdia Britannica, Inc a a Haploid α a α a a\α Diploid α 1 Haploid α Figure 1.5 Sexual reproduction in the yeast life cycle Source: http://en.wikipedia.org/wiki/File:Yeast _lifecycle.svg Selection of clone cell + Cell + pUC19 + Cell + pUC19 + Insert Nontransformed Cell Overnight growth White colonies: pUC19 + insert Blue colonies: pUC19 only Ampicillin-resistant colonies Colony with insert Colony with no insert Figure 2.15 Selection of positive β-galactosidase clone which shows white colonies on agar plates containing ampicillin and X-gal Animation on “Construction of a plasmid vector and cloning of β-galactosidase” and quiz (http://highered.mcgraw-hill.com/sites/0072556781/student_view0/chapter14/animation_quiz _2.html) can be viewed 50% Market share (%) 50% 40% 40% 30% 20% 10% 35% 25% 20% 15% 10% 5% 0% Bio energy Feed & other technical Global (value DKK ~ 19 Billion) Household care Food & beverages Chinese (value ~ 10% of global market) Figure 5.1 Global versus Chinese enzyme market in 2010 Source: Adapted from Li, S, et al 2012 Technology prospecting on enzymes: application, marketing and engineering Comput Struct Biotechnol J 2:1–11, e201209017, http://dx.doi.org/10.5936/csbj.201209 Leu Met 26 His 28 Ala Ala Gly C 23 Dha Ser D E Ala IIe S Leu IIe 11 Abu Abu Abu S Asn Met Lys Ala 25 13 S 19 Dhb Ala Ala Lys Ala A His Abu B Pro Gly IIe S Val Ala S Gly Hinge Dha ABU = Amino butyric acid DHA = Dehydroalanine ALA-S-ALA= Lanthionine DHB = Dehydrobutyrine (β-methyldehydroalanine) ABU-S-ALA = β-methyl lanthionine Lys Figure 5.17 Structure of nisin Source: http://hu.wikipedia.org/wiki/Nizin Reproduced under a Creative Commons License S S Cys Ser Val Asp Trp Gly Lys Ala Thr Thr Cys Lys Tyr Tyr Gly Gln Gly Val Thr Cys Gly S Ser Ile Lys His Ile Asn Asn S Cys Lys His Asn Gly Gln Gly His Ala Met Ala Trp Ala Thr Gly Gly Figure 5.18 Structure of Pediocin PA-1 Source: Desriac et al., 2010 Marine Drugs 8:1153–1177 IgA Microbes Lymphocyte Immunomodulins Immunomodulins SCFAs Vitamins (butyrate, (B12, proplonate) folate) TGF-β APRIL BAFF O TGF-β O IL-8 IL-6 Macrophage/ Dendritic cell IL-12 Lymphocyte Pro inflammatory IFN-γ IL-17 IL-23 Macrophage/ Dendritic cell TNF IL-1 IL-6 IL-23 IL-10 Lymphocyte IL-12 TNF IL-6 Inflammatory response Anti-inflammatory Figure 5.20 Mechanisms of immunomodulation by beneficial microbes Probiotics can modulate the immune system in the intestine through the luminal conversion process The bacteria produced secreted soluble factors and metabolites, such as short-chain fatty acids (SCFAs) and vitamins using substrates from the diet These bioactive compounds can affect the function of intestinal epithelium and mucosal immune cells, resulting in production of cytokine and related factors such as a proliferation-inducing ligand (APRIL) and B-cell activating factor (BAFF) Source: Adapted from Preidis and Versalovic, 2009 Gastroenterology 136: 2015–2031 Reproduced with permission of Elsevier Somatic body cell with desired genes Nucleus fused with denucleated egg cell Clone Egg cell Nucleus removed Reproductive cloning Therapeutic cloning Surrogate mother Tissue culture Figure 6.5 Somatic-cell nuclear transfer Source: http://en.wikipedia.org/wiki/Somatic-cell_nuclear _transfer Reproduced under a Creative Commons License WILEY END USER LICENSE AGREEMENT Go to www.wiley.com/go/eula to access Wiley’s ebook EULA