alimentos funcionales, biotecnología marina, PUFAS

1. Marine biotechnology
advances towards
application in new
functional foods.
Laura Rangel, Ricardo Gómez
Ingeniería en Biotecnología
Octavo Cuatrimestre

2. 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.

3. Introduction
Diet & Healt´s
promotion
Chronic
Diseases
Cereals
&
Marine
Foods
RICH IN:
(Casós et al.,2008), (Trottier et al.,
2010), (Ameye and Chee, 2006)

4. 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

5. 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).

6. 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

7. 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.

8. Nutraceutical
value
Chitin, chitos
an
Omega-3
oils
Fish protein
Hyd-Lisates
Algas
Constituents
Carotenoids,
Collagen, Ta
urine…
.
(Kadam and Prabhasankar, 2010),
examples of such
compounds
that can be added at
different stages, from
processing to
storage, of
the food production
process

9.  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).

10. Algae Can be seen as an almos unlimited Source
Many funtional ingredientes
Great taxonomic diversity

12. 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, antit
umoral
effect, cardio
vascular
diseases
(Kadam y Prabhasankar, 2010), (Borderías et
Diet in Japan, China and Korea, and in the USA as a
consequence of the migration phenomenon from
east to west, whereas in Europe

13. 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”

14. 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

15. 4.1. Biotechnological processes
4.1.1. 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).

16. 4.1.1. Cell factories

17. 4.1.1. Cell factories

18. 4.1.1. Cell factories

19. 4.1.1. Cell factories

20. 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)

21. 4.1.2. Bio-processing technologies
The enzyme-
mediated
hydrolysis
Membrane
bioreactors
Ultrafiltration
membranes
system

22. 4.1.2. Bio-processing technologies
Marine
extracted
enzymes
Proteases
lipases
Amidases
polysac
charide
 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).

23. 4.2. Molecular biotechnology
4.2.1. 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.

24. 4.2 Molecular biotechnology
4.2.1. Marine metagenomic approach
Metagenomics—the study of
genetic information of an
environmental sample containing
uncultured and diverse microbial
populations

25. 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).

26. 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.

27. Thank´s for your attention
Any questions?