文章基本信息

标题：Avances en biotecnología de alimentos
本地全文：下载
作者：Daniel Ramón
期刊名称：Arbor
印刷版ISSN：1988-303X
出版年度：2014
卷号：190
期号：768
页码：151
DOI：10.3989/arbor.2014.768n4005
语种：Spanish
出版社：Consejo Superior de Investigaciones Científicas
摘要：For thousands of years man has been applying genetics to improve both foodstuffs and food products. Using selective breeding and/or spontaneous mutations, a large number of plant varieties, animal breeds and microbial strains have been produced. In fact, food biotechnology is the oldest form of biotechnology. Recently, recombinant DNA techniques have been applied in food technology, creating so-called ‘genetically modified foods’ (GM foods). Examples include transgenic potatoes able to act as an oral vaccine against cholera, recombinant wine yeasts that produce wine with a fruitier bouquet, and transgenic cows or ewes producing milk with high levels of pharmaceutical proteins. However, the starting date for the future of food biotechnology was the publication in 2001 of the first draft of the human genome. This paved the way for the search for the genes that are activated or deactivated in response to specifics nutrients. It is now also possible to determine the genetic differences underlying individuals’ different nutritional responses. Furthermore, every day more genomes of animals, plants or microorganisms that are common components of our diet like rice, bread yeast, the probiotic bacterium Bifidobacterium bifidum or pathogens responsible for food poisoning, like Escherichia coli, are published. This provides information about key genes, making it possible to devise strategies for improvement using classical and genetic engineering techniques, demarcate defence mechanisms to combat pathogenicity, and define new physiological functions. Biotechnology’s applications in food and nutrition are more advanced than many people imagine.
关键词：Genetically modified food;food biotechnology;genetic engineering;nutrigenetics;nutrigenomics;environmental risk assessment;food safety;Alimento modificado genéticamente;biotecnología de alimentos;ingeniería genética;nutrigenética;nutrigenómica;riesgo ambiental;seguridad alimentaria