Application of biotechnology in functional foods

1. Application of biotechnology in
functional foods
Johnson Mwove
Advances in Food Biotechnology and Genetic Engineering
Jomo Kenyatta University of Agriculture and Technology
Food Science and Nutrition

2. Introduction
• Functional foods are foods that contain
physiologically-active components that
provide a health benefit beyond basic
nutrition (Hasler, 2000).

3. Introduction
• This comprises some bacterial strains and products
of plants and animal origin containing proven
and well documented physiologically active
compounds beneficial for human health and
reducing the risk of chronic disease as well as
improving their physical performance
(Goldberg, 2012; Milner, 1999; Raghuveer, 2009; Reynolds &
Martirosyan, 2016).

4. Introduction
• Genetic modification has been advocated as
an alternative or complement to
micronutrient interventions such as
– supplementation,
– fortification or
– dietary diversification
(De Steur, Demont, Gellynck, & Stein, 2017)

5. Categories of functional foods
• According to (Raghuveer, 2009), functional
food comprises of:
– Conventional foods containing naturally occurring
bioactive substances (e.g., dietary fibre).
– Food enriched with bioactive substances (e.g.,
probiotics, antioxidants).
– Synthesized food ingredients introduced to
traditional foods (e.g., prebiotics).

6. Production of functional foods
• According to Roberfroid, (2000), food can be made
functional through:
– Eliminating a component known to cause or
identified as causing a deleterious effect when
consumed (eg, an allergenic protein).
– Increasing the concentration of a component
naturally present in food to a point at which it will
induce beneficial effect.

7. Production of functional foods
• According to Roberfroid, (2000), food can be made
functional through:
– Adding a component that is not normally present
in most foods for which beneficial effects have
been shown (eg, antioxidant).
– Replacing a component, usually a macronutrient
(eg, fats), whose intake is usually excessive and
thus can cause of deleterious effects to health

8. Production of functional foods
• According to Roberfroid, (2000), food can be made
functional through:
– Increasing bioavailability or stability of a
component known to produce a functional effect
or to reduce the disease-risk potential of the
food.

9. Biotechnology and Nutritional Genomics
• Biotechnology can improve the nutritional quality,
reliability and productivity of plant crops as well as
animals which will, in turn, benefit farmers, food
processors, consumers and the environment (Hasler,
2000).
• Advances in genetic engineering have provided
methods of purposefully designing functional foods
and bioactive compound-producing organisms
(Reynolds & Martirosyan, 2016).

10. Targeted functional components
• Carotenoids
• Collagen
• Dietary Fibre
• Fatty Acids
• Flavonoids
• Glucosinolates
• Probiotics
• Prebiotics
• Modified starch
• Phytoestrogens
• Protein
• Micronutrients

11. • Posttranscriptional gene silencing or
alteration of allergen structure in a way that
reduces allergenicity such as a structural
change to reduce disulfide bonds or modify
genes that encode allergens. E.g. reduction of
the allergenicity of major peanut, soy, and
shrimp allergens.
Application of biotechnology in the
delivery of nutrients

12. • The development of golden rice, genetically
engineered to provide augmented levels of b-
carotene and iron (De Steur, Mehta, Gellynck, &
Finkelstein, 2017; Reynolds & Martirosyan, 2016)
• Multi-biofortified ‘BioCassava’ –engineering of
nutrient genes into cassava (De Steur et al., 2010).
– High-provitamin A and high-iron banana – to combat
vitamin A deficiency as well as anaemia (Fiedler, Kilkuwe,
& Birol, 2013).
Application of biotechnology in the
delivery of nutrients

13. • Folate-enriched rice – Engineered to reduce
folate deficiency (De Steur et al., 2010).
• Provitamin A ‘Golden Mustard – Engineered to
produce high levels of pro-vitamin A (Henley,
Taylor, & Obukosia, 2010).
• Multi-biofortified rice - Rice with enhanced
provitamin A, zinc, iron and folate concentrations
to reduce the health burden of micronutrient
malnutrition (De Steur et al., 2012)
Application of biotechnology in the
delivery of nutrients

14. • Use of probiotic bacteria such as Bifidobacteria
and various Lactobacilli in food products such as
yoghurts and other dairy food products
• They confer healthy benefits including reduced
the risk of type 2 diabetes, obesity, various gut
problems including lactose intolerance, irritable
bowel syndrome, and fatty liver disease, (Hill,
Ross, Arendt, & Stanton, 2017).
Application of biotechnology in the
delivery of nutrients

15. • Generation of very-high-amylose potatos - This
unique starch has high amylose, low amylopectin,
and high phosphorus levels, (Reynolds &
Martirosyan, 2016).
• Resistant starch and other dietary fiber
components in tubers- tubers from genetically
modified high-amylose potatoes have more
resistant starch and more dietary fiber than their
parent tubers (Menzel et al., 2015; Zhao,
Andersson, & Andersson, 2018)
Application of biotechnology in the
delivery of nutrients

16. • Production of microbial enzymes - microbial
celluloses have been applied in food processing
as one of the macerating enzymes reduce
viscosity; improve cloud stability and aromatic
properties of the fruit juices during processing
(Juturu & Wu, 2014)
• Multi-biofortified ‘BioCassava’ – Potential reduction of
reduction in vitamin and mineral deficiencies by the
engineering of these nutrient genes into cassava (De
Steur et al., 2010).
Application of biotechnology in the
delivery of nutrients

17. • Transgenic biofortified sorghum – Lysine and protein
digestibility have been improved by suppression of
synthesis of the kafirin storage proteins.
• Transgenic biofortified sorghum has double the
Protein Digestibility Corrected Amino Acid Score of
conventional sorghum.
(Henley et al., 2010)
Application of biotechnology in the
delivery of nutrients

18. Examples of functional foods
Component Food Source Potential Benefit
Carotenoids
Beta-carotene Various fruits,
vegetable
Neutralizes free radicals
Lycopene Tomatoes May reduce the risk of prostate cancer and
CVD. Inhibit LDL Oxidation.
Dietary Fibre
Insoluble fibre Wheat bran May reduce risk of breast and/or colon
cancer
Beta glucan Oats Reduces risk of cardiovascular disease (CVD)
Soluble fibre Psyllium Reduces risk of CVD

19. Examples of functional foods
Component Food Source Potential Benefit
Fatty Acids
Omega-3 fatty Tuna; fish and
marine oils nuts
and seals (Oils)
May reduce the risk of CVD and improve
mental, visual functions
Flavonoids
Anthocyandins Fruits Anti-oxidant anti-microbial and anti-
inflammatory activities; inhibit LDL
Oxidation.
Catechins Tea, Green& Black
Flavanones Citrus, Berries.

20. Fermentation and bio-processing
• Reduction of anti-nutrients in foods
• Protein content of certain grain foods is increased
by fermentation.
• May result in modification of starches to form
resistant starches which are associated with
protection against colon cancer and
gastrointestinal disease (Niba, 2003).

21. Application of enzymes in food nutrition
• Microbial enzymes have been applied in food
processing to
– reduce viscosity;
– improve cloud stability in juices
– improve aromatic properties of the fruit juices
– Hydrolysis of complex polymers etc
• Enzymes, such as glucoamylase, lactase, protease,
and flavor modifying enzymes, have received great
attention (Juturu & Wu, 2014).

22. Application of enzymes in food nutrition
• The production of high fructose corn syrups
using glucose isomerase
• Production of amino acids through the use of
immobilized amino acid acylase
• Synthesis of β-Galactooligosaccharides from
lactose using microbial β-Galactosidases has
also been achieved (Otieno, 2010).

23. Conclusion
• Genetic engineering remains important in the
delivery of nutrients through production of
functional foods that target heath related problems
within the population.
• More studies continue to elucidate the safety of
transgenic organisms as well as their products.
• Nevertheless, genetically engineered food remain a
cheaper means of solving malnutrition related
problems in the world.

24. Thanks