Food Biotechnology Research Articles

Cattle Sarcocystis Parasites Impact on Cattle Farming Productivity as well as on Food Security and Nutrition

Cows and Bulls are mainly raised for milk and meat. Cattle Milk and meat play a vital role in the worldwide economies and contribute to food security and nutrition. For greater financial income accumulation, Cattle sourced Food products encompassing milk, butter, yogurt, ghee, cheese, Tenderized meat, meat sausage, etc. are sources of financial income for farmers and food producers. Unfortunately, Cattle Sarcocystosis disease can affect food security, and Cattle farmers’ economies by inducing reduced milk production, weight loss and decreased meat quality, abortion, and even death due to the effect these parasites have on Cattle (Hoeve-Bakker et al., 2019). Cattle Sarcocystosis disease is so far known to be specifically caused by six Sarcocystis spp infections in the Cattle. Each of the six (S.cruzi, S.hominis, S.heydorni, S.rommeli, S.hirsuta, & S.bovifelis) has its own different definitive host The two zoonoses (S. hominis & S. heydorni) share human as their common definitive host. Though the most prevalent among six bovine species, S. Cruzi, is not a zoonosis (Ayazian Mavi et al., 2020), it is a financial burden to the food producers and it may perpetuate malnutrition and Food insecurity. Therefore, Strengthened Control in Food Safety, Food biotechnology, and the Veterinary parasitological sector with the involvement of the public, civil society, and private sector are required to prevent the spread of sporocysts and protect water and Cattle Feed from Sarcocystis spp contamination.

Pollock liver oil extraction using a new enzyme obtained from the Aspergillus oryzae strain

A distinctive feature of fish fats from fats of plants and terrestrial animals is the presence in their composition of highly unsaturated and polyunsaturated omega-3 fatty acids (eicosapentaenoic and docosahexaenoic acids), which causes their high biological value. A typical type of raw material for obtaining edible fat is cod liver, which makes up about 10% of the weight of fish and contains an average of about 50% lipids. The Far Eastern pollock liver with a high content of polyunsaturated fatty acids has similar characteristics. From a technological point of view, the complexity of extracting these biologically valuable components is due to the high sensitivity of fish oil lipids to oxidation. The article discusses the use of new enzyme Protorizin-LAP obtained at Russian scientific research institute of food biotechnology using Aspergillus oryzae strain - a producer of a complex of exo- and endopeptidases with an increased activity of leucine aminopeptidase. Oil yield (%) and acid value (mg KOH/g oil) are considered as efficiency criteria for enzymatic hydrolysis. Optimization results of enzymatic hydrolysis of the pollock liver using a full-factorial experiment for two factors are presented. The optimal values of the factors are established: the dosage of the enzyme preparation Protorizin-LAP (0.4% by weight of the raw material) and the duration of the enzymatic hydrolysis process (1 hour). The study of the comparative enzymatic analysis of pollock liver showed that the use of the enzyme preparation "Protorizin LAP" in the technological process of processing fat-containing fish. The laboratory sample is not inferior to commercial analogues in terms of the ability to extract fat from pollock liver and may be promising in the processing of other raw materials of animal origin.

Consumer Psychology on Food Choice Editing in Favor of Sustainability

This article examines rationale behind consumers’ vote for or against choice editing (reducing food choice) in favor of sustainable consumption to inform marketing communication strategies and sustainability policies. Based on a Qualitative analysis of free-text comments in a UK nationwide survey on sustainable healthy food consumption using inductive thematic analysis, we found that the majority (55.4%) disagreed with governments being given the right to minimize food choice options available to consumers by requesting that food industry players supply only sustainable food products whereas only 44.6% agreed with the idea. In-depth thematic analysis revealed that those who disagreed with it expressed the reasons to be “Freedom of choice”, “Individual choice to decide and responsibility”; “Producers to be encouraged to develop sustainable products”; “Need for education”; “Consumers have power”; “Consumers should be made to fund health conditions they develop from unhealthy food.”; “Government should fund production of sustainable foods”; and “this will lead to less competition within the market”. On the other hand, the agreement expressed by respondents gave reasons such as, “Food industry’s notorious for selling unhealthy food”; “Need to keep the price of sustainable products down.”; “Government should legislate.”; “All food sold should be whole natural food.”; “Retailers should produce more healthy food as obesity is a problem.”; “Healthy food is good for us.”; “Government’s obligation.”; and “GMO foods, foods grown using artificial methods, harm the environment and humans.” Our analysis revealed that change interventions have slowly reduced the pace of growth in the food industry, partially because of consumer awareness at a gradual rate. Moreover, sustainable food products are viewed as ineffective in the short run while market share for sustainable items remains substantially low. The implications of the results include inclusive policies for sustainable consumption, government intervention by making it mandatory to consume and produce sustainable items, accountability measures for food producers, the introduction of a rebate system for sustainable production, and the monitoring of food prices ensuring organic food is affordable to all.

Genetically Modified Rice: Do Chinese Consumers Support or Go Against It? Based on the Perspectives of Perceived Risk and Trust

Rice is a staple food in China, and, thus, its security has drawn much attention. The Chinese government proactively fuels the application of biotechnology in agriculture and food to cope with increasingly severe food security issues. However, most consumers resist the commercialization of genetically modified (GM) rice. One of the important reasons is the consumer perception of its various risks. Conversely, trust in the government, scientists, and media can stimulate consumer purchase. On the basis of the dual perspectives of perceived risks and trust, this study establishes a model of purchase intention for GM rice to explore the structural relationship between variables. Perceived risks explore how exclusion can weaken the purchase intention from the consumer perspective; trust examines the benefits that support can provide. Based on the structural equation model, online survey results of 564 consumers in eight provinces and cities are analyzed. The following observations are offered: health risks, moral risks, and purchase intention are negatively correlated; environmental, functional, and economic risks have no significant correlation with purchase intention; and trust and purchase intention have a significant positive correlation.

Paikem's Approach to See Student Responses on Food Biotechnology Materials at SMP Negeri 3 Bambel

This study aims to determine students' responses to the PAIKEM approach to food biotechnology material. The population in this study was all grade IX students of Bambel 3 Public Junior High School, Aceh Tenggaran Regency, for the 2021/2022 academic year, totalling 69 students. The sample taken in this study was one class from class IX-C with a total of 20 students. In class IX-C, qualitative research methods were carried out using a descriptive design and purposive sampling technique. The results of students' responses regarding the PAIKEM approach of class IX students on food biotechnology material at Bambel 3 Public Junior High School were 0.80. According to the inter-achievement guidelines, the interval coefficient at a score of 0.80-1.00 was very high.

Paikem's Approach to See Student Responses on Food Biotechnology Materials at SMP Negeri 3 Bambel

This study aims to determine students' responses to the PAIKEM approach to food biotechnology material. The population in this study was all grade IX students of Bambel 3 Public Junior High School, Aceh Tenggaran Regency, for the 2021/2022 academic year, totalling 69 students. The sample taken in this study was one class from class IX-C with a total of 20 students. In class IX-C, qualitative research methods were carried out using a descriptive design and purposive sampling technique. The results of students' responses regarding the PAIKEM approach of class IX students on food biotechnology material at Bambel 3 Public Junior High School were 0.80. According to the inter-achievement guidelines, the interval coefficient at a score of 0.80-1.00 was very high.

Legal Aspects of Genetically Modified Food Product Safety for Health in Indonesia

Genetic Engineering is the transplantation of one gene to another, both between genes and across genes, toproduce valuable products for living beings. The rapid growth of genetic engineering in Indonesia and GeneticallyModified (GM) food products has raised many worries and issues about these foods posing a health risk whenconsumed. Concerns about GM food products are increasing, including the possibility of allergic reactions, genetransfer, and outcrossing. Indonesia is one of the countries that has accepted the Cartagena Protocol, a securityprotocol designed to protect biodiversity from the potential risk posed by genetically modified organisms createdby contemporary biotechnology. The writer, through this study, would like to convey the extent to which theexisting regulations in Indonesia regarding GM food product safety for public health and how the government’sresponsibility in GM food product safety is for public health. As a result of this study, GM food products had beenregulated by law, and the establishment of a Biosafety Commission was one form of government responsibility forpreserving the safety of GM food products for public health.

An overview of genetically modified foods: agreement, challenges and assessment of safety

The technology of genetically modified (GM) can overwhelm agricultural and nutritional difficulties in the food industry, food safety and security by increasing resistance to pests and herbicides, drought tolerance, rapid ripening and ultimately increasing yield and food quality. However, in the last few decades, significant dangers of GM foods to humans, animals, and the environment have been identified. Nevertheless, there is insufficient scientific evidence to prove the harmful effects of these foods on human and animal health. In this article, several advantages and disadvantages of this technology are reviewed. Therefore, it is necessary to perform all the requested risk assessments before releasing any GM product and next post-release checking to track probable gene flow and limit any possible contamination of the food chain catastrophe. Therefore, the safe use of this technology, in compliance with all protocols of environmental health and safety assessment at the national and international levels are demanded.

Relationship between knowledge levels and attitude towards Genetically Modified foods among lecturers at College of Humanities and Social Sciences and College of Agriculture and Veterinary Sciences

Application of genetic engineering in agricultural production remains a controversial agenda in the international and national levels. The purpose of this study is to generate information on level of awareness and attitude of social and applied science lecturers towards Genetically Modified (GM) foods. The information will contribute to the national debate and decision-making processes regarding use of GM foods in Kenya. A total of 220 lecturers were randomly interviewed to a cross-sectional survey that was conducted by use of a pre-tested semi-structured questionnaire. The study was conducted at the University of Nairobi’s College of Agriculture and Veterinary Sciences (CAVS) and College of Humanities and Social Sciences (CHSS). An association was established between the levels of knowledge and the scientific background of a college. A higher proportion (48.1%) of the lecturers had a positive attitude on application of genetic engineering to solve some of the agricultural production challenges but on the other hand, they were very skeptical to consume GM foods. It was found out that the level of knowledge influenced attitudes of lecturers. Those with low knowledge are more negative to application of genetic engineering, while the ones with more knowledge are less negative on application of this technology. The main concerns of GM foods are food safety, human and environmental health. Recommendations were the government should create awareness on the biosafety legal framework; extensive research on GMOs should be done to address concerns of food safety, human and environment health; similar studies should be done in other universities and to the public, research findings from the ongoing trials on GM crops should be shared with all stakeholders and people should be educated on the pros and cons of GMOs to be able to contribute to the GMOs debate and also make informed choices.

Government policy and Lecturers Knowledge on Genetically Modified foods at University of Nairobi College of Humanities and Social Sciences and College of Agriculture and Veterinary Sciences

Application of genetic engineering in agricultural production remains a controversial agenda in the international and national levels. The information will contribute to the national debate and decision-making processes regarding use of GM foods in Kenya. A total of 220 lecturers were randomly interviewed to a cross-sectional survey that was conducted by use of a pre-tested semi-structured questionnaire. The study was conducted at the University of Nairobi’s College of Agriculture and Veterinary Sciences (CAVS) and College of Humanities and Social Sciences (CHSS). Majority (59.5%) of the lecturers at CAVS and CHSS had poor knowledge on genetic modification and genetically modified foods. The main concerns of GM foods are food safety, human and environmental health. Recommendations are: lecturers need to be more proactive in acquiring more knowledge on genetic engineering; the government should create awareness on the biosafety legal framework; extensive research on GMOs should be done to address concerns of food safety, human and environment health.

Empowering Science-Based Entrepreneurship (SciPreneur) Skills through CEL-BaDiS Up Learning Model on Food Biotechnology Materials

Empowering Science-Based Entrepreneurship (SciPreneur) Skills through CEL-BaDiS Up Learning Model on Food Biotechnology Materials

Biochemical Characterisation and Structure Determination of a Novel Cold-Active Proline Iminopeptidase from the Psychrophilic Yeast, Glaciozyma antarctica PI12

Microbial proteases constitute one of the most important groups of industrially relevant enzymes. Proline iminopeptidases (PIPs) that specifically release amino-terminal proline from peptides are of major interest for applications in food biotechnology. Proline iminopeptidase has been extensively characterised in bacteria and filamentous fungi. However, no similar reports exist for yeasts. In this study, a protease gene from Glaciozyma antarctica designated as GaPIP was cloned and overexpressed in Escherichia coli. Sequence analyses of the gene revealed a 960 bp open reading frame encoding a 319 amino acid protein (35,406 Da). The purified recombinant GaPIP showed a specific activity of 3561 Umg−1 towards L-proline-p-nitroanilide, confirming its identity as a proline iminopeptidase. GaPIP is a cold-active enzyme with an optimum activity of 30 °C at pH 7.0. The enzyme is stable between pH 7.0 and 8.0 and able to retain its activity at 10–30 °C. Although GaPIP is a serine protease, only 25% inhibition by the serine protease inhibitor, phenylmethanesulfonylfluoride (PMSF) was recorded. This enzyme is strongly inhibited by the presence of EDTA, suggesting that it is a metalloenzyme. The dimeric structure of GaPIP was determined at a resolution of 2.4 Å. To date, GaPIP is the first characterised PIP from yeasts and the structure of GaPIP is the first structure for PIP from eukaryotes.

Current Research in Food Safety and Biotechnology

Biotechnology is a field at the interface of biology and industry, being part of the applied sciences field [...]

\(200 ^{th}\) Birth Anniversary of the Genetics Founder Gregor Mendel; Art Medals

Objective: To explore and introduce into scientific circulation art medals ˗ tangible historical sources studied by medal art, a section of the special historical discipline of numismatics, related to the life and work of Gregor Mendel.
 Place and Duration of the Study: Institute of Food Biotechnology and Genomics of the National Academy of Sciences of Ukraine, from January to April 2022.
 Methodology: Both general scientific (historical, logical) and special (subject-chronological, retrospective) methods were used in the work. Numismatic and biological literature, materials of international numismatic auctions, and websites of world mints have been studied.
 Results: Art medals of the Czech Republic, the USA, Germany, Austria, Portugal and the European Community relating to life and scientific heritage of Gregor Mendel have been studied and described.
 Conclusion: The study has become a new step in the development of the history of biological science, supplementing the knowledge of the artistic reflection of the origins of genetics in the art of medal. Material historical sources ˗ art medals, enabled us to capture the pages of the biography and scientific work of Gregor Mendel in a new plane, introducing the medals into scientific (biological) circulation.

No Control, No Consumption: Association of Low Perceived Control and Intention to Accept Genetically Modified Food.

Based on compensatory control theory, the aim of this study was to examine the effects of perceived control on people’s acceptance of genetically modified (GM) foods by using both correlational and experimental methods. Compensatory control theory proposes that the lower an individual’s perceived control, the higher their need for structure, order, and certainty. Therefore, based on beliefs about GM foods that make some people less certain that those foods are as safe as traditional foods, we hypothesized that individuals with lower levels of perceived control are more inclined to reject GM foods. The analysis of questionnaire responses in Study 1 revealed that individuals’ sense of control negatively predicted their risk perception of GM foods, while the need for structure played a mediating role. In Study 2, using a between-subject design, we manipulated participants’ perceived control (higher vs. lower) and subsequently measured their risk perception and purchasing preferences for GM foods. The results in Study 2 show that under lower control conditions, individuals recognize higher risks related to GM foods, which, in turn, decreases their willingness to purchase GM foods. These results not only suggest that perceived control is a potential influential personal factor of the acceptance of GM foods but also extend the scope of the application of compensatory control theory.

A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness.

This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim University of Semey. Critical control points (CCPs) were identified and applied in the HACCP plan. The different hazards were detected at each processing step, whereas each CCP in the HACCP plan was identified and accompanied with the appropriate significant hazard, critical limit, monitoring of the CCP, and corrective actions, confirming that the enterprise has fully employed the HACCP methodology and ISO 22000:2018. Our results indicate that during almost 1 year following the implementation of ISO 22000:2018, the coliform level of tested patties significantly dropped (p < 0.05) after 6 months of implementation (coliform count dropped from 4.4 MPN/g to 1.8 MPN/g). The rapid screening of the bacterial count, heavy metals, pesticide residue, and physical contamination levels also improved monitoring assertiveness, allowing them to deal with foreseeable issues linking to resources and guarantee product quality. Cesium-137 was recorded as 5.4 ± 2.9627 Bq/kg in horsemeat and 6.7 ± 2.7045 in poultry. The activity of cesium-137 did not exceed the MAC. This result discloses that prompt screening is the foremost and necessary step for small enterprises. According to this study, the “acceptance of raw materials” is the most important CCP, and their control, particularly in small-scale meat processing enterprises, can actually prevent many negative outcomes. The implementation of both standards improved food quality by declining the flaw rates for patties, and the number of flow inconsistencies needed for correction in the process also dropped significantly (p < 0.05), demonstrating that safety and quality points were improving. If the application of the HACCP plan were to continue over an extended period of time, the Food Safety Management System's (FSMS) benefits would be more substantial improvements to a greater number of items being monitored. The process of implementing HACCP principles and ISO 22000:2018 could be arduous but achievable enough to be used in small industries with significant outcomes.

Bioprospecting fungal-derived value-added bioproducts for sustainable pharmaceutical applications

Fungi is a diverse group of microorganisms with over 1.5 million species worldwide. It lives in a variety of environments and develops a variety of survival mechanisms that allow it to manufacture a wide variety of chemicals, i.e., biomolecules. Organic acids, enzymes and secondary metabolites have been shown to be useful in the production of biomolecules. They may be used in a broad range of fields, including pharmaceutical research, agricultural and food biotechnology, commodities biochemicals, agri-foods, chemical engineering, diagnostics, medicines, and medical device development. It also explores fungal macromolecules' health and healing properties, regulates phytohormone synthesis or breakdown in plant roots, improves hormone production, and supports bio-stimulant composition. There are a variety of antimicrobial/antifungal biomolecules in agriculture that may be employed to minimize crop yield-reducing pest and diseases. These biomolecules, which are useful in both the pharmaceutical and agricultural industries, are the focus of this review.

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Lactic acid bacteria (LAB) are essential dairy starter cultures that are significantly employed for the manufacture of fermented dairy products such as yogurt and cheese. LAB predominantly produce lactic acid as a major end product of fermentation, and they synthesize important metabolites that impart the organoleptic characteristics of fermented food products. LAB are fastidious bacteria that thrive in many environments when adequate nutritional requirements are fulfilled. The demand for superior LAB dairy starter cultures for fermentation applications in the food and dairy industry, has resulted in the need to provide viable and active cultures for all bioprocessing operations. The development of a standard protocol for ensuring the viability and enhanced functionality of LAB cultures in the laboratory as well as dairy processing environments is thus very critical. In addressing concerns linked to resuscitating weak, stressed, and injured LAB culture cells, a protocol that vividly outlines salient steps to recover, enhance cell regeneration, and improve metabolic functionality of LAB strains is of the utmost importance. The maintenance of culture purity, functionality, and viability for LAB starter cultures is likewise critical. Therefore, adherence to a unique protocol guideline will result in the promotion of fermentation performance for many LAB strains dedicated to fermentation and biotechnology processes. As a result, the Food Microbiology and Biotechnology Laboratory at North Carolina Agriculture and Technical State University has developed a standard protocol for the activation and quality control of selected LAB strains that has resulted in highly functional and viable LAB culture strains employed for fermentation research. The adaptation and recommendation of a protocol such as this for use in the dairy and food industry will help to ensure LAB viability and functionality for many applications.

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective.

Lactic acid bacteria (LAB) are essential dairy starter cultures that are significantly employed for the manufacture of fermented dairy products such as yogurt and cheese. LAB predominantly produce lactic acid as a major end product of fermentation, and they synthesize important metabolites that impart the organoleptic characteristics of fermented food products. LAB are fastidious bacteria that thrive in many environments when adequate nutritional requirements are fulfilled. The demand for superior LAB dairy starter cultures for fermentation applications in the food and dairy industry, has resulted in the need to provide viable and active cultures for all bioprocessing operations. The development of a standard protocol for ensuring the viability and enhanced functionality of LAB cultures in the laboratory as well as dairy processing environments is thus very critical. In addressing concerns linked to resuscitating weak, stressed, and injured LAB culture cells, a protocol that vividly outlines salient steps to recover, enhance cell regeneration, and improve metabolic functionality of LAB strains is of the utmost importance. The maintenance of culture purity, functionality, and viability for LAB starter cultures is likewise critical. Therefore, adherence to a unique protocol guideline will result in the promotion of fermentation performance for many LAB strains dedicated to fermentation and biotechnology processes. As a result, the Food Microbiology and Biotechnology Laboratory at North Carolina Agriculture and Technical State University has developed a standard protocol for the activation and quality control of selected LAB strains that has resulted in highly functional and viable LAB culture strains employed for fermentation research. The adaptation and recommendation of a protocol such as this for use in the dairy and food industrywill help to ensure LAB viability and functionality for many applications.

Who Trusts in Gene-Edited Foods? Analysis of a Representative Survey Study Predicting Willingness to Eat- and Purposeful Avoidance of Gene Edited Foods in the United States

CRISPR-Cas, ZFN, and TALEN provide gene editing opportunities which may lead to new food and agricultural products with identifiable benefits for end-use consumers. Given the public perceptions and backlash faced by previous generations of genetically modified food products, there is a lot of speculation regarding how gene edited food products will come to be understood, and if they will be accepted or avoided by society. This study provides timely and reliable data which reports representative coordinated study of the United States public as to what factors influence their willingness to eat- or purposeful avoidance of gene-edited foods. This study fills this gap to identify influential factors which, in concert, help to explain not only if members of the public trust GEF and are willing to eat GEF foods or choose to avoid them, but why they hold the trust attitudes they do. From our analysis, we find that social values, institutional trust, and awareness are the most important factors in why Americans would choose to either eat or avoid gene edited foods. Surprisingly, the public’s attitudes about the tangible characteristics of food (such as safety, cost, taste, and appearance) had no bearing on GE food perceptions. This helps explains why the American public makes little distinction between willingness to eat processed or raw foods made with GE crops.