The History of Biotechnology

1. The History of Biotechnology

2. History of Biotechnology

3. Biotechnology Ancient Classical Modern NEED + KNOWLEDGE => TECHNOLOGICAL ADVANCES

4. AncientBiotechnology *Domestication and Agriculture * Ancient Plant Germplasm (living tissue from which new plants can be grown) * History of Fermented Foods and Beverages (the beginning of Classical Biotechnology)

5. Domestication Nomadic lifestyle of prehistoric peoples - gather food and hunt animals - 10K years ago they abandoned their nomadic ways and started to domesticate plants and animals - archaeological findings ancient farming sites New World, the Far East, and Europe at ≈ the same time *Agriculture developed independently in several areas of the world

6. Domestication 9000 BC - First evidence of plant domestication in hills above Tigris River 5000 BC - Agricultural communities exist in Mesopotamia 2000 BC - The Babylonians and Egyptians left pictorial evidence that dogs, sheep, and cattle had been domesticated It is unclear what exactly prompted a shift to a more sedentary lifestyle, but: - increasing demand for food due to population growth - natural dwindling of herds of migratory animals

7. Ancient Plant Germplasm 1000 BC - Domestication complete for all important food crops in the new world - Selected seeds, cuttings, or tubers from superior plants for the next planting 700 BC - Assyrians and Babylonians - Hand pollination of date palm Large-scale organized seed production began in the early 1900s

8. Ancient Plant Germplasm Nikolai I. Vavilov (1887-1943), Russian plant geneticist and agronomist collected and catalogued thousands of ancient crop plants and their wild relatives. -Between 1923 and 1931, he traveled extensively in the Soviet Union and in over 50 countries to collect economically important plant varieties - beans, pea, chickpeas, maize, lentils, oats, rye, wheat -Established one of the first important gene banks for long-term storage of important plant germplasm. Demonstrated the economic value of germplasm collection particularly with respect to breeding programs for disease resistance

9. Ancient Plant Germplasm As the Soviet government suppressed Mendelian genetics, the US was establishing centers for the preservation, study, and distribution of germplasm. National Seed Storage Laboratory - Fort Collins Colorado National Center for Genetic Resources Preservation

10. CGIAR - Consultative Group of International Agricultural Research Stores plant material such as seeds, plant cuttings, and tubers. - storage is either short-, intermediate, and long-term Ex. Seeds in intermediate-term storage are kept at -5 - 0 oC Dried seeds are stored in sealed containers at - 20 oC - long-term to last over 100 years - Periodic germination and viability tests are performed Tissues are now also kept in tissue culture - individual cells capable of regenerating new platelets.

11. Ancient Biotechnology FERMENTATION 4000 BC - Egyptians used yeast in wine and bread making 2000 BC - Chinese develop fermentation

12. Fermented Foods • Once people settled in villages, the development of new foods was possible - accidental discovery! • * food contamination often destroys the food reserve • in some cases the microbial activity enhances the flavor and texture • kimchi - sauerkraut - yogurt - cheese FERMENTATION - (lat.) fervere => to boil addition of yeast to fruit juice => wine yeast to malt and grain => beer aroma of bread baking => alcohol produced bread rises => because of trapped CO2 CO2 Glucose --> - -> - -> Pyruvate ---> Acetaldeyhyde ------> Ethanol

13. Classical Biotechnology Knowledge drives technology scientific and applied knowledge practical experience * From mid-nineteenth century knowledge of cell processes - refined fermentation technology Brewers began producing alcohol on a large scale in the early 1700s * By the 1800’s brewers knew to use pure yeast cultures

14. Classical Biotechnology 1822-1895 Louis Pasteur - germ theory rather than spontaneous generation • microbes are responsible for • fermentation • - proved that fermentation is the result of • activity of yeasts and bacteria.

15. Classical Biotechnology *Sir Alexander Fleming 1881 - 1995 * Nobel prize 1945 Fleming left culture dishes lying around He found that an unusual mold had germinated on the plate. and inhibited the growth of the bacterium that was growing on this plate. A crude extract of the mold was then shown to have antibacterial properties. This observation led Fleming to discover in 1928 and by 1929 an antibiotic that was produced by the mold Penicillium. Fleming did not attempt to purify penicillin. But in the late 1930s Australian Howard Florey and Chain and others developed penicillin into a clinical antibiotic in 1940-41. Fleming, Florey, and Chain shared the 1945 Nobel Prize in Physiology or Medicine.

16. Classical Biotechnology - Penicillin was produced by the fermentation of cultured Penicillium.

17. Classical Biotechnology - ANTIBIOTICS

18. Foundation of Modern Biotechnology Knowledge of cell structure biochemical reactions genetic make-up of organisms