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- Herausgeber: John Wiley & Sons
- Kategorie: Wissenschaft und neue Technologien
- Sprache: Englisch
Developed over several decades, the concept of aquatic biotechnology refers to aquatic organisms, be they of animal or plant origin. It involves transforming biological resources into products for human and animal consumption. The emergence of transgenic fish (such as AquAdvantage salmon) and their use as foodstuffs has reopened the societal debate on the place of genetically modified organisms in our diet. This new aquaculture based on genetic engineering is known as the "blue revolution." However, "blue" biotechnology is not limited to the production of genetically modified organisms; it also involves the use of biotechnological processes, such as enzymatic hydrolysis and fermentation, on aquatic resources. Aquatic Biotechnologies presents an overview of these biotechnological processes (genetic, enzymatic and fermentative engineering) as applied to aquatic organisms and their production methods (traditional aquaculture and aquaculture producing genetically modified organisms).
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Seitenzahl: 203
Veröffentlichungsjahr: 2024
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Table of Contents
Cover
Table of Contents
Title Page
Copyright Page
Preface
Introduction
1 The Biological Characteristics of Organisms Involved in Blue Biotechnologies
1.1. Fish
1.2. Algae
1.3. Other aquatic plants
2 Production Methods
2.1. Fish farming
2.2. Algoculture
3 Biotechnological Processing Methods
3.1. Enzymatic engineering (enzymatic hydrolysis)
3.2. Fermentation
4 Products and Markets
4.1. Some examples of marketed and traditional products
4.2. Main markets
5 Regulations
5.1. Transgenic products
5.2. Other products
Conclusion
References
Index
Other titles from iSTE in Ecological Science
End User License Agreement
List of Tables
Chapter 1
Table 1.1. Examples of different trout species and their habitats (based on FA...
Table 1.2. Examples of species grouped under the generic name of salmon and na...
Table 1.3. Some examples of species grouped under the common name of carp (fro...
Chapter 2
Table 2.1. Examples of pond types that can be used in traditional fish farming...
Table 2.2. Examples of inland fish farming production methods
Table 2.3. Partial summary of the advantages and disadvantages of producing tr...
Table 2.4. Expected effects of transgenesis applied to fish on different produ...
Table 2.5. Examples of fish species genetically modified for fish production o...
Table 2.6. Examples of orthologous gene encoding proteins involved in or assoc...
Table 2.7. Examples of DNA sequences or motifs used to develop a specific resp...
Table 2.8. Main steps in the Asian method for cultivating Undaria pinnatifida ...
Table 2.9. Stability of genetic transformation for algal species that have und...
Table 2.10. Some examples of potential applications outside the human health s...
Table 2.11. Examples of proven or potential applications of transgenic microal...
Chapter 3
Table 3.1. Comparison between the conventional extraction process and the enzy...
Table 3.2. Some examples of hypotensive peptides produced by enzymatic hydroly...
Table 3.3. Some examples of proteolytic enzymes from fish and marine invertebr...
Table 3.4. Some examples of enzymatic engineering applications developed with ...
Table 3.5. Characteristics of the enzymes tested on the thalli of different al...
Table 3.6. Examples of enzymes used for hydrolysis of Palmaria palmata polysac...
Table 3.7. Examples of traditional fermentation processes and products in Nort...
Table 3.8. Examples of applications of the fermentative process to fish co-pro...
Table 3.9. Some examples of fermentations applied to macroalgal polysaccharide...
Chapter 4
Table 4.1. Distribution of lactic acid bacterial floras in funazushi fermented...
Table 4.2. Names for traditional fermented fish sauce by geographical origin (...
Table 4.3. Frequency of use of different fish species for the production of gu...
Chapter 5
Table 5.1. Assessment of intoxication risk according to histamine content in f...
Table 5.2. Updated list of algae (macro- and microalgae) and cyanobacteria aut...
Table 5.3. Maximum levels of heavy metals and iodine permissible in edible sea...
Table 5.4. Microbiological criteria applied to dehydrated seaweed (according t...
Table 5.5. Evolution of quality criteria and iodine content in edible algae ac...
Table 5.6. Brown seaweed species authorized in the Code of Federal Regulations...
Table 5.7. Red algae species authorized in the Code of Federal Regulations for...
Table 5.8. Examples of inorganic arsenic dehydrated seaweed from products mark...
Table 5.9. List of brown seaweeds rich in iodine for which consumption restric...
List of Illustrations
Introduction
Figure I.1. Distribution of animal protein intake through fish consumption in ...
Figure I.2. Trends over the last four decades for world aquaculture production...
Chapter 1
Figure 1.1. Oreochromis niloticus or Nile tilapia (photo credit © Tørrissen B....
Figure 1.2. Impact of pond depth on the survival of Nile tilapia (Oreochromis ...
Figure 1.3. Impact of pond temperature on the specific growth rate of Nile til...
Figure 1.4. Salmo trutta fario or common trout (photo credit © Engbretson E. 2...
Figure 1.5. Salmo salar or Atlantic salmon (photo credit © Fjeld H.P. 2006, Wi...
Figure 1.6. Hypophthalmichthys molitrix or silver carp (photo credit © Strauss...
Figure 1.7. Example of a Chlorophyte: Chlorella vulgaris or Chlorella (scale: ...
Figure 1.8. Example of a Rhodophyte: Porphyridium cruentum or Porphyridium (sc...
Figure 1.9. Example of a Chromophyte: Haslea ostrearia (diatom) (scale: 10 µm)...
Figure 1.10. Example of a cosmopolitan green alga (marine, brackish, freshwate...
Figure 1.11. Examples of Rhodophytes (Palmaria palmata), Chlorophytes (Ulva sp...
Figure 1.12. Example of a freshwater macrophyte, duckweed (Lemna minor) (photo...
Chapter 2
Figure 2.1. Global aquaculture production split between fish and other animals...
Figure 2.2. Worldwide trends in inland fish farming between 1990 and 2018 (acc...
Figure 2.3. Artificial rice–fish ponds for tilapia farming in Indonesia (photo...
Figure 2.4. Distribution of world rainbow trout production (Oncorhynchus mykis...
Figure 2.5. Aquaculture production cycle for rainbow trout (Oncorhynchus mykis...
Figure 2.6. World production of animals through inland or marine aquaculture o...
Figure 2.7. Distribution of marine fish production of Atlantic salmon (Salmo s...
Figure 2.8. Aquaculture production cycle for salmon (Salmo salar) (Pouchus Y.F...
Figure 2.9. Floating cages for salmon farming in Norway (photo credit © Stévan...
Figure 2.10. Location of Rollo Bay (northern Canada), main aquaculture site fo...
Figure 2.11. Key stages in the development of AquAdvantage salmon production (...
Figure 2.12. Effect of water temperature on the lethality of different species...
Figure 2.13. Wolffish (Anarhichas lupus) with antifreeze polypeptides (photo c...
Figure 2.14. Impact of the type of cross between transgenic salmon and wild sa...
Figure 2.15. Example of a chimeric gene construct (opAFP-GHf) used for the tra...
Figure 2.16. Comparison of daily growth rates between non-transgenic salmon an...
Figure 2.17. Medaka (Oryzias latipes) (photo credit © Seotaro 2007, Wikimedia/...
Figure 2.18. Transfer of SV40- GLO cDNA plasmid into the cytoplasm of a cell-s...
Figure 2.19. Structure of the mutagenic molecule N-ethyl-N-nitrosurea (ENU)
Figure 2.20. Mutation rate in the ʎ cII gene introduced into transgenic medaka...
Figure 2.21. Structure of the carcinogenic molecule dimethylnitrosamine (DMN)...
Figure 2.22. Detection frequency for the cII gene mutation in the offspring of...
Figure 2.23. Use of the transgenic OSP1P-GFP medaka to monitor the appearance ...
Figure 2.24. Structure of the ethinylestradiol molecule estrogen, frequently u...
Figure 2.25. Figure 2.25. Zebrafish incorporating a pollutant-response gene (R...
Figure 2.26. Process for transferring cDNA coding for growth hormone in a fert...
Figure 2.27. Body biochemical composition of transgenic carp and non-transgeni...
Figure 2.28. Significantly different amino acid compositions between transgeni...
Figure 2.29. Lipid composition in the carcasses of transgenic carp and non-tra...
Figure 2.30. Influence of different predictive scenarios on the extinction tim...
Figure 2.31. Time-dependent effect of a 30°C heat shock on survival and triplo...
Figure 2.32. Structure of 17 alpha-methyltestosterone
Figure 2.33. Structure of 3,5,3’-triiodo-L-thyronine
Figure 2.34. Structure of 17 β-estradiol
Figure 2.35. Mode of action of an antisense RNA inhibiting the translation of ...
Figure 2.36. Distribution of aquaculture activity and harvesting in the global...
Figure 2.37. Examples of the use of wakame seaweed (Undaria pinnatifida) and n...
Figure 2.38. Worldwide distribution of Laminaria japonica production (in tons ...
Figure 2.39. Laminaria japonica (Saccharina japonica) production trends worldw...
Figure 2.40. Principle of Laminaria japonica cultivation (Fleurence 2022) (gre...
Figure 2.41. Thallus of Undaria pinnatifida with its fertile base (sporophyll)...
Figure 2.42. Principle of the free-living method applied to the cultivation of...
Figure 2.43. Harvesting Laminaria saccharina (Saccharina latissima) from a Nor...
Figure 2.44. World algal production of the main red algae used for direct huma...
Figure 2.45. Main seaweed-producing countries by crop (according to FAO (2020)...
Figure 2.46. World production of microalgae and cyanobacteria (Spirulina spp. ...
Figure 2.47. Production of microalgae and cyanobacteria by continent (Spirulin...
Figure 2.48. Production of spirulina (Arthrospira platensis or Spirulina plate...
Figure 2.49. Production of spirulina (Spirulina platensis or Arthrospira plate...
Figure 2.50. Mass presence of the alga Dunaliella salina in Camargue ponds (ph...
Figure 2.51. Effect of aeration (a), nitrate (b) and phosphate (c) supplementa...
Figure 2.52. Effect of stirring rate on the pH of the gametophyte culture of L...
Figure 2.53. Effect of illumination on pH in cultures of transgenic gametophyt...
Figure 2.54. How to obtain transgenic sporophytes of Laminaria japonica (Sacch...
Figure 2.55. Method of obtaining transgenic sporophytes of Laminaria japonica ...
Chapter 3
Figure 3.1. Simplified process for obtaining a concentrated powder from fish p...
Figure 3.2. Degree of hydrolysis of a tuna protein concentrate by Flavourzyme...
Figure 3.3. Release of tryptophan during hydrolysis by the enzymatic preparati...
Figure 3.4. Comparison of different types of extraction (conventional or enzym...
Figure 3.5. Comparison of different types of extraction (conventional or enzym...
Figure 3.6. Comparison of different types of extraction (conventional or enzym...
Figure 3.7. Comparison of different types of extraction (conventional or enzym...
Figure 3.8. Katsuobushi (photo credit © Midori S. 2006, Wikimedia/CC BY-SA 3.0...
Figure 3.9. Variation in systolic blood pressure in the presence and absence o...
Figure 3.10. Variation in systolic blood pressure in the presence or absence o...
Figure 3.11. Principle of protoplast production via enzymatic eng...
Figure 3.12. Protoplasts of Ulva sp. cultivable in vitro (micropropagation) (p...
Figure 3.13. Morphological structure of the brown alga Laminaria digitata (pho...
Figure 3.14. Protoplast production yield from Undaria pinnatifida according to...
Figure 3.15. Effect of reusing the enzyme preparation from Undaria pinnatifida...
Figure 3.16. Comparison of the efficacy of the combined use of cellulase + alg...
Figure 3.17. Effect of different concentrations of agarases extracted from Pse...
Figure 3.18. Comparison of the extraction of the soluble protein fraction betw...
Figure 3.19. Impact of enzymatic treatment on protein extraction from the alga...
Figure 3.20. Effect of the combination of Sheazyme (xylanase) and Celluclast ...
Figure 3.21. R-Phycoerythrin from Palmaria palmata (photo credit © Fleurence J...
Figure 3.22. Effect of Shearzyme enzymatic treatment (xylanase) and Celluclast...
Figure 3.23. Effect of Shearzyme enzymatic treatment (xylanase) and Celluclast...
Figure 3.24. Algal DNA purification process based on an enzymatic digestion ex...
Figure 3.25. Comparison of efficiency of mechanical grinding (cryogenic grindi...
Figure 3.26. Influence of extraction method (cryogenic grinding, enzymatic dig...
Figure 3.27. Effect of pre-treatment of Palmaria palmata algal thallus (cuttin...
Figure 3.28. Effect of pre-treatment of Palmaria palmata algal thallus (cuttin...
Figure 3.29. Effect of enzymatic treatment on R-phycoerythrin extraction as a ...
Figure 3.30. Effect of enzymatic treatment on protein solubilization as a func...
Figure 3.31. Effect of adding soluble fiber extracted from Laminaria japonica ...
Figure 3.32. Effect of isolated or combined action of xylanases (Shearzyme) an...
Figure 3.33. Effect of the combined action of xylanases (Shearzyme) and cellul...
Figure 3.34. Effect of enzymatic hydrolysis via xylanases (Shearzyme), cellula...
Figure 3.35. Volatile organic acids produced by fermentation during the produc...
Figure 3.36. Simplified fish fermentation process used in Africa to obtain the...
Figure 3.37. Examples of valorization of fish co-products (from Marti-Quijal e...
Figure 3.38. Protocol for using lactic acid bacteria from sea bass viscera (Di...
Figure 3.39. Antifungal activities isolated from meat extracts or co-products ...
Figure 3.40. Fermentation process for upgrading algal polysaccharides and prot...
Figure 3.41. Production of lactic acid and ethanol by fermentation of macroalg...
Figure 3.42. Production of lactic acid by fermentation of microalgae (Chlorell...
Figure 3.43. Agricultural and food sectors involved in the development of ferm...
Figure 3.44. Effect of the addition of fermented algae (10% Ecklonia) on red s...
Figure 3.45. Effect of fermentation of Palmaria palmata algae on in vitro prot...
Figure 3.46. Effect of the fermentation process on the soluble xylan content i...
Figure 3.47. Effect of ripening on the odor profile of Palmaria palmata in sem...
Figure 3.48. Effect of ripening on the texture of Palmaria palmata in semi-deh...
Chapter 4
Figure 4.1. Example of a fermented herring product (surströmming) (photo credi...
Figure 4.2. Nare-suzhi (photo credit © おむこさん志望 ‒ おむこさん志望 Wikimedia/CC BY-SA 3....
Figure 4.3. Fermented fish dish (funazushi) (photo credit © WikiTaro 2022, Wik...
Figure 4.4. Traditional smoking of catfish (kong) in Senegal (photo credit © G...
Figure 4.5. Himanthalia elongata or sea spaghetti used as raw material for lac...
Figure 4.6. Himanthalia elongata during lactic acid fermentation in storage bu...
Figure 4.7. Fermented Himanthalia elongata packaged in jars for use as a “sea ...
Figure 4.8. Fermented Himanthalia elongata juice for use as an ingredient in f...
Figure 4.9. Distribution of guedj production in Senegal by region (from Fall e...
Figure 4.10. Distribution of guedj production by importing African country (fr...
Figure 4.11. Evolution of annual guedj production in Senegal over the period 2...
Figure 4.12. Main markets for semi-preserved anchovies (anchoitage) (from Abab...
Chapter 5
Figure 5.1. Evolution of acceptability levels for arsenic, lead and heavy meta...
Guide
Cover Page
Table of Contents
Title Page
Copyright Page
Preface
Introduction
Begin Reading
Conclusion
References
Index
Other titles from iSTE in Ecological Science
WILEY END USER LICENSE AGREEMENT
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Aquatic Biotechnologies
From Genetic Engineering to Enzymatic or Fermentation Engineering
Joël Fleurence
First published 2024 in Great Britain and the United States by ISTE Ltd and John Wiley & Sons, Inc.
Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the Copyright, Designs and Patents Act 1988, this publication may only be reproduced, stored or transmitted, in any form or by any means, with the prior permission in writing of the publishers, or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA. Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address:
ISTE Ltd27-37 St George’s RoadLondon SW19 4EUUK
www.iste.co.uk
John Wiley & Sons, Inc.111 River StreetHoboken, NJ 07030USA
www.wiley.com
© ISTE Ltd 2024The rights of Joël Fleurence to be identified as the author of this work have been asserted by him in accordance with the Copyright, Designs and Patents Act 1988.
Any opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s), contributor(s) or editor(s) and do not necessarily reflect the views of ISTE Group.
Library of Congress Control Number: 2023949514
British Library Cataloguing-in-Publication DataA CIP record for this book is available from the British LibraryISBN 978-1-78630-969-3
Preface
Since the end of World War II, humankind has been trying to cope with a growing population. The animal protein production system based on terrestrial animal husbandry soon proved insufficient to meet food needs generated by the demographic growth of many Asian countries such as China and India. This food security challenge has been largely met by the development of aquaculture, and in particular fish farming. The breeding of freshwater fish, such as tilapia and trout, is at the root of the worldwide boom in inland fish farming. In marine fish farming, Atlantic salmon, a diadromous species with anadromous behavior, has rapidly established itself as a development and production model for this type of aquaculture. Genetic engineering, a biotechnological process subject to much controversy, has enabled the production of transgenic fish from species commonly used in fish farming.
This book takes stock of the biological characteristics of the fish concerned, their traditional farming methods and the contribution of biotechnologies to the development of a new aquaculture described by its initiators as the “blue revolution”.
However, the development of transgenesis is not limited to marine organisms of animal origin. More recently, genetically modified microalgae have been used to create humanized antibodies and recombinant vaccines. This biotechnological approach, which has been little developed at the industrial level, is nonetheless an interesting example of the application of transgenesis. As such, it is discussed briefly in this book.
Marine biotechnologies or blue biotechnologies are not limited to transgenesis applied to marine organisms, whether of animal or plant origin.
The application of technology to living organisms includes all the processes likely to change the characteristics of a biological matrix by modifying behavior, nutritional value or organoleptic quality.
In this context, this book also deals with enzymatic or fermentative transformation processes that can be applied to an animal matrix (fish fillets) or plant matrix (seaweed), in order to improve the nutritional or organoleptic added value of the final product. Particular emphasis is placed on the contribution of enzymatic engineering to the elimination of anti-nutritional compounds in seaweed and the development of new flavors in the case of fish fillets and seaweed.
In addition to the biotechnological aspects, the book also reviews the regulatory obstacles that may apply, depending on the country, to products derived from blue biotechnology and more particularly to genetically modified organisms.
More generally, the aim of this book is to take stock of aquaculture production methods incorporating transgenesis as a biotechnological tool and of biotechnological processing methods applied to marine resources, whatever their mode of production (fishing, traditional aquaculture, “blue revolution” aquaculture).
As such, it is particularly aimed at teacher-researchers, teachers and engineers working in the fields of aquaculture or seafood product valorization. It is also of interest to students and engineering students training in these fields.
November 2023
Introduction
Aquatic resources play an important role in the overall dietary intake of many populations. This is particularly true in China, where fish accounted for just over 21% of animal protein intake in the population diet in the early 2000s (see Figure I.1) (Tacon 2003). On the Asian continent as a whole, fish consumption accounted for 23% of dietary animal protein intake (see Figure I.1).
Since the early 1960s, the annual growth rate in fish consumption has been 3.1%, whereas the annual increase in the human population has been half that (1.6%) (FAO 2020). This annual increase in fish consumption is significantly higher than that of other sources of animal food proteins, such as meat, milk or their derivatives (+2.1%).
Today, this trend translates into a per capita consumption of 30–50 kg of fish per year in Asia (FAO 2020). Maritime Europe, including countries such as France, Spain and Scandinavia, shows a fish consumption rate comparable to those reported for the Asian continent (FAO 2020). In contrast, some countries such as Greenland, Norway and Iceland have fish consumption levels well in excess of 50 kg per capita per year (FAO 2020).
The inclusion of fish as a source of animal protein in the human diet has therefore helped to meet the demographic challenges facing the world’s population. This food security challenge has been met by increasing fish catches, and also by the unprecedented development of aquaculture over the last four decades (see Figure I.2).
Figure I.1.Distribution of animal protein intake through fish consumption in different regions of the world (according to Tacon (2003)).
Figure I.2.Trends over the last four decades for world aquaculture production of fish, including shellfish (according to FAO (2020))
Fish production by aquaculture, also known as fish farming, today accounts for 52% of the volumes destined for human consumption (FAO 2020). The farming of freshwater species, known as continental fish farming, mainly produces various species of carp and one species of tilapia (Nile tilapia) (see Table I.1). Aquaculture production of marine species is distinctly classified as marine fish farming.
Table I.1.World production in 2018 of the main fish species (according to FAO (2020))
Fish species
Live weight tonnage (thousands of tons)
Grass carp (
Ctenopharyngodon idella
)
5704.0
Silver carp (
Hypophthalmichthys molitrix)
4788.5
Nile tilapia (
Oreochromis niloticus
)
4525.4
Common carp (
Cyprinus carpio)
4189.5
Atlantic salmon (
Salmo salar
)
2435.9
Rainbow trout (
Oncorhynchus mykiss
)
848.1
Marine fish
767.5
The rise of fish farming has been based on the breeding of species such as tilapia, carp and certain salmonids such as trout or salmon. Alongside traditional fish farming, a new concept called the “blue revolution” based on the genetic transformation of these species has also been developed over the past 30 years. Genetic engineering, a tool for transgenesis, can also be applied to other aquatic resources such as microalgae for the purpose of producing molecules of therapeutic interest, for example for antivirals (Fleurence 2021a).
This biotechnological approach involving marine or freshwater organisms is referred to as “blue biotechnology”. However, it is not limited to genetic engineering applied to transgenesis. Indeed, the use of enzymatic or microbiological engineering to transform the nutritional or organoleptic properties of a marine food resource are also considered biotechnological approaches and are included in the concept of blue biotechnologies. The latter are notably applied to macroalgae or fish to improve the nutritional or taste qualities of products offered for human consumption.
1The Biological Characteristics of Organisms Involved in Blue Biotechnologies
1.1. Fish
1.1.1. Tilapia
The genus Tilapia includes some 40 species from East Africa. In the vernacular, the term “tilapia” is used to designate species belonging to the genus Tilapia and also to the genera Oreochromis and Sarotherodon. Two species are mainly exploited for human consumption: Nile tilapia (Oreochromis niloticus) (see Figure 1.1) and Mozambique tilapia (Oreochromis mossambicus). Tilapia are freshwater fish with an omnivorous diet, but with a strong herbivorous tendency.
