Technische Universität München Prof. Dr. Wilfried Schwab proving food production by biotechnolo Prof. Wilfried Schwab Biotechnology of Natural Products Technical University München Liesel-Beckmann-Str. 1 Germany RKSHOP „Nutrition-related biotechnolog Germany Freising München Berlin Frankfurt Hamburg
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Technische Universität München Prof. Dr. Wilfried Schwab Improving food production by biotechnology Prof. Wilfried Schwab Biotechnology of Natural Products.
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Technische Universität München
Prof. Dr. Wilfried Schwab
Improving food production by biotechnologyProf. Wilfried Schwab Biotechnology of Natural ProductsTechnical University MünchenLiesel-Beckmann-Str. 1Germany
WORKSHOP „Nutrition-related biotechnology“
Germany
Freising
München
Berlin
Frankfurt
Hamburg
Technische Universität München
airport
TUM was one of the first "Universities of Excellence" of the nationwide Excellence Initiative announced by DFGTUM educates approximately 25,000 students in 133 study programs. Its scientists teach and research across multiple disciplines.
MathematicsPhysics
ChemistryTUM School of Management
Civil Engineering and SurveyingArchitecture
Mechanical EngineeringElectrical Engineering and Information
TechnologyInformatics
Center of Life and Food Sciences Weihenstephan
MedicineSport and Health ScienceTUM School of Education
TUM The Entrepreneurial University
Prof. Dr. Wilfried Schwab
Technische Universität München
Prof. Dr. Wilfried Schwab
2003
Technische Universität München
Prof. Dr. Wilfried Schwab
Research Departments at Center of Life and Food Sciences WeihenstephanAgricultural Economics Animal Sciences BiosciencesEcology and Ecosystem ManagementEngineering Sciences for Food Products and Biogenetic Raw Materials (Life Science Engineering) Nutrition and Food Sciences Plant Sciences
dedicated to “Nutrition-related biotechnology”
Campus Weihenstephan in Freising
Technische Universität München
Prof. Dr. Wilfried Schwab
BIOTECHNOLOGY OF NATURAL PRODUCTS
Mission:to study the biosynthetic pathways
and the metabolism of plant secondary products during fruit
development by analytical, biochemical and molecular biological techniquesGoal:
To develop biocatalytical processes for the production of natural
compounds which determine food quality due to their technological or
physiological effects
founded in 2003 as Degussa professorship Biomolecular Food Technology
Technische Universität München
Prof. Dr. Wilfried Schwab
Raúl Herrera FaúndezBioquímico, Ph.D.Instituto Biología Vegetal y Biotecnología Universidad de Talca2 Norte 685phone 56-71-200280fax 56-71-200276
DAAD funded researcher exchange15. September 2010 – 20. May 2011
Miriam E González Rojas; PhD studentInstituto de Biología Vegetal y BiotecnologíaUniversidad de TalcaCasilla 747, Talca, ChileFono: +56-71-200275Fax: +56-71-200276
On-going collaboration with Chilean researchers
Project:Biochemical characterization of FcAAT1 an enzyme involved in the formation of fruit esters in strawberry
FcAAT1
Technische Universität München
Prof. Dr. Wilfried Schwab
Improving food production by biotechnology
1 production of high-value food crops (biotechnology as analytical tool or as method)
quantitative: higher biomass through resistance to diseases and pests and environmental stresses (drought, salt); higher efficiency of photosynthesis
qualitative: vitamins, essential minerals, protein content, allergens and anti-nutrients, altered starch and fatty acid profile, antioxidant (lycopene, polyphenols)
2 biotechnology to improve microorganisms that are used for the production of food (bread, beer, wine, starter culture for meat products, probiotics)
3 bioprocess for the production of food additives (vitamins, amino acids, flavor, sweetners, carotenoids, modified starch, etc)
4 biotechnological production of enzymes used for food industry (alpha-amylase, glucose isomerase, chymosin, pectinase, lipase, lipoxygenase, etc.)
Technische Universität München
Prof. Dr. Wilfried Schwab
Improving food production by biotechnology
1 production of high-value food crops (biotechnology as analytical tool or as method)
quantitative: higher biomass through resistance to diseases and pests and environmental stresses (drought, salt); higher efficiency of photosynthesis
qualitative: vitamins, essential minerals, protein content, allergens and anti-nutrients, altered starch and fatty acid profile, antioxidant (lycopene, polyphenols)
2 biotechnology to improve microorganisms that are used for the production of food (bread, beer, wine, starter culture for meat products, probiotics)
3 bioprocess for the production of food additives (vitamins, amino acids, flavor, sweetners, carotenoids, modified starch, etc)
4 biotechnological production of enzymes used for food industry (alpha-amylase, glucose isomerase, chymosin, pectinase, lipase, lipoxygenase, etc.)
Technische Universität München
Strawberry Bet v 1-homologous allergen (Fra a 1) is down-regulated in colorless strawberry mutant
Hjernø et al., Proteomics 2006, 6, 1574-1587
Prof. Dr. Wilfried Schwab
Technische Universität München
Functional genomics in fruit: Transient overexpression or RNAi-mediated gene silencing in ripening strawberry fruit
A B C
D FE14 days
chalcone synthase (CHS)
Agroinfiltration
Hoffmann et al. Plant J. 2006, 48, 818
Prof. Dr. Wilfried Schwab
Intron
Technische Universität München
Nucleotides alignment
Proteins alignment
m109b07R Fra a 1e
c201c06R Fra a 2
m117g04R Fra a 3
Fra a 1 Homologue of Bet v1 in strawberry
Munoz et al., Molecular Plant 2010, 3, 113
Prof. Dr. Wilfried Schwab
Technische Universität München
Fra a 1
Fra a 2
Fra a 3
RT-PCR reactions.
Were performed with primers specific for the ESTs M109B07, C201C06 or M117G04.
The interspacer gene was used as control.
RNA samples were from the F. ananassa vegetative tissues leaves (L), roots (Rt) and closed (CF) or fully mature flowers (OF), as well as from green (G), white (W), red (R) or post-harvest (PH) fruits
RT-PCR analysis of Fra a 1, Fra a 2 and Fra a 3 in strawberry
Prof. Dr. Wilfried Schwab
Technische Universität München
Downregulation of the strawberry allergen Fra a
Negative control (pBI-intron)
Positive control (CHSi)
Fra a 3
Fra a 1
Prof. Dr. Wilfried Schwab
Technische Universität München
Phe
coumaroyl CoA
coniferyl alcohol
lignin phenylpropenoidsbenzenoids
flavonoids
anthocyanins
PAL
CHS
Fra a
allergen
color firmness flavor
Effects of Fra a
agronomic traits
pathogenesis-related (PR)
protein
resistance
Prof. Dr. Wilfried Schwab
Technische Universität München
Prof. Dr. Wilfried Schwab
Improving food production by biotechnology
1 production of high-value food crops (biotechnology as analytical tool or as method)
quantitative: higher biomass through resistance to diseases and pests and environmental stresses (drought, salt); higher efficiency of photosynthesis
qualitative: vitamins, essential minerals, protein content, allergens and anti-nutrients, altered starch and fatty acid profile, antioxidant (lycopene, polyphenols)
2 biotechnology to improve microorganisms that are used for the production of food (bread, beer, wine, starter culture for meat products, probiotics)
3 bioprocess for the production of food additives (vitamins, amino acids, flavor, sweetners, carotenoids, modified starch, etc)
4 biotechnological production of enzymes used for food industry (alpha-amylase, glucose isomerase, chymosin, pectinase, lipase, lipoxygenase, etc.)
Technische Universität München
Prof. Dr. Wilfried Schwab
Metabolism of proteins, peptides and amino acids
Meat proteins Lactobacillus sakei
genome:lack of aminotransferase and decarboxylase genes new protein with aminotransferase activity isolated
peptides rapidly disappear from the solution but amino acids produce higher levels of aroma compounds after resorption peptides are not only hydrolyzed to amino acids
?
Technische Universität München
Prof. Dr. Wilfried Schwab
Improving food production by biotechnology
1 production of high-value food crops (biotechnology as analytical tool or as method)
quantitative: higher biomass through resistance to diseases and pests and environmental stresses (drought, salt); higher efficiency of photosynthesis
qualitative: vitamins, essential minerals, protein content, allergens and anti-nutrients, altered starch and fatty acid profile, antioxidant (lycopene, polyphenols)
2 biotechnology to improve microorganisms that are used for the production of food (bread, beer, wine, starter culture for meat products, probiotics)
3 bioprocess for the production of food additives (vitamins, amino acids, flavor, sweetners, carotenoids, modified starch, etc)
4 biotechnological production of enzymes used for food industry (alpha-amylase, glucose isomerase, chymosin, pectinase, lipase, lipoxygenase, etc.)
Technische Universität München
O
O
HO OH
OPO3--OH--O3PO
OHO
O
OHOFaQR
O
OH3CO
FaOMT glucosyl transferase
OHO
HOOH
OH
O
OO
OHO
HOOH
HOOC-CH2-OOC
O
OO
malonyl transferase
D-fructose-1,6-diphosphate
HDMF
HDMF glucosideDMMF
HDMF glucoside malonate
HMMF
O
OHHO
O
OOketo-enoltautomerism
keto-enoltautomerism
Biosynthesis of the key strawberry flavor compound (HDMF)
Wein et al., Plant J., 2002, 31, 755Lavid et al., J. Agric. Food Chem., 2002, 50, 4025Lunkenbein et al., J. Exp. Bot., 2006, 57, 4025
Raab et al., Plant Cell, 2006, 18, 1023Klein et al., J. Agric. Food Chem., 2007, 55, 6705
Prof. Dr. Wilfried Schwab
Technische Universität München
Biotechnological production of norisoprenoids
Prof. Dr. Wilfried Schwab
Technische Universität München
Prof. Dr. Wilfried Schwab
Improving food production by biotechnology
1 production of high-value food crops (biotechnology as analytical tool or as method)
quantitative: higher biomass through resistance to diseases and pests and environmental stresses (drought, salt); higher efficiency of photosynthesis
qualitative: vitamins, essential minerals, protein content, allergens and anti-nutrients, altered starch and fatty acid profile, antioxidant (lycopene, polyphenols)
2 biotechnology to improve microorganisms that are used for the production of food (bread, beer, wine, starter culture for meat products, probiotics)
3 bioprocess for the production of food additives (vitamins, amino acids, flavor, sweetners, carotenoids, modified starch, etc)
4 biotechnological production of enzymes used for food industry (alpha-amylase, glucose isomerase, chymosin, pectinase, lipase, lipoxygenase, dioxygenases)
Plants produce an amazing diversity of low molecular weight compounds making the plant proteome a rich source of remarkable biocatalysts such as dioxygenases that catalyze hydroxylation, epoxidation, and peroxidation reactions in a regio- and enantioselective manner. The goal of this interdisciplinary Research Unit is the detailed study of a set of plant dioxygenases of hitherto unknown function with respect to substrate/product specificity, catalytic activity, and protein structure. The project will provide novel tools for protein functional analysis, substantially improve gene annotation, expand the reactome and chemical space of dioxygenases and lead to a better understanding of their biological roles. The newly discovered enzymatic activities will likely also lead to new applications in bioorganic chemistry.
plants are underrepresented as source for industrial biocatalysts:
Towards functionalized natural products through exploitation of the plant gene pool