Genetically Engineered Food – Methods and Detection 2e

Knut J. Heller studied biology at the Westfalische-Wilhelms-Universitat in Munster, Germany, gaining his doctorate in 1977. Since 1992 he has also been head of the Institute for Microbiology at the Federal Research Center for Nutrition and Food and an honorary professor of the Christian-Albrechts-University in Kiel since1993. Professor Heller's research focuses on the micro- and molecular biology of lactobacilli and their bacteriophages, and the biotechnology of dairy product manufacture, as well as the biological safety of genetically manipulated starter cultures.

Preface.List of Contributors.Part I Application and Perspectives.1 Transgenic Modification of Production Traits in Farm Animals (Gottfried Brem and Mathias Muller).1.1 Introduction.1.2 The Creation of Transgenic Animals.1.3 Gene Transfer in Poultry.1.4 Gene Transfer in Fish.1.5 Transgenes - Gene Constructs.1.6 Transgenic Animals with Agricultural Traits.1.7 Improved Growth Rate, Carcass Composition, and Feed Efficiency.1.8 Alteration of the Composition of Milk.1.9 Improved Animal Health.1.10 Improved Biochemical Pathways.1.11 Improved Wool Production.1.12 Transgenic Farm Animals, Biosafety Issues, Animal Welfare, and Ethics.1.13 Conclusion.References.2 Genetically Modified Plants (Susanne Stirn and Horst Lorz).2.1 Methods for Establishing Genetically Modified Plants.2.2 GM Plants Already on the Market (EU, USA, Canada, Japan).2.3 GM Plants "In the Pipeline".2.4 Outlook.References.3 Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi (Rena Leisegang, Elke Nevoigt, Anja Spielvogel, Georg Kristan, Anke Niederhaus and Ulf Stahl). 3.1 Introduction.3.2 Yeast.3.3 Filamentous Fungi.3.4 Prospects.Acknowledgements.References.4 Production of Food Additives Using Filamentous Fungi (Carsten M. Hjort).4.1 Filamentous Fungi in Food Production.4.2 Additives for the Food Industry.4.3 Design of Genetically Modified Microorganisms for Production of Food Additives and Processing Aids.4.4 Industrial Enzyme Production Processes.References.5 Genetic Engineering of Bacteria Used in Food Fermentation (Arnold Geis).5.1 Introduction.5.2 Lactic Acid Bacteria.5.3 Perspectives and Objectives.5.4 Methods.5.5 Conclusions.References.Part II Legislation in Europe.6 The Legal Situation for Genetically Engineered Food in Europe (Rudolf Steinz and Jan Kalbheim).6.1 Introduction.6.2 The Law Applicable to Genetically Modified Food.References.Part III Methods of Detection.7 Detection of Genetic Modifications - Some Basic Considerations (Knut J. Heller).7.1 The Conversion of Genetic Information from DNA to Phenotypes.7.2 DNA, Protein, and Phenotypes as Targets for Detection Assays.7.3 Food-grade Modifications.7.4 Detection of Unknown Modifications.8 DNA-based Methods for Detection of Genetic Modifications (Ralf Einspanier).8.1 Introduction.8.2 Recent DNA Methodology.8.3 Specific Detection of Genetic Material.8.4 Nucleic Acid Amplification Methods using PCR.8.5 Alternative and Promising DNA Detection Techniques.8.6 Conclusions and Future Prospects for GMO Detection by DNA Analysis.References.9 Genetic Engineering of Fish, and Methods of Detection (Hartmut Rehbein).9.1 Introduction.9.2 Development and Production of Transgenic Fish.9.3 Examples of Successful Production of Transgenic Fish.9.4 Methods of Detecting Processed Transgenic Fish.9.5 Food Safety of Transgenic Fish.References.10 Detection Methods for Genetically Modified Crops (Rolf Meyer).10.1 Introduction.10.2 Isolation of plant DNA.10.3 Detection Strategies.10.4 Outlook, Conclusions.References.11 Methods for Detection of Genetically Modified Organisms in Composite and Processed Foods (Karl-Heinz Engel, Francisco Moreano, and Alexandra Ehlert).11.1 Introduction.11.2 Challenges Specific to the Detection of GMO in Composite and Processed Foods.11.3 Degradation of Proteins and DNA.11.4 Analytical Methods.11.5 Conclusions.References.12 Mutations in Lactococcus lactis and their Detection (Jan Kok and Bertus van den Burg).Summary.12.1 Introduction.12.2 The Composition of the Genome of Lactococcus lactis.12.3 Flexibility in the Genome of Lactococcus lactis.12.4 Conjugation.12.5 Transduction.12.6 Transformation.12.7 IS Elements and Transposons.12.8 Lactococcal Phages as Sources of Genetic Plasticity.12.9 An Example of Natural Genetic Flexibility: The L. lactis NCDO712 Family.12.10 Mutations in Lactococcus lactis as a Consequence of Environmental Factors and DNA Metabolism.12.11 Methods of Mutating the Genome of L. lactis.12.12 Genetic Engineering of Lactococcus lactis.12.13 Strategies for Detection of Genetically Modified Lactococcus lactis.12.14 Sample Preparation.12.15 DNA-based Procedures.12.16 Protein-based Procedures.12.17 Conclusions.References.13 Methods for Detection of Genetically Modified Microorganisms used in Food Fermentation Processes (Walter P. Hammes, Christian Hertel, and Torsten Bauer).13.1 Introduction.13.2 Current Methods for Detection of GMM.13.3 DNA Isolation.13.4 DNA Stability.13.5 Organism-specific Detection of the GMM.13.6 Conclusion.References.Index.