MUTASIA LUKUNGA

SCB211-0084/2016

BSc BIOTECHNOLOGY

INTRODUCTION TO BIOPROCESSING AND CELLULAR ENGINEERING

ASSIGNMENT

BIOPHARMING
Biopharming is the production and use of transgenic plants and animals genetically engineered to
produce pharmaceutical substances for use in humans or animals. It often involves the insertion
of gene constructs derived from humans. Biopharming exists on a spectrum of activity and is not
clearly demarcated from its nearest neighbors. For example, genetically modified yeast, bacteria,
and animal cell cultures have for some time been used to produce pharmaceutical substances in
enclosed bioreactor systems, but are generally not included in the definition of biopharming. On
the other hand, plant cell cultures, a newer development but also involving enclosed bioreactors,
are typically included together with whole-plant methods in plant biopharming. While animals
are also being genetically modified to alter their nutritional composition, to make them better
models for human disease

EXAMPLE

Antithrombin is a blood protein which inactivates certain enzymes in the coagulation system to
prevent excessive clotting. Individuals with a genetic or acquired antithrombin deficiency are at
an increased risk of developing damaging blood clots. Genetically engineered antithrombin has
been biopharmed from transgenic goats to produce stocks for commercial use. A human gene
encoding for antithrombin is introduced into the fertilised egg of a goat. The modified eggs are
implanted into the uterus of surrogates, which give birth to transgenic offspring. The transgenic
offspring will produce human antithrombin in its milk, which can then be extracted and purified.
Each year, the transgenic goat can produce a quantity of antithrombin equivalent to 90,000
human blood donations
Making “Edible Vaccines” in Plants

Some scientists believe that vaccines could be produced in edible plants, such as bananas or
potatoes, which would then provide the delivery vehicle. This approach would yield vaccines
that are needle-free and require no adjuvants, chemicals that stimulate the immune response.
When the plant is ingested, the plant cell walls would protect the vaccine antigens from
degradation by stomach acid and digestive enzymes. Then in the intestine, the antigens would be
released and transported into the circulatory system. Edible vaccines would stimulate both
mucosal and systemic immunity, providing a higher level of protection than traditional vaccines.

Advocates claim that vaccines produced in edible plants would be low-cost and would not
require refrigeration, making them more accessible to poor people in developing countries. But
although several edible vaccines have entered clinical trials, none has yet been approved for
marketing.5 Indeed, many technical questions remain to be answered before edible vaccines will
become a viable option. Although a potato may express vaccine antigens, how many people will
eat a raw potato? If the potato is cooked, will the vaccine remain effective? How does one ensure
a uniform product or determine the appropriate dose?

Some scientists are now thinking of producing edible vaccines in bananas or potatoes and
processing them into a powder, which would be more usable and consistent. It is not yet clear,
however, if this approach is commercially viable. In any event, regulatory safeguards will be
required to protect consumer health and the environment.