biodiversitas & bioteknologi

53
Biodiversitas Keanekaragaman di antara makhluk hidup dari semua sumber, termasuk dari daratan, lautan, dan ekosistem akuatik lain, serta kompleks-kompleks ekologi yang mereka menjadi bagiannya; mencakup keanekaragaman di dalam spesies (genetik), di antara spesies dan pada ekosistem (CBD, Pasal 2) Totalitas komponen dan sistem kehidupan organisme di bumi (biosfer))

Upload: yhe-bhe-m-f

Post on 02-Dec-2015

85 views

Category:

Documents


5 download

TRANSCRIPT

Page 1: Biodiversitas & Bioteknologi

BiodiversitasKeanekaragaman di antara makhluk hidup dari semua

sumber, termasuk dari daratan, lautan, dan ekosistem akuatik lain, serta kompleks-kompleks ekologi yang mereka menjadi bagiannya; mencakup keanekaragaman di dalam spesies (genetik), di antara spesies dan pada ekosistem (CBD, Pasal 2)

Totalitas komponen dan sistem kehidupan organisme dibumi (biosfer))

Page 2: Biodiversitas & Bioteknologi

Biodiversitas & Bioteknologi

Biologi Umum

Page 3: Biodiversitas & Bioteknologi

KEANEKARAGAMAN MAKHLUK HIDUP(BIODIVERSITAS)

Keanekaragaman hayati = kehati = biological diversity= biodiversity = biodiversitas.Kehati menjelaskan tentang jumlah (number) makhlukhidup, variasi/perbedaan-perbedaan (variety)antaramakhluk hidup yang satu dengan yang lain, dankeberagaman (variability) di antara makhluk hidup.Makhluk hidup dapat berupa : hewan (animalia); tumbuhan (plant), atau mikroorganisme (cendawan, bakteri, dll.)

Page 4: Biodiversitas & Bioteknologi

Budaya?

Page 5: Biodiversitas & Bioteknologi

Biodiversitas dapat ditinjau dari tingkat :

Gen = keanekaragaman genetikSpesies = kenakeragaman spesies/jenisEkosistem = keanekaragaman ekosistem

Page 6: Biodiversitas & Bioteknologi

Keanekaragaman genetik

Keanekaragaman genetik mengacu pada keanekaragaman/variasi yang ada dalam suatu organisme sejenis.Ditunjukkan dengan adanya perbedaan urutan 4 pasangbasa yang merupakan komponen penyusun asam nukleat(DNA).Adenin (A) A=T Thimin (T)Guanin (G) G=CCytosin (C)

Page 7: Biodiversitas & Bioteknologi

Keanekaragaman genetik…

Keanekaragaman genetik yang baru timbul karenaadanya :

Mutasi di tingkat genMutasi di tingkat kromosomrekombinasi

Keanekaragaman genetik dapat dihitung berdasarkan :Jumlah DNA per selJumlah kromosomStruktur kromosom

Page 8: Biodiversitas & Bioteknologi

Biodiversitas genetikFrekuensi dan keragaman gen di dalam dan di antara populasi spesies yang sama.

Biodiversitas genetik tampak pada perbedaan tinggi tanaman padi, rasa dari berbagai varietas shorgum, padi, jagung dan lain-lain.

Page 9: Biodiversitas & Bioteknologi

Keanekaragaman gen

Page 10: Biodiversitas & Bioteknologi

Keanekaragaman spesies

Keanekaragaman spesies mengacu padakeanekaragaman /variasi jenis makhluk hidup.Jenis = spesiesDi seluruh dunia ada sekitar 1,7 juta jenis makhlukhidup yang sudah di data.Secara keseluruhan jumlah spesies m.h. yang adadi bumi sampai saat ini sekitar 12,5 juta.

Page 11: Biodiversitas & Bioteknologi

Keanekaragaman spesies

M.h. yang memiliki keanekaragaman jenisterbesar adalah serangga danmikroorganisme.Perbedaan satu jenis m.h. dengan m.h. yang lain didasarkan pada klasifikasitaksonominya.

Page 12: Biodiversitas & Bioteknologi

Klasifikasi taksonomi m.h.

Kingdom Plantae / AnimaliaPhylum (zoologi) / Divisio (botani)ClassOrdoFamilyGenusSpesiesSub spesiesVarietas (botani) / strain (zoologi)

Page 13: Biodiversitas & Bioteknologi

Biodiversitas Tumbuhan

Page 14: Biodiversitas & Bioteknologi

Biodiversitas Hewan

Page 15: Biodiversitas & Bioteknologi

Biodiversitas spesies

Biodiversitas SpesiesGabungan jumlah spesies (kekayaan; richness) dan jumlah individu di dalam spesies (kemelimpahan; abundance).

Spesies adalah kelompok organisme yang dapat berkawin secara bebas, memiliki kesamaan ukuran dan struktur, dinamika populasi dan siklus reproduksi, pola perilaku, dan taksonomi.

Nepenthes spp.

Page 16: Biodiversitas & Bioteknologi

Keanekaragaman Anggrek Jawa

Page 17: Biodiversitas & Bioteknologi

Keanekaragaman spesies

Page 18: Biodiversitas & Bioteknologi

Keanekaragaman Spesies Endemik Jawa

Page 19: Biodiversitas & Bioteknologi

Keanekaragaman ekosistem

Keanekaragaman ekosistem mengacu padakeanekaragaman /variasi ekosistem yang adadi bumi.Ekosistem : kompleks komunitas tumbuhan, hewan, dan mikroorganisme dan lingkunganabiotiknya yang saling berinteraksi.

Page 20: Biodiversitas & Bioteknologi

Biodiversitas ekosistem

Variasi di dalam dan di antara ekosistem yang berbeda.

Ekosistem adalah kompleks dinamis dari komunitas tumbuhan, hewan dan mikroorganisme dan lingkungan non-hayatinya, berinteraksi sebagai sebuah unit fungsional

Page 21: Biodiversitas & Bioteknologi

Ekosistem sangat bervariasi :

Daerah gurunHutan hujan tropisSavana/padang rumputKutub / esEkosistem perairan laut (air asin)Ekosistem perairan darat (air tawar)Ekosistem mangrove (campuran/peralihan)

Page 22: Biodiversitas & Bioteknologi

Keanekaragaman ekosistem

Page 23: Biodiversitas & Bioteknologi

Degradasi Biodiversitas" Salah satu proses yang terus

berlanjut pada tahun 1990-an yang memerlukan waktu pemulihan selama jutaan tahun adalah hilangnya keanekaragaman genetik dan spesies karena rusaknya habitat alam. Inilah kebodohan kita yang sulit dimaafkan oleh anak cucu kita" (E.O. Wilson, Harvard University, Amerika Serikat, 1990).

Page 24: Biodiversitas & Bioteknologi

Aktivitas perusakan lingkungan(degradasi biodiversitas)

Kebakaran

Pertanian

Pembalakan

Perburuan

Page 25: Biodiversitas & Bioteknologi

Hilangnya biodiversitas. Bermacam sebab, yg paling fundamental dan irreversibel: extinction of species (kepunahan spesies).

Penyebab hilangnya diversitas biologi terutama oleh manusia:

Langsung: perburuan, koleksi, danpersekusi.Tidak langsung: perusakan danmodifikasi habitat

Dari segi total hilangnya biodiversitas, efek tdk langsung jauh lebih pentingdibanding pengaruh langsung.

Page 26: Biodiversitas & Bioteknologi

Mekanisme hilangnya Biodiversitas1. Hilangnya/fragmentasi habitat2. Introduced spesies (spesies

pendatang)3. Pencemaran pada air, tanah dan

atmosfir.4. Perubahan iklim global5. Eksploitasi jenis hewan/ tanaman yg

berlebih/overeksploitasi6. Industrialisasi pertanian dan

kehutanan

Page 27: Biodiversitas & Bioteknologi

Pengaruh perkembangan budaya:Jaman purba (nomaden)Jaman bercocok tanamJaman tumbuhnya permukiman (perkotaan)Jaman tumbuhnya industri (mulai diterapkannyapaham kapitalisme budidaya monokultur & monopoli)Jaman informasi/globalisasi ?What next ?

Page 28: Biodiversitas & Bioteknologi

What is Biotechnology?

General DefinitionPenerapan teknologi untuk memperbaiki organisme/jasad hidup

Detailed DefinitionPenerapan teknologi untuk memodifikasi fungsibiologis dari organisme dengan menambahkangen/sel/koloni sel dari organisme lain

Page 29: Biodiversitas & Bioteknologi

Peran/manfaat Bioteknologi

Biotechnology is a series of enabling technologies, which involves the manipulation of living organisms or their sub-cellular components to develop useful

Products (e.g. insulin) Processes (e.g. improved fermentation)Services (e.g. bioremediation)

Biotechnology encompasses a wide range of fields, including the life sciences, chemistry, agriculture, environmental science, medicine, veterinary medicine, engineering and computer science.

Page 30: Biodiversitas & Bioteknologi

Akan tetapi tidak semua variasiyang tersedia di alamsesuai dengan kebutuhan manusia

• Contohnya: lihat berbagai variasi kulit bijibuncis berikut

•Alam memiliki kekayaan variasi kehidupan(BIODIVERSITY)

Mengapa bioteknologi diperlukan/Perlu dikembangkan ?:

Page 31: Biodiversitas & Bioteknologi

Maunya manusia ?

•Pisang dengan vaksinnya

•Padi dengan nutrisi lengkap

> Dan lain-lain ??????

Page 32: Biodiversitas & Bioteknologi

Bioteknologi klasik;Misal: penggunaan ragi

Page 33: Biodiversitas & Bioteknologi

Bioteknologi modern;Misal: industri enzim/vaksin

Page 34: Biodiversitas & Bioteknologi

Biotechnology Application:Food EnzymesRaw material conversion:

– Enzymes in food production with higher purity & specificity: chymosin, lactase, alpha-amylase,amyloglucosidase, aceto lactate ecarboxylase, xylanase, lipase, meniculllases , cyclomaltodextringlycoslytransferase.

– Conversion of plant or animal raw material substrates into foods (e.g. cheese, bread, beer).

– Bacteriocin preservatives / peptide antimicrobials (e.g.Nisin )

Food ProcessingImproved processing

– Increased yield, quality, consistency – Optimized cost– Reduced food loss / waste

Improved food ingredients– Organic acids: Lactic, citric, gluconic , proprionic– Amino acids: lysine, methionine, tocopherol– Vitamins– Gums– Sucrose– Non nutritive and semi -nutritive sweeteners– Processed starch products e.g. maltodextrins ,

oligosaccharides, sugars, high fructose corn syrups for health

– Carbohydrates such as arabinogalactans and inulins forprebiotic improved colonic microflora.

– Pectin processing yield and cooking properties

Industrial ProcessingBio-energy production

– Ethanol– Lubricants– Liquid Wax

Waste water treatment

Bio-catalysts

Detergent proteases

Bio-polymers

Specialty Chemicals

Fibers– Modified lignin from pulp– Silk– Cotton

Bio-ProcessingLivestock PerformanceFeed to gain improvements:

– High density, more completely balanced feed resulting in more meat per ton of feed

– Protein quantity and quality– Oil (caloric energy)– Amino acids– Fatty acids– Starch– Carbohydrate– Vitamin and mineral composition– Antioxidants– Improved performance of growth factors and

hormones to increase food yield

Feed digestibility – Derive greater nutritional value from feed– Ruminant animals (corn silage lignin)– Increase oligosaccharides to reduce non -digestable

compounds is soybeans (stachyose , galactose, raffinose)– Reducing phytate content for increased bioavailability of

amino acids, chelation of mineral ions for less P & N waste

Carcass quality– Meat composition: efficient delivery of micro / macro

nutrients in human diet– Meat texture, appearance, taste– Protein, Oil and Amino Acids– Vitamin and mineral composition– Antioxidants

Animal HealthAnimal fertility and genetics

Plant based animal vaccines – Gastroenteritis virus

Pathogen resistance– Reduced infestations from infectious disease that are

human health risks eg Salmonella

AquacultureSustainable production

– Salomon– Talapia– Trout– Flounder– Catfish– Shrimp

Animal ProductionPharmaceutical ProteinsProduction of complex proteins

– Abundant, cost effective production of therapeutic proteins with improved safety and specificity. Eg Hirudin

Efficient drug delivery vehicle– Edible vaccines for the management of:

- Dental caries- Gastroenteritis virus- Hepatitis B- Measles- Genital herpes- Rotavirus- Enterogenic Escherichia coli– Norwalk virsus– Pseudomonas,– Staphylococcus– non Hodgkin's B -cell lymphoma– Insulin -dependent diabetes mellitus (IDDM), an

auto immune disease

Drug Discovery andScreeningBio-active molecules

– Mode of action– Novel chemistry

Natural products – Identification and synthesis of phytochemicals from

plants with medicinal and cosmetic properties.

OrganolepticsSensory quality:

– Improved taste, texture and appearance (proteins, lipids, carbohydrates)

NutritionMicronutrients

– Bio -availability and preservation of vitamins & minerals: Iron, Folic Acid, Vitamins A, C, E

Fiber content

Protein - Quantity, composition and quality- Amino acids methionine, lysine, tryptophan

Vegetable oils– Nutritional quality, cooking stability, shelf life

- Low saturated fats- High oleic acid - Increased stearate- Increased laurate– Essential fatty acids (PUFA balance)

Carbohydrates / Starch– Resistant starch – slowly digested to improve colonic

health, generation of short chain FA, slow energy release for diabetics and athletes

– Increased starch potatoes (reduce oil absorption during processing

– Fructan producing sugar beets (sweetness equal to sucrose without the calories)

Probiotics– Gastro intestinal health: colonic microflora Lactobacillus

and Bifidobacterium stimulate mucosal immune system, increase resistance to food borne illness & chronic disease

Phytochemicals– Disease prevention (cardiovascular, cancer, diabetes,

obesity, osteoporosis, arthritis)- Bioactive peptides- Isoflavones- Phytosterols– Anti-oxidants: flavanol, lycopene, tocopherol

Shelf life– Controlled plant ripening and post harvest shelf life – Enhanced package goods shelf life eg Bread- Reduce browning from bruising, polypheno oxidase

Allergens and Safety– Reduced allergens: Glycoalkaloids, trypsin inhibitors,

cyanogenic glycosides, proteins– Reduced Mycotoxin: Fumonisin, Aflatoxin– Detection methods for pathogens, toxins

Crop YieldOutput: grain and biomass

- Photosynthesis, enzymatic regulation, plant structure, flowering, ripening, sprouting

Grain quality– Composition specifications and grade

Selective breeding – Reducing the time it takes to develop improved crops

Abiotic stress tolerance:– Increase the ability of crops to grow in a geography by

increasing tolerance to:– Moisture and Drought- Heat and Cold - Saline- Heavy Metals Al, Se, Mn and Ozone

Pest ManagementDisease resistance

- Fungus: verticillium, fusarium, sclerotinia, grey mould,botryrtis, powdery mildew, black sigatoka

- Bacteria: bacterial blight- Virus: BYDV, mosaics, leaf curl, spotted wilt, ring spot,

feathery mottle, necrotic yellow vein viruses

Insect & Nematode resistance- Foliar, Root, Fruit, Grain- Sucking, Chewing, Piercing

Herbicide tolerance- More environmentally benign e.g. Glyphosate, - Alternate mode of action e.g. IMI, SU, Glufosinate

Bio-pesticides

EnvironmentDecrease pesticides

– Substitute chemicals for gene traits

Improve production practices– Reduced soil erosion, Improved ground and surface

water, Less fuel, Less land

Reduce fertilizer dependence - Improved plant extraction, transport and utilization

decreases demand for synthetic fertilizers (Nitrogen, Phosphorus, Potash)

Increase plant biodiversity - Expand crop gene pool and reduce risk of crop failures.

80,000 species of edible plants, cultivate 300, 12 are food staples.

MedicineFood & NutritionCrop ProductionFood EnzymesRaw material conversion:

– Enzymes in food production with higher purity & specificity: chymosin, lactase, alpha-amylase,amyloglucosidase, aceto lactate ecarboxylase, xylanase, lipase, meniculllases , cyclomaltodextringlycoslytransferase.

– Conversion of plant or animal raw material substrates into foods (e.g. cheese, bread, beer).

– Bacteriocin preservatives / peptide antimicrobials (e.g.Nisin )

Food ProcessingImproved processing

– Increased yield, quality, consistency – Optimized cost– Reduced food loss / waste

Improved food ingredients– Organic acids: Lactic, citric, gluconic , proprionic– Amino acids: lysine, methionine, tocopherol– Vitamins– Gums– Sucrose– Non nutritive and semi -nutritive sweeteners– Processed starch products e.g. maltodextrins ,

oligosaccharides, sugars, high fructose corn syrups for health

– Carbohydrates such as arabinogalactans and inulins forprebiotic improved colonic microflora.

– Pectin processing yield and cooking properties

Industrial ProcessingBio-energy production

– Ethanol– Lubricants– Liquid Wax

Waste water treatment

Bio-catalysts

Detergent proteases

Bio-polymers

Specialty Chemicals

Fibers– Modified lignin from pulp– Silk– Cotton

Bio-ProcessingLivestock PerformanceFeed to gain improvements:

– High density, more completely balanced feed resulting in more meat per ton of feed

– Protein quantity and quality– Oil (caloric energy)– Amino acids– Fatty acids– Starch– Carbohydrate– Vitamin and mineral composition– Antioxidants– Improved performance of growth factors and

hormones to increase food yield

Feed digestibility – Derive greater nutritional value from feed– Ruminant animals (corn silage lignin)– Increase oligosaccharides to reduce non -digestable

compounds is soybeans (stachyose , galactose, raffinose)– Reducing phytate content for increased bioavailability of

amino acids, chelation of mineral ions for less P & N waste

Carcass quality– Meat composition: efficient delivery of micro / macro

nutrients in human diet– Meat texture, appearance, taste– Protein, Oil and Amino Acids– Vitamin and mineral composition– Antioxidants

Animal HealthAnimal fertility and genetics

Plant based animal vaccines – Gastroenteritis virus

Pathogen resistance– Reduced infestations from infectious disease that are

human health risks eg Salmonella

AquacultureSustainable production

– Salomon– Talapia– Trout– Flounder– Catfish– Shrimp

Animal ProductionPharmaceutical ProteinsProduction of complex proteins

– Abundant, cost effective production of therapeutic proteins with improved safety and specificity. Eg Hirudin

Efficient drug delivery vehicle– Edible vaccines for the management of:

- Dental caries- Gastroenteritis virus- Hepatitis B- Measles- Genital herpes- Rotavirus- Enterogenic Escherichia coli– Norwalk virsus– Pseudomonas,– Staphylococcus– non Hodgkin's B -cell lymphoma– Insulin -dependent diabetes mellitus (IDDM), an

auto immune disease

Drug Discovery andScreeningBio-active molecules

– Mode of action– Novel chemistry

Natural products – Identification and synthesis of phytochemicals from

plants with medicinal and cosmetic properties.

OrganolepticsSensory quality:

– Improved taste, texture and appearance (proteins, lipids, carbohydrates)

NutritionMicronutrients

– Bio -availability and preservation of vitamins & minerals: Iron, Folic Acid, Vitamins A, C, E

Fiber content

Protein - Quantity, composition and quality- Amino acids methionine, lysine, tryptophan

Vegetable oils– Nutritional quality, cooking stability, shelf life

- Low saturated fats- High oleic acid - Increased stearate- Increased laurate– Essential fatty acids (PUFA balance)

Carbohydrates / Starch– Resistant starch – slowly digested to improve colonic

health, generation of short chain FA, slow energy release for diabetics and athletes

– Increased starch potatoes (reduce oil absorption during processing

– Fructan producing sugar beets (sweetness equal to sucrose without the calories)

Probiotics– Gastro intestinal health: colonic microflora Lactobacillus

and Bifidobacterium stimulate mucosal immune system, increase resistance to food borne illness & chronic disease

Phytochemicals– Disease prevention (cardiovascular, cancer, diabetes,

obesity, osteoporosis, arthritis)- Bioactive peptides- Isoflavones- Phytosterols– Anti-oxidants: flavanol, lycopene, tocopherol

Shelf life– Controlled plant ripening and post harvest shelf life – Enhanced package goods shelf life eg Bread- Reduce browning from bruising, polypheno oxidase

Allergens and Safety– Reduced allergens: Glycoalkaloids, trypsin inhibitors,

cyanogenic glycosides, proteins– Reduced Mycotoxin: Fumonisin, Aflatoxin– Detection methods for pathogens, toxins

Crop YieldOutput: grain and biomass

- Photosynthesis, enzymatic regulation, plant structure, flowering, ripening, sprouting

Grain quality– Composition specifications and grade

Selective breeding – Reducing the time it takes to develop improved crops

Abiotic stress tolerance:– Increase the ability of crops to grow in a geography by

increasing tolerance to:– Moisture and Drought- Heat and Cold - Saline- Heavy Metals Al, Se, Mn and Ozone

Pest ManagementDisease resistance

- Fungus: verticillium, fusarium, sclerotinia, grey mould,botryrtis, powdery mildew, black sigatoka

- Bacteria: bacterial blight- Virus: BYDV, mosaics, leaf curl, spotted wilt, ring spot,

feathery mottle, necrotic yellow vein viruses

Insect & Nematode resistance- Foliar, Root, Fruit, Grain- Sucking, Chewing, Piercing

Herbicide tolerance- More environmentally benign e.g. Glyphosate, - Alternate mode of action e.g. IMI, SU, Glufosinate

Bio-pesticides

EnvironmentDecrease pesticides

– Substitute chemicals for gene traits

Improve production practices– Reduced soil erosion, Improved ground and surface

water, Less fuel, Less land

Reduce fertilizer dependence - Improved plant extraction, transport and utilization

decreases demand for synthetic fertilizers (Nitrogen, Phosphorus, Potash)

Increase plant biodiversity - Expand crop gene pool and reduce risk of crop failures.

80,000 species of edible plants, cultivate 300, 12 are food staples.

MedicineFood & NutritionCrop Production

Page 35: Biodiversitas & Bioteknologi

Protein Enzim

DNA

Bagaimana prinsip-prinsip bioteknologi modern?

Page 36: Biodiversitas & Bioteknologi

DNA disisipkan

Page 37: Biodiversitas & Bioteknologi

Substrat Gen

Produk(contoh: Penicillin)

Enzim

S CBA D

G

F

Fungsi sel

E1

E7

E5

E2 E3

E6

E8

E4

P

MetabolitProtein

E

Faktor lingkungan

Organel sel

Organel sel+/-

+/-

Page 38: Biodiversitas & Bioteknologi

Dogma utama genetika molekuler

DNA(gen)

RNA

Protein Fenotipe

Transcripsi

Translasi

Tinggi tanaman

Bentuk biji

Page 39: Biodiversitas & Bioteknologi

Dibedakan 2 pendekatanteknik rekayasa genetik

• Identifikasi gen dari spesies lain dengan fenotipeyang diinginkan• atau memodifikasi gen yang ada (membuat alelbaru)

Manipulasi gen

• Menyisipkan gen baru pada organismemelalui teknik transformasi

• Organisme baru disebut Organisme transgenik

Introduksi gen

Page 40: Biodiversitas & Bioteknologi

The Golden Rice Story

• Vitamin A deficiency is a major health problem• Causes blindness• Influences severity of diarrhea, measles

• >100 million children suffer from the problem

• For many countries, the infrastructure doesn’t existto deliver vitamin pills

• Improved vitamin A content in widely consumed cropsan attractive alternative

Page 41: Biodiversitas & Bioteknologi

β-Carotene Pathway in Plants

IPP

Geranylgeranyl diphosphate

Phytoene

Lycopene

β -carotene(vitamin A precursor)

Phytoene synthase

Phytoene desaturase

Lycopene-beta-cyclase

ξ-carotene desaturase

Problem:Rice lacks

these enzymes

NormalVitamin A

“Deficient”Rice

Page 42: Biodiversitas & Bioteknologi

The Golden Rice Solution

IPP

Geranylgeranyl diphosphate

Phytoene

Lycopene

β -carotene(vitamin A precursor)

Phytoene synthase

Phytoene desaturase

Lycopene-beta-cyclase

ξ-carotene desaturase

Daffodil gene

Single bacterial gene;performs both functions

Daffodil gene

β-Carotene Pathway Genes Added

Vitamin APathway

is completeand functional

GoldenRice

Page 43: Biodiversitas & Bioteknologi

Introducing the Gene orDeveloping Transgenics

Steps

1. Create transformation cassette

2. Introduce and select for transformants

Page 44: Biodiversitas & Bioteknologi

Plant Tissue CultureA Requirement for Transgenic Development

A plant part Is cultured

Callusgrows

Shootsdevelop Shoots are rooted;

plant grows to maturity

Page 45: Biodiversitas & Bioteknologi

AgrobacteriumA natural DNA delivery system

• A plant pathogen found in nature

• Hormone genes expressed and galls form at infection site

• Delivers DNA that encodes for plant hormones

• Infects many plant species

Gall onstem

Gall onleaf

• DNA incorporates into plant chromosome

Page 46: Biodiversitas & Bioteknologi

Overview of creating transgenic plants using Agrobacterium tumefaciens.

Page 47: Biodiversitas & Bioteknologi

Transformation Steps

Prepare tissue for transformation

Introduce DNA

Culture plant tissue• Develop shoots• Root the shoots

Field test the plants

• Leaf, germinating seed, immature embryos• Tissue must be capable of developing into normal plants

• Agrobacterium or gene gun

• Multiple sites, multiple years

Page 48: Biodiversitas & Bioteknologi

The Lab Steps

Page 49: Biodiversitas & Bioteknologi

Lab Testing The Transgenics

Insect Resistance

Transgene=Bt-toxin protein

Cold Tolerance

Transgene=CBF transcription factors

Page 50: Biodiversitas & Bioteknologi

The Next Test Is The Field

Non-transgenics

Transgenics

Herbicide Resistance

Page 51: Biodiversitas & Bioteknologi

Final TestConsumer Acceptance

RoundUp Ready Corn

Before After

Page 52: Biodiversitas & Bioteknologi

Kontroversi Bioteknologi

• Should we develop transgenics?

• Should we release transgenics?

• Are transgenics safe?

• Are transgenics a threat to non-transgenicproduction systems?

• Are transgenics a threat to natural eco-systems?

Page 53: Biodiversitas & Bioteknologi

Thank you!