GENE CLONING. .pptx

Gene

1. GENE CLONING

2. CLONING VECTORS Cloning vectors are DNA molecules used to transport foreign genetic material into a host cell, where it can be replicated and sometimes expressed. They are essential tools in genetic engineering, molecular cloning, and recombinant DNA technology. Types of Cloning Vectors Plasmids Circular, double-stranded DNA molecules found in bacteria. Can carry foreign DNA up to ~15 kb. Common examples: pBR322, pUC19 .

3. 2.Bacteriophages (Phage Vectors) Viruses that infect bacteria, such as λ (lambda) phage. Can accommodate larger DNA fragments (up to ~25 kb). 3.Cosmids Hybrid of plasmids and phage λ cos sites. Can carry up to ~45 kb of foreign DNA.

4. 5.Yeast Artificial Chromosomes (YACs) Used for cloning very large DNA fragments (~200 kb to 2 Mb). Mimic yeast chromosomes with centromere, telomere, and origin of replication. 6.Viral Vectors Derived from viruses such as adenoviruses and retroviruses. Used in gene therapy and research.

5. APPLICATION OF GENE CLONING 1. Genetically Modified Organisms (GMOs) Improved Crop Yield : Genes for pest resistance (e.g., Bt toxin) and herbicide tolerance are cloned into crops like corn and soybeans to enhance productivity. Enhanced Nutritional Value : Golden rice is an example where genes are cloned to increase vitamin A content. Drought and Stress Resistance : Cloned genes help crops withstand harsh environmental conditions. 2. Production of Food Enzymes Cheese Production : The enzyme chymosin , used in cheese-making, is produced by cloning the gene from calf stomach cells into microbes, replacing traditional animal rennet. Bread and Baking Industry : Enzymes like amylases and proteases improve dough handling and bread quality. Juice and Beverage Industry : Enzymes like pectinases (for juice clarification) and lipases (for flavor enhancement) are cloned and mass-produced.

6. 3. Food Preservation and Safety Biopreservation : Genes coding for bacteriocins (natural antimicrobial proteins) are cloned to enhance food preservation and shelf life. Detection of Foodborne Pathogens : DNA-based biosensors use cloned genes to detect contaminants like Salmonella and E. coli in food products. 4. Fermented Food Production Genetically Engineered Microbes : Lactic acid bacteria and yeast strains are genetically modified for improved fermentation in yogurt, beer, and wine production. Probiotics Development : Cloning specific genes into beneficial bacteria enhances their probiotic properties, improving gut health. 5. Synthetic Meat Production Cloning techniques contribute to lab-grown or cultured meat by stimulating muscle cell growth without the need for animal slaughter.