11-23-2012, 03:22 AM
(This post was last modified: 11-24-2012, 11:48 AM by Administrator.)
May be the food we are eating for Thanksgiving dinner is genetically modified, ex: Apples, Papayas, Potatoes and Corn.
Arctic Apples
Unique characteristic of each apple (no matter of the size, color or taste) is that slicing and peeling will change the color of the flesh. This characteristic does not make the apple inedible, but most people will find browning apples repulsive. Industry of food, dealing with sliced apples, is using different tricks to prevent apples from changing the color (like pouring vitamin C and calcium) and keep them desirable for the buyers. However, additives are not the perfect solution because they usually change the taste of the apple. Change of color is consequence of cell injury induced by cutting. Ruptured cells trigger reaction between polyphenol oxidase and chemicals in the apple that eventually alter the color of the slices. Scientists recently discovered four genes responsible for polyphenol oxidase production. Experiments showed that silencing of those 4 genes could prevent apple flesh from turning brown and soon enough, non-browning apple variety, known as arctic apple was developed. Golden Delicious and Granny Smith varieties are already modified in the “arctic apples” manner, but manufacturers are waiting for the regulatory approval before they become publically available.
Rainbow papayas
Just like any other living creature, plants are susceptible to different viral infections. ~30 years ago, Ringspot virus destroyed large portion of Hawaiian papaya fields. Only solution that could stop fast spreading of the virus was strenghtening of the plants by genetic engineering. Viral capsid proteins were inserted in the plant's genome. Similar to vaccination, this procedure boost plant’s immune system and ensure recovery of the papaya industry. Today, 80% of Hawaiian papaya is genetically modified. Tests showed that plant containing virus is not harmful for human health because viral particles undergo digestion as soon as they reach our stomach. Genetically modified papaya is available in most countries around the globe.
Potatoes
Potato is among the top 5 most cultivated plants on the planet. Roughly estimated, annual consumption of the potato is 33 kg per man. Although there are just 200 known potato species, long cultivation period and high popularity of the plant resulted in few thousand varieties available all over the world. Potato is rich in carbohydrates, vitamins, minerals, and carotenoids but conventional cooking methods destroy most of its nutritional value. Due to high carbohydrate level, excessive amount of potato in a diet can result in weight gain. Two years ago, group of Indian scientists genetically modified seven varieties of potato (that could be cultivated in different climates) by adding AmaA1 gene with the goal to increases protein content. Experiments showed that protein level could be increased up to 60% compared to non-modified plants. Also, this genetic modification increased crop yield. Nutritionally “improved” potato could help eradicate protein deficiency in the world. It is not marketed yet.
Corn
Corn (maize) is one of the oldest crops. Some evidence showed that corn was cultivated 2500 years BC. Due to widespread use, corn is genetically improved to become tolerant against insects and herbicides. In 2009, 85% of USA corn was genetically modified. Just like rice and potato, corn is staple food in the large portion of world and modifications that could increase its nutritional value are important. Vitamin E is acting like antioxidant and plays important role in pregnancy, it is recommended in cancer treatment and for prevention of the Alzheimer and Parkinson’s disease. Main sources of vitamin E are vegetable oils, nuts and seeds, but experiments showed that genetically modified corn could also be a good source of vitamin E. More complex experiment using South African variety resulted in transgenic corn rich in vitamin C, folate and beta carotene. It was shown that genetic modification could affect separate biosynthetic pathways and increase the level of three different nutrients beneficial for the human health. Vitamin enriched corn is still in experimental phase.
Whatever you are having for dinner, I hope you will spend a pleasant evening with your family and friends. Happy Thanksgiving!
Related video:
Arctic Apples
Unique characteristic of each apple (no matter of the size, color or taste) is that slicing and peeling will change the color of the flesh. This characteristic does not make the apple inedible, but most people will find browning apples repulsive. Industry of food, dealing with sliced apples, is using different tricks to prevent apples from changing the color (like pouring vitamin C and calcium) and keep them desirable for the buyers. However, additives are not the perfect solution because they usually change the taste of the apple. Change of color is consequence of cell injury induced by cutting. Ruptured cells trigger reaction between polyphenol oxidase and chemicals in the apple that eventually alter the color of the slices. Scientists recently discovered four genes responsible for polyphenol oxidase production. Experiments showed that silencing of those 4 genes could prevent apple flesh from turning brown and soon enough, non-browning apple variety, known as arctic apple was developed. Golden Delicious and Granny Smith varieties are already modified in the “arctic apples” manner, but manufacturers are waiting for the regulatory approval before they become publically available.
Rainbow papayas
Just like any other living creature, plants are susceptible to different viral infections. ~30 years ago, Ringspot virus destroyed large portion of Hawaiian papaya fields. Only solution that could stop fast spreading of the virus was strenghtening of the plants by genetic engineering. Viral capsid proteins were inserted in the plant's genome. Similar to vaccination, this procedure boost plant’s immune system and ensure recovery of the papaya industry. Today, 80% of Hawaiian papaya is genetically modified. Tests showed that plant containing virus is not harmful for human health because viral particles undergo digestion as soon as they reach our stomach. Genetically modified papaya is available in most countries around the globe.
Potatoes
Potato is among the top 5 most cultivated plants on the planet. Roughly estimated, annual consumption of the potato is 33 kg per man. Although there are just 200 known potato species, long cultivation period and high popularity of the plant resulted in few thousand varieties available all over the world. Potato is rich in carbohydrates, vitamins, minerals, and carotenoids but conventional cooking methods destroy most of its nutritional value. Due to high carbohydrate level, excessive amount of potato in a diet can result in weight gain. Two years ago, group of Indian scientists genetically modified seven varieties of potato (that could be cultivated in different climates) by adding AmaA1 gene with the goal to increases protein content. Experiments showed that protein level could be increased up to 60% compared to non-modified plants. Also, this genetic modification increased crop yield. Nutritionally “improved” potato could help eradicate protein deficiency in the world. It is not marketed yet.
Corn
Corn (maize) is one of the oldest crops. Some evidence showed that corn was cultivated 2500 years BC. Due to widespread use, corn is genetically improved to become tolerant against insects and herbicides. In 2009, 85% of USA corn was genetically modified. Just like rice and potato, corn is staple food in the large portion of world and modifications that could increase its nutritional value are important. Vitamin E is acting like antioxidant and plays important role in pregnancy, it is recommended in cancer treatment and for prevention of the Alzheimer and Parkinson’s disease. Main sources of vitamin E are vegetable oils, nuts and seeds, but experiments showed that genetically modified corn could also be a good source of vitamin E. More complex experiment using South African variety resulted in transgenic corn rich in vitamin C, folate and beta carotene. It was shown that genetic modification could affect separate biosynthetic pathways and increase the level of three different nutrients beneficial for the human health. Vitamin enriched corn is still in experimental phase.
Whatever you are having for dinner, I hope you will spend a pleasant evening with your family and friends. Happy Thanksgiving!
Related video:
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