Genetically modified foods 1

Running head: GENETICALLY MODIFIED FOODS SCIENCE, MEDICINE, AND THE

FUTURE

Genetically modified foods science, medicine, and the future

Christopher Clark

West Coast University

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Section 1:

Title of article: Genetically modified foods

Source: BMJ 1999; 318:581-584 (27 February)

Author: Leighton Jones

Section 2:

This article is from the medical journal British Medical Journal which provides a clinical review

of foods that are genetically modified. The article discusses how the DNA that codes for certain

traits are manipulated and transferred to other species. Current and future uses of genetic

modification are discussed.

Section 3:

Since the beginning of time, biological variations have derived from mutation and recombination

of genetic material. Over time, humans have learned how to manipulate this by artificially

selecting desired characteristics, thereby creating numerous combinations that would never have

occurred. As this initially was a very nonspecific way to introduce different genes to different

species, genetic modification uses technology to target specific traits that are desired and to

introduce that genetic trait into another organism. Plasmids, which are short circular DNA

normally found in bacteria, are used in genetic modification. In using restriction enzymes, DNA

is cut at a very specific sequence. The cut results in sticky ends which stick to other ends cut

with the same enzyme. The plasmid and the target gene are both cut with the same restriction

enzyme and then the two are mixed together. DNA ligase reconnects the sugar phosphate

backbone of the DNA and the plasmid now contains the target gene as well. This is called

recombinant DNA. This recombinant plasmid is then mixed with bacteria and in the right
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conditions is taken up by bacteria into their cells and incorporated into the bacterial DNA. The

bacteria are cultured and the plasmid gets replicated at each division of the bacterial cell cycle.

Plasmids can also be taken out from bacteria and introduced into plants and cells. In animals, the

gene is injected into the egg nucleus, and hopefully taken up into the egg DNA. In plants, the

plasmid is introduced into Agrobacterium which is a plant pathogen. The plant cell gets infected

by Agrobacterium and the plasmid then transfers the DNA to the plant cell. The plant cell with

the recombinant DNA is now cultured to produce roots, shoots, and eventually grows into a plant

that bears the desired trait. Genetically modified foods also allows for the switching off of

undesired genes. The gene in tomatoes that induces fruit ripening is selectively under expressed

and therefore keeps the tomato from rotting before it can get onto the grocery store display.

Currently, most uses for genetic modification are in crop plants. Insect resistance and herbicide

tolerance have been introduced into plants. Futures applications of genetically modified foods

include developing vaccines in foods, making food less resistant to spoilage, and eliminating

allergens from foods. There is concern over the use of genetic modification. Some traits

transferred to foods have been shown to be allergenic. Many times, antibiotic resistance is used

as a marker for successful gene uptake. Sometimes this food is then used to feed animals and if

unprocessed the resistance can potentially be transferred to animals and resistance may begin.

The age of genetically modified foods is here. There are many potential advances with this

technology. Potentially, food can be produced in inhabitable environments and mass vaccines

can be distributed in common food sources such as milk. As long as careful steps to ensure

safety are taken, this breakthrough technology can drastically improve our lives in the world

today.

Section 4:
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Genetically modified food is closely connected to biochemistry. It employs the manipulation of

the genetic structure at the biomolecular level to obtain a desired result. Certain DNA traits are

isolated and using enzymes, the genetic sequence coding the traits are excised and then

recombined into bacterial DNA. The bacterial DNA is then incorporated into animal or plant

DNA and the desired trait gets expressed as it becomes incorporated into the new genetically

modified DNA sequence. Certain traits can be selected to be under-expressed as well.

Section 5:

I personally enjoyed reading this article. It was well written and easy to follow. The diagrams

were easy to comprehend. I previously had been aware of the idea of genetically modifying

foods, however, did not know how it was done at a molecular level. I did not know that enzymes

were used to splice the desired DNA and host DNA and then to fuse them together. I really do

think the technological advances can really make dramatic changes in the future. Drought

stricken areas can potentially harvest crops, freezing areas can have cold resistant harvests, and

vaccines can be incorporated into food and ingested by humans. The possibilities are endless. I

would recommend this article to others who have some knowledge of biochemistry and

molecular biology. Some understanding of DNA and how it is replicated is necessary to

comprehend the technology used to achieve this science.