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Part 1 - Research and Biochemistry
Part 2 - Metabolism and Supplements
Part 3 - Molecular Genetics and Homeostasis
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Genetic modification of crops is a process whereby DNA is inserted into the genome sequence of an organism wherein the altered genetic material didn’t already exist through recombinant DNA technology or natural mating. The newly transferred DNA in the organism’s cells is then grown in tissue culture until it grows into a plant, and its seeds, now carrying the DNA, are used for production.
<aside> <img src="https://s3-us-west-2.amazonaws.com/secure.notion-static.com/c52d0a90-6018-4e08-8352-250776690b0e/HD_transparent_picture.png" alt="https://s3-us-west-2.amazonaws.com/secure.notion-static.com/c52d0a90-6018-4e08-8352-250776690b0e/HD_transparent_picture.png" width="40px" /> Methods of transferring DNA into a plant cell
As can be seen in the table, texture, colour, and water content are some of the characteristics enhanced in the genetic modification of soybeans.
Table 1. Characteristics of Transgenic vs. Non-Transgenic Soybeans — 🟢 = higher | 🔴 = lower
| Transgenic Soybeans | Non-Transgenic Soybeans | |
|---|---|---|
| Overall Yield & Protein | 🔴 | 🟢 |
| Water Content | 🟢 | 🔴 |
| Taste and Aroma | 🔴 | 🟢 |
| Texture and Colour | 🟢 | 🔴 |
| Essential Amino Acids | 🟢 arginine, phenylalanine, and leucine | 🔴 arginine, phenylalanine, and leucine |
| Non-Essential Amino Acids | 🔴 | glutamic acid |
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Although uncommon, it is possible for plants to become genetically modified without human intervention. For example, a few thousand years ago, DNA from the bacteria commonly used for DNA transfer, Agrobacterium tumefaciens, managed to transfer its DNA into sweet potatoes.
Often, foreign genes are introduced in order for the modified plant to produce new proteins that provide tolerance to spoilage and disease. Current use has extended to improving chemical profiles, enhancing characteristics such as taste, texture, and colour for example. The GMO we’ll be focusing on in this article is soybeans.
Transgenic soybeans are an example of genetically modified food consumed in the Weight Watchers Diet in the form of Tofu. GMO soybeans were first introduced by the American agrochemical and agricultural biotechnology corporation Monsanto in 1996.
Reference Map
Soybean Production 2016
This map shows how most of the soybean produced in 2016 are from the United States of America, followed by Brazil, Argentina and India. China, Egypt, Paraguay, Canada, Ukraine and Bolivia complete the top 10.
Any new food containing foreign or engineered protein has the potential to induce allergies and has been a concern for many consumers against GM food. This fear has had a broad impact. For example, Southern African leaders in 2003 rejected food aid provided by the US to help with famine caused by drought.
For soybean specifically, allergic reactions are rarely life-threatening. The most adverse effects it can cause are skin reactions and gastrointestinal distress. Although there have been biotechnology critics claiming that the rise of soybean-allergic individuals in the UK correlates with the increase in GM soybean production in the US market, this phenomenon can be better explained by the lack of availability of different soybean varieties, hence limited exposure resulting in a surge of individuals identifying soybean as an allergen due to the recent acceptance of such products from other countries (the US in particular).
Image by Zachary Makanya and taken from Twelve Reasons for Africa to Reject GM Crop
Consumer concerns regarding the safety of commercial soybean products have led to numerous studies, one of the most recent being “Food Safety Assessment of Commercial Genetically Modified Soybeans in Rats.” During this 90-day study, non-GMO and GMO soybean products were fed to lab rats and tested for any indication of adverse biological effects in terms of weight, organ weight, biochemistry, hematology, and urology. The conclusion reached was that GM soybeans are “substantially equivalent to non-GM soybeans in rats.”
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