Académique Documents
Professionnel Documents
Culture Documents
FUTURE
Christopher Clark
Section 1:
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
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
Genetically modified foods 3
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:
Genetically modified foods 4
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
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