utah state university genetic engineering · this is a project resulting from the “genetic...
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This is a project resulting from the “Genetic Engineering Workshop for Teachers” to provide teaching materials for genetic engineering topics.
Please direct any feedback to ASTE graduate student Olivia Horning at [email protected]
Genetic Engineering in Agriculture
START COURSE
Utah State University
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Lesson 3: Food Crops
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Gavrilescu, M. (2010). Environmental biotechnology: achievements, opportunities and challenges. Dynamic biochemistry, process biotechnology and molecular biology, 4(1), 1-36.
Overview
• How to make a GMO by Chelsea Powell
• Figures by Anna Maurer http://sitn.hms.harvard.edu/flash/2015/how-to-make-a-gmo/
Food CropsGenetic
Engineering in Agriculture
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• Genetically modified (GM or GMOs) organisms are organisms that have artificially acquired one or more genes, usually from another species but not always.• https://www.youtube.com/watch?v=Ta98Ca_3wPI C3A2P2S3
Food CropsGenetic
Engineering in Agriculture
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• Selective breeding has been done since ancient times.• Some say artificial selection is the genetically modifying of
organisms that we have been doing forever.• Modification techniques have become more efficient.• Traditional breeding programs are being replaced with DNA
technology to improve plants and animals important to the agricultural industry.• Top 3 GMO crops in the united states today: Corn, Cotton,
Soybeans
Food CropsGenetic
Engineering in Agriculture
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Insect Resistance
• European corn borer and pink boll worm. Are there any others?• Bt corn (bacillus theringiensis)• Natural insecticide, soil bacterium gene• Millions of dollars saved for farmers due to increased yield with
decreased crop damage• Pesticides are decreased or eliminated
Food CropsGenetic
Engineering in Agriculture
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Herbicide tolerance
• Herbicide Tolerance• Round up ready: Corn, Soybeans, Cotton…top gmo crops
connection• Yield increased• Reduced need for pesticides • Photo of European corn borer
Food CropsGenetic
Engineering in Agriculture
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Global Prevalence
• United states – 39%, Brazil – 25%, Argentina – 14%, India – 6%,
Canada – 6% in 2015, Industrial countries produce 46%,
developing countries are 54% - was 33% in 2009
• United states – 39%, Brazil – 27%, Argentina – 13%, India – 6%,
Canada – 6% in 2016. Source: ISAAA, 2016
• Chart: Acreage of genetically modified crops by country 2004-
2014
Food CropsGenetic
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• Check for updated statistics• Crop (World%; US%)• Soybeans (77%; 93%)• Cotton (49%; 94%)• Field Corn (26%; 88%)• Canola (21%; 90%)• Others – Sugar beets,
Papaya; Alfalfa• 75% US foods contain GMOs
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Golden Rice 2
• Beta-carotene for vitamin A, with genetic materials from daffodils and carrots• Blindness and maternal mortality, problems with pregnancy and
lactation if deficient in vitamin A• Cassava also modified for iron and beta-carotene production
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• Transgenic meat not currently in US- could be modified for genes that increase muscle size or healthy omega-3 fatty acids (pig example)• Salmon approved- gene from chinook salmon and ocean pout
added to the 40,000 genes of an Atlantic salmon so that it will continue to grow the whole year, increases growth of fish.
Food CropsGenetic
Engineering in Agriculture
Cheese
• Chymosin is an enzyme produced by modified yeast, fungi, or bacteria.
• Cheese was traditionally clotted using rennet, a product found in the cow’s stomach.
• Not enough rennet was available to produce cheese, so they developed recombinant chymosin to fix this problem. Using genetically modified products/processes to produce cheese is more common today.
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Food Crops
How did they make insulin from recombinant DNA?https://www.nlm.nih.gov/exhibition/fromdnatobeer/exhibition-interactive/recombinant-DNA/recombinant-dna-technology-alternative.html
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Content Source
• Pearson Education • Campbell Essential Biology (6th Ed.) by Simon, Reece, &
Dickey.