"genes" news and stories

Genetically modified foodstuffs do not have a very good public relations team working for them. Hearing that food has been genetically modified in some way will turn off most consumers because the assumption associated with it is that the food has been made more pest/disease resistant and less flavorful through unnatural means. Unnatural, in this instance, refers to a quickly forced change in a particular plant and not to a gradual evolution through selective breeding. The word does not have a positive connotation, yet in spite of that, not everything done with GM foods is a bad idea.

The US Department of Agriculture's Agricultural Research Service (USDA ARS) is currently working with a gene that "induce high levels of beta-carotene into food crops." The gene, named Or is responsible for the orange color of some cauliflower and "promotes high beta-carotene accumulation in various plant tissues." Beta-carotene, is processed by the body into Vitamin A, so an increase of its concentration in foods that are naturally low in it could make a significant impact on worldwide Vitamin A deficiencies, which affects approximately 250 million children worldwide. More studies (there have only been eight years' worth) are needed before any action is taken.

This isn't to say that GM foods are necessarily a good idea, but it does show that there are applications beyond inserting jellyfish genes to make food glow.

Source

In New Zealand, scientists have been able to determine precisely which genes are responsible for the individual flavors and scents of fruits and flowers. As a result of this breakthrough, it will now be possible to actually produce natural flavorings without having to resort to chemical extractions or other synthetic processes, not to mention that it will save time trying to match the flavors of new products to natural ones. The scientists inserted the newly-identified genes into bacteria and model plants, which then produced the same results. Using a process known as biofermentation, they will be able to harvest the flavors and smells from the cultures in which they are grown and then implant them into food products (or perfumes).

The upshot of all of this is that it opens the door to a nearly infinite number of flavors - all-natural flavors, at that. As consumer demand increasingly grows for "natural" products, it seems likely that novel, but natural, flavorings could catch on. Green apple potato chips, anyone?

Source

Does this mean we will soon have bright orange table grapes or wine that is blue? Scientists - well it wouldn't be the local WI now would it - have found the gene that determines a grapes colour.  Geneticists in Geneva and Montpelier have discovered that the color variety in modern grapes can be traced to variations in a gene recently found to be a causative factor in white grapes' lack of color.

It is all down to a gene called VvmybA1, are something to do with the movement of Gret1, a genetic mutation within it. It jumps around a bit within a genome and it is this jumping that is responsible for alterations in the surrounding DNA and, thus, a grape's colour. The research may also lead to a better understanding of relationships between fruit color and health-imparting properties and the important (for a wine-maker) the effects of environment and management practices on grape color and quality.

 

Source

Scientists in Taiwan have bred, through transgenic engineering, three glowing pigs. Not only do these pigs glow, they glow green due to jellyfish DNA inserted into the pigs' embryos. Other labs have produced partially green pigs, but these are the first completely colored ones, with everything from green organs to green-tinged eyes and skin. Scientists intend to use green pigs such as these for research purposes, because genetic material taken from them will be easy to spot, due to its color, in ordinary pigs.

Admittedly, these pigs are not currently intended for eating, but suddely "green eggs and ham" seems like more of a possibility, doesn't it?

Source