Genetic Engineering: Modern Applications
You have probably heard of genetic engineering. Basically, it is the process by which scientists inset genes from one organism’s genetic code into the genetic code of another organism. Then the organism is able to express the characteristic that the gene codes for. There is a huge debate over genetic engineering—is it helpful or harmful? Whatever the answer may prove to be, genetic engineering is used today more than one may expect.
The classic example of genetic engineering is the insertion of the gene that codes for human insulin into bacteria. The bacteria multiply and then are able to produce human insulin on a large scale. Then, the insulin is then collected, refined, and used to help people with diabetes.
Genetic engineering for insulin production:
Genetically modified bacteria and microorganisms also are used to produce the hepatitis B vaccine as well as other medically useful substances, such as human growth hormones. Some vitamins, too, such as vitamin B2 and vitamin C, are produced by genetically modified microorganisms.
But what about the things we all use on a daily basis—foods? Currently, no genetically engineered fruits or vegetables are being commercially grown, nor are genetically engineered animals being commercially raised. Genetically engineered cereal crops and cotton, though, are widely grown today.
Corn: The genetically engineered corn grown today has a gene from the bacteria Bacillus thuringeiensis that causes it to produce a pesticide compound. It was first commercially grown in 1997, and today it accounts for over 80% the US’s corn production. It is also grown in other countries in North America, South America, Africa, Asia, and Europe. This genetically engineered corn is used in the same way as traditional corn—animal feed, ethanol, and food products for human consumption. Corn-derived foods that we eat include corn meal, corn grits, cereal, high-fructose corn syrup, glucose, and dextrose.
Soybeans: Today’s genetically engineered soybeans have been engineered to be immune to types of herbicide, which means weed killing is easier for farmers (since they do not have to worry about hurting their crops). Genetically engineered soybeans account for about 85% the US’s soybean production, and about 59% of the entire world’s soybean production. These genetically engineered soybeans are used just as conventional soybeans are—to make animal feed and oil. Soybean oil is used in a variety of foods, including breads, crackers, margarine, and fried foods.
Cotton: Like genetically engineered corn, genetically engineered cotton has a gene from the bacteria Bacillus thuringeiensis that protects it against harmful insects. Genetically engineered cotton makes up about 43% of the world’s cotton production, and the majority of that genetically engineered cotton is grown in India and the US. Like traditional cotton, genetically engineered cotton provides the raw material for making cloth, oil, paper, plastics, and animal feed.
Another application of genetically engineered organisms is food additives. Many of the substances that are added to our prepared foods, such as bread, cheese, and beverages, have been produced by genetically engineered microorganisms. For example, milk needs chymosin to curdle and turn into cheese, and 80-90% of US cheese is made using chymosin produced by genetically engineered organisms. Genetically engineered organisms are also used to produce xanthan (a thickener), acidity regulators, glutamate (flavor enhancer), aspartame (sweetener), cysteine (used to treat flour), and a variety of enzymes, which are then used in the production of beverages, bread, cheese, and other foods.
Some genetically engineered foods are not yet on the market, but they soon may be. Genetically engineered rice is not commercially being grown anywhere, but research has shown pest-resistant genetically engineered rice to be promising. Such rice could soon be widespread in South and Southeast Asia. Also, another genetically engineered rice variety, which contains beta-carotene, could soon be widely grown in poorer areas of the world to help alleviate malnutrition.
In addition, people in the near future might add an animal to the list of genetically engineered organism foods they eat; salmon that is genetically engineered to mature in half the normal time may be soon be approved by the Food and Drug Administration. Currently, the salmon has been proven safe to eat, but it still has to prove not to be an environmental threat.
It’s amazing how much genetic engineering already affects our lives. It’s even more amazing to think of its applications in the future. Whether genetically engineered organisms will prove harmful, helpful, or a mix, they are definitely here to stay right now.