GMO Series part 1: Introduction to genetically modified organisms

Genetic modification is touted as a modern solution to many everyday problems. GMOs are widely scrutinised, and consumers are frequently dissuaded from buying GMO products; but are we even aware of all the GMOs we come into contact with on a daily basis?

This is part one of a four-part series exploring GMOs, in which we touch on consumer perception, regulations and testing.

What are GMOs?

GMO stands for Genetically Modified Organism; any living organism can be genetically engineered to contain specific genes. Genetic modification is a technique used to change the characteristics of a plant, animal or micro-organism, by transferring a piece of DNA from one organism to a different organism. This is done through targeted removal of the desired genes from the DNA of one organism, and their addition to another.

The idea of selecting for specific genes providing desired attributes is not new; it’s been done for centuries. Before Herbert Boyer and Stanley Cohen invented recombinant-DNA (rDNA) technology, enabling genetic engineering, we relied on conventional breeding to produce genetically superior crops. Conventional breeding is where crops are genetically improved by crossbreeding two genetically different sources. GMO is different from conventional breeding, as it is more specific and targeted – the expression of a single gene can be changed. GMOs are produced by inserting a gene into the DNA of the nucleus of a single cell. The cell then replicates, expressing the new gene, until it becomes a complete organism.

The history of genetically modified organisms:

In 1971, Paul Berg experimented with gene-splicing that laid the foundation for what we now know as genetic engineering. In 1973, Boyer and Cohen successfully engineered the first genetically modified organism, using recombinant-DNA (rDNA) technology.

The first GMO crop to be commercialised was the FLAVR SAVR tomato. In 1980 it was established that an enzyme, polygalacturonase (PG), is responsible for fruit softening. The softening occurs because the PG enzyme is able to dissolve the cell-wall pectin. The FLAVR SAVR tomato was designed to reduce the presence of the PG enzyme in tomatoes, by introducing an antisense (reverse-orientation) copy for the gene responsible for PG production in tomatoes. The tomatoes were finally introduced to the market in 1994; but even though demand was high, they were never profitable, due to high production and distribution costs.

Why are organisms genetically modified?

Genetic modification can provide a wide range of solutions not limited to the agricultural sector.

Many medicines are developed using genetic modification. Insulin used in the treatment of diabetes is produced from bacteria, vaccines produced from baker’s yeast are used to prevent hepatitis B; and scientists are also working on the production of edible vaccines, using plants.

Genetic modifications in agriculture are mainly focused on crop protection, for which crops are produced with increased herbicide and insect tolerance, as well as virus resistance. Other uses could include modifying crops to alter fatty acid composition, and the development of crops that are ‘vitamin enriched’ and which can mature faster.

Food ingredients and processing aids are also made from GMOs; the most common processing aid is chymosin, used to coagulate milk during cheese production.

Which organisms are genetically modified?

The most common GMO crops are soyabean, corn and rice. These crops are utilised as food, animal feed, and in the production of various food ingredients. Cotton used in the production of clothing is also widely genetically modified. Aspartame, the artificial sweetener, is genetically modified by combining two amino acids. Even laundry detergent contains genetically modified enzymes, to improve the efficiency of the washing cycle.

GMOs play an important role in our daily lives. Often we are not even aware of their presence in everyday items.

The topic of genetic modification has many more avenues to explore. In the next part of this series, we will discuss consumer perception of GMOs.

If you would like to know more about GMOs or how they may affect your product, please feel free to contact us.