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| Genetically Modified Foods |
Genetically Modified foods
Genetically Modified foods are produced through biotechnological processes. Genetically modified foods undergo the process of genetic modification to produce the desired trait. When this technique is applied to increase food quality and production, it is called food biotechnology. Therefore modern biotechnology can improve the nutritional quality of food, and eliminate diseases, and malnutrition in developed nations.
Modern biotechnology is been helpful in food fermentation and
enzymes involved in food processing. Similarly, genetically modified
microorganisms synthesize enzymes for the food sector.
Today you will know the function of food biotechnology in food
processing and Fermentation.
Fermentation of food
Fermentation is a process of converting sugars and
carbohydrates into alcohols and beverages by using microorganisms. Commercial breweries are produced through
yeast strains. Nowadays wine and alcohol
can be manufactured by genetic engineering. During fermentation, yeast produces
glucoamylase, which turns starch into glucose, and is genetically altered through a
foreign gene.
Lactic acid fermentation is carried out by yeast strains to
make wine. Wine is developed in two
steps: First, primary fermentation uses yeast strains and transfers glucose into
alcohol. The second step causes an increase in acidity due to secondary fermentation
which produces lactic acid using bacteria. The increase in fermentation is
reduced by adding a foreign gene lactic acid gene produced by Lactobacillus.
Enzymes involved in Food fermentation
Enzymes are produced at a commercial scale for creating and
manufacturing a variety of food items. Enzymes such as carbohydrates, proteases, and amylases are synthesized by genetically modified organisms. These enzymes are used to get more yields,
produce flavored food in less time, and are developed to produce
cheese, yogurt, and other dairy products.
Some of the genetically modified enzymes produced during food fermentation are:
Catalases enzyme involves in the manufacturing of mayonnaise and
oxidizes hydrogen peroxide to water. This enzyme also helps in the removal of glucose
from egg white before drying to use in the baking process.
The Chymosin enzyme is used in making cheese and is responsible
for coagulating milk proteins to produce curd.
Amylase enzyme catalyzes starch into sugar and maltose. This enzyme
enhances sweetness in baking processes. This enzyme increases the quality of bread
and helps in starch hydrolysis. It is also known as a nutritional
sweetener.
Protease enzymes help in the breaking of the peptide bond and are
used in baking food, thus increasing the flavor and shelf life of fruits and
vegetables.
Glucose oxidases enzyme catalyzes the oxidation of glucose
and is used in increasing the consistency, taste, and color of food products. It
helps in keeping the bread dough consistent.
Shelf life
Some fruits have shorter shelf life such as tomatoes. Tomato is used all around the World so it is taken at an early stage. After picking a tomato at this stage it is exposed to ethylene to get mature. At high temperatures, it matures earlier while at low-temperature rates, its taste is lost.
When a tomato
undergoes genetic modification it suppresses the enzyme which breaks the pectin cell
wall causing it to soften and ripened. When this enzyme is produced in less
quantity then pectin breakdown will be reduced and tomatoes will get firmed.
Genetically modified tomatoes known as flavor savor tomatoes are firmer and
have a significantly larger shelf life.
Essential Vitamins
Genetically modified foods are used to avoid vitamin and mineral deficiency because some of the food components lack essential vitamins and nutrients. Rice, a staple food eaten worldwide, is deficient in vitamin A. Golden rice, produced through genetic modification is a precursor of vitamin A. This transgenic rice is produced by inserting a foreign gene that encodes beta-carotene synthase from bacteria.
The genes encoding phytoene synthase psy, and phytoene desaturase crtl were taken from the daffodil plant, and lycopene beta cyclase was removed from bacterial cells and
incorporated in rice making them transgenic rice. Now this golden rice is a
rich source of vitamin A and is a cure for blindness and can eradicate
starvation in countries where people are suffering from iron deficiency and malnutrition.
Carbohydrates and Proteins
Most plants don’t have proteins and essential amino acids so these plants are genetically modified to fulfill the proteins, carbohydrates, and vitamins requirement worldwide. Some of the amino acids such as lysine, and sulfur are deficient in plant proteins. Scientists are trying to create other vitamins, micronutrients, and amino acids to introduce in foods that are lacking these vitamins.
Transgenic potatoes were developed by
incorporating a gene that codes for an enzyme that breaks down starch during starch biosynthesis. Transgenic potatoes will
contain amylopectin which is a starch-containing component by removing non-starch containing component amylose.
Applications of Food Biotechnology
Food biotechnology has played an important role in
benefiting farmers, customers, food industries, and the environment in the modern era of 2023.
Environmental Benefit
Crops which are genetically modified are insect-resistant, and disease resistant so there is no need for pesticide sprays. Less spray on crops
reduces land, air, and water pollution. Water pollution has become a global
health factor causing water-borne illnesses such as cholera, and dysentery. Reduced amounts of sprays require less labor
force and money which benefits farmers.
Increased Yield
It is due to the importance of biotechnology that plants can
withstand glyphosate herbicides and in this way plants produce more yields. These herbicide-tolerant plants control weeds, therefore reducing soil tiling. No soil
tiling results in less carbon dioxide emission, less fuel, and produces good
quality soil. These weedicide-tolerant plants are good for farmers and the environment.
Food with more shelf life
Foods with better taste and longer shelf life are
all due to food biotechnology. Genetically
modified fruits and vegetables have been engineered in such a way as to increase the nutritional and protein content of food.
Less space and more food
People in the middle class are suffering from hunger due to
expanding population growth rate but thanks to biotechnology, have made
tremendous efforts to produce genetically modified food. Genetically modified
foods and crops consume less space and produce more yields.
Food safety and security
Nowadays scientists can detect undesirable bacteria
and viruses present in food. Due to this technology, there will be less risk of
foodborne illnesses which we get when we eat that food.
Food insecurity and global starvation have become major
threats to developing countries. Genetically
modified food is striving to alleviate the food shortage in these countries through plants that produce larger and better yields.
The purpose of genetically modified crops is to introduce
foreign genes in food and harvests to enhance the nutritional value, flavor, quality, and
quantity of food that will play a role in eradicating starvation from poor
people of Third World countries.
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