Transgenic Organisms: Revolutionizing Biology and Industry

For a few years now, the use of genetically modified organisms (GMOs) has been making its way into our society. There are sectors that see them as a business, others as a threat, others as a positive biotechnological advance, etc. What is clear is that wherever GMOs are presented they are a source of debate and controversy.

A little history

Since the beginning of agriculture and livestock, man has been influencing the biodiversity of species and favoring the reproduction of those specimens that are most “useful” from a commercial point of view, mainly. In the 1970s, the first DNA transfers between organisms were achieved. From there, the first transgenic animal, a mouse, which did not transmit the genetic modification to its descendants, and the first transgenic plants were created.

What is a gene?

At the physical level, a gene is a fragment of DNA (Deoxyribonucleic Acid). Genes form long strands of DNA that we call chromosomes. The total number of chromosomes in the same cell is what we know as the genome. A gene contains information that is used to create a protein that in turn will be responsible for manifesting a certain hereditary characteristic of a living being, for example hair color, the resistance of a seed, etc.

What is genetic engineering?

It is the technology aimed at controlling and modifying the DNA of a living being, including the transfer of DNA from one organism to another (this happens naturally between microorganisms such as bacteria). Specifically, genetic engineering allows altering the characteristics of an organism by means of the directed and controlled modification of its genome by adding, modifying or eliminating its genes. This at the food level supposes achievements such as the resistance of a crop to a certain insect, a herbicide, etc., or different benefits aimed at improving the productivity of the harvest.

What is a GMO and a transgenic?

A GMO is an organism whose genetic material has been modified using genetic engineering techniques. The objective of said modification will be to achieve a certain property. We speak of a transgenic organism when the modification has consisted of the introduction of a gene from another species.

• First-generation GMOs target resistance to pests, pesticides, and herbicides.
• Second-generation GMOs aim to improve the nutritional value of treated foods by including vitamins, medicinal attributes, eliminating natural allergens, modifying the content of proteins, oils, etc.
• In addition, they can also offer production advantages such as greater tolerance to droughts, floods, frosts, soil salinity, heavy metals and other environmental factors, delayed maturation time, etc.
• Third generation GMOs are not intended for the food industry but to obtain products for other industries such as pharmaceuticals, fuels, materials, etc.

Some examples

Bt transgenic corn contains a gene from the bacterium Bacillus thurigiensis. This bacterium is commonly used as a biological alternative to the pesticide since it produces a toxin that acts as an insecticide against the lepidoptera (borer).

This gene is inserted by recombinant techniques into the maize genome and in this way it is achieved that the maize plant has the ability to produce said toxin with the corresponding insecticidal effect.

The transgenic RR soybean contains an Agrobaterium gene inserted by recombinant techniques and endows the soybean plant with resistance against the herbicide glyphosphate.

Types of food products with GMOs

As part of the food supply we can find different types of products from genetic engineering.

• Foods that are GMO in and of themselves. Eg genetically modified soy.
• Foods that contain GMOs. Eg salad made with genetically modified corn.
• Foods made from GMOs. Eg genetically modified rapeseed oil.
• Foods that contain ingredients that have been made from GMOs. Eg Chocolate that contains soy lecithin and said soy has been genetically modified.

GMO labeling

Genetically modified foods must be labeled accordingly, stating unequivocally that it is a genetically modified organism. This specification is not necessary when the presence of a GMO is accidental or technically unavoidable or the amount of GMO is a maximum of 0.9%. This limit is established for each ingredient in particular, or for the entire food only if the food consists of a single ingredient.

This information is displayed on the ingredient list indicating “genetically modified” or “produced from (ingredient name) genetically modified. These annotations may appear with an asterisk at the bottom of the ingredient list or if the food does not require an ingredient list, this information must also appear on the label.

Are foods made with GMOs safe?

GMOs raise doubts as to whether these "new genes" will lead to unexpected effects in organisms such as protein modifications or translocations. There is also concern about the effect that the mixture of GMOs with non-GMO crops or wild plants can have and the consequences that they can unleash on the environment, compared to the delicate natural balance between plants, animals and the environment. Progress continues in the study of all these possible problems and at the moment authorized copies of GMOs are not considered to pose a risk.

GMOs undergo rigorous analysis before they go on the market. The safety of these products is assessed through the concept of substantial equivalence, which consists of determining similarities and differences between the new food (GMO) and the "conventional counterpart" product, in terms of the presence of toxic substances and nutrients. If the differences between the genetically modified organism and its conventional counterpart outweigh the natural variations, they must be evaluated nutritionally and toxicologically.

At the European level, the scientific evaluation to verify the safety of GMOs prior to their release on the market corresponds to the European Food Safety Authority (EFSA). In this evaluation it is verified that they do not pose any danger to human health, that they do not cause allergies, that there is no transfer of genetic material or resistance to antibiotics and that there has not been any significant change from the nutritional point of view between the product " original ”and the“ GMO ”.

The community register of genetically modified food and feed that are authorized is available on the website of the European Commission.

• A GMO is an organism whose genetic material has been modified to achieve a certain property.
• A food that is or contains a GMO must be labeled indicating this characteristic.
• The European Food Safety Agency assesses the safety of GMOs prior to their release on the market.

Merce Gonzalo: Diploma in Human Nutrition and Dietetics