Genetically Engineered Foods

Alexandru Mihai Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2017
• Print ISBN: 9780128112700
• eBook ISBN: 9780128112717
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness, benefits vs. disadvantages, regulations and techniques used to obtain, test and detect genetically modified plants and animals. An essential resource offering informed perspectives on the potential implications of genetically engineered foods for humans and society. Written by a team of scientific experts who share the latest advances to help further more evidence-based research and educate scientists, academics and government professionals about the safety of the global food supply. - Provides in-depth coverage of the issues surrounding genetic engineering in foods - Includes hot topic areas such as nutragenomics and therapeutics to show how genetically engineered foods can promote health and potentially cure disease - Presents case studies where genetically engineered foods can increase production in Third World countries to promote food security - Discusses environmental and economic impacts, benefits and risks to help inform decisions

Chapter 1

Genetic Engineered Organisms (Plants and Animals)

Sana Khalid^*,**,†

Zubaida Yousaf^*

Ahmad A. Shahid^†
* Lahore College for Women University, Lahore, Pakistan
^** Institute of Agricultural Sciences, University of the Punjab, Lahore, Pakistan
^† Centre of Excellence in Molecular Biology, University of the Punjab, Lahore, Pakistan

Abstract

Genetically modified organism (GMO) is one whose genetic material is altered through recombinant DNA technologies. Although animal and plant breeding have traditionally been performed using hybridization techniques, genetic modifications have become popular and the traditional techniques are typically not considered as GM. In a GMO, DNA is tailored by using recombination techniques that allow direct transfer or exclusion of genes in the host organism. Transgenic organisms are those that undergo genetic engineering; for example, “Bt cotton” contains a gene from the bacteria Bacillus thuringiensis and is thus considered to be a transgenic plant. This chapter aims to discuss genetically modified animals, their potential to explicate biological processes related to pharmacological research, and their functional genomics. Important advancements in methodological molecular techniques, which permit the time- and tissue-specific inducible regulation of gene expression, will also be discussed. This chapter also aims to highlight the endeavors and advances in plant and animal genetic engineering achieved through the use of modern biotechnological approaches. Future prospects and risk assessment of the genetically engineered organisms (plants and animals) will also be discussed.

Keywords

genetically modified organisms plants and animals

resistance

genetic engineering

risk assessment

1. Genetic Engineering

Genetic engineering is the process of introducing foreign DNA into an organism’s genome. A chimeric DNA with genomic pieces from two different sources is called recombinant DNA and the process is referred to as recombinant DNA technology. “Genetically engineered” (GE), “genetically modified” (GM), or “transgenic” are all terms that can be used in this context. A GM organism will carry one or more traits that were not already present in the original organism (Rabbani, 2003). It can be performed through gene transfer of soil bacterium, Agrobacterium tumefaciens using a plasmid vector (Smith and Townsend, 1907),...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Foreword
• Series Preface
• Preface for Volume 6: Genetically Engineered Foods
• Chapter 1: Genetic Engineered Organisms (Plants and Animals)
• Chapter 2: Sugar and Sugar Alcohol Production in Genetically Modified Cyanobacteria
• Chapter 3: Genetically Modified Plants as Sustainable and Economic Sources for RUTFs
• Chapter 4: Approved Genetically Engineered Foods: Types, Properties, and Economic Concerns
• Chapter 5: Influence of Feed From Genetically Modified Plants on the Composition and Quality of Foods of Animal Origin
• Chapter 6: Genetically Modified Microorganisms: Harmful or Helpful?
• Chapter 7: Techniques for Production and Quality Assessment of Genetically Modified Foods
• Chapter 8: Awareness and Utilization of Genetically Modified Foods in Nigeria
• Chapter 9: Biosensors as Advanced Device for the Transgenic Plants and Food and Detection
• Chapter 10: Genetically Engineered Food Crops to Abiotic Stress Tolerance
• Chapter 11: Detection of Prevented DNA Damage by Therapeutic Foods
• Chapter 12: Genetically Engineered Crops: Opportunities, Constraints, and Food Security at a Glance of Human Health, Environmental Impact, and Food Quality
• Chapter 13: Safety and Risk Assessment of Food From Genetically Engineered Crops and Animals: The Challenges
• Chapter 14: Identification of Genetically Modified Foods
• Chapter 15: Methods for Plant Genetic Modification
• Index