To understand what is genetically modified foods, we must first understand basic concepts such as genetics and transgenic technology.
Earth creatures, including animals, plants, and microorganisms, are huge in quantity, variety in variety, different in morphology, and have different living environments and living habits, which are controlled by genes. “Fruit with melons and seeds with beans†is a highly generalized version of this phenomenon. That is, the biological characteristics and characteristics of species are determined by genes and can be inherited. A gene is encoded as an amino acid fragment, and the function of the protein determines the characteristics that the organism exhibits.
The so-called transgenic technology is the use of modern biotechnology, the human target gene, after artificial separation, reorganization, introduction and integration into the genome of the organism, so as to improve the original characteristics of the organism or give it a new good traits. In addition to the introduction of new foreign genes, the genetic properties of living organisms can also be altered through the processing, knock-out, and screening of biological genes to obtain traits that people want. The main processes of transgenic technology include cloning of foreign genes, construction of expression vectors, establishment of genetic transformation systems, selection of genetic transformants, genetic stability analysis and backcross breeding.
Genetically modified foods refer to foods produced or processed or freshly eaten using genetically modified organisms as raw materials. According to the source of raw materials, they can be divided into plant-derived genetically modified foods, animal-derived genetically modified foods, and microbially-derived transgenic foods. For example, soy bean products made from genetically modified soybeans, bean products such as soybean curd, soy sauce, transgenic papayas that are eaten fresh, and cheeses that are produced using genetically modified microorganisms are all genetically modified foods.
The most common traits of transgenic plants currently under development are insect resistance and herbicide tolerance, and there are also other transgenic plants with other traits, such as transgenic papaya which is resistant to ring spot disease, which increase lysine content and cysteine ​​content. Genetically modified maize, storage-tolerant tomato, transgenic rapeseed and genetically modified soybeans containing -3, transgenic tobacco with reduced nicotine content, golden rice with increased beta-carotene (provitamin A) content, altered flower color and extended shelf life of flowers Dianthus and so on. (Murong Yan)
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