Solanyi Marte 

Nagales 

English 21003

 4/4/2023     

    Genetic modified organism creates conflicting views on science advancements  

Eating is a thing all humans need to do. It is a part of life, but what if the food you consume is modified from the food naturally made by nature. Genetically modifying organisms (GMO), plants, ect.  through the use of genetic engineering. Genetic engineering is used when there is not enough of something or of low quality.  In other words this process is done through a change in the  genetic sequence of an organism. This process of combining genes contributes to non occurring gene combinations found in nature. Moreover, the types of genes that are often used for genetic engineering are the type that create bigger organisms and/or modify the organism to be anti-pesticides (Oliver, M 2014). These genes are in the DNA or chromosome of a living organism, found in the nucleus of a cell. In addition, scientists use restriction enzymes to remove specific genes from one organism to put it in another. The genes that were cut stick back together with the help of an enzyme, when placed in a new organism (Oliver, M 2014). The organisms that have foreign genes put into them contain genes from animals, plants, food, and bacteria. 

The point of doing all this is for farmers to create more sustainable crops. Or for things that there is not enough of, such as insulin. Genetically engineered insulin is the first application of recombinant DNA technology which has wide clinical use.( Brogard 1985) Which allows scientists to develop human insulin from a common bacterium. Scientists do so by taking a plasmid (bacterial DNA) inside the bacteria, cutting a piece from it using an enzyme  and then replacing it with the human gene incharge of making insulin. Later scientists return the plasmid to the bacteria and now the bacteria can produce the protein encoded by the human gene (insulin). By some this is viewed as potentially endangering the organism and the ecosystem by introducing a dangerous aspect to the environment. However, the reasoning for such controversy is misinformation and a not well understood topic. 

There are in existing large amounts, 842 million people around the globe that are undernourished requiring essential macronutrients. In addition to this, the majority of global population increase has a high chance of localizing the developing world, and global warming is expected to result in drought, flooding, and severe temperatures. The development of plants “which are nutritionally enhanced and resistant to abiotic stresses presents a viable solution to these future challenges’ ‘ (Hefferon, K 2015). To put this issue in perspective, each year vitamin A deficiency causes eye damage in three million preschool-aged children. Half a million become blind and two-thirds will die. Realization that a precursor molecule required for vitamin A biosynthesis, β-carotene,” is absent from the grain of cereals such as rice”. Resulting in diets at risk of vitamin A deficiency. A solution found was the development of Golden Rice through biotechnology. GMO created the possibility of this rice containing high β-carotene, essential to diet. Engineered with two genes from other organisms (daffodil and the bacterium Erwinia uredovoia) (Hefferon, K 2015). The negative controversy on GMo is the creation risk  of genes from GMO foods passing into wild plants and other crops, negatively impacting insects and other species, reduction in other plant types, and leading to a loss of biodiversity. 

This controversy does not have to result in one side being right and the other wrong. However, in fact it is good to have opposing sides to keep sides in check. GMO has been researched and used for many years with continuous results. However this does not mean some aspects can be bad. The technology itself is not the key to errors but in the usage humans give it. In addition, genome editing is a newer technology that provides the modification of genes without the same public controversy surrounding GMOs.  (Hefferon, K 2015). 

Work cited 

Brogard, J M et al. “Genetically engineered insulin: five years of experience.” Drugs under experimental and clinical research vol. 11,6 (1985): 397-406.

Hefferon, Kathleen L. “Nutritionally enhanced food crops; progress and perspectives.” International journal of molecular sciences vol. 16,2 3895-914. 11 Feb. 2015, doi:10.3390/ijms16023895

Oliver, Melvin J. “Why we need GMO crops in agriculture.” Missouri medicine vol. 111,6 (2014): 492-507.