The cherry tomatoes are genetically modified, the genetically modified soybeans do not germinate, and the colorful corn is genetically modified. Opening the circle of friends may be the most telling story about genetically modified foods. These rumors are true and false, and it is difficult for the ordinary people to distinguish between them and even confuse some false rumors. Which of the foods we come into contact with on a daily basis are genetically modified? Does the genetically modified food have any harm to the human body?
On the 25th, the reporter interviewed Xu Jianing, an assistant researcher at the Jinan Academy of Agricultural Sciences and a special biotechnology executive at the Jinan Agriculture Bureau, to see what she said.
Non-transgenic varieties of cherry tomatoes
Reporter: Ms. Xu, I heard that everyone's favorite cherry fruits are genetically modified. Is this true?
Xu Jianing: Little tomatoes on the market today are basically varieties of cherry tomatoes. Previously it was used as a landscape, but later it was found that the taste was good. It was cultivated in large quantities and sold as fruits, not GM varieties. The cherry fruit we eat is actually the most primitive tomato variety.
The reason why some of the taste is particularly sweet, small and cute appearance, it is in the breeding time to meet the market demand, specifically filtered out.
Soybeans will germinate whether they are genetically modified or not
Reporter: Some people say that genetically modified soybeans will not germinate when soaked in water?
Xu Jianing: Both domestic soybeans and genetically modified soybeans from the United States have germs. So long as the germs are active, they can produce sprouts completely.
Soybean sprouts do not germinate. It has nothing to do with genetic modification. It is related to the storage conditions and survival status of soybeans. Genetically modified soybeans can also germinate, and the highest germination rate of soybeans is 50%. Therefore, "not sprouting does not mean that it is genetically modified."
China does not approve the listing of genetically modified potatoes
Reporter: Is it true that genetically modified potatoes are not black after peeling?
Xu Jianing: Potatoes turn black after peeling mainly because the cells are destroyed after the potato is cut, and the polyphenols contained in the oxygen are oxidized by polyphenol oxidase to produce black or brown pigmentation. This is called the oxidation of potatoes. Browning reaction. The oxidative browning reaction is also related to the cultivation conditions of the potatoes, the temperature and time after the incision. At present, there are no potato varieties that have been genetically modified to reduce polyphenol oxidase, and China has not approved the listing of any GM potatoes.
There is currently no genetically modified sweet corn on the market
Reporter: Genetically modified corn has a high degree of sweetness?
Xu Jianing: Actually, corn is not a whole, and each corn grain is a separate individual. Their genotypes are different, and each corn color may be different. Of course, if the female parent is pure and yellow, there is nothing to say, but if it is heterozygous, this "flower" corn cob may appear.
What causes these corns to exhibit color is indeed pigment, but it is produced by corn itself. The corn we generally see is a yellow grain. This is because the endosperm of the corn grain contains a pigment called carotenoid. In addition, there are actually many colored corns with different colors. The reason why these black corns, red corns, and purple corns are colorful is because their grains contain different types and compositions of anthocyanins.
Taking purple as an example, the synthesis of purple pigments in corn is a complex process, which requires the formation of colorless, red and purple pigments in turn under the action of three enzymes. In this way, if a cross with a parent that possesses or lacks these three enzymes is used, the separation of offspring will result in three seeds that are colorless, red, and purple - if none of the other pigments can be synthesized.
Sweet corn is due to genetic mutation, the transformation of sucrose into starch in corn kernels is blocked, resulting in increased sucrose content. Sweet corn is the result of artificial breeding to meet market demand. So far there has been no listing of genetically modified sweet corn. Sweet corn on the market, including waxy maize, purple corn, etc., is the result of conventional breeding. It is not a genetically modified variety.
Off-season food is not related to genetically modified
Reporter: Most off-season foods are genetically modified organisms?
Xu Jianing: In addition to increasing temperature through greenhouses to produce off-season foods, a large part of off-season foods are realized through off-site production and transportation. This has nothing to do with genetic modification.
At present, we do not have the ability to achieve anti-season production through genetically modified technology.
The taste of transgenic tomatoes has long since been withdrawn
Reporter: The genetically modified tomato is bright red, is the fruit harder?
Xu Jianing: At present, there is no transgenic tomato on the market in China. China has approved a storage-resistant genetically modified tomato, which can delay softening and rot, but has already withdrawn from the market because of bad taste. At present, the safety certificate has expired. Commercially grown GM crops are only one of the most unsuccessful cases for science, as cotton and papaya are used by Xu Jianing. The current lack of understanding and fear of genetic modification in society is due in part to the fact that most people lack biological knowledge, and some are not enough for popular science. Transgenic is not mysterious
Xu Jianing told reporters that transgenic technology is the use of modern biotechnology, the people's desired genes into the genome of the target organism, thereby improving the original traits of the organism or give it a new good performance.
"Transgenic technology is actually a breeding method." Xu Jianing is now engaged in a research on "resilience" at Shandong Agricultural University, which is to find functional genes in plant genomes that allow plants to adapt to harsh environments.
Her research object is wild apples from Xinjiang, which is the "grand father" of all apples. Xinjiang wild apples are only hawthorn size, and are particularly astringent and unpalatable. However, due to their growth in the Tianshan Mountains, they are particularly adaptable to the environment. Nowadays, apples such as Red Fuji, which are eaten by everyone, are difficult to overwinter during direct planting in the northern regions. At present, the fruit growers are grafted onto some of the cold-resistant apple rootstocks to achieve wintering, but low temperatures are still an important limitation to the distribution of apple growing areas. factor. Xu Jianing hopes to find out those genes that make wild apples a "dead to die."
"If we find a cold-resistant gene, then the first way is to transfer this group of genes to other individuals; there is also a way we already know that this group of genes is resistant to cold, then we have included this kind of gene. The saplings of the gene were kept and the saplings that did not contain this gene were removed.†Xu Jianing told reporters that everyone tends to focus on and debate the first method, but the second method is also the application of transgenic research results.
"The hybrid approach also changed the genes of the organism," said Xu Jianing. "It's just different from the way genetic transformation is used."
Most of the papaya is genetically modified
The reporter learned that only GM crops that have been commercially grown in China are cotton and papaya (papaya). In addition, soybeans, corn, rapeseed, cotton and sugar beet that China has approved for import as raw materials for processing are genetically modified.
On September 1, 2010, China issued the Papaya Agricultural Genetically Modified Biosafety Certificate and officially introduced the commercial planting of genetically modified papaya.
"The genetically modified papaya has been transformed into a papaya ring spot virus gene that aims to make papaya resistant to this virus." Xu Jianing told reporters that there are very few genetically modified foods that can be seen on the market. Apart from papaya, there are only a few. Edible oil will be used for genetically modified crops.
Then, does the country allow GM crops to be planted in Jinan? “As far as I know, no.†Xu Jianing told reporters that most of the GM crops are now in the laboratory, “after the study has been inactivated, just go out of the lab. It must be reported to the Ministry of Agriculture."
The reporter learned that the inspection agencies of the agricultural sector will test the seeds sold on the market. If the seeds are GM varieties and they do not receive the certificates issued by the state, sales and planting are not allowed.
Is GM harmful to the human body?
In 2012, French scientists announced that the consumption of genetically modified grains would cause the rats to develop tumors and multi-organ failure. Xu Jianing said, "The sample of this experiment is not representative. The strain of the experimental mouse selected for experiment is short-lived and susceptible to cancer. It is not the best experimental object for this study. Repeated experiments or other animal experiments are needed to make the experiment as possible. Minimize experimental errors."
"An insecurity depends on the data to speak. Now there is no clinical data to prove that genetically modified foods have an impact on the human body," said Xu Jianing. "Such as insect-resistant cotton, it is said that the insects ate cotton seeds and died, and that people who eat cotton seed oil will not be poisoned?" explained Xu Jianing, the insect-resistant protein contained in genetically modified insect-resistant cotton, in an alkaline environment. It is toxic, and it is only harmful to lepidoptera insects such as cotton bollworm. It is non-toxic in acidic environment, acidic in human stomach acid and alkaline in digestive tract of cotton bollworm, so it is harmless to humans.
"Genetically modified foods are not natural. Will they affect the human body when eaten?" Many people still doubt it.
Xu Jianing told reporters that genetic fragments of DNA with genetic information consist of deoxyribose and four nitrogenous bases. The linear sequence of the four bases determines the genetic information that a gene carries. Most of the nucleic acids in food are combined with proteins as nuclear proteins. In the stomach, they are affected by stomach acid or in the small intestine by proteases. They eventually decompose into small fragments. "That is, regardless of the original structure, it will eventually be break down."
The reporter learned that the World Health Organization’s food safety department issued a report in June 2005 titled "Modern Food Biotechnology, Human Health and Development - Evidence-Based Research," which clearly states: "The current international The GM foods in the market have undergone risk assessment. They are no more risky than traditional foods of the same kind."
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