GMOs: A Conversation Worth Having

The debates surrounding genetically modified organisms (GMOs) and genetic engineering (GE) are fueled by differing levels of knowledge, media influence, and political ideologies. These factors have become significant obstacles to the adoption of BT cotton in Kenya and Tanzania, despite the government's aspirations to enhance cotton production and reduce costs. However, it is crucial to address a key point that often gets overlooked in these discussions: the interchangeable use of the terms "genetically modified" and "genetically engineered" when referring to crop varieties developed through non-traditional breeding methods.

To put it simply, genetic modification involves altering the genetic composition of domesticated plants and animals through processes like selection, hybridization, and induced mutation to achieve desired traits. On the other hand, genetic engineering specifically focuses on deliberately introducing targeted changes to plant, animal, or microbial gene sequences through gene editing techniques. These techniques, such as TALENs, CRISPR, and ZFNs, enable precise modifications such as gene deletion, insertion, silencing, or repression, resulting in subgenic organisms.

Crop and animal improvement is a continuous process. It involves the use of modern biotechnology to achieve higher crop yield, better flavor, greater resistance to insect damage, microbes attack, and immunity to plant diseases. However, some technologies such as animal cloning and three-parent techniques raise integrity and ethical questions in biotechnology.

The science of biotechnology is regulated by both private and governmental agencies. In the United States, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) play crucial roles in ensuring the safety of genetically engineered food for human and animal consumption. In Kenya, the National Biosafety Authority and KEPHIS take the lead. Microorganisms produced through biotechnology undergo evaluation and can be classified as generally regarded as safe (GRAS) if proven to be safe for industrial processes. Foods derived from genetically engineered plants must meet the same safety requirements as those derived from traditional breeding methods. The EPA also regulates pesticides, including those genetically engineered into food crops, to ensure their safety for consumption and their minimal impact on the environment.

Genetic engineering allows scientists to introduce desirable traits into the genetic makeup of plants and animals. This can include traits like increased plant height, higher crop yield, or the incorporation of genes that produce beneficial compounds. By isolating and adding specific genes responsible for desired traits to a single cell in a laboratory using recombinant DNA technology, scientists can eliminate unwanted characteristics from donor organisms.

The challenges posed by health issues, the need for sustainable food sources, and environmental concerns have prompted the development of new approaches. Biotechnology has played a significant role in addressing these challenges. GRAS microorganisms involved in industrial fermentation processes have given rise to numerous products that we consume on a daily basis. For instance, Saccharomyces cerevisiae and Saccharomyces uvarum yeasts are utilized in beer and lager production, Streptococcus thermophilus and Lactobacillus bulgaricus contribute to yogurt production, Escherichia coli is used for human insulin production, and Penicillium chrysogenum is the source of penicillin.

The advent of biosynthetic human insulin is a testament to the benefits of genetic engineering. Previously, insulin extraction from pigs or cows posed limitations in terms of supply and sustainability. However, by inserting the human insulin gene into Escherichia coli plasmids using recombinant DNA technology, large quantities of biosynthetic insulin could be produced. Recombinant DNA technology also plays a crucial role in the development of vaccines and antibodies through genetically modified bacteria.

The accidental discovery of penicillin by Alexander Fleming in 1928 revolutionized medicine, leading to the production of various penicillin derivatives that have saved countless lives. Many of these drugs, including ampicillin, amoxicillin, and oxacillin, are produced from GRAS microorganisms using industrial processes, which have transformed the face of medicine.

Ever wondered where some of your favourite drinks originate from? We always point out that GMOs are not good for health. It is important to note that many popular beverages and dairy products on the market are by-products of GRAS microorganisms involved in the industrial fermentation process. Despite the common misconception that GMOs are inherently detrimental to health, the reality is that without genetic engineering, the existence of these beloved drinks would not be possible.

GRAS microorganisms are widely employed in the fermentation processes of beer, organic acids, and dairy products such as yogurt, cheese, acidified milk, sauerkraut, monosodium glutamate, and synthetic human insulin. Utilizing original microorganisms in their natural form would not yield sufficient quantities to meet consumer demand, and it would lead to the production of unwanted by-products and prolonged fermentation periods.

In conclusion, genetic engineering is not only utilized for industrial purposes but also serves as a powerful tool in addressing environmental issues. It plays a role in biomining using Acidithiobacillus ferrooxidans and Leptospirillum ferriphilum, converting waste into biofuels using Escherichia coli, bioremediation for cleaning oil spills, and detecting contaminants in drinking water such as arsenic through the use of genetically modified microbes. Is it time to embrace GMOs and give credit where it is due?