A new method to genetically modify grains

People have always had a love-hate relationship with GMOs or genetically modified organisms. Genetically modified plants, also known as transgenic plants, have a change in their genome that would not happen naturally if it wasn't selected for or placed inside the organism, due to artificial selection.  When it comes to food, the topic is even more controversial.  Plants that are consumed in large amounts within the country are usually genetically modified to allow for better results.

In the past, a method using Agrobacterium was common among transgenic grains. The tissue of the plant would be inserted with Agrobacterium which would transfer the DNA to it's host (the plant). This tissue would then be spread throughout the entire plant.  Unfortunately, this technique could only be used in certain grains. 

A new approach to genetically modifying plants has been found.  Researchers combined morphogenic genes and genes that were chosen for genetic modification in grains.  

When they did so, transformation rates increased for a large number of maize cultivators-- in many cases going from essentially no transformation to rates high enough for efficient use in commercial and research applications. 

This technique can be conducted in multiple species of plants including sorghum, rice, and sugarcane. Transgenic plants is a very controversial topic, but I believe that for some species it is necessary. Humans have a very high consumption rate for some plants, many being grain, and mass production is needed to stay consistent with these rates.  Transgenic plants allow for more product to be gathered and more variations of a plant to be obtained.  This new technique could prove to be very beneficial to our population.

Studies of Domesticated Wheat Genome Reveal Information About Evolutionary Past

Grain and high carbohydrate diets have recieved a bad reputation today for being lacking in nutritional content.  Instead, many grain diets, pasta grains in particular, are regarded as 'empty calories'.  Recently, scientists have attempted to explain the lack of nutritional content in our grains.  A study by Romina Beleggia, Roberto Papa, et al.,  published in the journal of Molecular Biology and Evolution (Oxford University Press), examined study populations of wheat for metabolic content and population genomics.
Three populations were studied to identify two evolutionary changes between each stage.  These were representative of wild emmer, which was domesticated to the emmer grain.  And durum, which came about from emmer.  The domestication of this grain showed a trend of increaing yield by mass.  However, metabolic analyses show that the first domestation of wild type to emmer resulted in a lower production of unsaturated fats.  The change from emmer to durum was found to alter the protien content of the grain.  Co-author Roberto Papa is cited saying that, "not necessarily all of the metabolic variations that occured during domestication have proceeded towards an amelioration of the nutritional quality, probably because yield-related traits were given priority".
The methods of assessment for this study are interesting as they are very large in scale.   The population genomics survey that was performed is a wide-range assesment of the genetic diversity within the selected populations.  The test measures the frequency and variability of selected alleles to give a quantitative measurement of genatic divergence.  To view the free article, click here.

Fruit Loops May Cost Less as Scientists Develop Year-long Crops

     Walking down the cereal aisle at the supermarket is half the fun of food shopping to some. The choices of what cereal to get for the week can be an important choice of course.  Every trip I personally want at least 2-3 brands for some variety.  We tend to limit our choices though due to the costs of cereal and it only seems to keep rising.  Some of the reasons for this is that cereal crops are annually harvested and each harvest takes a toll on the soil of the fields they are planted.  This is also important with the population growing exponentially year by year.  the need for the staple crops is rising but the land available is not.

     Scientists are now trying to change the genetic makeup of the crops to create perennials and extend the growing season.  This would allow for better use of the land with less impact per harvest.  Longer growing seasons could create deeper roots and sturdier plants as well.  the deeper roots could receive better nutrients and efficiently utilize them from the soil.  If the scientists prove successful, there still is the issue of how to utilize the new perennial crops.  farmers will then have to discuss planting and harvesting in the new perennial fields of the future.  It is unclear if it will truly drive prices of the staple foods down on the supermarket shelves, but more importantly it may be a small solution to a growing global epidemic of world hunger

http://www.pbs.org/wgbh/nova/next/nature/perennial-agriculture/
http://www.nature.com/ncomms/2013/130827/ncomms3320/full/ncomms3320.html

Rice: Good or Bad?

White rice. Who doesn’t love it? Crazy people. Unfortunately, looks like the crazy people win this time.



A study has been published by the Harvard School of Public Health claiming that the consumption of white rice has a positive correlation with the risk of getting type 2 diabetes. The study that was written about focused on determining if there was a relationship between the amount of white rice consumed, and the increased risk of type 2 diabetes. The study used samples from China, Japan, USA, and Australia. All who were included in the sample did not have diabetes at the onset.

The results displayed a significant trend found in all countries, with stronger trends in women. Those who wrote the articles believed that “the risk of type 2 diabetes is increased by 10% with each increased serving of white rice (assuming 158g per serving).” Also, due to the fact that the Asian population tends to eat more white rice than others, they are thought to have a higher risk of type 2 diabetes also. The article suggests eating more whole grains, like brown rice, rather than white rice which is just refined carbohydrates. Taking this precaution could help to reduce the risk of diabetes around the world.