Flavr Savr Tomato: Genetic Modification and Advantages/Disadvantages PDF

FLAVR SAVR TOMATO Kristian Vince V. Gatuslao  FLAVR SAVR TOMATO Known as CGN-89564-2 Was the first commercially grown genetically engineered food to be granted a license for human consumption. The tomato has an improved shelf-life, increased fungal resistance and a sl...

FLAVR SAVR TOMATO Kristian Vince V. Gatuslao  FLAVR SAVR TOMATO Known as CGN-89564-2 Was the first commercially grown genetically engineered food to be granted a license for human consumption. The tomato has an improved shelf-life, increased fungal resistance and a slightly increased viscosity compared to its non-modified counterpart. It was meant to be harvested ripe for increased flavor for long- distance shipping. It was developed by the Californian company Calgene in the 1980s.  Calgene Inc. was a biotechnology company that played a significant role in the development of genetically modified organisms (GMOs) in agriculture. It is best known for creating the Flavr Savr tomato, the first genetically modified food to be approved for commercial sale. Calgene was founded in 1981 by Dr. Norman E. Borlaug, a renowned agronomist and the Nobel Peace Prize laureate, and other scientists and investors. The company's mission was to apply biotechnology to improve crops and solve agricultural problems.  POLYGALACTURONASE ENZYME Polygalacturonase (PG) is an enzyme that plays a crucial role in the process of fruit ripening and softening, including tomatoes. It belongs to the group of enzymes known as pectinases, which specifically break down pectin, a polysaccharide found in the cell walls of plants. Pectin serves as a structural component that helps to hold plant cells together.  MECHANISM OF ACTION: Polygalacturonase targets and hydrolyzes the alpha-1,4- glycosidic bonds between the galacturonic acid residues in pectin. This cleavage breaks down the pectin into smaller fragments, leading to the loosening of the cell wall structure. This breakdown causes the cell walls to weaken, which ultimately results in fruit softening.  ANTI SENSE TECHNOLOGY Antisense technology is a method used in genetic modification to regulate gene expression by targeting and inhibiting the activity of specific genes. It involves the use of antisense RNA molecules that are complementary to the sense (or coding) strand of a target gene. When these antisense RNA molecules bind to the corresponding mRNA (messenger RNA) produced from the gene, they can block its translation, thereby preventing the gene from being expressed and producing its associated protein.  Agrobacterium tumefaciens Agrobacterium tumefaciens is a bacterium that is widely used as a tool for gene transfer in plants. It is a natural plant pathogen known for causing crown gall disease by transferring a segment of its DNA into plant cells.  MECHANISM OF GENE TRANSFER: Tumor-Inducing Plasmid (Ti Plasmid): A. tumefaciens contains a large circular plasmid called the Ti (Tumor-inducing) plasmid, which carries genes responsible for the formation of tumors and the transfer of DNA into plant cells. T-DNA Transfer: The Ti plasmid contains a region known as the T- DNA (Transfer DNA), which is the portion that is transferred into the plant cell. When A. tumefaciens infects a plant, it induces a wound response and transfers the T-DNA from the bacterium into the plant's genome.  Integration into Plant Genome: The T-DNA is integrated into the plant's chromosomal DNA, where it can cause tumor formation or alter plant metabolism. This process occurs naturally in infected plants but can be harnessed in biotechnology for the purpose of inserting desired genes into plant cells.  ADVANTAGES OF FLAVR SAVR TOMATO Extended shelf life: Reduced spoilage during transport and storage. Better transportability: Reduced waste from bruising or over-ripening. Improved flavor: Better taste than traditional long-lasting tomatoes. Fewer chemical treatments: Less reliance on artificial ripening agents and pesticides. Better for processing: Improved texture for use in food products like sauces. Pioneering biotechnology: Demonstrated the potential of GM crops for agricultural innovation.  DISADVANTAGES OF FLAVR SAVR TOMATO Consumer resistance: Skepticism about GMOs led to lower demand and acceptance. High production costs: Expensive to develop and produce, which made the tomatoes less economically viable. Regulatory challenges: Complicated and costly approval processes, along with legal restrictions in certain markets. Limited genetic traits: Focused only on delayed ripening, without offering broader advantages like pest resistance. Lack of widespread adoption: Farmers and retailers were hesitant to embrace the product due to its cost and market uncertainty. Ethical opposition: Debates about the morality of genetic modification contributed to negative public perception.