How you test a food to find out if it contains material derived from a genetical
ID: 81027 • Letter: H
Question
How you test a food to find out if it contains material derived from a genetically modified organism (GMO)? In what organelles is plant DNA located? Many foods containing GM crops are highly processed. Can you suggest how from whole plants may differ from that extracted from processed foods, e.g., com chips, commeal, etc.? What molecules are present in the cell that might interfere with DNA extraction? Why do you also perform analysis on food that is known to be a non-GMO food control? Why was the non-GMO food control prepared prior to your test food sample?Explanation / Answer
1. There are two ways to detect if a food material contains genetically modified organisms. Firstly, antibody based tests such as Enzyme Linked Immunosorbent Assay (ELISA) can be used to detect the presence of proteins produced only by genetically modified crops.If the foods are highly processed ,there is another method to detect the presence of genetically modified crops.This method is known as Polymerase Chain Reaction(PCR) and is used to amplify the DNA common in genetically modified foods.
2. Plant DNA is located in nucleus,mitochondria and chloroplasts.
3. Processed foods are subjected to high temperatures . During processing there is physical manipulation of the plant tissues which can lead to destruction or fragmentattion of the DNA .
4. Many enzymes such as DNAases are involved in the degradation of DNA.Many metal ions act as cofactors and coenzymes for enzymes that are involed in degradation of DNA.The cell wall of plants is made up of cellulose which may act as a barrier for DNA extraction.
5. Non GMO foods are also analysed to make sure that there is no contamination with geneticallly modified food.
6. Non GMO food control is prepared prior to test food sample because during the process of grinding non GMO food samples can be contaminated by particles travelling through airborne route .The mortar and pestle can also act as a source of contamination.
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