Genetically modified organisms (GMOs) are organisms in which the genetic material has been altered using recombinant DNA technology. Genetic manipulation involves a wide variety of modifications to produce nutritionally valued GM crops. In some cases, genetic modifications represent more faster and efficient mechanisms for achieving desired resulting traits. This review indicate the mechanism of group of actions with various biotechnological tool utilize to carry out genetic modification, their benefits, etc. Production of GM food crops provides new ways to fulfill future food requirments but risk associated factors cannot be neglected. To overcome these problems and to cope with the continuous increase in the number and variety of GMOs, new approaches are needed. India has approved cultivation of some GM crops but due to lack of proper knowledge and religious factors lead to stunted outcomes ignoring environment cleanliness and hunger of malnourished segments. So more attention still needed for its adoption globally by ensure its safety for human utilization.

1. Presented By:-
Ankur Kumar Thathera
M.Sc. -3rd sem. (Food Tech.)

2. 1 • Introduction
2 • History
3
• Type of GM Food
4
• GM Food process &Techniques
5
• Example of GM Foods
6
• Advantages & disadvantages of
GMFs
7
• Future Outlook and Conclusion

3. According to “World Health Organization”
“Genetically modified food are food derived from organisms
whose genetic material (DND) has been modified in a way at
does not occur naturally, i.e. through the introduction of a gene
from different organism.
GM crop are described by many different names-
•Genetically Engineered crops(GE)
•Transgenic or Biotech crop
•Genetically Modified Organism(GMO)

4. The genesis of DNA modification technology can be traced
back to 1944, when scientists discovered that genetic material
can be transferred between different species.
In 1954, Watson and Crick discovered the double helix structure
of DNA.
Later in 1973, Herbert boyer and Stanley Cohen develop
recombination DNA technology, showing that genetically engineered
DNA molecules may be cloned in foreign cell.
The first genetically modified plant was produced in 1983, using
an antibiotic-resistant tobacco plant.
In 1994 the US market saw the first genetically modified species
of tomato with the property of delayed ripening approved by the
Food and Drug Administration (FDA).

5. There are three main type of GM Food Techniques:
1. Inserting gene (Gene shifting)
• Gene are determined by different DND sequences, when
the isolated gene and work with its own function.
• This method can increase or improve the plant such as
resistance to insects. Which increases the field of food
afterword's.
2. Removing Gene (silencing)
• The function is reduced or stopped through genetic
modification e.g. The function of virus which causes dried
and stop of tomato is reduced by removing parts of gene,
thus the virus cannot be reproduced and tomato can grow
healthy.
3. Changing the process of catabolism (Gene splicing)
• Food can be enhanced by changing the process of
catabolism, such as controlling the percentage of starch

6. The Process for GM has 8 steps and begins with:
1. Isolation of the gene(s) of interest- A chromosome is used to
identify the gene(s) responsible for the desired trait in the
organism.
2. Insertion of the gene(s) into a transfer vector- The desired
trait is put into the plasmid.
3. Plant transformation- The plasmid contained inside
Agrobacterium tumefaciens cells transfers the plasmids and
new gene into the plants chromosomes.
4. Selection of the modified plant cells- Selectable marker genes
are used to favor the growth of the cells containing the trait as
apposed to the non- transformed cells.

7. Contd…
5. Regeneration into whole plants via tissue culture- In this
step they take explants (plants/cells) onto media containing
nutrients that spark development of cells that form plantlets
that once rooted are put in pots controlled in environmental
conditions.
6. Verification of transformation and characterization of the
inserted DNA fragment- Tests are done to determine the
number of copies, if intact, and doesn’t interfere with other
genes. These tests are done to see if the gene is functional.
7. Testing of the plant performance- Here we see or test and see
if the resulted plant grown in a greenhouse has acquired the
favored traits and if it has any unwanted characteristics.
8. Safety assessment- Now more test carried out to see plants
performance. Environmental safety assessments and other
Safety assessments.

9. 1) Soybean, Corn & sugar-beet:- resistant to glyphosate by inserting
herbicide resistant gene.
2) Cottonseed oil:- by inserting pest resistant Bt crystal protein gene.
3) Tomato:- by removing the gene that codes for polygalacturonase,
responsible for softening of fruits after harvesting.
4) potatoes:- Amylopectin rich variety by switching off of GBSS
(granule bond starch syntheses) gene, responsible for amylose
production.
5) Rapseed (canola):- with high oleic acid content by adding new
gene.
6) Rice:- with high vitamin A by inserting gene from daffodils.

10. Golden rice:-
It was created by ingo Potrykus. Golden rice is a variety of rice
produced through genetic modification to biosynthesize the
precursors of beta-carotene (pro-vitamin A) in the edible parts of
rice.
Golden rice was created by incorporating rice with two beta
carotene biosynthesis gene.
 Psy (Phytoene synthase)
 Lys (lycopene cyclase)

11. Cold tolerant & Vitamin rich tomato:-
A frost resistant tomato plant by
adding an antifreeze gene from a cold
water fish to it.
The cold water flounder has a gene to
make chemical antifreeze.
The Agrobacterium naturally infects
the plants by causing various diseases, so
by replacing that gene with desirable
ones results into the new genetic makeup
with advantageous traits.
The bright orange color of carrots
comes from beta-carotene, which works
as the precursor for the synthesis of
vitamin A in our body.
 by inserting this color gene into the
tomato enhance its appearance as well as
its vitamin A level to the desired level.

12. Amflora potatoes:-
The gene for granule bound starch synthase (GBSS) (the key
enzyme for the synthesis of amylose) was switched off by
inserting antisense copy of the GBSS gene.
Protein modified potato
The Potato is a non-cereal food crop limited in the amount
of lysine, tyrosine, methionine and cysteine.
A tuber-specific protein amaranth seed albumin (AmA1) has
been used to transform potatoes.
The AmA1 protein has a well-balanced amino acid profile.
In fact its amino acid composition exceeds values
recommended by the W.H.O. for a nutritionally rich protein.

13. Bt soybean:-
The two target insects for insect-resistant, transgenic
soybeans are the velvet bean caterpillar and the soybean
looper.
Scientist have incorporated Bacillus thuringiensis gene
into soybean which has insecticidal protein that maintains
the yield of the crop.
Bacillus thuringiensis, a ubiquitous soil bacterium is the
source of the gene for insect resistance.
Genetically modified maize (corn):-
Corn has been deliberately genetically modified (GM) to
have agronomically desirable traits.
Traits that have been engineered into corn include
resistance to herbicides and resistance to insect pests, the
latter being achieved by incorporation of a gene that codes
for the Bacillus thuringiensis (Bt) toxin.
Corn varieties resistant to glyphosate herbicides have

15. Insecticidal resistance:-
Through genetic engineering it is possible to develop crop that
are intrinsically resistant to insect.
One approach involves a gene for an insecticidal protoxin
produced by one of several sub-species of the bacterium Bacillus
thuringiensis.
Crop plant have been engineered to express the insecticidal
toxin gene of B. thuringiensis so that insect attempting to eat
these plants killed.
B. thuringiensis, during sporulation, from intracellular
crystalline bodies that contain an insecticidal protein called the δ-
endotoxin.

17. Virus resistant plant:-
The introduction of coat protein gene, antisense RNA approach,
and ribozyme mdiated protection.
Use of coat protein gene has been the most successful.
Transgenic plant having a virus coat protein gene linked to a
strong promoter have been produced in many crop plant such as
tobacco, tomato, alfalfa, potato, etc.
Delayed ripening:-
Genetic engineering is used to delay ripening in fruits.
Encoding the enzyme polygalacturonase, is involved in the slow
breakdown of the polygalacturonic acid component of cell walls in
the fruit pericarp.
Its effects result in a gradual softening that makes that fruits
edible.
Longer the enzyme is able to act on the cell wall, the softer and
more over-ripe fruit will become.

18. Herbicidal resistant:-
Many crop have been engineered for resistant to herbicides
such as glyphosate.
Glyphosate is a non-selective herbicide that inhibits 5-enol-
pyruvylshikimate-3-phosphate(EPSP) synthase,a key enzyme in
the biosynthesis of aromatic amino acid in plant.
Two approaches have been used to engineer resistance so that
the herbicide can be used for weed control without damaging
the crop.
in the first approach, the target protein of the herbicide can be
over-produced so that resistant occurs as a consequence of
having more enzyme available to the cell.
A second approach results from the expression of a mutant
version of EPSP syntheses that is resistance to the herbicide
within cells.

20. Disease resistance:_
There are many viruses, fungi and bacteris that cause plant
diseases.
Unexpected frost can destroy sensitive seedlings.
An antifreeze gene from cold water fish has been introduced
into the plant such as tobacco and potato.
This antifreeze gene, these plants are able to tolerate cold
temperature that normally would kill unmodified seedlings.
Pharmaceutical Medicines:-
Pharmaceutical medicines and vaccines are often costly to
produce and sometimes require special storage condition not
readily available in third world countries.
Researchers and working to develop edible vaccines in
tomatoes and potatoes.
These vaccines will be much easier to ship, store and
administer than traditional injectable vaccines.

21. Allergenicity:-
In humans, the number one most
common side effect of consuming GM
foods is allergic reaction.
This allergic reaction happens when a
certain protein/allergen present in the
GM crop enters the body and stimulates
an immune response.
there is also the fear that new allergies
could happen because the mixing of
genes from two organisms.
some inserted genes comes from
bacteria and viruses, the possibility of
the transfer of disease is also being
feared.

22. Production of toxins:-
GE products clearly have the potential to be toxic and a
threat to human health.
A GM food may also increase its production of toxins at
levels already harmful to humans.
Another reason is when the inserted gene is not generally
accepted by the recipient organism because it interferes with its
metabolic pathway.
Thus, by eating such foods with toxins, the possibility of
ingesting the toxin and being harmed by it may happen.

23. Environmental Ramifications:-
Genetically modified crops are often sprayed with powerful
pesticides and herbicides, and are fertilized with chemical
fertilizers.
These chemicals then contaminate the environment by
traveling through the air; they leach into the ground, where they
end up in fresh-water sources.
 Weeds have begun to develop a resistance to some of these
chemicals -- which means that in the future, it will be more
difficult to control noxious plants.
Wind also carries the pollen from genetically engineered crops
to neighboring farm fields where seed stock is then cross-
contaminated with genetically modified pollen.
 this leads to a reduction in the biodiversity of crop strains.

24. Resistance to antibiotics:-
All GE product have antibiotic genes could move from what
we have eaten into the blood stream or into a bacteria in the
intestine. Such transfer might alter our health directly. (the
bacteria that inhabit our intestines)

25. GM advocates are confident that the next generation of GM
foods will show even more promising prospects—and may
also address many of the problems.
. Australian scientists are adding genes to bananas that will
not only provide resistance to Panama disease, a serious
fungal disease that can destroy crops but also increase the
levels of beta-carotene and other nutrients, including iron.
Other GM crops in the pipeline include plants engineered to
resist drought, high salinity, nitrogen starvation, and low
temperatures.
The current techniques that researchers use to introduce
genes into plant cells result in random insertions into the
genome.
 New techniques are being devised that will allow genes to
be inserted into precise locations in the genome, avoiding

26. Contd…
In the future, GM foods will likely include additional GM animals
e.g. a transgenic Atlantic salmon variety is likely to receive
marketing approval in the near future.
In another project, scientists have introduced a DNA sequence into
chickens that protects the birds from spreading avian influenza.
 Although these and other GM foods show promise for increasing
agricultural productivity and decreasing disease, the political pressure
from anti-GM critics remains a powerful force.
An understanding of the science behind these technologies will
help us all to evaluate the future of GM foods.

27. modified food is still a new concern in few countries and its
acceptance restricted mainly due to the mis and myth conceptions
ignoring valuable benefits.
. India is the second most populated country, so to feed the large
hungry and malnourished population is also a challenge.
GM crop propagation proves to be a good alternate for revenue
generation in the form of high yield, nutritious grain with less reliance
on pesticides and herbicide which has no threat to our agriculture and
environment.
Despite all these positive attributes this technology still lies in its
embryonic stage. Awareness programs at village level for farmers to
adopt newest technologies in field farming viz. crop rotation, organic
farming and genetic modification results in increase in production per
area with healthy crop.