GENETICALL

Y MODIFIED
ORGANISMS

Lecture by:

dr. Fedeliz s. tuy

LEARNING OUTCOMES

 At the end of the chapter, the students should be

able to:
1. Explain the process of genetic engineering
2. Discuss the ethics, implications and potentials
of GMOs
“The benefits of GM crops greatly
outweigh the health risks.”
BY: David Zilberman,
A U.C. Berkeley agricultural and environmental
economist
GENETICALLY MODIFIED ORGANISMS VS. HYBRID ORGANISMS

 Organisms of the same or different

species
 A plant  Methods
 An animal
 A microorganism
 1. interbreeding between individuals
of different species or
 Methods
 2. Gene modification
 2. genetically divergent individuals
 3. Transgenic technology
from the same species
 A microorganism
 1. recombinant DNA method (gene
splicing)
ADVANTAGES / APPLICATIONS OF GMO

 Increase food production  Faster growth rates

 Prevent world Hunger
 Lowers the price of food
 Increase farmers safety
 Less use of pesticides
 Lower cost of expenses
 Improve nutritional Value
 To grow human transplant tissues &
organs (xenotransplantation)
ADVANTAGES/APPLICATIONS OF GMO
 Possibilities of introducing vaccines, antibodies and medicines into foods
 Can be considered as future clean fuel producers and biodegraders
 Grows in dry and salty lands
 Withstand harsh environment (like flood, and high & low temperatures)
 Tolerate insects, disease and herbicides.
DISADVANTAGES AND RISKS OF
GMO
 Some organism may be put to extinction.
 Reduced effectiveness and increased use of pesticides as they
become resistant to insecticides
 Uncontrolled biological pollution
 Modification of genes surviving the digestive process
 DISADVANTAGES AND RISKS OF
GMO
 Increase in food allergies
 Development of herbicide resistant weeds
 Gathering of toxic substance from the environment.
 Other negative health effects. 
SOME OF THE GMOS AND
 WHY THEY WERE
MODIFIED
THE "GOLDEN POTAT
RICE" CURE CASSAVA O

 To reduce bruising and

 Modified to Has 30 times the usual prevent formation of black
increase nutritional amount of beta-carotene spot. And also prevents
value by adding and four times as much
browning, caused by
iron, as well as higher
Vitamin A levels of protein and zinc
Acrylamide,
 CORN
SOYA TOMATO

 Developed to contain  modified to have a high To create spicy

169-fold the typical level of oleic acid, a tomatoes using
amount of beta-carotene, Crispr gene-
monounsaturated omega-
six times as much vitamin editing techniques
9 fatty acid that may
C and double the folate.
lower LDL cholesterol
 SALMON MOSQUITOS

 To make it last longer, grow Alterations to female mosquitos who

faster (16-18 mo VS. 32-36 were spreading malaria and sterilize
mo) and produce more babies them by using CRISPR-Cas9 gene
as well. modifying technology.
 COW PIGS

Human milk contains lysozyme (HLZ), which is a

key in fighting bacteria and boosting an infant’s  Scientists created low-fat
immune system. They are trying to produce milk pigs to provide hog growers
similar to human breast milk which could one day with animals that would be
replace the need for baby formula and to increase less expensive to raise and
milk production withstand cold weather.
 ACTIVITY:
LOOK FOR THE REASON/S WHY THE
FOLLOWING CROPS WERE MODIFIED

1.CANOLA 3. PAPAYA 7. ZUCCHINI

5. ALFALFA

4. SUGAR 8.
2. BANANA BEETS 6. APPLE STRAWBERRY
 CANOLA

 Control of weeds, particularly weeds from the

Brassicaceae family (broadleaf), through
herbicide application during the canola-growing
season, has a significant impact on quantity and
quality of the grain produced, so they increase
herbicide tolerance.
 Weeds compete for space, nutrients and sunlight
which can ultimately lead to significant yield
losses in the crop and contamination of the bulk
seed if they are present at harvest.
 APPLES

 Polyphenol oxidase (PPO) is an enzyme that causes the

browning of Golden Delicious and Granny Smith apples, and
scientists are now able to deactivate the gene.
 Some studies do show stripping fruits of PPO can impact a
plant's susceptibility to diseases. The creators say they simply
want people to eat more apples and while activating this gene
slows the process of browning, it's still a natural process.
 YELLOW SQUASH AND ZUCCHINI

 The species contain protein genes that

protect against viruses. Just like their other
GMO counterparts, you won't be able to tell
the difference between non-GMO and GMO
zucchini or squash.
 Herbicide tolerant & insect resistant
 ALFALFA

 Cultivation of genetically engineered

alfalfa was approved in 2011, and
consists of a gene that makes it resistant
to the herbicide Roundup, allowing
farmers to spray the chemical without
damaging the alfalfa. The GM alfalfa is
herbicide tolerant.
 PAPAYA

 Papaya is native to Central America and

was the first genetically modified fruit to
be grown in commercial production.
 The genetically modified varieties,
known as Rainbow and SunUp or
Sunrise, were developed in Hawaii to
resist the papaya ringspot virus.
SUGAR BEETS

 The GMO beets, ALTERED WITH

GENE THAT WOULD HELP IT
GROW FASTER.
 Genetically modified sugar beets make
up half of the U.S. sugar production,
and 95 percent of the country's sugar
beet market.
STRAWBERRIES

 Sweeter and even peach-

flavoured strawberries are
being worked on by US
scientists using Crispr
techniques.
REFERENCES

Will GMOs Hurt My Body? The Public’s Concerns and How Scientists Have
Addressed Them http://sitn.hms.harvard.edu/flash/2015/will-gmos-hurt-my-body/

Read more at:

https://phys.org/news/2011-04-genetically-cows-human-breast.html#jCp

https://www.elpasobackclinic.com/health-risks-genetically-modified-foods/

https://www.scientificamerican.com/article/the-truth-about-genetically-modified-food/
 End of presentation
 Thank you for watching.