A new approach without the controversial biotechnology used in GMOs
Rutgers geneticists have devised a new approach to create a more nutritious corn without employing the controversial biotechnology used in genetically modified foods. Instead of adding foreign DNA to the corn, the researchers increased the plants ability to produce more of its own naturally occurring protein by adjusting the genetic signals that control the process. The result is a more nutritious and natural food that eliminates the need for dietary supplements or chemical additives.
Jinsheng Lai, research associate at Rutgers Waksman Institute of Microbiology, and Joachim Messing, professor and director of the institute, presented their findings in the current issue of The Plant Journal (volume 30, number 4, May 2002). In the course of their work, the Waksman scientists employed technical expertise that few other academic laboratories possess.
Joseph Blumberg | EurekAlert
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