Genetically Modified Potato
What article did you read? Why did you choose this article?
The article I chose for this assignment is titled “Canadian consumer acceptance of gene‐edited versus genetically modified potatoes” by Muringai, Fan, and Goddard. I chose this article because the potato is the most widely consumed vegetable, not only in Canada but also in the United States of America. A report from the United States Department of Agriculture (USDA) shows that in 2018, the U.S. consumed an average of 50.3lbs of potatoes (Muringai, Fan, & Goddard, 2020). Given this information, one could infer that a GMO potato to have the most widespread health effects on the American population.
What are the main points presented in the article? What message is the author trying to communicate?
The article’s main points were that Genetically Modified (GM) potatoes (specifically the innate potato) are not what people typically assume a GMO to be. It details out that most assume a GMO is designed to produce something new, but in the case of the innate, it is designed to produce less of something it already does naturally. Using a technology called RNAi to silence certain genes, the potato has been engineered to reduce browning during handling or after being cut (Muringai, Fan, & Goddard, 2020). The second trait that is modified is to reduce its capacity to produce the chemical asparagine.
What is the gene of interest, and what is the purpose of this gene? Which organism is the gene inserted into, and what is the intended result of expressing this gene?
The first gene of interest is one that causes damaged cells to release polyphenol oxidase (PPO) enzyme. According to Muringai, Fan, & Goddard (2020), PPO interacts with various compounds to produce dark grey or black spots. The gene that causes PPO production in the Innate potato is turned off, resulting in reduced incidence of bruising typically caused by handling or preparation. The second gene of interest is one that is responsible for expressing an enzyme that produces asparagine. This gene has to be silenced in the tuber but not the potato itself due to poor growing characteristics, resulting in reduced expression of asparagine, somewhere between 58%-72% less.
How are microorganisms that normally affect the immune system, such as bacteria or viruses, used beneficially as tools in biotechnology?
Microorganisms are used as a means to insert the modified DNA into an organism. For the innate, as well as many other genetically modified plants, the bacteria Agrobacterium tumefaciens is used. Agrobacterium is a species that specializes in infesting and modifying plant DNA to produce amino acids and sugar for the bacteria feeding (Muringai, Fan, & Goddard, 2020). Capitalizing on this micro-Trojan horse’s natural abilities, scientists can insert the modified plant DNA into the bacteria allowing it to do the work of inserting the DNA into the plant cells.
What are the pros and cons of this technology?
A GMO can have different pros and cons, depending on what is being modified and its purpose. For the innate potato, the most available information is squarely in the pro category, with the only cons being the unknowns. The Innate potato is designed to significantly reduce bruising hence reducing food waste. This is more environmentally friendly as the same amount of potatoes can make it to market using less acreage. It is also more economically friendly as more of the farmer’s crop is sellable. Consumers could also see a reduced cost, as there is less waste in the value chain. It is estimated that at least $298m worth of potato crops are wasted annually (Muringai, Fan, & Goddard, 2020). These savings can be passed down to the consumer and/or passed up to the grower through the value chain and fall anywhere in between.
The second modification of the Innate potato is the reduction of asparagine. Asparagine, when exposed to high temperatures as seen in frying or baking, converts to acrylamide. Acrylamide is a known carcinogen at high doses and is suspected to be linked to increased cancer risks, although this has not been proven in humans (Muringai, Fan, & Goddard, 2020). The innate arguments are primarily that the government does not do enough to test the long-term consumption results thoroughly. Although not firmly based, these claims can be somewhat quelled since the potato uses only naturally occurring genes already found in potatoes. It does not use any genetic material from other species, which is a principal argument against the use of GMOs.
What do other sources of information say about the same concepts presented in the article? Are there discrepancies between the information in the article and that of other sources?
After reviewing about a dozen or more articles on the Innate potato, the message seems pretty consistent. Anyone with the expertise to understand the science believes the potato is safe to consume and provides very tangible benefits. The science behind its production is sound and is conducted in a far less invasive and anomaly prone method by focusing on the potato’s naturally occurring traits and suppressing those using its own RNA. Those that do not support the consumption or sale of the potato do so because they believe there are too many unknown factors that are not being tested and regulated that will, at some point, cause harm to the consumer.
Where in your life might the application of this form of biotechnology apply?
While we do not consume many potatoes in our household, I can see the appeal and benefit of purchasing this product. When we make potatoes, they often look like Easter Island heads after being peeled and cut out all the black spots, so the waste reduction seems like a realizable value add. Since we do consume a few potatoes, I’m not as concerned about the presence of acrylamide, as this has only been proven to be a carcinogen in high doses. For me, this seems like a perfect use of technology to address the real problem of food waste. Of course, to gain acceptance in our home, and most others, I would imagine, enough of the savings would have to be passed on the consumer to keep prices relatively flat with other more typical varieties of potatoes.