Genetically modified organisms (GMOs) have revolutionized agriculture, with corn being one of the most widely adopted GMO crops. Genetic transformation in corn involves introducing new DNA to enhance desired traits, such as pest resistance, herbicide tolerance, and improved nutritional value. This article explores the transformational techniques involving different proteins in the genetic modification of corn.
Proteins Used in Corn GMO Transformation involve:
Cry Proteins
Cry proteins are insect-killing proteins derived from Bacillus thuringiensis (Bt). Cry protein gene is inserted into the corn’s DNA to produce insecticidal toxins in the leaves and stem of the corn plant. The Cry protein targets specific pests like the European corn borer and corn rootworm. When ingested by the insect, Cry proteins bind to receptors in the gut lining, causing cell lysis and death. This reduces the need for chemical insecticides, promoting environmental sustainability.
CP4 EPSPS Protein
CP4 EPSPS is a protein added to GMO corn to make it resistant to a weed killer called glyphosate. Normally, glyphosate kills plants by blocking an enzyme they need to grow. The CP4 EPSPS protein is not affected by glyphosate, thus protecting the GMO corn when the field is sprayed. This helps farmers kill weeds without hurting the corn. An herbicide tolerance is achieved, particularly to glyphosate (Roundup) When the CP4 EPSPS protein DNA from Agrobacterium sp is introduced to corn.
Nutritional Enhancement Proteins
Certain GMO corn varieties are engineered to express proteins like zeins or ferritin to enhance nutritional content. This increased essential amino acids (e.g., lysine) or iron content to improve the nutritional profile of the corn, addressing dietary deficiencies.
There are also physical changes in GMO Corn due to the introduction of these proteins. The increased resistance to pests due to the Cry proteins causes less damage from caterpillars and rootworms resulting in increased production of corn, less waste and better quality. The herbicide tolerance of these GMO Corn produced a healthy product that is unaffected by glyphosate application done to kill surrounding unwanted weeds. These proteins’ DNA permits a uniformity in size and shape using selective genetic modification enhancements improving processing efficiency. Positive nutritional changes in GMO Corn are also an important attribute of this implementation.
The general uses of GMO corn.
GMO corn is incredibly versatile and is used to create a wide range of products including foods, raw materials, and industrial ingredients. GMO corn also makes up a large portion of our food and vitamins such as corn starch, Fructose syrups (sweeteners in our soft drinks, baked goods and processed foods), Corn oil, Corn flour and Cornmeal. GMO food is used to feed livestock and is a common ingredient in pet foods. GMO corn is also food in biofuels and industrial products such as ethanol, fabrics and industrial adhesives.
In Conclusion, according to the U.S Food and Drug Administration, Most GMO corn is produced to resist insect pests and tolerate herbicides. The scientific assessment evaluates the safety and nutritional impact of the genetically modified maize MON 87429, concluding it is as safe and nutritious as conventional maize varieties.
https://entomology.ca.uky.edu/ef130
https://www.fda.gov/food/agricultural-biotechnology/gmo-crops-animal-food-and-beyond
https://pmc.ncbi.nlm.nih.gov/articles/PMC9672889/
https://entomology.ca.uky.edu/ef130
Food Hypocrites 
Leave a comment