Controversy surrounds the topic of biotechnology, usually focusing on the issue of genetically modified organisms, also known as GMOs or transgenic organisms. A lot of researchers, however, take a more natural approach to the subject.
“I prefer, just for myself and to sleep at night, to avoid the issue altogether,” said Jason Gillman, a research geneticist with the United States Department of Agricultural Research Service. “I work with natural stuff and things that don’t fall under transgenic type things.”
Jason Gillman is a research geneticist with the United States Department of Agricultural Research Service. His research is focused on improving the value, utility and productivity of soybeans.
The process Gillman uses is, at a very basic level, about same as creating GMOs. But instead of taking a gene from one organism and inserting it into another, he picks two organisms with certain traits and then breeds them. Gillman’s current project is improving the value, utility and productivity of soybeans.
“My work, right now, focuses on changing the oil so that it’s a little bit better for various applications,” said Gillman. “Particularly baking goods.”
One of the specific things they are trying to change about soybeans is the stability of the oil. Under high temperatures the oil is unstable and one of the main uses of the oil is frying and cooking.
“Predominately my research has been trying to find ways that we can tweak the plant, so that instead of producing liquid oil we’re actually producing something that’s more like a solid,” said Gillman. “Sort of like shortening naturally without having to hydrogenate.”
Alternatives include things like butter or tropical oils, but both of these are expensive. The current problem with soybean oil is that it is unstable. To make it stable the oil must be hydrogenated. In the process of hydrogenation, the fatty acid bonds are broken down which produces transfats, which aren’t very heart-healthy.
“My hope is that by changing soybeans so that we produce something that’s got very similar chemical properties but doesn’t have the same effects on cholesterol and inflammation response,” said Gillman.
The difference between working on all this in a lab under controlled conditions and letting nature take its course, is the scientists can study the effects.
“What I do is I try to find either natural or induced variations through various mutagens,” said Gillman. “Things that have slightly different effects on the oil profile. And then we try to figure out what exactly causes it that’s in this particular line.”
Gillman said that using transgenics would dramatically speed up this process, but with all the regulatory procedures and paperwork, a transgenic approach could cost up to $10 million.
“It’s very difficult to market something that’s an unproved nutritional profile, say, to the general public,” said Gillman. “So there isn’t the economic benefit.”
Gilman said either way, transgenic or not, there is still an incredible amount of research to be done regarding genetics.
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