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Comparative Study of the Prevalence of Genetic Modification in Commonly Available Maize Products
Author(s) -
Lanning Michael Clark,
Thiery Megan,
Cheeseman Kerry
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.994.2
Subject(s) - ethidium bromide , microbiology and biotechnology , food products , genetically modified organism , biology , agarose , terminator (solar) , food science , dna , gene , genetics , biochemistry , ionosphere , physics , astronomy
Genetic modification of food crops for nutritional or other commercial reasons remains a polarizing topic. Arguments for and against the procedure are abundant in the literature. The purpose of this study has been to determine the overall prevalence of genetic modification in commercially available maize products, focusing specifically on popcorn products and comparing these results to previous work done in this lab on both whole kernel and processed corn products. Using standardized biochemical practices, DNA was extracted in duplicate from store bought popcorn samples and amplified through PCR to detect the CaMV 35S promoter and/or NOS terminator sequences (used in approximately 85% of genetically modified food products). Samples were run on 3% agarose gels, along with positive and negative GM controls, and visualized with ultraviolet light following ethidium bromide staining. Previous work with processed corn products (n=56) and whole kernel maize (n=16) resulted in evidence of genetic modification in approximately 75% and 56% of products, respectively. Initial results for popcorn samples seems to indicate a prevalence similar to that found in whole kernel maize, however further exploration is needed to reach a conclusive result. This work has been supported by a grant from Beta Beta Beta Biological Honor Society.