Scientists from the United States have discovered a method to engineer corn genetically to produce amino acid that found in meat, contributing in the one of the most important crops’ nutritional value. The method involves the bacterial genes insertion, which causes the corn to be methionine, a key nutrient essential for health of hair, skin and nail.
According to a report of a peer-reviewed US journal by the Proceedings of the National Academy of Sciences, the findings are beneficial for millions of people across the developing world depending as a staple on corn and can reduce a cost of animal feed.
In United States, corn is considered as the one of the most demanding grains produced in the United States, which accounts over 95 per cent out of the entire production and usage. It mainly helps to feed livestock a grain, after processing via several food products such as alcohol, cereal, sweeteners and many more.
During the experiment, scientists inserted the E. coli, which us a bacterial gene in the genome of the corn plants. That E. coli enzyme parted actively in the methionine formation in leaves of the plants. After insertion of E. coli, it was noticed that methionine in the kernels of corns had been increased with 57 per cent than before. Since, the whole experiment didn’t affect the growth of plant.
Thomas Leustek, a co-author of the study and professor from the Department of Plant Biology at Rutgers University stated that, “We improved the nutritional value of corn, the largest commodity crop grown on Earth. Most corn is used for animal feed, but it lacks methionine—a key amino acid—and we found an effective way to add it.”