Organisms, Genetically Modified

Publication Title: 
The EMBO journal

Lifespan of C. elegans is affected by the nervous system; however, the underlying neural integration still remains unclear. In this work, we targeted an antagonistic neural system consisting of low-oxygen sensing BAG neurons and high-oxygen sensing URX neurons. While ablation of BAG neurons increases lifespan of C. elegans, ablation of URX neurons decreases lifespan. Genetic analysis revealed that BAG and URX neurons counterbalance each other via different guanylate cyclases (GCYs) to control lifespan balance.

Liu, Tiewen
Cai, Dongsheng
Publication Title: 
Journal of Agricultural & Environmental Ethics

Patents for genetic material in the industrialized North have expanded significantly over the past twenty years, playing a crucial role in the current configuration of the agricultural biotechnology industries, and raising significant ethical issues. Patents have been claimed for genes, gene sequences, engineered crop species, and the technical processes to engineer them. Most critics have addressed the human and ecosystem health implications of genetically engineered crops, but these broad patents raise economic issues as well.

Warner, K. D.
Publication Title: 
Assay and Drug Development Technologies

The emergence and spread of multidrug-resistant Plasmodium falciparum and recent detection of potential artemisinin-resistant strains in Southeast Asia highlight the importance of developing novel antimalarial therapies. Using a previously generated stable transgenic P. falciparum line with high-level firefly luciferase expression, we report the adaptation, miniaturization, optimization, and validation of a high-throughput screening assay in 384-well plates. Assay conditions, including the percentage of parasitemia and hematocrit, were optimized.

Che, Pulin
Cui, Long
Kutsch, Olaf
Cui, Liwang
Li, Qianjun
Publication Title: 
Annual Review of Genomics and Human Genetics

The existing research base on public attitudes about genetics shows that people's attitudes vary according to the specific technologies and purposes to which genetic knowledge is applied. Genetic testing is viewed highly favorably, genetically modified food is viewed with ambivalence, and cloning is viewed negatively. Attitudes are favorable for uses that maintain a perceived natural order and unfavorable for uses that are perceived to change it.

Condit, Celeste M.
Publication Title: 
Medicine and Law

Genetic engineering is a fast-moving research field that produces many achievements, including genetically modified organisms, which are used during the production of food products. Recent decades have shown that scientists, policy makers and the general public cannot reach a consensus about the benefits and hazards of genetically modified food products. Opinions are so different, and both sides are so well-grounded, that it is not easy to reach a conclusion about this scientific achievement.

Mammadov, Vugar
Mustafayeva, Aytan
Publication Title: 
Przegla̧d Lekarski

Fast development of genetic engineering and biotechnology allows use of genetically modified organisms (GMO) more and more in different branches of science and economy. Every year we can see an increase of food amount produced with the use of modification of genetic material. In our supermarkets we can find brand new types of plants, products including genetically modified ingredients or meat from animals fed with food containing GMO.

Tchórz, Michał
Radoniewicz-Chagowska, Anna
Lewandowska-Stanek, Hanna
Szponar, Elzbieta
Szponar, Jarosław
Publication Title: 
Journal of AOAC International

In order to provide reliable and harmonized information on methods for GMO (genetically modified organism) analysis we have published a database called "GMOMETHODS" that supplies information on PCR assays validated according to the principles and requirements of ISO 5725 and/or the International Union of Pure and Applied Chemistry protocol. In addition, the database contains methods that have been verified by the European Union Reference Laboratory for Genetically Modified Food and Feed in the context of compliance with an European Union legislative act.

Bonfini, Laura
Van den Bulcke, Marc H.
Mazzara, Marco
Ben, Enrico
Patak, Alexandre
Publication Title: 
Annual Review of Food Science and Technology

Sake is an alcoholic beverage of Japan, with a tradition lasting more than 1,300 years; it is produced from rice and water by fermenting with the koji mold Aspergillus oryzae and sake yeast Saccharomyces cerevisiae. Breeding research on sake yeasts was originally developed in Japan by incorporating microbiological and genetic research methodologies adopted in other scientific areas. Since the advent of a genetic paradigm, isolation of yeast mutants has been a dominant approach for the breeding of favorable sake yeasts.

Kitagaki, Hiroshi
Kitamoto, Katsuhiko
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