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Genetically modified soybean
A genetically modified soybean is a soybean (''Glycine max'') that has had DNA introduced into it using genetic engineering techniques.〔Roller, Sibel and Susan Harlander. "Modern Food Biotechnology: Overview of Key Issues." Genetic Modification in the Food Industry: A Strategy for Food Quality Improvement. Ed. Roller, Sibel and Susan Harlander. London: Blackie, 1998. 5-26.〕 In 1994 the first genetically modified soybean was introduced to the U.S. market, by Monsanto. Soy is a widely planted genetically modified crop that is used to produce genetically modified food.
==Genetic modification in plants==
To modify a soybean’s genetic makeup, the gene to be introduced into the soybean must first be isolated. If the gene does not display an obvious phenotype, or visible characteristic, a marker gene must be linked to it so the modified cells and unmodified cells can be distinguished. According to Dr. Peter Celec, a professor in the Slovakian Comenius University’s Department of Molecular Biology, the “marker genes typically confer resistance to a selective agent, often an antibiotic,” so the unmodified cells can easily be killed off to leave only modified cells behind, and the “other () is meant to confer a desirable phenotype, which is often agronomic (herbicide, pest, stress resistance) or related to food quality (shelf-life, taste, nutritional value).”〔Celec, Peter, et al. "Biological and Biomedical Aspects of Genetically Modified Food."Biomedicine & Pharmacotherapy. 59.10 (Dec 2005): 531-40.〕 Once the gene to be put into the soybean’s DNA is isolated, there are several ways to insert the gene, though the most popular are by “biolistics,” by using ''Agrobacterium'', and by electroporation.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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