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<br /> <br /> <br /> <br /> <br /> <br /> <br /> Chinese taro transformed with an oxalate oxidase gene completely arrested the spread of <br /> the pathogen Phytophthora colocasiae which is the organism responsible for leaf blight. <br /> In comparison, untransformed Chinese taro was almost dead at 12 days after inoculation <br /> with the pathogen. Other preliminary tests showed that Chinese taro transformed with an <br /> oxalate oxidase gene or a chitinase gene slowed the spread of the fungal pathogen <br /> Sclerotium rolfsii but the disease eventually killed the plants. <br /> How do the products of these disease resistance genes work? <br /> Oxalate oxidase catalyzes the breakdown of oxalate to produce hydrogen peroxide <br /> which inhibits growth of pathogens. Remember the hydrogen peroxide your mother used <br /> to cleanse your skinned knees? <br /> <br /> Chitin is a hard, semitransparent material that's found in the cell walls of some <br /> fungi and molds. Chitinases degrade the chitin found in the cell wall of fungal <br /> pathogens, causing the fungi to die. <br /> <br /> Stilbene synthase catalyzes the production of resveratrol, a compound that is <br /> found naturally in grapes and peanuts. Resveratrol stops the growth of fungal pathogens. <br /> <br /> Could these disease-resistance genes accidentally move from GE Chinese taro? <br /> Not likely. First, Chinese taro variety Bun long rarely flowers under the <br /> environmental conditions of Hawaii. Second, traditional Hawaiian taro varieties rarely <br /> produce viable seed in Hawaii without human intervention. Taro breeders must manually <br /> move the pollen from one taro flower to another flower when its female part is ready <br /> because the insect that naturally pollinates taro flowers is not found here. Also, since taro <br /> is vegetatively propagated, it would be easy to maintain traditional taro varieties without <br /> a high risk of accidental transfer of disease-resistance genes from GE Chinese taro. <br /> How might these disease-resistance genes affect the nutrition of taro? <br /> The health risk of GE food is so low that after more than 10 years of experience, <br /> GE crops have been grown on more than a billion acres and been consumed by millions <br /> of humans without a single negative health issue 4. The federal government requires <br /> intensive testing of genetically engineered crops for possible health and environmental <br /> hazards prior to approval. <br /> <br /> The official position of the American Dietetic Association is that "Agricultural <br /> and food biotechnology can enhance the quality, safety, nutritional value, and variety of <br /> food available for human consumption and increase the efficiency of food production, <br /> food processing, and food distribution, and environmental and waste management"'. Did <br /> you know that if you eat cheese made in the United States, almost certainly you are <br /> eating the product of a genetically modified organism? <br /> <br /> The anti-microbial compounds produced in GE Bun long should have little <br /> negative effect on its nutrition. For example, oxalate oxidase possibly might improve the <br /> <br /> International Service for the Acquisition of Agri-Biotech Applications, 2006, Brief No. 34-2005. <br /> s Journal of the American Dietetic Association, Feb. 2006, p. 285-293. <br /> <br /> 5 <br />