Article:
Published: January 9th
2015
By: University of
Adelaide
“Soybean
is the fifth largest crop in the world in terms of both crop area planted and
amount harvested,” according to Associate Professor Matthew Gilliham, a
researcher at the University of Adelaide. “But many commercial crops are
sensitive to soil salinity and this can cause major losses to crop yields.” In
addition, “the area of salt-affected agricultural land is rapidly increasing
and is predicted to double in the next 35 years.”
After
examining the genetic sequences of many different soybean varieties, researchers
from the University of Adelaide have identified a specific gene in soybean that
can be bred to better tolerate soil salinity. This gene was lost when soybeans
were bred in areas without salinity. However, this has left the soybeans
susceptible to the increase of soil salinity over the years. By identifying the
gene, scientists are now able to use genetic markers to ensure that the salt
tolerance gene will be maintained in future soybean crops. This information can
also be used to find similar genes in other crops, such as wheat and grapevine,
in order to selectively breed them for their enhanced salt tolerance.
This
article relates to our study of genetics. In class for the GMO lab, we used
restriction enzymes to identify genetic sequences in the DNA of our food that
were genetically modified. The scientists at the University of Adelaide also
needed to identify the sequence for the salt tolerance gene. We also learned
about genetic markers, stretches of DNA that are variable among individuals, which
the scientists are using to selectively breed. This is an example of artificial
selection, as it is the selective breeding of domesticated soybeans to produce
the salt tolerance gene. This is in contrast with natural selection, a topic
discussed in this unit, since the traits that become more common in a
population are the ones humans choose.
What is the salt in agricultural land from? Were the soybeans that scientists originally found the salt tolerance gene in GM, or are scientists just going to modify the future soybeans to ensure they have the gene?
ReplyDeleteAre there any other possible advantages or disadvantages that come with being more salt tolerant?
ReplyDeleteThe salt in agricultural land is most likely road salt used during winters to thaw roads. The soybeans that the scientists found already contained the salt tolerance gene.
ReplyDeleteNo disadvantages or advantages have been found yet with the salt tolerance gene, they're just different types of soybeans.
ReplyDelete