Transgenik Tahıllar

Gıda genetik mühendisliği bitki ya da hayvanların genetik materyallerinin bilinçli bir şekilde değiştirilmesini içeren bir bilim dalıdır. Genetik modifiye organizmalar 1960 'lardan beri dünyada yetiştirilmekte olup, son yıllarda oldukça yaygınlaşmıştır. Gen transfer teknolojisindeki gelişmeler ile, pek çok gen çeşitli amaçlar için tahıllara transfer edilmiştir. İn vitro rejenerasyonya karşı inatçılıkları ve Agrobacterium 'a karşı olan dirençlerinden dolayı, tahılların genetik modifikasyon çalışmalarında bir takım zorluklar bulunmaktadır. Ancak, DNA transfer metotlarında meydana gelen gelişmeler buğday, pirinç ve mısır gibi önemli tahıllar için güvenilir transformasyon protokollerinin gelişmesine neden olmuştur. Tahıllar temelde, şimdiye kadar en popular teknik olan, partikül bombardıman tekniği gibi direkt transformasyon metotları ile modifiye edilmektedir. Bununla birlikte, Agrobacterium aracılığı ile yapılan transformasyon mısır ve pirinç gibi tahıllarda etkili bir şekilde kullanılabilmektedir. Bir takım potansiyel faydalarına rağmen, genetik modifiye organizmaların insan sağlığı ve çevre üzerine olası olumsuz etkileri ile ilgili endişeler bulunmaktadır.

Anahtar Kelimeler:

Genetik modifikasyon, genetik modifikasyon teknikleri, tahıl

Transgenic Cereals (Turkish with English Abstract)

Genetic engineering of food is the science which involves conscious modification of the genetic material of plants or animals. Since the mid 1960s, genetically modified organisms (GMO) have been grown commercially in the world on a scale that has increased steadily over the years. With advances in gene transfer technology, more and more genes have been transferred to cereals for various purposes. There are some problems in genetic modification of cereals, mainly due to their recalcitrance to in vitro regeneration and their resistance to Agrobacterium infection. However, development of various DNA delivery methods has led the development of reliable transformation protocols for the major cereals including wheat, rice and maize. Cereals have been transformed primarily by direct transformation methods, such as particle bombardment, which has been the most popular technique to date. However, Agrobacterium-mediated transformation can be efficiently used in cereals such as maize and rice. Despite such potential benefits, there are concerns regarding possible adverse effects of genetic modified organisms on health and on the environment.

Keywords:

Genetic modification, Genetic modification techniques, cereal ,

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