Scientists Genetically Engineer High-Protein Lettuce
Shredded lettuce? We've got jacked lettuce now, kid. The post Scientists Genetically Engineer High-Protein Lettuce appeared first on Futurism .
Scientists have achieved a groundbreaking feat in genetic engineering by successfully inserting pig genes into the chloroplasts of lettuce and tobacco cells, resulting in the production of myoglobin, a key protein found in meat. The international team of researchers, led by Alexia Groff from Imperial College London, utilized a gene gun, also known as a biolistic particle delivery system, to introduce the pig genes into the plant DNA.
Chloroplasts, known for their bacterial ancestry and high protein production capacity, proved to be the ideal target for this experiment, as they can produce larger amounts of protein compared to the plant's cell nucleus. The researchers found that the genetically modified plants generated approximately 800 mg and 810 mg of myoglobin protein per kilogram of dry weight, which is ten times less than that found in beef.
Although the myoglobin protein content in the lettuce and tobacco plants is still lower than that of beef, the researchers argue that the efficiency of plant cultivation in terms of resource usage makes plant-derived myoglobin a promising alternative to animal agriculture due to its lower water usage and greenhouse gas emissions.
The study suggests that the genetically modified plants could be dried and utilized as a protein source to enhance plant-based meat products. Experts caution that further research is needed to ensure the safety and sustainability of consuming and producing these protein-infused plants, but they remain optimistic about the potential advancements in this field.
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