Although ordinary cottonseeds are high in protein, they contain gossypol, a toxic chemical that can damage our liver and heart. Therefore, cottonseed was previously used only for cattle, because this animal has four stomachs that can decompose gossypol. Scientists in Texas, USA, have now found ways to reduce this toxin in cottonseeds through genetic engineering methods. They have developed edible cottonseed, which may become a food source for millions of people.
The research team was led by Keerti Rathore of Texas A&M University. He said: "We genetically engineered the genes that cause toxins in cottonseed to remain 'silent'. After genetically modified, humans, chickens, pigs and other animals can eat this new cottonseed, and it is expected to be used within 10 years. For the production of protein bars, milk ice cream mixed drinks, bread, biscuits and other foods. Researchers said that the amount of cotton planted each year worldwide is expected to meet the protein demand of 500 million people.
Dr. Lasoll said: "Cotton is generally grown by small farmers in developing countries. These people can get a lot of benefits from this new genetically modified species because they can use not only cotton fiber but also cottonseed as food. "About 20% of the ingredients contained in cottonseed are proteins, so it can greatly improve the daily diet of those who suffer from malnutrition. Cottonseed has the flavor of nuts and can be grilled or salted. Lolinoin causes a drop in blood potassium levels, which is harmful to humans and damages the heart and liver of humans and animals.
In the 1950s, scientists first lost a gene in common cotton, which caused cotton to produce toxins, and managed to produce plants without gossypol. However, after the absence of gossypol, cotton is vulnerable to pests and diseases. At present, this method used by Lasol is only to turn off the mechanism of producing gossypol in cottonseeds, and the toxins can still be produced in cotton stems, leaves, flowers and tissues. Earlier this year, the cotton grown in experimental fields at Texas A&M University not only grew stable, but the level of gossypol in cottonseeds was still within safe limits.
Although a large number of experiments will be conducted on various variants of this cotton in the future, researchers are very optimistic about the great potential of this technology. “We are cautiously conducting related research, but we are very optimistic about this,†said geneticist Jody Schaeffler, a research geneticist at the US Department of Agriculture's Genetically Modified Crops and Products Research Institute. For a long time, people have been using cottonseed oil Mayonnaise and salad dressings and other foods.
After reducing the gossypol content in the cottonseed by this latest method, the remaining part of the oil can be made into food, and protein is added to the wheat or corn meal. During the experiment, these things were used to make pancakes, cereals, caramel popcorn, and tortillas. Lasoll said: "This cottonseed has a wide range of applications. We hope that our cotton farmers can get more benefits from this crop." He said that eating GM cottonseed produces fewer adverse effects because he used this This method simply turned off a chemical process in the cottonseed and did not add anything to it.