Rat Genes Used to Increase Vitamin C Content In Plants
Scientists at the biotechnology company Virginia Tech managed to switch on a dormant vitamin-C producing pathway in a lettuce by genetically modifying the plant to contain genes taken from a rat. Through this method, the researchers managed to increase the vitamin-C content of the lettuce by 700 percent.
Crops with enhanced vitamin-C content would also help to improve the nutrition of people in developing countries. Furthermore, as the vitamin is a natural preservative, increasing the level of vitamin-C may also helps to increase the shelf life of the food.
As reported by www.bioexchange.com on August 3, 2001, the team is now looking at ways to stimulate the vitamin-C pathway without using rat genes.
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