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8 THE RURAL VOICE
1
Scrap Book
U. of Guelph seeks plants to benefit animals
Commercially useful transgenic
chickens should be in the hands of
primary breeders within the next five
years, say researchers at the
University of Guelph.
Ann M. Gibbons and Jan Losos
say one of their objectives through
transgenic technology is the
deposition of novel components in
the eggs. Of particular interests is
lysozyme, an egg white protein.
Lysozyme was discovered over 70
years ago and plays an important
role in food production as an
antimicrobial agent. It effectively
destroys bacteria and many food-
borne yeasts by degrading
components of their cell wells.
Lysozmye's natural function is to
reduce microbial contamination
within the incubating egg.
Humans have consumed
lysozyme, in eggs, as part of their
diet for thousands of years. With
consumers demanding high quality
food containing fewer of the
traditional synthetic preservatives,
lysozyme offers an attractive
alternative. It is used with such
common foods as milk products,
fish, shellfish. cooked meats. fruits,
fresh vegetables, salads and bean
curd. Lysozyme can also reduce the
thermal requirements for preserving
canned foods, thus improving the
flavour, texture and colour of the
product.
Lysozyme is a selective
antimicrobial agent, destroying
harmful organisms while allowing
beneficial microorganisms to
survive. The cheese industry uses
lysozyme.
"Our research has two
objectives." say Gibbons and Losos.
"One is to insert extra copies of the
chicken lysozyme gene into the
chicken genome to increase the
levels of natural lysozyme in the egg
white. The other is to use genetic
modification to produce novel
versions of the lysozyme gene that
encode modified lysozyme enzyme
with a broader range of activity
against disease -causing or food -
spoilage bacteria."
Canada currently produces 15 per
cent of the world supply of
lysozyme but cost and supply are
obstacles to more wide -spread use.
If researchers can significantly
increase production capabilities
there will be tremendous market
applications for the research.0
—Source: Agri food Research
in Ontario
Spinach -based computer chips?
Researchers at the Oak Ridge National Laboratory in Tennessee have been
exploring ways to use microscopic protein structures from spinach leaves as
electronic devices.
In theory, those structures might someday find use in optical computers, as
well as solar cells, artificial retinas and other devices that convert the radiant
energy of light into electrical outputs. The Oakridge researchers reported their
latest plant -based electronics at a meeting of the American Physical Society.
The research team had earlier found out how to extract and isolate the tiny
spinach proteins, which are part of the plant's machinery for converting sunlight
into chemical energy. The protein structure, called Photosystem I, can generate a
light -induced flow of electricity in a few trillionths of a second.
Now, the researchers say, they have found how to attach the protein
structures to a gold-plated surface and orient them in specified directions. This is
an advance, they say, toward making simple electronic switches and logic
circuits liked those on silicon computer chips.
"This is the first step in wiring components together," into more complex
systems, said physicist Elias Greenbaum, group leader for the experiment.
Greenbaum, who has been working on the physics of photosynthesis for more
than 15 years agrees it's too early to know if the research will have commercial
applications. "This is basic science. We're not talking about development or
manufacturing of devices that are going to replace silicon technology.0
— Source: Newsday