Golden Rice: Genetic Engineering, Promises, Present Status and Future Prospects
Since essential micronutrients are not produced within humans, it has to be taken via the food. Genetic engineering provides one such solution to enhance the quality of our food. Since rice is one of the primary staple food across the world, a new variety of rice called Golden Rice is developed as a result of genetic engineering to produce beta carotene (provitamin A) which is a source of vitamin A. The endosperm of rice lacks the provitamin A, and hence among the rice consuming population, it causes vitamin A deficiency. Therefore to overcome this threat, biofortification method has been used which involves deliberately enriching the endosperm of rice with provitamin A carotenoids. Golden Rice was developed to distribute it to the farmers of the poor and underprivileged of the developing countries without any restrictions or any charge. It targets a vast population of women and children with or at the risk of vitamin A deficiency in many developing countries of Asia and Africa. The endosperm tissue of the immature rice was examined by a variety of biochemical assays, and it was observed that geranyl, geranyl pyrophosphate (GGPP) is present and it is the initial precursor that is converted into the alpha and beta carotene. However, the GGPP is not further metabolized, and there is transcriptional inactivity of specific genes involved in the production of isoprenoid compounds. Hence transgenic approach was used for the synthesis of beta carotene through manipulating Psy (Phytoene synthase) and crtI (carotene desaturase) genes. As per the food regulations of genetically modified crops; genetic engineering of food is considered way better than the conventional crop breeding technologies. It provides for modifications subjected to the genetic make up of the crops thus aiming to enhance the nutrition, production, medicinal traits and resistance (to diseases) of the crops.