Toxin proteins are genetically engineered into our food because
they kill insects by perforating body cell walls, and Professor
Rikard Blunck of the University of Montreal’s Group for the
study of membrane proteins (GÉPROM) has detected the molecular
mechanism involved. In recognition of his breakthrough, he
received the Traditional Paul F. Cranefield Award of the Society
of General Physiologists yesterday evening. “This study is about
gaining a better understanding of the basic functioning of the
toxin proteins in order to judge the risks of using them as
pesticides for our nutrition,” Dr. Blunck explained. The Cry1Aa
toxin of B. thuringiensis that was investigated is a member of
the class of proteins which are called “pore-forming toxins”
because they perforate the walls, or membranes, of cells. Cry
toxins kill insect larvae if ingested by them and are,
therefore, genetically engineered into a number of transgenic
crops, including those for human consumption, to make them
resistant against these insects. Th