Why are genetically modified insect-resistant crops resistant to insects? This starts with the discovery of the “insect-resistant protein gene”. More than 100 years ago, in a mill in the small town of Thuringia, Germany, scientists discovered a bacterium with insecticidal functions and named it Bacillus thuringiensis after the town. The reason why Bacillus thuringiensis can kill insects is because it contains a special “Bt insect-resistant protein”. This Bt anti-insect protein is highly specific and can only bind to “specific receptors” in the gut of certain pests (such as “lepidopteran” pests such as moths and butterflies), causing the pests to perforate and die. The gastrointestinal cells of humans, livestock and other insects (non-”Lepidopteran” insects) do not have “specific receptors” that bind this protein. After entering the digestive tract, the anti-insect protein can only be digested and degraded, and will not function.
Because Bt anti-insect protein is harmless to the environment, humans and animals, bio-insecticides with it as the main component have been safely used in agricultural production for more than 80 years. With the development of transgenic technology, agricultural breeders have transferred the “Bt insect-resistant protein” gene into crops, making crops also resistant to insects. Insect-resistant proteins that act on pests will not act on humans after entering the human digestive tract. For us, insect-resistant protein is digested and degraded by the human body just like the protein in milk, the protein in pork, and the protein in plants. Some people say that just like chocolate, which is regarded as a delicacy by humans, but is poisoned by dogs, genetically modified insect-resistant crops take advantage of such species differences, which is also the essence of science.
Post time: Feb-22-2022