by Bob Ratliff
photos by Fred Faulk

Webster's New World College Dictionary defines biotechnology as "the use of data and techniques of engineering and technology for the study and solution of problems concerning living organisms."

Scientists at Mississippi State University are applying that definition to their work in disciplines ranging from agronomy to veterinary medicine, with an emphasis on the solution of problems.

Genetic engineering-splicing and recombining DNA to give living organisms new characteristics-is the primary focus of the biotechnology research at MSU.

The Mississippi State scientists are taking an approach that is different from that of most of the commercial laboratories involved in genetic engineering, according to Nancy Cox, assistant director of the Mississippi Agricultural and Forestry Experiment Station.

"Most of the genetically engineered products currently available involve putting foreign genes in plants to give them characteristics such as insect resistance or herbicide resistance," she said. "That practice, however, causes the public to be concerned about the safety of genetically engineered plants used for human consumption or feed for livestock. One approach we're taking is to manipulate genes already present in plants to give them beneficial characteristics."

An example of the use of genetic engineering to enhance traits that occur naturally in plants is the work under way in the labs of professor of biochemistry and molecular biology Dawn Luthe and USDA Agricultural Research Service geneticist Paul Williams.

Top: Dongfang Wang, a molecular biology graduate student, checks a plant sample to be used for gene isolation; above: post doctoral research associate Tibor Pechan examines corn callus containing the mir1 gene; below: biochemistry graduate student Mao Yang with arabidopsis, a small plant with a rapid life cycle used as a model in plant biotechnology.

USDA/ARS scientists have been involved in a corn breeding program at Mississippi State since the late 1960s, with the goal of improving corn's resistance to insect pests and diseases.

Using traditional plant breeding techniques and a strain of corn from the Caribbean island of Antigua with natural resistance to insects, Williams and USDA/ARS entomologist Frank Davis have developed corn resistant to feeding by several kinds of insects, including some in the caterpillar stage.

Luthe is using her training and experience as a biochemist to find the gene responsible for providing the insect resistance. Her research has led to the discovery of the gene in maize that resists insects-referred to as the mir1 gene.

Since mir1 occurs naturally in plants, Luthe said genetic engineering can be used to transfer it to other crops-including cotton-to provide insect resistance without some of the concerns about the potential for also adding harmful characteristics.

"The mir1 gene will still have to undergo a large number of field tests and some type of regulatory approval will probably be necessary before it is marketed," she said.

MSU has applied for a patent on the mir1 gene and it has recently been licensed to Seminis, the world's largest vegetable seed company.

The university also is patenting novel genetic engineering processes developed in the lab of Nancy Reichert, a professor of horticulture, biochemistry, and molecular biology.

Several years of research using a "gene gun"-which more closely resembles a toaster than a gun-has yielded a new approach to introducing DNA into corn, soybeans, and other plants.

"The gene gun works similarly to a scatter gun, but gun powder is not used as the propelling force," Reichert said. "The DNA, which is coated onto tiny tungsten metal particles, is 'shot' into plant tissue with the aid of the force exerted by helium gas flooding into a chamber previously held under vacuum."

Reichert, in collaboration with plant pathologist Gabriel Sciumbato and USDA soybean breeder Jeff Tyler, also is using genetic engineering to give soybean plants resistance to two costly plant diseases-bean pod mottle virus and soybean mosaic virus.

Left: corn research plot on Mississippi State's North Farm; below: professor of biochemistry and molecular biology Dawn Luthe.

The Mississippi Soybean Promotion Board, among others, is providing support for Reichert's research.

Another biotechnology project receiving funding from the soybean organization is in a much different arena. Working with yogurt, Mississippi State food scientist MaryAnne Drake has developed a way to overcome the problems-primarily a chalky texture and off-flavor-associated with adding soy protein to the dairy product.

The result is a dairy yogurt that has the health benefits of both yogurt and soy protein and the taste and texture consumers demand.

Drake's technique also is in the patent process and is being licensed for commercial use.

Other biotechnology projects under way at the university include biochemist Din-Pow Ma's work with genetic engineering to provide cotton with a number of desirable characteristics, including longer and stronger fibers. Research by College of Veterinary Medicine professor Larry Hansen is using recombinant DNA to make more effective vaccines for protecting farm-raised catfish against disease.

MSU scientists also are researching the use of biotechnology to protect humans from disease. MaryAnne Drake is exploring the use of biotechnology processes to identify harmful E. coli bacteria in milk and CVM assistant professor Chinling Wang is conducting similar research with listeria. Both processes promise to cut the amount of time it takes to identify bacteria in food from days to just minutes.

The work with E. coli and listeria is an example of how biotechnology issues are sometimes misconceived by the public, according to Cox.

"The general public usually only hears about E. coli or listeria when there is a case of food poisoning," she said. "The fact is, not all E. coli or listera bacteria are harmful to humans. In fact, some strains are always present in the human body. That's why it's so important to be able to quickly identify the dangerous strains present when there is a food-safety issue."

Social acceptance, she added, has not matched the pace of science in the area of biotechnology, noting that much of the recent concern about genetically engineered food is the result of negative press reports from Europe.

"Europe does not currently have an agency that compares with the U.S. Food and Drug Administration or USDA to monitor food safety," she said. "As a result, Europeans have less confidence in their food supply."

Cox added that public education about biotechnology issues is an area the university is moving into through the MSU Extension Service, which plans to add a biotechnology specialist to communicate information about research and other biotechnology issues.