The amino acid is naturally lacking in corn, so synthetic methionine is often added to the crops. Scientists from Waksman Institute of Microbiology and Sichuan Academy of Agricultural Sciences have…

The amino acid is naturally lacking in corn, so synthetic methionine is often added to the crops.

Scientists from Waksman Institute of Microbiology and Sichuan Academy of Agricultural Sciences have have found a way to genetically engineer corn to produce a nutrient called methionine in order to enhance its nutritional value.

The process involved inserting an E. coli gene which encourages methionine production in the plant’s leaves, rather than the entire plant. This prevented toxic by-products from forming, did not affect plant growth and increased the methionine levels in corn kernels by 57 per cent.

Methionine is one of the nine essential amino acids that humans get from food, and is commonly found in meat. Its health benefits include aiding growth and tissue repair, improving the tone and flexibility of skin and hair, and strengthening nails. The sulfur in methionine protects cells from pollutants, slows cell aging and is essential for absorbing selenium and zinc.

The amino acid is naturally lacking in corn, so synthetic methionine is often added to the crops. However, over a year this could amount to several billion dollars’ worth of synthetic methionine, making it a costly, energy-consuming process.

Creating more nutritious corn could reduce animal feed costs, as well benefit millions of people in developing countries who rely on corn as part of their daily diet.