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CRISPR fungus: Protein-packed, sustainable, and tastes like meat

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171 points rguiscard | 3 comments | 12 Dec 25 00:59 UTC | HN request time: 0s | source
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anotherpaul ◴[12 Dec 25 07:13 UTC] No.46241640[source]▶
While the paper is behind a pay wall, the abstract highlights that they used knock out gene editing, meaning this is not a GMO of the old days, with trans genes, but a mkdifcation one could have achieved with classical breeding if given enough time and resources.

If I understand this right, this would even in the EU now be allowed to be sold without the GMO label.

replies(1): >>46241943 #
aydyn ◴[12 Dec 25 08:10 UTC] No.46241943[source]▶
Technically, any gene sequence can be achieved with enough time and resources. Thats what evolution is afterall. Using CRISPR but not labelling it as genetically modified seems pretty wild, but then again EU does have some funky regulations.
replies(1): >>46242228 #
1. fsckboy ◴[12 Dec 25 09:02 UTC] No.46242228[source]▶
>Technically, any gene sequence can be achieved with enough time and resources.

not in a meaningful way, no. the probability that a new mutation you want will occur is much much lower than the probability you can breed offspring without a gene that's already in the bloodline.

replies(1): >>46242329 #
2. viciousvoxel ◴[12 Dec 25 09:19 UTC] No.46242329[source]▶
Once a desirable sequence modification is identified through artificial means, what is often done in practice is to simply expose samples of the organism to UV until the desired sequence appears "naturally." The output of this process is not typically considered GMO, at least for regulatory purposes.
replies(1): >>46242842 #
3. ACCount37 ◴[12 Dec 25 10:45 UTC] No.46242842[source]▶
Which you can do for knockouts, but not for the "splice in a new gene 400BP long".