Modern scientific advances are used in a variety of areas, and the food - not the exception. Some science fiction writers have expressed the most unexpected ideas in his writings about the power of the future, but one of them would have thought that our food will ever be light?
Food that glows in the dark - sounds amazing and looks magical. But let's see what the nature of this phenomenon.
It all started with the genetic modification of fish - was added only one additional gene, namely - green fluorescent protein gene, which is also referred to as GFP, or aequorin. This gene was isolated in 1992 from the jellyfish Aequorea victoria, and then it became possible to put the gene in other organisms and cause them to produce a similar protein and light. Such as proteins and genes have been found in other marine life - coral polyps, for example, was discovered gene, causing the protein to glow red.
Later, thanks to the studies of the structure of the protein, it was possible to change the green color of light - so now we have other colors of fluorescent proteins.
The main direction in which the fluorescent protein is used, namely, the gene for the protein - molecular and cellular biology. With it, studied expression of cellular proteins, in particular, the gene allows the monitoring of the development of tumors.
Naturally, this discovery has not escaped the attention of chefs who are always looking for new ways to surprise the pickiest consumer. Of course, there is a perception that the fluorescent proteins are harmful to health, and eating them is dangerous, but experimental gastronomy is gradually changing the public perception regarding this point.
By the way, the genetic modification - is not the only way to get food to glow in the dark. Humanity is also known a number of products that can emit fluorescence under UV lamps - turmeric, quinine, synthetic caffeine (incidentally, the last fluorescence decreases by artificial means).