Vegetative insecticidal proteins

A new class of insecticidal toxins called vegetative insecticidal proteins has recently been isolated from Bt. They are produced during the vegetative growth stage. The proteins are different from other known proteins, and their function and versatility for insect control have yet to be elucidated. 

Estruch, J.J., G.W. Warren, M.A. Mullins, G.J. Nye, J.A. Craig, and M.G. Koziel. 1996. Vip3A, a novel Bacillus thuringiensis vegetative insecticidal protein with a wide spectrum of activities against lepidopteran insects. Proc. Natl. Acad. Sci. (USA) 93 5389-5394. 

The pesticides found in vegetable products are given in Exhibit 9, and the industrial chemicals are given in Exhibit 10. Compared to both dairy and protein products, the vegetable foods contain far fewer industrial chemicals except for those foods that are (1) oils (i.e., olive/safflower oil and margarine) or fired in oils (i.e., french fries and potato chips) and (2) mechanically handled or sorted (i.e., tomatoes and avocados). Vegetables are, however, contaminated with a significant number of diverse insecticides and herbicides. 

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