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Scientists find enzymes that degrade herbicide dicamba toxicity
In recent years, scientists have created crop varieties that are resistant to dicamba, a herbicide considered relatively environmentally friendly. As resistance in weed populations has increased, the effectiveness of other herbicides has declined, prompting researchers to explore new methods for weed control. A key breakthrough came from studying a soil bacterium capable of breaking down dicamba. Researchers, including Mark R. Behrens and his team, identified specific enzymes that convert the herbicide into non-toxic compounds. These enzymes were then introduced into various crop plants. When exposed to dicamba, the modified crops effectively neutralized the herbicide, preventing it from harming the plant.
Dicamba is widely used due to its low cost and environmental benefits. It does not persist long in the soil and is nearly non-toxic to animals and humans. According to studies, it has a high LD50 value in rats, indicating low acute toxicity. Fish tests also showed minimal harm, with LC50 values above 20 mg/L for several species. Dicamba is commonly applied as a foliar or soil herbicide, effective against both annual and perennial broadleaf weeds in crops like corn, wheat, and sugarcane. It can be used alone or in combination with other herbicides for enhanced effectiveness.
Chemically, dicamba is known as 3,6-dichloro-2-methylbenzoic acid. Its molecular weight is approximately 221.0 g/mol, and it melts at around 114–116°C. It has limited solubility in water but dissolves well in organic solvents such as acetone, ethanol, and dichloromethane. The compound is stable under normal conditions and decomposes at about 200°C. It is produced through a multi-step chemical process involving trichlorobenzene, sodium hydroxide, and carbon dioxide. Dicamba’s widespread use and favorable safety profile make it an important tool in modern agriculture, especially when paired with genetically modified crops that can tolerate its application.