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Degradation and detection of transgenic Bacillus thuringiensis DNA and proteins in flour of three genetically modified rice events submitted to a set of thermal processes.
- Source :
-
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2015 Oct; Vol. 84, pp. 89-98. Date of Electronic Publication: 2015 Aug 12. - Publication Year :
- 2015
-
Abstract
- This study aimed to investigate the degradation of three transgenic Bacillus thuringiensis (Bt) genes (Cry1Ab, Cry1Ac, and Cry1Ab/Ac) and the corresponding encoded Bt proteins in KMD1, KF6, and TT51-1 rice powder, respectively, following autoclaving, cooking, baking, or microwaving. Exogenous Bt genes were more stable than the endogenous sucrose phosphate synthase (SPS) gene, and short DNA fragments were detected more frequently than long DNA fragments in both the Bt and SPS genes. Autoclaving, cooking (boiling in water, 30 min), and baking (200 °C, 30 min) induced the most severe Bt protein degradation effects, and Cry1Ab protein was more stable than Cry1Ac and Cry1Ab/Ac protein, which was further confirmed by baking samples at 180 °C for different periods of time. Microwaving induced mild degradation of the Bt and SPS genes, and Bt proteins, whereas baking (180 °C, 15 min), cooking and autoclaving led to further degradation, and baking (200 °C, 30 min) induced the most severe degradation. The findings of the study indicated that degradation of the Bt genes and proteins somewhat correlated with the treatment intensity. Polymerase chain reaction, enzyme-linked immunosorbent assay, and lateral flow tests were used to detect the corresponding transgenic components. Strategies for detecting transgenic ingredients in highly processed foods are discussed.<br /> (Copyright © 2015 Elsevier Ltd. All rights reserved.)
- Subjects :
- Bacillus thuringiensis genetics
Bacillus thuringiensis metabolism
Bacterial Proteins genetics
Bacterial Proteins metabolism
China
Cooking
DNA Cleavage radiation effects
DNA, Bacterial metabolism
Feasibility Studies
Food, Genetically Modified radiation effects
Hot Temperature
Microwaves
Oligodeoxyribonucleotides analysis
Oligodeoxyribonucleotides metabolism
Oryza genetics
Peptide Fragments analysis
Peptide Fragments metabolism
Plants, Genetically Modified genetics
Polydeoxyribonucleotides analysis
Polydeoxyribonucleotides metabolism
Protein Stability
Proteolysis radiation effects
Seeds genetics
Bacillus thuringiensis chemistry
Bacterial Proteins analysis
DNA, Bacterial analysis
Food Inspection methods
Oryza chemistry
Plants, Genetically Modified chemistry
Seeds chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-6351
- Volume :
- 84
- Database :
- MEDLINE
- Journal :
- Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
- Publication Type :
- Academic Journal
- Accession number :
- 26277627
- Full Text :
- https://doi.org/10.1016/j.fct.2015.08.010