Safety Assessment by in Vitro Digestibility and Allergenicity of Genetically Modified Maize with an Amaranth 11S Globulin

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• 作者：Sugey R. Sinagawa-Garcí ; a ; Quintí ; n Rascó ; n-Cruz ; Angel Valdez-Ortiz ; Sergio Medina-Godoy ; Alejandro Escobar-Guti&eacute ; rrez ; and Octavio Paredes-Ló ; pez
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：May 5, 2004
• 年：2004
• 卷：52
• 期：9
• 页码：2709 - 2714
• 全文大小：79K
• 年卷期：v.52,no.9(May 5, 2004)
• ISSN：1520-5118

文摘

Prospective testing for allergenicity of proteins obtained from sources with no prior history of causingallergy has been difficult to perform. Thus, the objective of this work was to assess the food safetyof genetically modified maize with an amaranth globulin protein termed amarantin. Transgenic maizelines evaluated showed, in relation to nontransgenic, 4-35% more protein and 0-44% higher contentsof specific essential amino acids. Individual sequence analysis with known amino acid sequences,reported as allergens, showed that none of these IgE elicitors were identified in amarantin. Amarantinwas digested within the first 15 min by Simulated Gastric Fluid treatment as observed by Westernblot. Expressed amarantin did not induce important levels of specific IgE antibodies in BALB/c mice,as analyzed by ELISA. We conclude that the transgenic maize with amarantin is not an importantallergenicity inducer, just as nontransgenic maize.Keywords: Food safety; transgenic maize; Amaranthus; amarantin; in vitro digestibility; allergenicity;animal model