Comparative analysis of nutritional composition between the disease-resistant rice variety OsCK1 and conventional comparators
详细信息 查看全文
- 作者：Soo-Yun Park (1)
Jae Kwang Kim (2)
Jae-Seon Jang (3)
So Young Lee (1)
Seonwoo Oh (1)
Si Myung Lee (1)
Chang-Ihn Yang (4)
Yunsoo Yeo (1)
1. National Academy of Agricultural Science ; Rural Development Administration ; Jeonju ; Jeonbuk ; 560-500 ; Korea
2. Division of Life Sciences ; Incheon National University ; Incheon ; 406-772 ; Korea
3. Department of Food & Nutrition ; Gachon University ; Incheon ; 406-799 ; Korea
4. National Institute of Crop Science ; Rural Development Administration ; Suwon ; Gyeonggi ; 441-857 ; Korea - 关键词：choline kinase ; compositional analysis ; disease resistant ; food safety ; transgenic rice
- 刊名：Food Science and Biotechnology
- 出版年：2015
- 出版时间：February 2015
- 年：2015
- 卷：24
- 期：1
- 页码：225-231
- 全文大小：246 KB
- 参考文献：1. Lee JS, Suh SC, Lee YH, Kim YH, Heo SK. OsCK1 gene from Oryza sativa, expression vector comprising the gene, transformants transformed with the vector and production method of the transformants. Korea Patent 100,682,129 (2007)
2. Tasseva G, Richard L, Zachowski A. Regulation of phosphatidylcholine biosynthesis under salt stress involves choline kinases in Arabidopsis thaliana. FEBS Lett. 566: 115鈥?20 (2004) CrossRef
3. Gibellini F, Smith TK. The Kennedy pathway-de novo synthesis of phosphatidylethanolamine and phsphatidylcholine. IUBMB Life 62: 414鈥?28 (2010) CrossRef
4. Kim KN, Lee JS, Han H, Choi SA, Go SJ, Yoon IS. Isolation and characterization of a novel rice Ca2+-regulated protein kinase gene involved in response to diverse signals including cold, light, cytokinins, sugars, and salts. Plant Mol. Biol. 52: 1191鈥?202 (2003) CrossRef
5. Jiao Z, Si XX, Li GK, Zhang ZM, Xu XP. Unintended compositional changes in transgenic rice seeds ( / Oryza sativa L.) studied by spectral and chromatographic analysis coupled with chemometrics methods. J. Agr. Food Chem. 58: 1746鈥?754 (2010) CrossRef
6. Ministry of Food and Drug Safety (MFDS). GMO information. Available from: http://www.mfds.go.kr/gmo/index.do. Accessed Feb. 25, 2014.
7. Organization for Economic Cooperation and Development (OECD). Safety Evaluation of Foods Derived by Modern Biotechnology. Concepts and Principles. OECD, Paris, France (1993)
8. Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO). Safety Aspects of Genetically Modified Foods of Plant Origin. FAO/WHO, Geneva, Switzerland (2000)
9. Organization for Economic Cooperation and Development (OECD). Environment, Health and Safety Publications Series on The Safety of Novel Foods and Feeds. No. 10. Consensus Document on Compositional Considerations for New Varieties of Rice ( / Oryza sativa): Key Food and Feed Nutrients and Anti-nutrients. OECD, Paris, France (2004)
10. Codex Alimentarius. Foods Derived from Modern Biotechnology. Codex Alimentarius Commission. Food Standards Programme. FAO/WHO, Rome, Italy (2009)
11. Choi H, Moon JK, Park BS, Park HW, Park SY, Kim TS, Kim DH, Ryu TH, Kweon SJ, Kim JH. Comparative nutritional analysis for genetically modified rice, Iksan483 and Milyang204, and nontransgenic counterparts. J. Korean Soc. Appl. Biol. Chem. 55: 19鈥?6 (2012) CrossRef
12. Kim JK, Park SY, Lee SM, Lim SH, Kim HJ, Oh SD, Yeo Y, Cho HS, Ha SH. Unintended polar metabolite profiling of carotenoid-biofortified transgenic rice reveals substantial equivalence to its non-transgenic counterpart. Plant Biotechnol. Rep. 7: 121鈥?28 (2013) CrossRef
13. Nam KH, Nam KJ, An JH, Jeong SC, Park KW, Kim HB, Kim CG. Comparative analysis of key nutrient composition between drought-tolerant transgenic rice and its non-transgenic counterpart. Food Sci. Biotechnol. 22: 1351鈥?357 (2013) CrossRef
14. Park SY, Lee SM, Yeo Y, Kweon SJ, Cho HS, Kim JK. Comparison of the nutritional compositions of insect-resistant and glufosinate-tolerant rice and conventional rice. J. Appl. Biol. Chem. 56: 5鈥? (2013) CrossRef
15. AOAC. Official Method of Analysis of AOAC Intl. 18th ed. Method 955.04. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2005)
16. AOAC. Official Method of Analysis of AOAC Intl. 17th ed. Method 960.39. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2000)
17. AOAC. Official Method of Analysis of AOAC Intl. 18th ed. Method 923.03. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2005)
18. AOAC. Official Method of Analysis of AOAC Intl. 18th ed. Method 962.09. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2005)
19. Lee S, Prosky L, De vries J. Determination of total, soluble, and insoluble dietary fiber in foods: Enzymatic-gravimetric method, MES-TRIS buffer: Collaborative study. J. AOAC Int. 75: 395鈥?16 (1992)
20. AOAC. Official Method of Analysis of AOAC Intl. 18th ed. Method 982.30. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2005)
21. AOAC. Official Method of Analysis of AOAC Intl. 18th ed. Method 999.11. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2005)
22. AOAC. Protein Efficiency Ratio. AOAC Official Methods 982.30. AOAC, Gaithersburg, MD, USA (2005)
23. Sims A, Shoemaker D. Simultaneous liquid chromatographic determination of thiamine and riboflavin in selected foods. J. AOAC Int. 76: 1156鈥?160 (1993)
24. Park SY, Lee SM, Lee JH, Ko HS, Kweon SJ, Suh SC, Shin KS, Kim JK. Compositional comparative analysis between insect-resistant rice ( / Oryza sativa L.) with a synthetic / cry1Ac gene and its non-transgenic counterpart. Plant Biotechnol. Rep. 6: 29鈥?7 (2012) CrossRef
25. Esteve MJ, Farr茅 R, Fr铆gola A, Garc铆a-Cantabella JM. Simultaneous determination of thiamin and riboflavin in mushrooms by liquid chromatography. J. Agr. Food Chem. 49: 1450鈥?454 (2001) CrossRef
26. Ministry of Food and Drug Safety (MFDS). Korean Food Code. MFDS, Cheongwon, Korea (2013)
27. Latta M, Eskin M. A simple and rapid colorimetric method for phytate determination. J. Agr. Food Chem. 28: 1313鈥?315 (1980) CrossRef
28. AOCS. In Official Methods and Recommended Practices of the American Oil Chemists. Official Method Ba 12-75. AOCS, Champaign, IL, USA (1997)
29. Kyoun OY, Oh SH, Kim HJ, Lee JH, Kim HC, Yoon WK, Kim HM, Kim MR. Analyses of nutrients and antinutrients of rice cultivars. Korean J. Food Cookery Sci. 22: 949鈥?56 (2006)
30. Heinemann RJB, Fagundes PL, Pinto EA, Penteado MVC, Lanfer-Marquez UM. Comparative study of nutrient composition of commercial brown, parboiled, and milled rice from Brazil. J. Food Compos. Anal. 18: 287鈥?96 (2005) CrossRef
31. Parengam M, Judprasong K, Srianujata S, Jittinandana S, Laoharojanaphand S, Busamongko A. Study of nutrients and toxic minerals in rice and legumes by instrumental neutron activation analysis and graphite furnace atomic absorption spectrophotometer. J. Food Compos. Anal. 23: 340鈥?45 (2010) CrossRef
32. Li X, Huang K, He X, Zhu B, Liang Z, Li H, Luo Y. Comparison of nutritional quality between Chinese indica rice with / sck and / cry1Ac genes and its nontransgenic counterpart. J. Food Sci. 72: 420鈥?24 (2007) CrossRef
33. Frank T, R枚hlig RM, Davies HV, Barros E, Engel KH. Metabolic profiling of kernels-genetic modification versus environmental influence. J. Agr. Food Chem. 60: 3005鈥?012 (2012) CrossRef - 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science - 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
- ISSN：2092-6456
文摘
The disease-resistant OsCK1 (Oryza sativa L. cv. Nakdong) was developed in Korea by inserting a choline kinase (CK1) gene into the rice genome. The key nutrients and anti-nutrients of OsCK1 were analyzed and compared with those of its non-transgenic counterpart and four commercial cultivars grown together at two different locations. The levels of proximates, amino acids, fatty acids, minerals, vitamins, trypsin inhibitors, and phytic acid in OsCK1 were comparable to those of its parent rice and the commercial rice varieties. The results of principal component analysis performed using quantification data from 47 nutritional components revealed differences among the rice samples according to their growing locations rather than by their genotypes. These results confirm that the nutritional quality of rice grains was not affected by the insertion of the CK1 gene and suggest that the quality is more affected by environmental factors such as growing conditions than by genetic factors.