Обзор исследований безопасности ДНК в пищевых продуктах

Safety considerations of DNA in food

Jonas DA, Elmadfa I, Engel KH, Heller KJ, Kozianowski G, König A, Müller D, Narbonne JF, Wackernagel W, Kleiner J.
Institute of Nutritional Sciences, University of Vienna, Vienna, Austria.

Recombinant DNA techniques are capable of introducing genetic changes into food organisms that are more predictable than those introduced through conventional breeding techniques. This review discusses whether the consumption of DNA in approved novel foods and novel food ingredients derived from genetically modified organisms (GMOs) can be regarded as being as safe as the consumption of DNA in existing foods. It concludes that DNA from GMOs is equivalent to DNA from existing food organisms that has always been consumed with human diets. Any risks associated with the consumption of DNA will remain, irrespective of its origin, because the body handles all DNA in the same way. The breakdown of DNA during food processing and passage through the gastrointestinal tract reduces the likelihood that intact genes capable of encoding foreign proteins will be transferred to gut microflora. The review does not specifically address food safety issues arising from the consumption of viable genetically modified microorganisms but it shows that the likelihood of transfer and functional integration of DNA from ingested food by gut microflora and/or human cells is minimal. Information reviewed does not indicate any safety concerns associated with the ingestion of DNA per se from GMOs resulting from the use of currently available recombinant DNA techniques in the food chain.

Рекомбинантные ДНК-технологии, позволяющие изменять организмы генетически, являются более предсказуемыми, чем методы традиционной селекции. Данный обзор рассматривает вопрос о том, является ли употребление ДНК новых пищевых продуктов и ингредиентов, полученных из генетически модифицированных организмов (ГМО), таким же безопасным, как и употребление ДНК обычных продуктов. Делается вывод, что ДНК генетически модифицированных растений полностью эквивалентна ДНК обычных организмов, которыми традиционно питался человек. Расщепление ДНК на отдельные связки нуклеотидов в процессе пищеварения не оставляет вероятности того, что интактные гены, способные к кодированию чужеродных белков, будут переданы микрофлоре кишечника. Обзор не касается проблемы продовольственной безопасности ГМО, но он показывает, что вероятность передачи и функциональной интеграции ДНК пищевых продуктов микрофлоре кишечника и / или в клетки человека, является минимальной.

PMID: 1178664
Сама статья в .pdf.

Оценка питательности зерна генетически модифицированной кукурузы DAS-59122-7 на выращиваемых на убой свиньях

Evaluation of corn grain with the genetically modified input trait DAS-59122-7 fed to growing-finishing pigs

Stein HH, Rice DW, Smith BL, Hinds MA, Sauber TE, Pedersen C, Wulf DM, Peters DN.
Department of Animal and Range Sciences, South Dakota State University, Brookings 57007, USA. hstein@uiuc.edu

A growth performance experiment was conducted to assess the feeding value of a double-stacked transgenic corn grain for growing-finishing pigs. The genetically modified corn grain contained event DAS-59122-7, which expresses the Cry34/35Ab1 binary insecticidal protein for the control of corn rootworm. This modified transgenic grain is resistant to western corn rootworm and is also tolerant to herbicides containing the active ingredient glufosinate-ammonium. The modified grain (59122), a nontransgenic near-isoline grain (control corn), and a commercial corn (Pioneer brand hybrid 35P12) were grown in a 2005 production trial in individually isolated plots that were located 201 m apart. A total of 108 pigs were allotted to corn-soybean meal diets containing 1 of the 3 grains as the sole source of corn. There were 3 pigs per pen and 12 replicate pens per treatment. Pigs were fed grower diets from 37 to 60 kg, early finisher diets from 60 to 90 kg, and late finisher diets from 90 to 127 kg. Within each phase, data for ADG, ADFI, and G:F were calculated. At the conclusion of the experiment, pigs were slaughtered and data for carcass quality were collected. Differences between 59122 and the control corn were evaluated, with statistical significance at P<0.05. No differences in ADG, ADFI, or G:F between pigs fed the control corn and pigs fed the modified corn were observed during the grower, early finisher, or late finisher phases. For the entire experimental period, no difference between pigs fed the control and the 59122 corn were observed for final BW (128.9 vs. 127.1 kg), ADG (1.02 vs. 1.00 kg), ADFI (2.88 vs. 2.80 kg), or G:F (0.356 vs. 0.345 kg/kg). Likewise, no differences in dressing percentage (76.48 vs. 76.30%), LM area (49.8 vs. 50.4 cm(2)), 10th-rib back fat (2.20 vs. 2.12 cm), and carcass lean content (52.9 vs. 53.4%) were observed between pigs fed the control and the 59122 corn grain. It was concluded that the nutritional value of the modified transgenic corn grain containing event DAS-59122-7 was similar to that of the nontransgenic near-isoline control.