Esto se contrapone con las demandas de los agricultores bolivianos han exigido al gobierno autorizar el uso de maíz transgénico (que se. Título: Introducción al ambiente del maíz transgénico. Análisis de ocho casos en Iberoamérica. Coordinadores: José Luis Solleiro Rebolledo y Rosario. Comparación de la composición nutricional del maíz transgénico (gen quitinasa) con maíz no transgénico. Yan Ping-mei1, Rui Yu-kui2, Yan Xiao-yan1, Chai.
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Comparison of nutrition composition of transgenic maize chitinase gene with its non-transgenic counterpart. In order to compare the nutrition components of transgenic maize seeds chitinase geneachieved by the pollen-mediated approach, with its non-transgenic counterpart, Vitamin B1, vitamin B2, fatty acids and essential amino acids of transgenic maize seeds and their counterparts were analyzed by the Chinese national standard methods or AOAC methods.
The results showed that the contents of all the six kinds of fatty acids detected in transgenic maize seeds were significantly higher than those in their non-transgenic counterpart, the content of vitamin B2 in transgenic maize was significantly lower than that in non-transgenic maize seeds, the content of total amino acids in transgenic maize seed was higher than that in non-transgenic maize seeds, while vitamin B1 and most of essential amino acid have no significant difference between transgenic maize and non-transgenic maize seeds.
According to the above data, transgenic foods should be strictly analyzed to find out whether it can reach the standard of “substantial equivalence” in nutrient composition. Transgenic maize, nutrition, fatty acids, essential amino acids, vitamin, chitinase gene.
Chitinase hydrolyses chitin and prevents fungi from infecting plants and propagating inside plant tissues. Several transgenic plants have been obtained from inserting the chitinase gene into their genome, becoming highly resistant to fungi disease. Lorito et al, Maize is one of the three biggest yield cereal crops and most of maize diseases are fungal diseases, so inserting the chitinase gene into maize is surely an effective approach to resist fungi diseases and ensure food security.
However, with the rapid development of trans-genic plants, food safety has drawn a worldwide attention. Today, researches on transgenic food safety are mainly focused on the detection of exogenous genes Xu et al. The introduction of exogenous genes could break the metabolic balance in the plant, or change some physiological and biochemical courses, which could result in food safety problems, including changes in nutrition such as content of protein, vitamins, essential fatty acids, amino acids, etc.
Red en Defensa del Maíz – ¡No al maíz transgénico!
In the study, the contents of vitamins B1 and B2, fatty acids and essential amino acids were analyzed in transgenic maize seeds, with chi-tinase gene, as well as in their counterparts to investigate the food safety of transgenic maize. The concrete methods refer to Rui’s method Rui et al. The transgenic maize seeds and non-transgenic maize seeds were provided by Agricultural Biotechnology Center of Shanxi, Taiyuan, China.
The transgenic maize was achieved by the transgdnico approach on maize Transsgenico mays L. Ten grams maize seed were ground in a high speed tissue masher.
The maize seed powder was extracted with petroleum ether, filtered through filter paper, and then the petroleum. Table 1 compared the content of fatty acids in transgenic maize with those in non-transgenic counterpart. Six kinds of fatty acids, C Results also showed that contents of all the six kinds of transgebico acids detected in transgenic maize seeds were significantly higher than those in non-transgen-ic maize seeds. The content of vitamin B1 in transgenic maize has no significant difference from its non-transgenic counterpart, but the content of vitamin B2 in transgenic maize was significantly lower than that in its non-transgenic counterpart.
Vitamin C is not found in either transgenic or non-transgenic maize seed, because the content of Vitamin C is too low Table 2. Amino acids are components of protein and the product of the exogenous gene is protein; therefore, whether the insertion of exogenous gene can result in a change of amino acid contents should be an important aspect for transgenic food safety.
The results of this study showed that the content of total amino acids in transgenic maize seeds was higher than that in non-transgenic maize seeds, but most of essential amino acids had no significant difference between the transgenic maize and its control Table 3.
From the above data, transgenick nutrition of the trans-genic maize transsgenico chitinase gene from inbred lines Tai and Zong 31, achieved through the pollen-mediated approach, changed although the cause of the changes should be further researched. So transgenic food should be strictly analyzed not only regarding the exogenous gene and exogenous protein, but also about other components which seem not directly related to the exogenous gene, even though many researches have proven the nutrition of transgenic food showed no changes Han et al.
Productores de maíz piden aplicar aranceles a importaciones de maíz transgénico | El Dictamen
However, we still should msiz strict analysis to find out whether transgenic food can reach the standard of “substantial equivalence” in nutrient composition.
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Inspection of Grain and Oilseeds: Methods for Determination of Riboflavin in Foods. Standards Press of China, Beijing, China.
Methods for Determination of Thia-mine vitamin B1 in Foods. Method for determination of Ascorbic acid in foods.
Method for Determination of Amino Acids in Foods. Comparison of nutrient composition of parental rice and rice genetically modified with cowpea trypsin inhibitor in China.
Monsanto solicita tres permisos para sembrar maíz transgénico
Journal of Food Composition and Analysis Genes from mycoparasitic fungi as a source for improving plant resistance to fungi pathogens. A new kind of fatty acid emerging from transgenic cotton seed. La Rivista Italiana delle Sostanze Grasse 84 1: Absence of effect after introducing Bacillus thuringiensis gene on nutritional composition in cottonseed. Journal of Food Science 71 1: Acta Botanica Sinica 43 3: Journal of Agricultural and Food Chemistry 57 2: Food and Chemical Toxicology 47 7: Received December 10, Accepted January 28, Abstract In order to compare the nutrition components of transgenic maize seeds chitinase geneachieved by the pollen-mediated approach, with its non-transgenic counterpart, Vitamin B1, vitamin B2, fatty acids and essential amino acids of transgenic maize seeds and their counterparts were analyzed by the Chinese national standard methods or AOAC methods.
Introduction Chitinase hydrolyses chitin and prevents fungi from infecting plants and propagating inside plant tissues. Materials and methods Plant materials ether was removed by vacuum. Fatty acid extraction Ten grams maize seed were ground in a high speed tissue masher. The maize seed powder was extracted with petroleum ether, filtered through filter paper, and then the petroleum Results transgenixo discussion Transgenicp 1 compared the content of fatty acids in transgenic maize with those in non-transgenic counterpart.