Comparison of Genetically Modified Soybean and Wild Soybean in Physicochemical Aspects.
- Author:
Hye Yung YUM
1
;
Kyung Eun LEE
;
Myung Hyun SHON
;
Chul Hong KIM
;
Kyu Earn KIM
Author Information
1. Department of Pediatrics, College of Medicine, Pochon CHA University, Korea.
- Publication Type:In Vitro ; Original Article
- Keywords:
Allergenicity;
Genetically modified organism;
Soybean
- MeSH:
Clinical Coding;
Electrophoresis, Polyacrylamide Gel;
Excitatory Postsynaptic Potentials;
Food, Genetically Modified;
Heating;
Hot Temperature;
Humans;
Immunoassay;
Insects;
Joints;
Organisms, Genetically Modified;
Pepsin A;
Plants, Genetically Modified;
Polymerase Chain Reaction;
Referral and Consultation;
Soy Milk;
Soybeans*
- From:Pediatric Allergy and Respiratory Disease
2002;12(1):27-35
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: The list of genetically engineered crops is growing. Traits introduced into these crops include insect protection, delayed ripening, virus resistance, modified nutritional composition, herbicide tolerance etc. Most traits introduced into crops result from the expression of new proteins. FAO/WHO organised joint expert consultations had recommended that substantial equivalence be an important component in the safety assessment of GMO plants for human consumption. As the first step to assess the allergenic potential of GMO food, the immunological and physicochemical characterization is needed. METHODS: We made crude extract from GMO soybean, wild soybean, curd and soy milk and performed SDS-PAGE. After acidification with HCl, the samples were divided to globulin and whey. To evaluate the changes of protein composition, the samples were heated or added with pepsin. PCR with primer coding 35S-promotor, NOS-terminator, and EPSPS gene were performed respectively for detection of GMO component. RESULTS: Although there was difference in protein composition in SDS-PAGE of GMO and wild soybean, the same protein bands are observed in globulin fraction after acidification. The heating made difficult to see the protein distribution exactly. After adding of pepsin the same bands-20 kD, 37 kD, and 68 kD-were preserved in GMO and wild soybeans. The 3 PCR procedures showed same results that GMO soybean and some curd included GMO component. CONCLUSION: There were no definite differences between GMO and wild soybeans in respect to immunologic and physicochemical characteristics. To assess the allergenicity of GMO food, the more researches including in vitro and in vivo immunoassay are needed.
