본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Food science and biotechnology v.15 no.3 = no.69, 2006년, pp.385 - 391   피인용횟수: 3

Research on the Allergic Potential of Insecticidal CrylAc Proteins of Genetically Modified Rice

Son, Dae-Yeul   (Department of Herbal Food Science, Daegu Haany UniversityUU0000372  );
  • 초록

    In Korea, different kinds of genetically modified (GM) crops are under development, including GM-rice expressing insecticidal crystal (Cry) proteins of Bacillus thuringiensis (Bt) modified to change a single amino acid. In this study, amino acid (aa) sequences of modified Cry proteins were compared to that of known allergens, and Cry proteins expressed in GM-rice were identified by using Cry protein specific polyclonal antibody. The antigen-antibody reactions were compared between GM and commercial rice to assess the allergic risk of Cry proteins. This analysis showed no known allergen to have more than 35% aa sequence homology with modified Cry proteins in Bt rice over an 80 aa window or to have more than 8 consecutive identical aa. Sera from allergic patients showed some IgE reactivity via immunoblotting and enzyme-linked immunosorbent assay (ELISA), although no differences were seen between GM and commercial rice. Based on these results we conclude that GM rice with modified Cry proteins has no differences in its protein composition or allergenicity relative to commercial rice.

  • 주제어

    enetically modified food (GMO) .   Bt .   allergenicity .   rice.  

  • 참고문헌 (24)

    1. Yunginger JW, Sweeney KG, Sturner WQ, Giannandrea LA, Teigland JD, Bray M, Benson PA, York JA, Biedrzycki L, Squillace DL, Helm R.M. Fatal food-induced anaphylaxis. J. Am. Med. Asso. 260: 1450-1452 (1988) 
    2. Newell CA. Plant transformation technology. Developments and applications. Mol. Biotechnol. 16: 53-65 (2000) 
    3. Aronson AI, Beckman W, Dunn P. Bacillus thuringiensis and related insect pathogens. Microbiol. Rev. 50: 1-24 (1986) 
    4. Keum EH, Lee SI, Oh SS. Effect of enzymatic hydrolysis of 7S globulin, a soybean protein, on its allergenicity and identification of its allergenic hydrolyzed fragments using SDS-PAGE. Food Sci. Biotechnol. 15: 128-132 (2006)     
    5. Son DY, Lee SI. Comparison of the characteristics of the major allergen Mal d 1 according to apple varieties. Food Sci. Biotechnol. 10: 132-136 (2001) 
    6. Nakase M, Usui Y, Alvarez-Nakase AM, Adachi T, Urisu A, Nakamura R, Aoki N, Kitajima K, Matsuda T. Cereal allergens: rice-seed allergens with structural similarity to wheat and barley allergens. Allergy 53: 55-57 (1998) 
    7. Ikezawa Z, Tsubaki K, Osuna H, Shimada T, Moteki K, Sugiyama H, Katumata K, Anzai H, Amano S. Usefulness of hypoallergenic rice (AFT-R 1) and analysis of the salt insoluble rice allergen molecule. Arerugi 48: 40-49 (1999) 
    8. Son DY, Lee BR, Shon DW, Lee KS, Ahn KM, Nam SY, Lee SI. Allergenicity change of soybean proteins by thermal treatment. Korean J. Food Sci. Technol. 32: 959-963 (2000) 
    9. Perr HA. Children and genetically engineered food: Potentials and problems. J. Pediatr. Gastr. Nutr. 35: 475-486 (2002) 
    10. Yamada M. Rice protein 16KD - a major allergen in rice grain extract. Arerugi 40: 1370-1376 (1991) 
    11. Shaefer T, Kraemer U, Dockery D, Vieluf D, Behrendt H, Ring J. What makes a child allergic? Analysis of risk factors for allergic sensitization in preschool children from East and West Germany. Allergy Asthma Proc. 20: 23-27 (1999) 
    12. Astwood JD, Bannon GA, Dobert RL, Fuchs RL. Food biotechnology and genetic engineering. pp. 38-50. In: Food Allergy: Adverse Reactions to Foods and Food Additives. Metcalfe DD, Sampson HA, Simon RA (eds). Oxford, Blackwell Science, New York, NY, USA (2003) 
    13. King TP, Hoffman D, Lowenstein H, Marsh DG, Platts-Mills TAE, Thomas W. Allergen nomenclature. Int. Arch. Allergy Imm. 105: 224-233 (1994) 
    14. Rothbard JB, Gefter ML. Interaction between immunogenic peptides and MHC proteins. Annu. Rev. Immunol. 9: 527-565 (1991) 
    15. Shibasaki M, Suzuki S, Nemoto H, Kuroume T. Allergenicity and lymphocyte-stimulating property of rice protein J. Allergy Clin. Immun. 64: 259-265 (1979) 
    16. Urisu A, Yamada K, Masuda S, Komada H, Wada E, Kondo Y, Horiba F, Tsuruta M, Yasaki T, Yamada M. 16-kilodalton rice protein is one of the major allergens in rice grain extract and responsible for cross-allergenicity between cereal grains in the Poaceae family. Int. Arch. Aller. A. Imm. 96: 244-252 (1991) 
    17. Shin DW, Park SH, Woo GJ, Kim HY, Park CS. Case study for natural gene transfer from genetically modified food to food microorganisms. Food Sci. Biotechnol. 13: 342-346 (2004) 
    18. Ikezawa Z, Ikebe T, Ogura H, Odajima H, Kurosaka F, Komatu H, Sase K, Suga C, Sugiuchi M, Suguro H. Mass trial of hypoallergenic rice (HRS-1) produced by enzymatic digestion in atopic dermatitis with suspected rice allergy. HRS-1 Research Group Acta. Derm. Venereol. Suppl. Stockh. 176: 108-112 (1992) 
    19. Matsuda T, Sugiyama M, Nakamura R, Torii S. Purification and properties of an allergenic protein in rice grain. Agric. Biol. Chem. 52: 1465-1470 (1988) 
    20. Bruce MC. Food safety evaluation of crops produced through biotechnology. J. Am. Coll. Nutr. 21: 166-173 (2002) 
    21. Lownstein H. Quantitative immunoelectrophoretic methods as a tool for the analysis and isolation of allergens. Prog. Allergy 25: 1-62 (1978) 
    22. Whiteley HR, Schnepf HE. The molecular biology of parasporal crystal body formation in Bacillus thuringiensis. Annu. Rev. Microbiol. 40: 549-576 (1986) 
    23. Elsayed S, Apold J. Immunochemical analysis of cod fish allergen M: locations of the immunoglobulin binding sites as demonstrated by the native and synthetic peptides. Allergy 38: 449-459 (1983) 
    24. Taylor S, Hefle SL. Will genetically modified foods be allergenic? J. Allergy Clin. Immun. 107: 765-771 (2001) 
  • 이 논문을 인용한 문헌 (3)

    1. 2007. "" Food science and biotechnology, 16(6): 1011~1017     
    2. 2007. "" Food science and biotechnology, 16(1): 67~70     
    3. 2008. "" Food science and biotechnology, 17(2): 357~361     

 저자의 다른 논문

  • Son, Dae-Yeul (10)

    1. 2008 "유백피를 첨가한 된장의 품질 특성 연구" 한국식품저장유통학회지 = Korean journal of food preservation 15 (4): 518~523    
    2. 2010 "품종에 따른 콩의 알레르기성" 한국식품과학회지 = Korean journal of food science and technology 42 (5): 627~631    
    3. 2011 "LPS로 활성화된 RAW 264.7 대식세포에서 애기땅빈대(Euphorbia supina Rafin)의 염증매개물질 억제효과" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 40 (4): 486~492    
    4. 2011 "Antioxidant Effects of Solvent Extracts from the Dried Jujube (Zizyphus jujube) Sarcocarp, Seed, and Leaf via Sonication" Food science and biotechnology 20 (1): 167~173    
    5. 2012 "산양삼(Korean Panax ginseng) 추출물의 항산화 효과 및 LPS로 염증이 활성화된 RAW 264.7 대식세포에서의 염증매개물질 억제효과" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 41 (10): 1371~1377    
    6. 2013 "발계(Smilax china L.) 열수 및 에탄올 추출물의 항산화 및 항암활성" 한국식품저장유통학회지 = Korean journal of food preservation 20 (5): 691~698    
    7. 2014 "LPS로 염증이 유도된 Raw 264.7 대식세포에서 대추(Zizyphus jujube) 잎 분획물의 염증매개물질 억제" 한국식품저장유통학회지 = Korean journal of food preservation 21 (1): 114~120    
    8. 2015 "유전자변형 바이러스 저항성 고추의 알레르기 안전성" 한국식품저장유통학회지 = Korean journal of food preservation 22 (6): 901~907    
    9. 2016 "산수유(Corni fructus) 분획 추출물의 항산화 활성 및 RAW 264.7 대식세포에서 염증매개물질 억제 효과" 한국식품저장유통학회지 = Korean journal of food preservation 23 (6): 876~882    
    10. 2017 "마늘껍질 70% 에탄올 추출물의 인간 암세포 증식억제 활성" 한국식품저장유통학회지 = Korean journal of food preservation 24 (2): 289~293    

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역


  • NDSL :

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 출판된 논문 + 더보기