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Comparative analysis of genetically modified brown rice with conventional rice varieties for the safety assessment
Author(s) -
Oh Seonwoo,
Park SooYun,
Yeo Yunsoo,
Park Soon Ki,
Kim HeeYun
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12742
Subject(s) - genetically modified rice , principal component analysis , linear discriminant analysis , rice plant , genetically modified organism , genetically modified crops , multivariate statistics , agronomy , microbiology and biotechnology , biology , mathematics , statistics , transgene , biochemistry , gene
Summary Compositional analysis of genetically modified ( GM ) rice (Os CK 1), non‐ GM comparator and reference rice as commercial rice was conducted for the safety assessment. The tolerance intervals (TI) of commercial rice were also set to illustrate compositional variability. GM rice, non‐ GM rice and reference rice were compared using principal component analysis ( PCA ) and partial least squares‐discriminant analysis ( PLS ‐ DA ) to assess the impact of genetic modification vs. environmental influence on the rice component. Seventeen components in forty‐six analysed components were significantly different between GM rice and non‐ GM rice. But, the mean ranges of the seventeen components were all within those of the reference TIs. These results demonstrate that the nutrition components of GM rice ( O s CK 1) fell within the range of natural variability and were biologically equivalent to non‐ GM rice. In addition, multivariate analysis by PCA and PLS ‐ DA revealed that environmental factors such as growing locations were important due to the variability of the rice metabolite profiles. These comparisons lead to the conclusion that disease‐resistant transgenic rice ( O s CK 1) is compositionally equivalent to and as safe and nutritious as conventional rice varieties grown commercially.