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SAFETY ASSESSMENT OF GENETICALLY MODIFIED POTATO SPUNTA: DEGRADATION OF DNA IN GASTROINTESTINAL TRACT AND CARRYOVER TO RAT ORGANS
Author(s) -
ELSANHOTY RAFAAT MOHAMED EL SAYED SOLIMAN,
ELMAGED AFAF DESOKY ABD,
RAMADAN MOHAMED FAWZY
Publication year - 2006
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2006.00082.x
Subject(s) - genetically modified organism , gastrointestinal tract , body weight , significant difference , dna , digestive tract , food science , biology , genetically engineered , positive control , zoology , biochemistry , microbiology and biotechnology , medicine , endocrinology , gene , traditional medicine
Diet groups for albino rats were (group 1) control basal, (group 2) control plus 30% freeze‐dried nongenetically modified potatoes Spunta , (group 3) control plus 30% freeze‐dried Spunta genetically modified potato (GMP) G2 and (group 4) control plus 30% freeze‐dried GMP G3. After feeding ad libitum for 30 days, no statistical differences were found in food intake, daily body weight gain and feed efficiency. However, there was a small but significant difference in final body weight between the control (group 1) and experimental treatments (groups 2–4). DNA ingested in feed was partially resistant to the mechanical, chemical and enzymatic activities of the rat gastrointestinal (GI) tract (GIT) and was not completely degraded. Modified and nonmodified potato Spunta DNA survival was comparable during feed passage in the rat GIT. Modified constructs from GMP lines G2 and G3 fragment DNA were not detectable in tissue samples.