Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 49, Issue 12, Pages 3174-3182Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2011.08.003
Keywords
Genetically modified; Herbicide-tolerant rice; Oryza sativa L.; Transgene DNA; DNA degradation; Food processing
Categories
Funding
- National Science and Technology major Project of China [2009 ZX08012-014B]
- Nanjing Agricultural University, China [y0201100261]
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In order to assess the effect of food processing on the degradation of exogenous DNA components in sweet rice wine and rice crackers made from genetically modified (GM) rice (Oryza sativa L), we developed genomic DNA extraction methods and compared the effect of different food processing procedures on DNA degradation. It was found that the purity, quantity and quality of DNA by alkaline lysis method were higher than by CTAB (cetyltrimethylammonium bromide) method. For sweet rice wine, CAMV35S (cauliflower mosaic virus 35S) promoter and NOS (nopaline synthase) terminator were degraded by the third day, whereas the exogenous gene Bar (bialaphos resistance) remained unaffected. For rice crackers, boiling, drying and microwaving contributed to the initial degradations of DNA. Baking resulted in further degradations, and frying led to the most severe changes. These results indicated that the stability of DNA in GM rice was different under different processing conditions. For sweet rice wine, Bar was most stable, followed by NOS, CAMV35S, and SPS. For rice crackers, CAMV35S was most stable, followed by SPS. NOS, and Bar. (C) 2011 Elsevier Ltd. All rights reserved.
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