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Food Chem. 2015 Jun 1;176:99-105. doi: 10.1016/j.foodchem.2014.12.044. Epub 2014 Dec 20.

Compositional analysis of genetically modified corn events (NK603, MON88017×MON810 and MON89034×MON88017) compared to conventional corn.

Author information

1
Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt. Electronic address: ammrayan@yahoo.com.
2
Veterinary Integrative Biosciences Department, College of Veterinary Medicine and Biomedical Sciences, Texas A&M University, College Station, TX 77843-4458, USA.

Abstract

Compositional analysis of genetically modified (GM) crops continues to be an important part of the overall evaluation in the safety assessment for these materials. The present study was designed to detect the genetic modifications and investigate the compositional analysis of GM corn containing traits of multiple genes (NK603, MON88017×MON810 and MON89034×MON88017) compared with non-GM corn. Values for most biochemical components assessed for the GM corn samples were similar to those of the non-GM control or were within the literature range. Significant increases were observed in protein, fat, fiber and fatty acids of the GM corn samples. The observed increases may be due to the synergistic effect of new traits introduced into corn varieties. Furthermore, SDS-PAGE analysis showed high similarity among the protein fractions of the investigated corn samples. These data indicate that GM corn samples were compositionally equivalent to, and as nutritious as, non-GM corn.

KEYWORDS:

Biochemical analysis; Compositional analysis; Corn; Genetically modified

PMID:
25624211
DOI:
10.1016/j.foodchem.2014.12.044
[Indexed for MEDLINE]

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