Impact of food processing on the safety assessment for proteins introduced into biotechnology-derived soybean and corn crops |
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Authors: | B.G. Hammond J.M. Jez |
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Affiliation: | a Monsanto Company, Bldg C1N, 800 N. Lindbergh Blvd., St. Louis, Missouri 63167, USA b Washington University, Department of Biology, One Brookings Drive, Campus Box 1137, St. Louis, Missouri 63130, USA |
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Abstract: | The food safety assessment of new agricultural crop varieties developed through biotechnology includes evaluation of the proteins introduced to impart desired traits. Safety assessments can include dietary risk assessments similar to those performed for chemicals intentionally, or inadvertently added to foods. For chemicals, it is assumed they are not degraded during processing of the crop into food fractions. For introduced proteins, the situation can be different. Proteins are highly dependent on physical forces in their environment to maintain appropriate three-dimensional structure that supports functional activity. Food crops such as corn and soy are not consumed raw but are extensively processed into various food fractions. During processing, proteins in corn and soy are subjected to harsh environmental conditions that drastically change the physical forces leading to denaturation and loss of protein function. These conditions include thermal processing, changes in pH, reducing agents, mechanical shearing etc. Studies have shown that processing of introduced proteins such as enzymes that impart herbicide tolerance or proteins that control insect pests leads to a complete loss of functional activity. Thus, dietary exposure to functionally active proteins in processed food products can be negligible and below levels of any safety concerns. |
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Keywords: | Codex, Codex Alimentarius Commission EFSA, European Food Safety Authority FAO, Food and Agricultural Organization OECD, Organization for Economic Cooperation and Development ELISA, Enzyme-Linked Immunosorbent Assay WHO, World Health Organization RTE, ready to eat NDI, nitrogen dispersibility index NSI, nitrogen solubility index SO2, sulfur dioxide NaOH, sodium hydroxide HCl, hydrochloric acid TVP, textured vegetable protein SDS-PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis Bt, Bacillus thuringiensis DNA, deoxyribonucleic acid FSANZ, Food Safety Agency Australia New Zealand CP4 EPSPS, CP4 5-enolpyruvylshikimate-3-phosphate synthase |
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