Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Heat, Pressure, and Acid Treatments on DNA and Protein Stability in GM Soybean

GM 콩 DNA와 단백질의 안정성에 대한 열, 압력 및 산 처리의 영향

  • Pack, In-Soon (LMO Evaluation Laboratory, Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Jeong, Soon-Chun (LMO Evaluation Laboratory, Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Yoon, Won-Kee (LMO Evaluation Laboratory, Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Park, Sang-Kyu (LMO Evaluation Laboratory, Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Youk, Eun-Soo (LMO Evaluation Laboratory, Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Kim, Hwan-Mook (LMO Evaluation Laboratory, Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology)
  • 백인순 (한국생명공학연구원 바이오평가센터 LMO평가연구실) ;
  • 정순천 (한국생명공학연구원 바이오평가센터 LMO평가연구실) ;
  • 윤원기 (한국생명공학연구원 바이오평가센터 LMO평가연구실) ;
  • 박상규 (한국생명공학연구원 바이오평가센터 LMO평가연구실) ;
  • 육은수 (한국생명공학연구원 바이오평가센터 LMO평가연구실) ;
  • 김환묵 (한국생명공학연구원 바이오평가센터 LMO평가연구실)
  • Published : 2004.08.31
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Abstract

Debates on safety of genetically modified (GM) crops have led to mandatory-labeling legislation of GM foods in many countries including Korea. Effects of heat, pressure, and acid treatments on degradation of DNAs or proteins in GM soybean at levels below detection limits of qualitative PCR and lateral flow strip test (LFST) methods were examined. Results showed that genomic DNAs and proteins were degraded into fragment sizes no longer possible for detection of inserted gene depending on thermal, or thermal and pressure treatment period. Detectaability of LFST for toasted meal increased in weakly treated soybean. DNA and protein detection methods were barely effective for detection of GM ingredient after $121^{\circ}C$ and 1.5 atmospheric treatment for 20 min. These results will be useful in determining GM labeling requirements of processed foods.

유전자변형(GM)작물의 안전에 대한 논란은 우리나라를 포함한 많은 나라들이 GM 식품의 강제적 표시제를 도입하게 하였다. 본 연구의 목적은 어떤 수준의 열, 압력, 및 산 처리가 정성 PCR과 LEST 방법의 검출 한계 아래까지 GM 콩 혼합물의 DNA나 단백질을 파괴할 수 있는지를 조사하는 것이었다. 결과는 열처리나 고압열처리는 처리 시간에 따라서 도입유전자의 검출이 되지 않을 정도로 DNA와 단백질을 작은 절편들로 파괴함을 보여주었다. 흥미 있는 점은, 가공식품을 위한 LFST의 검출력은 약하게 가공처리된 콩에서 증가하였다. DNA 및 단백질 검출법 모두 $121^{\circ}C$, 1.5기압에서 20분 동안 처리한 후 GM 혼입물의 검출력을 거의 상실하였다. 본 연구의 결과는 시중에 유통되는 어떤 종류의 가공식품이 GM 작물 식품으로 표시되어야 할지를 결정하는데 유용할 것이다.

Keywords

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