Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Analyses of Nutrient Composition in Genetically Modified β-Carotene Biofortified Rice

유전자변형 베타-카로틴 강화 쌀의 주요 영양성분 분석

  • Lee, Young-Tack (Dept. of Food Science and Biotechnology, Kyungwon University) ;
  • Kim, Jae-Kwang (National Academy of Agricultural Science, Rural Development Administration) ;
  • Ha, Sun-Hwa (National Academy of Agricultural Science, Rural Development Administration) ;
  • Cho, Hyun-Seok (National Academy of Agricultural Science, Rural Development Administration) ;
  • Suh, Seok-Chul (National Academy of Agricultural Science, Rural Development Administration)
  • 이영택 (경원대학교 식품생물공학과) ;
  • 김재광 (농촌진흥청 국립농업과학원 농업생명자원부) ;
  • 하선화 (농촌진흥청 국립농업과학원 농업생명자원부) ;
  • 조현석 (농촌진흥청 국립농업과학원 농업생명자원부) ;
  • 서석철 (농촌진흥청 국립농업과학원 농업생명자원부)
  • Published : 2010.01.30
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Abstract

This study was conducted to analyze nutrient composition of a genetically modified $\beta$-carotene biofortified rice (GM rice), developed by the Rural Development Admistration in Korea. The nutritional constituents of GM rice were compared with those of the parental rice cultivar 'Nakdong' as a non-GM control to access nutritional equivalence. Proximate components (moisture, starch, protein, lipid, and ash) of the GM rice were similar to those of the conventional non-GM rice. $\beta$-Carotene contents of GM brown and milled rice were 2.35, 2.03 ${\mu}g/g$(d.b.), respectively. There were no significant differences between the GM and non-GM rice with respect to most of their nutrient composition, despite minor differences in most amino acids and minerals. This result demonstrated that the nutritional composition of this GM rice would be equivalent to that of the parental non-GM rice without major changes in its chemical contents.

본 연구는 국내에서 개발된 베타-카로틴 강화 유전자변형 벼(GM 벼)와 그 모종 벼인 낙동벼(non-GM 벼)로부터 쌀(현미, 백미)의 일반성분, 베타-카로틴, 지방산, 아미노산, 무기질 함량을 분석하여 유전자변형 쌀에서 주요 영양성분 조성에 차이가 있는지를 비교하기 위해 수행되었다. GM 쌀은 non-GM 모종 쌀과 일반성분 함량이 유사하였고 GM 쌀 100 g당 약 0.2 mg의 베타-카로틴을 함유하는 것으로 분석되었다. GM 쌀의 지방산 조성은 oleic acid, linoleic acid, palmitic acid가 지방산 전체의 94% 이상으로 거의 대부분을 차지하고 있었으며 non-GM 쌀과 전체적인 지방산 조성이 유사한 것으로 나타났다. GM 쌀의 아미노산은 Asp>Arg>Leu>Ala>Ser>Val 순으로 그 함량이 높았고 무기질 함량은 P>K>Mg>Na>Ca>Zn>Fe의 순이었으며, non-GM 쌀에 비해 대부분의 아미노산과 무기질 함량이 약간 높은 수치로 측정되었지만 유의적인 차이는 없는 것으로 평가되었다. 베타-카로틴 강화 유전자변형 쌀은 의도한 바의 베타-카로틴이 쌀의 종실에 생합성 됨과 함께 쌀의 일반성분, 지방산, 아미노산 및 무기질 함량에는 별 다른 영향을 미치지 않는 것으로 나타났다.

Keywords

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