54I-11 |
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M.-H. CHO1, D.-H. Shin1, S.-H. Park2, G.-J. Woo3, H.-Y. Kim4, and C.-S. Park1. (1) Dept. of Food Science and Technology, Kyung Hee Univ., 1 Secheon-ri, Kiheung, Yongin, 449-701, South Korea, (2) Division of Nutrition Evaluation, Korea Food and Drug Administration, Seoul, 122-704, South Korea, (3) Food Microbiology Division, Korea Food and Drug Administration, Nokbun-dong, Eunpyung-Gu, Seoul, 122-020, South Korea, (4) Dept. of Food Biotechnology, Kyung Hee Univ., Suwon, Kyung Gi-Do, 449-701, South Korea A number of genetically modified plants and foods obtained from genetic modification with the purpose of improving agronomic or food quality traits are available in the commercial market. Regarding the safety of GM organisms or foods, the public debate has led to the voicing of safety concerns by individuals and groups all over the world. The possibilities of horizontal gene transfer from GM plants or foods to microorganisms are very important due to ecological impact and to consumer concern. The objective of this work was to examine the possible HGT events between GM foods and food-related bacteria to provide some information about the safety of GM foods. In addition, through the case study using Korean traditional food, Doenjang, not only the fate of GM DNA in food but also the possible occurrence of HGT were examined. Plasmid DNA purified from E. coli cultures using the alkaline lysis method and the chromosomal DNA from E. coli, E. faecalis, B. subtilis, and Lactobacilli were isolated using a Genomic DNA Purification kit. For the detection of natural transformation, PCR analysis was performed with two primers specific for CP4EPSPS gene present in GM soybean. When the plasmids harboring antibiotic-resistant genes were incubated with microorganisms, no antibiotic-resistant colony appeared on the solid media containing antibiotics. This result implied that the gene transfer event from plasmids to microorganisms by natural transformation was, if any, rare. The Korean traditional fermented food, Deonjang, was made from GM soybean using Aspergillus oryzae and Bacillus subtilis. During aging periods, microorganisms were collected from Deonjang, and the 5-enol-pyruvylshikimate-3-phosphate synthase gene was detected by PCR. The absence of CP4EPSPS gene in the purified microbial DNA was confirmed by PCR. In conclusion, the horizontal gene transfer event from genetically modified food to microorganisms may not happen by natural transformation in this case study.
Session 54I, Toxicology & Safety Evaluation: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |