Genetically Modified Organisms in Food

Production, Safety, Regulation and Public Health

Ronald Ross Watson, Victor R Preedy, Victor R. Preedy

• Publisher: Academic Press
• Year: 2015
• Print ISBN: 9780128022597
• eBook ISBN: 9780128025307
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health risks. This book is a solid reference for researchers and professionals needing information on the safety of GMO and non-GMO food production, the economic benefits of both GMO and non-GMO foods, and includes in-depth coverage of the surrounding issues of genetic engineering in foods. This is a timely publication written by a team of scientific experts in the field who present research results to help further more evidence based research to educate scientists, academics, government professionals about the safety of the global food supply. - Provides the latest on research and development in the field of GMOs and non-GMO safety issues and possible risk factors incorporating evidence based reviews for a better understanding of these issues - Covers various aspects of GMO production, analysis and identification to better understand GMO development and use - Includes definitions, a brief overview and history of GM foods from a global perspective and concise summaries with recommendations for actions for each chapter

Section I

Development, Testing and Safety of Plant and Animal GMO foods

Outline

Chapter 1. Soybean as a Food Source: Comparative Studies Focusing on Transgenic and Nontransgenic Soybean

Chapter 2. Genetically Modified Crops: Biosafety Regulations and Detection Strategies

Chapter 3. Genetically Modified Food Animals: An Overview

Chapter 4. Genetically Modified Aubergine (Also Called Brinjal or Solanum melongena)

Chapter 5. Nutritional Assessment of Genetically Modified Crops Using Animal Models

Chapter 6. Noncoding RNA-Based Genetically Modified Crops: Concepts and Challenges

Chapter 7. Agrobacterium-Mediated Alien Gene Transfer Biofabricates Designer Plants

Chapter 8. Understanding the Factors Influencing Attitudes toward Genetically Modified Rice

Chapter 9. Qualitative and Quantitative Diagnostics for EE1 Event of Bt Eggplant

Chapter 10. Biosensors for Detection of Genetically Modified Organisms in Food and Feed

Chapter 11. Genetically Modified Organism Analysis as Affected by DNA Degradation

Chapter 12. Novel Strategies for Genetically Modified Organism Detection

Chapter 13. Targeted Genetic Modification in Crops Using Site-Directed Nucleases

Chapter 1

Soybean as a Food Source

Comparative Studies Focusing on Transgenic and Nontransgenic Soybean

M.A.Z. Arruda^1,2, R.M. Galazzi^1,2, B.K. de Campos^1,2, M.A. Herrera-Agudelo^1,2, S.C.C. Arruda³, and R.A. Azevedo^{3 1}University of Campinas–Unicamp, Institute of Chemistry, National Institute of Science and Technology for Bioanalytics, Campinas, Brazil ²University of Campinas–Unicamp, Department of Analytical Chemistry, Campinas, Brazil ³University of São Paulo, Department of Genetics, Laboratory of Genetics Biochemistry of Plants, ESALQ, Piracicaba, Brazil

Abstract

For a very long time, humanity has been searching for more productive cultivars, employing techniques such as grafting, cutting, or artificial pollination. However, with the increasing demand for food, genetic modification has become of utmost importance. The insertion of the cp4-EPSPS gene for producing a soybean tolerant to herbicides was one the pioneers in terms of genetically modified organisms. This chapter briefly comments about this history as well as emphasizes comparative studies involving transgenic and nontransgenic soybeans (seeds and plants), focusing on (metallo)proteins, metabolites, some enzymes involved in the reactive oxygen species combat, and ions, which are evaluated in different studies. Additionally, research trends are also presented.

Keywords

Bioaccessibility; Enzymes; EPSPS; Glyphosate; Ionomics; Metabolomics; Metallomics; Proteomics; Stress

Introduction

Food, especially food derived from plant sources, has always played a vital role in human nutrition and development. Besides supplying nutrients, its importance is justified by its functional properties and capacity to protect human organisms against a diversity of diseases (Suliburska and Krejpcio, 2014). Hunger and malnutrition are among the most devastating problems affecting a large part of the world’s population. In this perspective, soybean (Glycine max (L.) Merril) is one of the most important crops because it is an inexpensive source of protein and oil in the human and animal diet. Typically, soybean seeds contain about 40% protein and 20% oil (Natarajan et al., 2013; Yamada et al., 2012), and they are rich in several elements important to body functions (Mataveli et al., 2010). In addition, soybean has physiologically active metabolites such as isoflavones, lecithins, tocopherols, and saponins, which are important for maintaining good health (Yamada et al., 2012). According to some studies, the regular consumption of soybean and soy productions reduces the risks of cancer and others illnesses (Natarajan et al., 2013; Cassidy and Faughnan, 2000). However, soy foods may exhibit allergenic symptoms due to antigenic proteins present in soybeans, causing allergic reactions in sensitive consumers (Natarajan et al., 2013; Berneder et al., 2013). Moreover, it exhibits a low content of methionine, an important and essential amino acid for animal nutrition (Azevedo et al., 1997).

Considering the significance of soy production in different countries and areas, its high production and productivity are imperative. One alternative to attain these necessities is the production of genetically modified organisms (GMOs). Over the last 20 years, transgenic crops have accounted for much of the world’s seed production. Soybean is one of the most important crops due to its commercial importance for a diversity of countries, including Brazil and the USA.

The genetic modification (GM) is carried out by the insertion, elimination, altered expression, and/or the replacement of exogenous genes in order to (1) synthesize new substances, (2) promote the absence of proteins, which were currently synthesized before the GM, or (3) enhance the synthesis of substances already present in the organism. In addition, GM improves the production and the nutritional quality of crops, and is therefore a possible solution for reducing or eliminating some problems associated with allergens and antinutrients present in nontransgenic (NT) soybeans.

In 2013, the global planted area of GMOs in 27 countries was more than 175 M ha, corresponding to an increase of 3% of cultivated area when compared to 2012. Since 1996, the total cultivated area of transgenic crops increased over 100 times (James, 2013). Soybean is one of the most cultivated crops in the world. The USA is the largest producer, with c. 90 M tons in 2013 (USDA, 2014), and Brazil is the second largest producer, with c. 87 M tons in 2013/2014 (CONAB, 2014; EMBRAPA, 2014a).

As noted, the production of GMOs has intensified. This, due to a set of nonconventional tools, in rapid development, enables the transfer of genetic information from one organism, being a microorganism, a plant, or an animal, to another. Additionally, multiple genes or large amounts of transfers have also been reported in the literature, such as the application of rice, canola, and corn as well as genes conferring the production of polyunsaturated fatty acids and vitamin E in soybean and Arabidopsis (Shetty et al., 2007; Porfirova et al., 2002).

In this context, plants are the main targets of the studies. The advancement of techniques for the genetic improvement of these organisms allows for biotechnological goals such as increasing productivity, r...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Contributors
• Preface
• Acknowledgments
• Section I. Development, Testing and Safety of Plant and Animal GMO foods
• Section II. Social and Economic Context of GMO Foods
• Section III. Government Regulation and Litigation for GMO foods
• Section IV. Role of GMC (Genetically Modified Crops) in Increasing the Food Supply in the Developing and Developed Countries
• Section V. Potential Health Benefits, Acceptance and Risks due to Incorporation of Novel Plant Gene Products into the Food Supply
• Section VI. Safety of Genetically Modified Foods for Humans and Animals
• Section VII. Demand and Uses of Non-Genetically Modified Foods, and GMO’s for Humans and Animals
• Index