Safety Assessment of Transgenic Potatoes with Soybean Glycinin by Feeding Studies in Rats

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概要

• 論文の詳細を見る

• Feeding studies of transgenic potatoes with native and designed soybean glycinins in rats were done for four weeks. The designed glycinin has four additional methioninyl residues in the middle of the glycinin molecule. Rats were divided into four groups fed (I) only a commercial diet, (II) the diet plus non-transgenic potatoes, (III) the diet plus transgenic potatoes with native glycinin, and (IV) the diet plus transgenic potatoes with designed glycinin. Rats were fed 2,000 mg/kg-weight potatoes every day by oral administration. During the period tested, rats in each group (groups II, III, and IV) grew well without marked differences in appearance, food intake, body weight, or in cumulative body weight gain. No significant differences were also found in blood count, blood composition, and in internal organ weights among the rats after feeding potatoes (groups II, III, and IV) for four weeks. Necropsy at the end of experiment indicated neither pathologic symptoms in all rats tested nor histopathological abnormalities in liver and kidney. Judging from these results, the transgenic potatoes with glycinins are confirmed to have nearly the same nutritional and biochemical characteristics as non-transgenic one.

• 社団法人日本農芸化学会の論文
• 1999-11-23

著者

• 橋本 渉

  京大院・農・食生科

• MURATA KOUSAKU

  Research Institute for Food Science, Kyoto University

• Murata K

  Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O

• Murata K

  Laboratory Of Basic And Applied Molecular Biotechnology Division Of Food Science And Biotechnology G

• Murata Kousaku

  Div. Of Food Sci. And Biotech. Grad. Sch. Of Agriculture Kyoto Univ.

• Yoon Hye-jin

  Research Institute For Food Science Kyoto University

• KITO Makoto

  Research Institute for Food Science, Kyoto University

• MOMMA Keiko

  Research Institute for Food Science, Kyoto University

• HASHIMOTO Wataru

  Research Institute for Food Science, Kyoto University

• OZAWA Sachiko

  Research Institute for Food Science, Kyoto University

• UTSUMI Shigeru

  Research Institute for Food Science, Kyoto University

• Murata Kousaku

  Research Institute For Food Science Kyoto Univeristy

• Hashimoto Wataru

  Research Institute For Food Science Kyoto University

• Murata Kousaku

  Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O

• OHKAWA Yasunobu

  National Institute of Agrobiological Resources

• ISHIGE Teruo

  National Institute of Agrobiological Resources

• Utsumi S

  Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University

• Utsumi Shigeru

  Research Institute For Food Science Kyoto University

• Momma Keiko

  Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers

• Kito M

  Food Science Research Institute Fuji Oil Co. Ltd.

• Kito Makoto

  Research Institute For Food Science Kyoto University

• Ozawa Sachiko

  Research Institute For Food Science Kyoto University

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