Safety Assessment of Rice Genetically Modified with Soybean Glycinin by Feeding Studies on Rats
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概要
- 論文の詳細を見る
Feeding studies on rice genetically modified with soybean glycinin were performed on rats for four weeks. The rats were divided into three groups, each being fed on (I) only a commercial diet, (II) this diet plus control rice and (III) this diet plus rice genetically modified with glycinin. The rats were fed with 10 g/kg-weight of rice every day by oral administration. During the test period, the rats in every group grew well without marked differences in appearance, food intake, body weight, or cumulative body weight gain. There were also no significant differences in the blood count, blood composition or internal organ weights among the rats. Necropsy at the end of the experiment indicated neither pathological symptoms nor histopathological abnormalities in the liver and kidney. Judging from these results, the rice genetically modified with glycinin is considered to have been essentially the same in nutritional and biochemical characteristics as the control rice.
- 社団法人日本農芸化学会の論文
- 2000-09-23
著者
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TAKAIWA Fumio
National Institute of Agrobiological Resources
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橋本 渉
京大院・農・食生科
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TAKAIWA Fumio
Nat. Inst. Agro. Bio. Resour.
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Takaiwa Fumio
National Inst. Of Agrobiological Sci. Ibaraki Jpn
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MURATA KOUSAKU
Research Institute for Food Science, Kyoto University
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Murata K
Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O
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Murata Kousaku
Div. Of Food Sci. And Biotech. Grad. Sch. Of Agriculture Kyoto Univ.
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Yoon Hye-jin
Research Institute For Food Science Kyoto University
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Takaiwa Fumio
National Institute Of Agrobiological Sciences
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Takaiwa Fumio
National Institute Of Agrobioiogical Resources
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MOMMA Keiko
Research Institute for Food Science, Kyoto University
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HASHIMOTO Wataru
Research Institute for Food Science, Kyoto University
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YOON HyeJin
Research Institute for Food Science, Kyoto University
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OZAWA Sachiko
Research Institute for Food Science, Kyoto University
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FUKUDA Yasuki
Chukyo Community College
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KAWAI Shigeyuki
Research Institute for Food Science, Kyoto University
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UTSUMI Shigeru
Research Institute for Food Science, Kyoto University
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Murata Kousaku
Research Institute For Food Science Kyoto Univeristy
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Kawai Shigeyuki
Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O
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Hashimoto Wataru
Research Institute For Food Science Kyoto University
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Murata Kousaku
Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O
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Takaiwa F
National Institute Of Agrobiological Sciences
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Utsumi S
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Utsumi Shigeru
Research Institute For Food Science Kyoto University
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Momma Keiko
Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers
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Ozawa Sachiko
Research Institute For Food Science Kyoto University
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Fukuda Y
Chukyo Community College
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Kawai Shigeyuki
Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers
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Takaiwa Fumio
National Inst. Agrobiological Sci. Ibaraki Jpn
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