YAKHAK HOEJI (약학회지)

The Pharmaceutical Society of Korea (대한약학회)
권호 표지

Comparison of Allergens in Genetically Modified Soybean with Conventional Soybean

유전자변형 콩과 자연 콩의 알레르기 유발원 비교

  • 박재현 (특수독성부 면역독성과, 국립독성연구소) ;
  • 정승태 (특수독성부 면역독성과, 국립독성연구소) ;
  • 김재희 (특수독성부 면역독성과, 국립독성연구소) ;
  • 김지영 (특수독성부 면역독성과, 국립독성연구소) ;
  • 노건웅 (서울 알레르기 클리닉)
  • Published : 2001.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Genetically modified organism (GMO) using recombinant DNA technique has been exponentially increased, however there are still arguments for the safety of GM foods. The objective of this research was to compare the allergens of GM soybean(Roundup Ready$^{TM}$) with conventional soybeans. Each soybean extracts were prepared as crude extracts, heated extracts, and as heated and simulated gastric quid (SGF)-digested samples to characterize the stability of allergens to physicochemical treatment. Positive sera from 20 soybean-sensitive patients and control sera from 5 normal subjects were used to identify the endogenous allergens in soybeans. Specific-IgE binding activities to each soybean preparations were evaluated by ELISA and immunoblot technique. In ELISA result, IgE binding activities of positive sera to soy crude extracts generally showed two fold higher mean value than those of control sera, how-ever there was no significant difference between GM soybean and natural soybean varieties. Extracted proteins form each of the soybean preparations were separated with SDS-PAGE. The band pattern of GM soybean was very similar to those of natural soybean varieties. Immunoblots for the different soybeans revealed no differences in IgE-binding protein patterns, moreover, disclosed five prominent IgE-binding bands (75, 70, 50, 44 and 34 kDa) in crude extracts, four (75, 70, 44 and 34 kDa) in heated preparations, one (50 kDa) in heated and SGF-digested preparations. These IgE binding bands were consistent with previously reported results on the soybean. These results indicate that GM soybean (Roundup Ready$^{TM}$) is no different from natural soybean in terms of its allergen.gen.

Keywords

References

  1. Microchemical Journal v.59 Safety assessment of genetically modified food products;an evaluation of developed approaches and methodolgies Mirglia, M.;Onori, R.;Brera, C. Cava, E.
  2. Nature v.399 Transgenic pollen harms monarch larvae Losey, J. E.;Rayor, L. S.;Carter, M. E.
  3. Nat. Biotechnol. v.15 no.9 Assessing the odds;the emergence of resistance to Bt transgenic plants Roush, R. T.;Shelton, A. M.
  4. Food and Chem. Toxicol. v.38 Substantial equivalence of antinutrients and inherent plant toxins in genetically modified novel food Novak, W. K.;Haslberger, A. G.
  5. Annual Review of Nutrition v.16 Mechani 는 of food allergy Sampson H. A.;Furks A. W.
  6. JAMA v.248 no.20 Food Allergy Buckley, R. H.;Metcalf, D.
  7. Int. Arch. allergy Immunol. v.113 Recombinant Proteins in newly developed foods;Identification of allergenic activity Lehrer, S. B.;Reese, G
  8. Allergy v.45 Allergy risks of genetically engineered foods Bindslev-Jensen, C.
  9. N. Engl. J. Med. v.334 Identification of a brazil-nut allergen in transgenic soybeans Nordlee, J. A.;Taylor, S. L.;Townsend, J. A.;Thomas, L. A.;Bush, R. K.
  10. JAMA v.260 Fatal food-induced anaphylaxis Yunginger, J. W.;Sweeney, K. G.;Sturner, W. Q.
  11. Biochem. biophys. Res. Comm. v.94 The herbicide glyphosate is a potent inhibitor of 5-enolpyruvyl shikimic acid-3-phosphoate synthase Steinrucken, H. C.;Amrhein, N.
  12. Int. Arch. Allergy. Immunol. v.117 Cellular and Molecular characterization of a major soybean allergen Helm, R. M.;Cockrell, G.;Herman, E.;Burcks, A. W.;Sampsonm H. A.;Bannon, G. A.
  13. Nature Biotech. v.14 Stability of food allergens to digestion in vitro Astwood, J. D.;Leach, J. N.;Fuchs, R. L.
  14. Nature v.227 Cleavage of structural proteins during the assembly of the head of bacterophage T4 Laemmli, U. K.
  15. Proc. Natl. Acad. Sci. USA. v.76 Electrophoretic transfers of proteins fro polyacrylamide gels to nitrocellulose sheets: procedure and some applications Towbin, H. T.;Staehelin, T.;Gordon, J.
  16. Crit. Rev. Food. Sci. Nutr. v.36 no.S Assessment of the allergenic potential of foods derived form genetically engineered crop plants Metcalfe, D. D.;Astwood, J. D.;Townsend, R.;Sampson, H. A.;Taylor, S. L.;Fuchs, R. L.
  17. Critical Reciews in Food Science and Nutrition v.36 no.6 Why are some proteins allergenic? Implications for biotechnology Samuel B.;Lehrer, W.;Elliott, H.;Gerald, R.
  18. J. Nutr. v.126 The expressed protein in glyphosate-tolerant soybean, 5-Enolpyruvylshikimate-3-phosphatehate synthase from Agrobacterium sp. strain CP4, is rapidly digested in vitro and its not toxic to acutely gavaged mice Harrison, L. A.;Bailey, M. R.;Naylor, M. W.;Reamn J. E.;Hammond, B. G.;Nida, D. L.;Burnette, B. L.;Nickson, T. E.;Mitsky, T. A.;Taylor, M. L.;Fuch, R. L.;padgeete, S. R.
  19. Crop. Sci. v.35 Development, identification, and characterization of a glyphosate-tolerant soybean line Padgette, S. R.;Kolacz, K. H.;Delannay, X.;Re, D. B.;LaVallee, B. J.;Tinius, C. N.;Rhodees, W. K.;Otero, Y. I.;Barry, G. F.;Eichholtz, D. A.;Peschke, V. M.;Nida, D. L.;Taylor, N. B.;Kishore, G. M.
  20. J. Allergy clin. Immunol. v.81 Allergenecitiy of major component proteins of soybean determined by enzyme-linked immunosorbent assay (ELISA) and immunoblotting in children with atopic dermatitis and positive soy challenges Burks, A. W.;Brooks, J. R.;Sampsonm H. A.
  21. J. Nutr. Sci. Vitaminol. v.37 Investigation of the IgE binding proteins in soybeans by immunoblotting with the sera of soybean-sensitive patients with atopic dermatitis Ogawa T.;Bando, N.;Tsuji, H.;Okajima, H.;Nishikawa, K.;Sasoka, K.