Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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In vitro Digestibility Assessment of CP4EPSPS in GM Soybean under Different Conditions of Simulated Gastric Fluid and Preheating

인공위액조건과 예열처리에 따른 GM 콩 도입단백질(CP4EPSPS)의 소화성 평가

  • Choi, Mi-Hee (Dept. of Food and Nutrition, Duksung Women's University) ;
  • Kim, Gun-Hee (Dept. of Food and Nutrition, Duksung Women's University)
  • 최미희 (덕성여자대학교 식품영양학과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Received : 2012.05.15
  • Accepted : 2012.09.05
  • Published : 2012.09.30
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Abstract

Gastrointestinal digestibility of new proteins inserted in the food supply is a significant parameter for assessing the safety of GM foods based on the assumption that digestive stability is undesirable. In this study, we performed in vitro digestion of CP4EPSPS, a new protein, expressed in genetically modified (GM) soybean in order to evaluate its digestibility in three different ratios of simulated gastric fluid with preheating. Ratios of GM soybean to simulated gastric fluid were 2:2, 2.5:1.5, and 1.5:2 and preheating was conducted at $100^{\circ}C$ for 5 min. Electrophoresis and Western blotting were used to confirm changes in soybean protein patterns and CP4EPSPS gene expression after in vitro digestion. At ratios in which the amount of gastric fluid was equal to (2:2) or relatively higher than that of soybean (1.5:2), no CP4EPSPS (47.4 kDa) protein was detected after 15 seconds of simulated gastric fluid incubation, the earliest time interval evaluated. However, when the ratio of GM soybean to gastric fluid was 2.5:1.5, CP4EPSPS was detected in 5 min and gradually decreased according to time. After preheating, no CP4EPSPS protein was detected after 15 seconds under all conditions. From these results, we concluded that the digestibility of CP4EPSPS in simulated gastric fluid increased upon preheating. Accordingly, we suggest that it is important to account for the ratio of gastric fluid to GM food in in vitro digestibility assessment models of GM food.

본 실험은 제초제 내성을 가지는 CP4EPSPS를 도입시킨 유전자재조합 콩을 이용하여 인공위액의 비율에 따른 도입 단백질의 소화특성을 평가하고, 열처리가 유전자재조합 콩의 도입단백질의 소화성에 미치는 영향을 살펴보았다. 유전자재조합 콩과 펩신의 비율에 따른 도입단백질 CP4EPSPS의 소화성은 인공위액 즉 펩신의 양에 따라 차이를 나타내 유전자재조합 식품의 도입단백질에 대한 소화성 평가에서 펩신의 양이 중요한 요인이 됨을 알 수 있었다. 또한 유전자 재조합 콩에 대한 예열처리가 도입단백질 CP4EPSPS의 펩신에 대한 내성을 많이 감소시켜 소화성을 높이는 것으로 나타났다. 따라서 앞으로 유전자재조합식품의 안전성을 평가하는 in vitro 소화평가 시험에서 생리학적 측면에 근거한 인공위액의 비율을 반영함으로써 보다 정확한 도입단백질의 소화성에 대한 평가가 필요하리라 사료되며, 또한 콩의 주요 섭취방법인 열처리에 따른 도입단백질의 소화특성을 평가함으로써 유전자재조합 콩의 안전성에 대한 신뢰도 제고를 위한 기초자료가 될 것으로 기대된다.

Keywords

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