Comparative study of transgenic and non-transgenic maize (Zea mays) flours commercialized in Brazil, focussing on proteomic analyses

Food Chemistry
Nádia VidalMarco Arruda

Abstract

Genetically modified foods are a major concern around the world due to the lack of information concerning their safety and health effects. This work evaluates differences, at the proteomic level, between two types of crop samples: transgenic (MON810 event with the Cry1Ab gene, which confers resistance to insects) and non-transgenic maize flour commercialized in Brazil. The 2-D DIGE technique revealed 99 differentially expressed spots, which were collected in 2-D PAGE gels and identified via mass spectrometry (nESI-QTOF MS/MS). The abundance of protein differences between the transgenic and non-transgenic samples could arise from genetic modification or as a result of an environmental influence pertaining to the commercial sample. The major functional category of proteins identified was related to disease/defense and, although differences were observed between samples, no toxins or allergenic proteins were found.

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Citations

Mar 16, 2016·Phytochemistry·Daiana SchmidtRicardo Antunes Azevedo
Feb 25, 2020·Water Environment Research : a Research Publication of the Water Environment Federation·José Osmar Andrade Guimarães Neto, Terencio Rebello Aguiar
Aug 25, 2017·Scientific Reports·Yanhua TanXuchu Wang
Oct 9, 2018·Environmental Sciences Europe·Sarah Zanon Agapito-TenfenRubens Onofre Nodari
Aug 5, 2017·Journal of Agricultural and Food Chemistry·Gabriela Barbosa RossiAna Carolina Maisonnave Arisi
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Rubén AgregánJosé M Lorenzo

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