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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Vidal N,Barbosa H,Jacob S,Arruda Mdoi
10.1016/j.foodchem.2015.02.051subject
Has Abstractpub_date
2015-08-01 00:00:00pages
288-294eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00222-8journal_volume
180pub_type
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