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Type: Artigo de periódico
Title: Comparative Study Of Transgenic And Non-transgenic Maize (zea Mays) Flours Commercialized In Brazil, Focussing On Proteomic Analyses.
Author: Vidal, Nádia
Barbosa, Herbert
Jacob, Silvana
Arruda, Marco
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.
Subject: 2-d Dige
Comparative Proteomics
Genetically Modified Organisms
Maize Flour
Mass Spectrometry
Zea Mays
Citation: Food Chemistry. v. 180, p. 288-94, 2015-Aug.
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2015.02.051
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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