Genetic modification of proteins in food.
Genetic modification of proteins in food.
复制标题
食品中蛋白质的基因改造。
DOI：
--
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发表时间：
1996
影响因子：
10.2
通讯作者：
P. Day
中科院分区：
文献类型：
--
作者：
P. Day
植物育种家在提高主要作物的质量和产量方面取得了巨大成功，同时保持了食品供应的安全。这一成功是在对决定所选性状的生化机制知之甚少的情况下取得的。每次杂交时，数以万计的基因都会被混合和重组，而且很大程度上是随机的。育种者的技能在于选择要杂交的品系并识别优选的后代，丢弃那些缺乏所需性状或表现出不良特性的后代。随着重组 DNA 技术的出现，育种者不仅扩大了可获取基因的生物材料的范围，而且还获得了对基因组组织和基因结构以及这些基因编码的蛋白质的性质和功能的新见解。这些知识为改变新作物品种的基因构成提供了精确的特异性。例如，现在可以通过添加一个明确表征的基因来实现对害虫的抗性，而不是从野生近缘种引入数千个不需要的基因，这些基因编码未表征的且可能有毒的蛋白质，这些蛋白质必须通过几代回交和筛选来消除，以恢复商业上可接受的抗虫品系。该技术还提供了独特的机会来识别食品中可能引起过敏的各个成分，并将其从食品中去除或改变，以便安全食用食品。许多通过基因工程衍生的商业产品已通过解决环境和食品安全问题的监管程序获得批准。这些产品已经或即将提供给种植者、生产者和消费者。他们将提供用更少的化学投入生产并改善营养成分和质量的食品和饲料。
Plant breeders have been extremely successful in improving the quality and yield of the major crops, while maintaining the safety of the food supply. This success has been achieved with very little understanding of the biochemical mechanisms that determine the selected traits. Each time a cross is made, tens of thousands of genes are mixed and reassorted, largely at random. The skill of the breeder lies in selecting the lines to be crossed and recognizing the preferred progeny, discarding those that lack the desirable trait or exhibit undesirable properties. With the advent of recombinant DNA technology, breeders have not only extended the range of biological materials from which genes can be accessed, but have also gained new insights into genome organization and gene structure as well as the nature and function of the proteins that those genes encode. Such knowledge affords exquisite specificity in altering the genetic makeup of new crop varieties. For example, resistance to insect pests can now be achieved through the addition of a single well-characterized gene, instead of introducing thousands of unwanted genes from a wild relative that code for uncharacterized and possibly toxic proteins that must be eliminated by generations of backcrossing and screening to recover a commercially acceptable insect-resistant line. The technology also affords unique opportunities to identify the individual components of foods that may cause allergies, and to remove them from food, or change them, so that the food can be consumed safely. A number of commercial products derived through genetic engineering have been approved through regulatory processes that address environmental and food safety concerns. These products are available, or will shortly be available, to growers, producers, and consumers. They will provide foods and feeds that are produced with fewer chemical inputs and have improved nutritional composition and quality.
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DOI：
10.1073/pnas.87.19.7777
发表时间：
1990-10-01
影响因子：
11.1
作者：
AMES, BN;PROFET, M;GOLD, LS
通讯作者：
GOLD, LS
花生油不会对花生敏感的人过敏。
DOI：
10.1016/0091-6749(81)90135-4
发表时间：
1981
期刊：
The Journal of allergy and clinical immunology
影响因子：
--
作者：
Taylor,SL;Busse,WW;Sachs,MI;Parker,JL;Yunginger,JW
通讯作者：
Yunginger,JW
苏云金芽孢杆菌亚种晶体多肽的哺乳动物毒性表征。
DOI：
10.1016/0272-0590(89)90267-4
发表时间：
1989
期刊：
Fundamental and applied toxicology : official journal of the Society of Toxicology
影响因子：
--
作者：
Mayes,ME;Held,GA;Lau,C;Seely,JC;Roe,RM;Dauterman,WC;Kawanishi,CY
通讯作者：
Kawanishi,CY
影响因子：
56.9
作者：
ABEL, PP;NELSON, RS;BEACHY, RN
通讯作者：
BEACHY, RN