유전자재조합식품의 알레르기 항원성 평가

Abstract

Purposes:The aim of this study was to clarify whether genetically modified organic (GMO) foods cause any allergic reactions in patients with food allergy, by means of their serum tests. In addition, it was also attempted to perform follow-up observation on targeting proteins contained in GMO food, using the serum of patients with food allergy, and to show the improvement for evaluating GMO food as allergens. Methods:To identify the targeting proteins in GMO food and to evaluate their allergenic risks, several genes including CP4 EPSPS in genetically modified soybean, and Cry1f, Cry1Ab and Pat in genetically modified corn were cloned. The genes were transformed to synthesize proteins to induce protein expression of their target genes. The serums were divided allergy- positive and allergy-negative to soybean and corn, and SDS-PAGE and Western blotting were conducted, and finally allergenic risks were evaluated. Results:This study showed that the allergenic risks of 4 targeting proteins were insignificant. Although some non-specific bands appeared, it was considered that they were not associated with allergenic risk as they often appeared in other proteins. Additionally, as a result of analyzing DNA sequences for each targeting protein with the intention of protein identification, they perfectly matched. Conclusion:As a way to evaluate the allergenic risk of GMO food, it is reasonable to use the purified serum proteins of allergic patients as performed in this study. However, this evaluation method is carefully applied to the future practice.