转Xa21基因大米亚慢性毒性实验  

Subchronic toxicity test of transgenic rice

作　　者：李英华 朴建华 卓勤 陈小萍 陈晓滨 杨晓光 

机构地区：[1]中国疾病预防与控制中心营养与食品安全所,北京100050

出　　处：《卫生研究》2004年第5期575-578,共4页Journal of Hygiene Research

基　　金：国家科技部 973计划 (No .2 0 0 1CB1 0 90 0 7) ;国家科技部863计划 (No.AA2 2 1 2 2 91 );科技部国家转基因植物研究与产业化专项(No .J0 0 C 0 0 3)

摘　　要：目的　观察Xa2 1转基因大米对大鼠的亚慢性毒性损害。方法　将Wistar大鼠按性别体重随机分为转基因大米组、非转基因大米组和AIN93G正常对照组。分别饲相应饲料 90天 ,自由进食。观察大鼠体重、身长、血常规、血生化、脏器重量、骨密度和脏器的病理学检查。结果　与非转基因大米组相比 ,实验中期转基因大米组血糖降低 ,胆固醇和高密度脂蛋白升高 ,实验结束时上述差异消失 ,但雌性组谷草转氨酶活性显著升高。与AIN93G正常对照组相比 ,实验中期转基因大米组体重、甘油三酯、高密度脂蛋白显著增高 ,血糖降低 ;实验结束时上述差异消失。脑、心、脾、肺、肾、胃、十二指肠、肾上腺、睾丸、卵巢病理检查未见异常。Objective To observe the subchronic toxic effects of transgenic rice on rats. Methods Based on gender and weight, 144 Wistar rats were randomly divided into three groups: transgenic rice group, nontransgenic rice group and AIN93G normal control group. They were fed for 90 days. Rats in transgenic rice group were fed with 73.2% transgenic rice. Rats in non-transgenic rice group were fed with 73.7% non- transgenic rice. Indicators were the following: body weight, body length, blood routine test, blood biochemistry test, organ weight, bone density and organ pathological examination. Results Compared with non-transgenic rice group, glucose was lower while cholesterol and HDLD concentration were higher in transgenic rice group in mid-experiment. But all these differences disappeared at the end of experiment. ALT activity in transgenic rice were higher than that in non-transgenic rice group. Compared with AIN93G normal control group, body weight, TG, HDLD were higher and glucose was lower in transgenic rice group in mid-experiment and all these differences disappeared at the end of the experiment. No abnormity was found with the pathological examination on brain, heart, spleen, lung, kidney, stomach, duodenum, adrenal gland, spermary and ovary. Conclusion There were no enough evidences to confirm that transgenic rice had adverse effects on the rat.

关 键 词：转基因大米 XA21 亚慢性毒性 

分 类 号：TS201.6[轻工技术与工程—食品科学] R155.52[轻工技术与工程—食品科学与工程]