转基因食品胰蛋白酶抑制剂活性的测定  

Determination of Trypsin Inhibitor Activity in Genetically Modified Foods

作　　者：王国栋[1] 王竹[1] 杨晶明[1] 韩军花[1] 杨月欣[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《中国食品卫生杂志》2009年第3期232-235,共4页Chinese Journal of Food Hygiene

基　　金：国家科技部973课题(2007CB109207)

摘　　要：目的通过测定转基因食品的胰蛋白酶抑制剂活性,为建立转基因食品营养评价标准提供数据。方法首先通过探讨胰蛋白酶-底物-胰蛋白酶抑制剂的剂量反应关系,建立转基因食品胰蛋白酶抑制剂活性测定的最佳反应体系,并以此为基础分析了部分转基因玉米、大豆的胰蛋白酶抑制剂活性及与亲本食品的差别。结果所检转基因食品胰蛋白酶抑制剂活性大多与亲本食品差别不大,尽管个别产品出现胰蛋白酶抑制剂活性增高或降低现象,但都在可接受范围。结论在规范检测技术前提下加强对非转基因食品基础数据建设对制定转基因食品营养评价标准十分必要。Objective To accumulate data of trypsin inhibitor activity in genetically modified （GM） foods, in order to assess nutrition of GM foods. Method After studied the dose response relationships among trypsin （TP） -substrate-trypsin inhibitor （TI）, an optimal reaction system was set up. Then, TI activities in GM samples including corns and soybeans were determined in comparison with their non-transgenic counterparts. Results Statistically significant differences in TI activity were not identified for most GM samples except two. But in regard to TI physiological significance and distribution in normal foods, the difference presented in the 2 samples was considered as acceptable. Conclusion More cautious in attitude should be taken when evaluate GM nutrition and safety, and it is necessary to strengthen basic data construction for transgenic foods on the premise of uniform analytical techniques.

关 键 词：转基因 食品 基因修饰 胰蛋白酶抑制剂 营养评价 

分 类 号：R151[医药卫生—营养与食品卫生学]