铁蛋白转基因水稻与亲本的稻米营养成分的比较研究  

Comparative studies on nutritional composition of Ferritin transgenic rice and its wild type

作　　者：徐晓晖[1,2] 林海芳[1] 邹克琴[2] 郭泽建[3] 

机构地区：[1]中国计量学院现代科技学院,浙江杭州310018 [2]中国计量学院生命科学学院,浙江杭州310018 [3]中国农业大学植物病理系,北京100094

出　　处：《食品工业科技》2012年第12期151-154,158,共5页Science and Technology of Food Industry

基　　金：浙江省自然科学基金(Y507691)

摘　　要：对3份转Fer基因水稻与亲本的稻米营养成分进行了比较与分析,发现其中2份转Fer基因水稻(F2-5和F10-4)铁含量为野生型亲本秀水11的2.21和2.18倍,由此表明,铁蛋白基因表达与稻米铁含量变化有一定相关性。进一步鉴定表明,转基因稻米其它矿质元素以及粗蛋白、粗脂肪、淀粉、粗纤维、总灰分、氨基酸、维生素等关键性营养成分与亲本差异不显著,转基因未改变原亲本的其他品质性状。并就转Fer基因稻米的食品安全性以及转入的外源基因等问题进行了讨论。The key nutritional composition in transgenic rice with Ferritin gene were determined and compared with that of its wild type Xiushui 11.It was found that two high iron transgenic rice lines F2-5 and F10-4,with the iron content in the rice 2.21 and 2.18 times than that of the wild type.It was showed the Ferritin gene expression was associated with the iron content of rice.Further analysis indicated that the transgene had no significant effect on other mineral contents,crude protein,crude lipid,starch,crude fiber,total ash,amino acid and vitamin.It was suggested that no notable changes in grain quality traits had been caused by integration of T-DNA in transgenic rice genome.Additionally,the food biosafety assessment of the transgenic rice lines and the effect of foreign gene were discussed.

关 键 词：转基因水稻 铁蛋白 营养成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]