转人溶菌酶牛乳营养成分及食用安全研究  

Study on Nutritional Components and Edible Safety of Milk of Transgenic Cloned Cows Expressing Human Lysozyme

作　　者：程静然 宋荣荣 戴蕴平[2] 赵春江[1] CHENG Jing-ran;SONG Rong-rong;DAI Yun-ping(College of Animal Science and Technology,China Agricultural University,Beijing 100193;College of Biology,China Agricultural University,Beijing 100193)

机构地区：[1]中国农业大学动物科学技术学院,北京100193 [2]中国农业大学生物学院,北京100193

出　　处：《安徽农业科学》2021年第11期147-150,172,共5页Journal of Anhui Agricultural Sciences

基　　金：“抗病转基因牛新品种培育”重大专项(2016ZX08007-003)。

摘　　要：[目的]探究转人溶菌酶牛乳和非转基因牛乳的营养成分差异,以及重组人溶菌酶的食用安全性。[方法]通过测定转基因和非转基因组2种乳样乳常规、氨基酸和脂肪酸的含量,比较其成分差异。通过大鼠、小鼠急性经口毒性试验以及模拟胃肠液消化稳定性试验检测重组人溶菌酶的食用安全性。[结果]营养成分检测结果表明,转人溶菌酶牛乳和非转基因牛乳相比,细菌总数偏高,脂肪含量偏低,其他营养成分无明显的变化;食品安全评估说明重组人溶菌酶属于实际无毒蛋白,且无潜在的致敏性。[结论]该试验验证了转人溶菌酶牛乳的食用安全性。[Objective]To explore the nutritional differences between transgenic and non-transgenic milk and the food safety of recombinant human lysozyme.[Method]By measuring the contents of routine,amino acid and fatty acid of two kinds of milk,the difference in composition was compared.The food safety of recombinant human lysozyme was determined by acute oral toxicity test and simulated gastroenteric fluid digestion stability test in rats and mice.[Result]The results of nutritional component detection showed that compared with milk of non-transgenic cows,the milk of transgenic cows has larger number bacteria and lower fat content,but other nutrients have no significant change.Food safety assessment showed that recombinant human lysozyme was a non-toxic protein and had no potential sensitization.[Conclusion]This experiment verified the edible safety of recombinant human lysozyme.

关 键 词：转基因牛 重组人溶菌酶 牛乳 营养成分 食用安全性 

分 类 号：TS201[轻工技术与工程—食品科学]