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General Information

Document type
  • Peer-reviewed journal article
Study Type
  • Composition
GE organism
  • rice
GE trait
  • quality
Country
  • Japan

Results

Efficacy
  • positive effect
Equivalence
  • no effect
Safety for consumption
  • no effect

Quality and safety evaluation of genetically engineered rice with soybean glycinin: analyses of the grain composition and digestibility of glycinin in transgenic rice Open Access

Momma, K; Hashimoto, W; Ozawa, S; Kawai, S; Katsube, T; Takaiwa, F; Kito, M; Utsumi, S; Murata, K
Bioscience, Biotechnology, and Biochemistry. 1999 February. 63(2):314-318

Link to full text (open access, freely available)

PMID: 10192912 DOI: 10.1271/bbb.63.314 ISSN: 0916-8451

Abstract

The composition of nutritionally and physiologically important molecules in transgenic rice with the soybean glycinin gene was determined and compared with that of a non-transgenic control. Except for the levels of protein, amino acids and moisture, no marked differences were found between the two kinds of rice. The protein content of the transgenic rice was about 20% higher than the control (control, 6.5 g/100 g; transgenic, 8.0 g/100 g) with a concomitantly lower moisture content. This increased protein content mainly resulted from the increased glycinin expressed in the transgenic rice, and the protein was susceptible to gastric and intestinal digestion juices. In parallel with the increased protein content, some important amino acids lacking in quantity in normal rice were replenished.

Keywords

food safety, transgenic rice, composition analysis, soybean glycinin, digestibility

Funding

Funding source
  • Bio-oriented Technology Research Advancement Institution of Japan (BRAIN)
  • National Agricultural Research Organization (NARO)
Funding country
  • Japan
Funding type
  • government

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Cite this study

MLA

Momma, K, W Hashimoto, S Ozawa, S Kawai, T Katsube, F Takaiwa, M Kito, S Utsumi, K Murata. "Quality and safety evaluation of genetically engineered rice with soybean glycinin: analyses of the grain composition and digestibility of glycinin in transgenic rice." Bioscience, Biotechnology, and Biochemistry 63.2 (1999): 314-318. Web. 18 Jul. 2018.

APA

Momma, K., Hashimoto, W., Ozawa, S., Kawai, S., Katsube, T., Takaiwa, F., Kito, M., Utsumi, S., & Murata, K. (1999). Quality and safety evaluation of genetically engineered rice with soybean glycinin: analyses of the grain composition and digestibility of glycinin in transgenic rice. Bioscience, Biotechnology, and Biochemistry, 63(2), 314-318. doi:10.1271/bbb.63.314

Please verify citations before use, citations are automatically generated based on information stored within the GENERA database and therefore may or may not be correct.