کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5849691 | 1561761 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Evaluation of Bar, Barnase, and Barstar recombinant proteins expressed in genetically engineered Brassica juncea (Indian mustard) for potential risks of food allergy using bioinformatics and literature searches
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کلمات کلیدی
ICMRPPTDBTAOLORFAllergenicity - آلرژن بودنamino acid - آمینو اسیدGenetically modified - اصلاح ژنتیکیBAR - بارbarnase - بارنازBarstar - برستارGoI - بروBioinformatics - بیوانفورماتیک base pairs - جفت پایهGovernment of India - دولت هندIndian Council of Medical Research - شورای تحقیقات پزشکی هندPhosphinothricin - فسفینوتریکینopen reading frame - قاب خواندن بازGM crops - محصولات GMRight border - مرز راستLeft border - مرز چپgenetically engineered - مهندسی ژنتیک
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The potential allergenicity of Bar, Barnase, and Barstar recombinant proteins expressed in genetically engineered mustard for pollination control in plant breeding was evaluated for regulatory review. To evaluate the potential allergenicity of the Bar, Barnase and Barstar proteins amino acid sequence comparisons were made to those of known and putative allergens, and search for published evidence to the sources of the genes using the AllergenOnline.org database. Initial comparisons in 2012 were performed with version 12 by methods recommended by the Codex Alimentarius Commission and the Indian Council of Medical Research, Government of India. Searches were repeated with version 15 in 2015. A literature search was performed using PubMed to identify reports of allergy associated with the sources of the three transgenes. Potential open reading frames at the DNA insertion site were evaluated for matches to allergens. No significant sequence identity matches were identified with Bar, Barnase or Barstar proteins or potential fusion peptides at the genomic-insert junctions compared to known allergens. No references were identified that associated the sources of the genes with allergy. Based on these results we conclude that the Bar, Barnase and Barstar proteins are unlikely to present any significant risk of food allergy to consumers.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 83, September 2015, Pages 93-102
Journal: Food and Chemical Toxicology - Volume 83, September 2015, Pages 93-102
نویسندگان
Vasanthi Siruguri, Dinesh Kumar Bharatraj, Raju Naik Vankudavath, Vishnu Vardhana Rao Mendu, Vibha Gupta, Richard E. Goodman,