| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5853232 | Food and Chemical Toxicology | 2011 | 9 Pages |
Abstract
⺠We assessed the effect of food processing on the degradation of exogenous DNA components in genetically modified rice. ⺠We developed the alkaline lysis method as a simple DNA extraction method for the genetically modified rice product. ⺠We found that the stability of exogenous DNA in transgenic rice was different under different food processing conditions. ⺠For sweet rice wine, Bar gene was most stable, followed by NOS terminator, CAMV35S promoter, and SPS gene. ⺠For rice crackers, CAMV35S promoter was most stable, followed by SPS gene, NOS terminator, and Bar gene.
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Authors
Shangxin Song, Guanghong Zhou, Feng Gao, Wei Zhang, Liangyan Qiu, Sifa Dai, Xinglian Xu, Hongmei Xiao,