Compositional analysis of genetically modified corn events (NK603, MON88017MON810 and MON89034MON88017) compared to conventional corn. Academic Article

abstract

• Compositional analysis of genetically modified (GM) crops continues to be an important part of the overall evaluation in the safety assessment for these materials. The present study was designed to detect the genetic modifications and investigate the compositional analysis of GM corn containing traits of multiple genes (NK603, MON88017MON810 and MON89034MON88017) compared with non-GM corn. Values for most biochemical components assessed for the GM corn samples were similar to those of the non-GM control or were within the literature range. Significant increases were observed in protein, fat, fiber and fatty acids of the GM corn samples. The observed increases may be due to the synergistic effect of new traits introduced into corn varieties. Furthermore, SDS-PAGE analysis showed high similarity among the protein fractions of the investigated corn samples. These data indicate that GM corn samples were compositionally equivalent to, and as nutritious as, non-GM corn.

authors

• Abbott, Louise

published proceedings

• Food Chem

altmetric score

• 5.056

author list (cited authors)

• Rayan, A. M., & Abbott, L. C.

citation count

• 16

complete list of authors

• Rayan, Ahmed M||Abbott, Louise C

publication date

• June 2015

publisher

• Elsevier  Publisher

published in

• Food Chemistry  Journal

keywords

• Biochemical Analysis
• Compositional Analysis
• Corn
• Dietary Fiber
• Genetically Modified
• Plants, Genetically Modified
• Zea Mays

PubMed Central ID

• 25624211

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2014.12.044

start page

• 99

end page

• 105

volume

• 176

URL

• http://dx.doi.org/10.1016/j.foodchem.2014.12.044