Taking the United States as an example, the biosafety assessment of genetically modified foods in the United States includes the following contents: 1. The historical evaluation of safe use mainly focuses on foreign genes, gene receptors and gene-specific products. According to the literature, it is determined that they are in direct contact with proteins or indirectly with metabolites.
contact situation.
2. Characterization of new proteins and products: Description of the DNA or RNA transformed during the transgenic process, the origin of the promoter and terminator, the transformation method of the foreign gene, gene copy number, gene integration and genetic stability, and the location of the gene product.
Quantitative analysis of conditions commonly used in recipient plants, etc. will be reviewed.
3. Potential sensitization Potential sensitization testing has a very large and complex tree diagram process, which will not be explained one by one here.
4. Bioinformatics analysis of matching allergens Use bioinformatics to search for consistent matches between genetically modified proteins and any known or suspected allergens. 5. Serum IgE testing is usually performed on purified genetically modified proteins,
Purified allergenic targets and extracts of suitable transgenic material are subjected to very sophisticated experiments to determine whether they are capable of expressing appropriate allergic responses and IgE sensitivities.
6. Potential de novo sensitization Pepsin stability and protein abundance were tested to determine whether specific proteins would de novo sensitize.
7. Potential improvements in the assessment of IgE-mediated sensitization include consumption of targeted human serum tests to determine the risk of sensitization or cross-reactivity that may exist for a protein that is not similar to any known allergen.
8. Celiac disease risk testing has found that the risk associated with celiac disease involves the bran (gliadin and glutenin) of certain white wheat and closely related wheat species, so if genetically modified genes derived from wheat, barley, rye, or oats
Inclusion of other species requires evaluation.