Degradation of transgene DNA in genetically modified herbicide-tolerant rice during food processing

• Published in: Food and chemical toxicology Vol. 49; no. 12; pp. 3174 - 3182
• Main Authors: Song, Shangxin, Zhou, Guanghong, Gao, Feng, Zhang, Wei, Qiu, Liangyan, Dai, Sifa, Xu, Xinglian, Xiao, Hongmei
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2011; Elsevier
• Subjects: Amino Acid Oxidoreductases - genetics; baking; Biological and medical sciences; boiling; Cauliflower mosaic virus; Caulimovirus - genetics; Cetrimonium Compounds - metabolism; cetyltrimethylammonium bromide; crackers; DNA; DNA degradation; DNA, Plant - chemistry; drying; Food Handling - methods; Food processing; frying; Genetically modified; glutinous rice; Herbicide-tolerant rice; Herbicides - metabolism; Medical sciences; nopaline; Organophosphorus Compounds - metabolism; Oryza - chemistry; Oryza - genetics; Oryza sativa; Oryza sativa L; Pesticides, fertilizers and other agrochemicals toxicology; Plants, Genetically Modified - chemistry; Plants, Genetically Modified - genetics; Promoter Regions, Genetic; rice wines; Toxicology; Transgene DNA; Transgenes; Vitaceae; Genetically modified; Oryza sativa L; Herbicide-tolerant rice; Food processing; Transgene DNA; DNA degradation; Monocotyledones; Cereal crop; Degradation; Oryza sativa; Gramineae; Angiospermae; Genetics; C3-Type; Nucleic acid; Food; Rice; Vegetals; Biochemical compound; Pesticides; Transgene; Herbicide; DNA; Cereal; Spermatophyta
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2011.08.003

► We assessed the effect of food processing on the degradation of exogenous DNA components in genetically modified rice. ► We developed the alkaline lysis method as a simple DNA extraction method for the genetically modified rice product. ► We found that the stability of exogenous DNA in transgenic rice was different under different food processing conditions. ► For sweet rice wine, Bar gene was most stable, followed by NOS terminator, CAMV35S promoter, and SPS gene. ► For rice crackers, CAMV35S promoter was most stable, followed by SPS gene, NOS terminator, and Bar gene. In order to assess the effect of food processing on the degradation of exogenous DNA components in sweet rice wine and rice crackers made from genetically modified (GM) rice (Oryza sativa L.), we developed genomic DNA extraction methods and compared the effect of different food processing procedures on DNA degradation. It was found that the purity, quantity and quality of DNA by alkaline lysis method were higher than by CTAB (cetyltrimethylammonium bromide) method. For sweet rice wine, CAMV35S (cauliflower mosaic virus 35S) promoter and NOS (nopaline synthase) terminator were degraded by the third day, whereas the exogenous gene Bar (bialaphos resistance) remained unaffected. For rice crackers, boiling, drying and microwaving contributed to the initial degradations of DNA. Baking resulted in further degradations, and frying led to the most severe changes. These results indicated that the stability of DNA in GM rice was different under different processing conditions. For sweet rice wine, Bar was most stable, followed by NOS, CAMV35S, and SPS. For rice crackers, CAMV35S was most stable, followed by SPS, NOS, and Bar.