東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Food safety evaluation of recombinan...

Richards, Harold Arthur, IV.

FindBook

Google Book

Amazon

博客來

Food safety evaluation of recombinantly produced green fluorescent protein.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Food safety evaluation of recombinantly produced green fluorescent protein./
作者:	Richards, Harold Arthur, IV.
面頁冊數:	135 p.
附註:	Directors: C. Neal Stewart; Rosemary Wander.
Contained By:	Dissertation Abstracts International63-07B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3060362
ISBN:	0493759999

Food safety evaluation of recombinantly produced green fluorescent protein.
Richards, Harold Arthur, IV.

Food safety evaluation of recombinantly produced green fluorescent protein. - 135 p.

Directors: C. Neal Stewart; Rosemary Wander.

Thesis (Ph.D.)--The University of North Carolina at Greensboro, 2002.

The application of biotechnology has resulted in the production of genetically modified (GM) products that are now entering the food supply. This development requires food safety scientists to implement new protocols to evaluate these foods to assess potential risks from consumption. This dissertation characterizes the GFP transgene as a tool for plant biotechnology and evaluates the risks associated with novel GFP-expressing food plants entering the food supply.

ISBN: 0493759999Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Food safety evaluation of recombinantly produced green fluorescent protein.
LDR:03196nam 2200325 a 45 001 926900
005 20110422
008 110422s2002 eng d
020 $a 0493759999
035 $a (UnM)AAI3060362
035 $a AAI3060362
040 $a UnM $c UnM
100 1 $a Richards, Harold Arthur, IV. $3 1250483
245 1 0 $a Food safety evaluation of recombinantly produced green fluorescent protein.
300 $a 135 p.
500 $a Directors: C. Neal Stewart; Rosemary Wander.
500 $a Source: Dissertation Abstracts International, Volume: 63-07, Section: B, page: 3082.
502 $a Thesis (Ph.D.)--The University of North Carolina at Greensboro, 2002.
520 $a The application of biotechnology has resulted in the production of genetically modified (GM) products that are now entering the food supply. This development requires food safety scientists to implement new protocols to evaluate these foods to assess potential risks from consumption. This dissertation characterizes the GFP transgene as a tool for plant biotechnology and evaluates the risks associated with novel GFP-expressing food plants entering the food supply.
520 $a Alfalfa and canola were transformed with the green fluorescent protein (GFP) gene to determine the effectiveness of the transgene as a marker for plant transformation. Both experiments resulted in plants that fluoresced green under ultraviolet light. GFP was coupled to an insect resistance gene, and transformed into canola. These plants were hybridized a wild relative producing hybrids that expressed both transgenes. This result demonstrates that GFP can be used to track transgene flow into wild populations. GFP was also characterized as a selection agent during tissue culture and resulted in an improved the rate of recovery of transgenic plants. GFP fluorescence intensity was determined to be linear with increasing quantities of GFP. These data were used to generate a standard curve, from which it was possible to estimate the quantity of GFP in a protein extract sample from GFP canola. This technique was used to estimate the quantity of GFP directly from whole leaf tissues.
520 $a The safety of dietary GFP was evaluated in subsequent experiments. Rats were fed elevated doses of purified GFP or GFP canola, and then monitored for the potential impacts on health. It was determined that GFP consumption does not result in toxicity for the parameters measured. GFP allergenicity was assessed by sequence identity comparison to known allergens and stability to <italic>in vitro</italic> digestion. It was determined that GFP did not share a linear epitope with any known allergen, and that it is readily digestible. Therefore, GFP was classified as a low allergen risk. Together, these data suggest that GFP poses little food safety risk and that it could be approved for introduction into the food supply.
590 $a School code: 0154.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Agriculture, Plant Culture. $3 1018669
650 4 $a Health Sciences, Nutrition. $3 1017801
690 $a 0359
690 $a 0479
690 $a 0570
710 2 0 $a The University of North Carolina at Greensboro. $3 1029687
773 0 $t Dissertation Abstracts International $g 63-07B.
790 $a 0154
790 1 0 $a Stewart, C. Neal, $e advisor
790 1 0 $a Wander, Rosemary, $e advisor
791 $a Ph.D.
792 $a 2002
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3060362