中山大学研究发现：转基因水稻营养成分改变

hahachina

　　有专家推荐了一篇转基因水稻营养成分发生变化的文章。文章发表在国际刊物《农业与食品化学杂志》上，题目是“转基因的亚洲栽培稻籽粒发生非预期成分改变”。
　　原文英文标题：Unintended compositional changes in transgenic rice seeds ( Oryza sativa L.) studied by spectral and chromatographic analysis coupled with chemometrics methods。
　　作者工作单位：School of Chemistry and Chemical Engineering, Sun Yat-Sen University, Guangzhou, Guangdong 510275, China. 中山大学化学与化学工程学院
　　作者：Zhe Jiao; Xiao-xi Si; Gong-ke Li; Zhuo-min Zhang; Xin-ping Xu
　　期刊名称和期号：Journal of agricultural and food chemistry Volume: 58 ISSN: 1520-5118 ISO。发表日期：2010年2月
　　英文摘要
　　Unintended compositional changes in transgenic rice seeds were studied by near-infrared reflectance, GC-MS, HPLC, and ICP-AES coupled with chemometrics strategies. Three kinds of transgenic rice with resistance to fungal diseases or insect pests were comparatively studied with the nontransgenic counterparts in terms of key nutrients such as protein, amino acids, fatty acids, vitamins, elements, and antinutrient phytic acid recommended by the Organization for Economic Co-operation and Development (OECD). The compositional profiles were discriminated by chemometrics methods, and the discriminatory compounds were protein, three amino acids, two fatty acids, two vitamins, and several elements. Significance of differences for these compounds was proved by analysis of variance, and the variation extent ranged from 20 to 74% for amino acids, from 19 to 38% for fatty acids, from 25 to 57% for vitamins, from 20 to 50% for elements, and 25% for protein, whereas phytic acid content did not change significantly. The unintended compositional alterations as well as unintended change of physical characteristic in transgenic rice compared with nontransgenic rice might be related to the genetic transformation, the effect of which needs to be elucidated by additional studies
　　英文摘要译文
　　用近红外反射法，气相色谱-质谱法、高效液相色谱法、电感耦合等离子体原子发射光谱法，并以化学计量法研究三种（分别）可抗霉菌病和抗虫的转基因水稻中重要的营养物质成分组成（按欧共体标准），发现其营养成分组成和物理性状有非预期改变，其中蛋白质、三种氨基酸、两种脂肪酸、两种维生素及其他数种（微量）元素出现了非预期的构成变化。差异幅度：氨基酸20-74%，脂肪酸19-38%，维生素25-57%，（微量）元素20-50%，蛋白质35%；植酸没有显著变化。相比于非转基因水稻，转基因水稻的营养成分构成和物理性状的非预期改变，可能与基因的转入有关，阐明变化后的作用需要经过更多研究。
　　这项研究所用的上述几种方法，全都属于常规分析方法，不是专门检测转基因成分的高新技术，因此这项研究似乎不是针对转基因成分的。所以在研究中，外源基因的表达、外源基因可能导致的未知物质的分析，都没有被涉及。仅仅做常规性分析，就可以发现，转基因水稻成分变化，相对于天然水稻来讲非常之大。
　　这是一项意义重大的发现，但是似乎没有人知道它。在网上搜索发现，这篇文章被引用过3次。这项研究是不是可以至少把“实质上相同”神话打破一次呢：转了基因之后，水稻主要营养物质成分的差异程度可以达到19-70%这么大，这到底应该属于“实质上相同”，还是实质上不相同呢？

环嘉

哎转基因呢害人啊