转基因食品中外源DNA在加工过程的降解及在体内降解和代谢的研究进展

综述了转基因食品中外源DNA在加工过程、生物体胃肠道中的代谢降解等方面的研究进展。食品加工过程中的热、压力和酸碱等物理和/或化学因素都能使DNA产生一定的降解,不同加工方式对DNA的降解程度不同;大部分DNA在动物胃肠道中被消化降解,有一些DNA片段可能在胃肠道、血液及其他组织和器官中残留;外源基因能否向胃肠道微生物、口腔微生物或体细胞转移尚缺少确凿证据,争论激烈。

Research Progress on Degradation and Metabolism of Foreign DNA in Genetically Modified Food(GMF)

This article reviews the research progress in the degradation of foreign DNA derived from GMF during food processing and in gastrointestinal tract, and the metabolism of foreign DNA within the body. Physical and chemical factors such as heat, pressure and pH in food processing contribute to the degradation of foreign DNA. Different processing methods will bear different degrees of DNA degradation, while most of food-derived DNA will be degraded in the gastrointestinal tract, some fragments, however, are likely to be detected in the gastrointestinal tract, blood, other tissues or organs. There are also controversies over whether foreign DNA could be transmitted to gut microorganisms, oral microorganisms or body cells. Clear evidence is still lacking.