中山大學研究發現：轉基因水稻營養成分改變

hahachina

　　有專家推薦了一篇轉基因水稻營養成分發生變化的文章。文章發表在國際刊物《農業與食品化學雜志》上，題目是“轉基因的亞洲栽培稻籽粒發生非預期成分改變”。
　　原文英文標題：Unintended compositional changes in transgenic rice seeds ( Oryza sativa L.) studied by spectral and chromatographic analysis coupled with chemometrics methods。
　　作者工作單位：School of Chemistry and Chemical Engineering, Sun Yat-Sen University, Guangzhou, Guangdong 510275, China. 中山大學化學與化學工程學院
　　作者：Zhe Jiao; Xiao-xi Si; Gong-ke Li; Zhuo-min Zhang; Xin-ping Xu
　　期刊名稱和期號：Journal of agricultural and food chemistry Volume: 58 ISSN: 1520-5118 ISO。發表日期：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
　　英文摘要譯文
　　用近紅外反射法，氣相色譜-質譜法、高效液相色譜法、電感耦合等離子體原子發射光譜法，并以化學計量法研究三種（分別）可抗霉菌病和抗蟲的轉基因水稻中重要的營養物質成分組成（按歐共體標準），發現其營養成分組成和物理性狀有非預期改變，其中蛋白質、三種氨基酸、兩種脂肪酸、兩種維生素及其他數種（微量）元素出現了非預期的構成變化。差異幅度：氨基酸20-74%，脂肪酸19-38%，維生素25-57%，（微量）元素20-50%，蛋白質35%；植酸沒有顯著變化。相比于非轉基因水稻，轉基因水稻的營養成分構成和物理性狀的非預期改變，可能與基因的轉入有關，闡明變化后的作用需要經過更多研究。
　　這項研究所用的上述幾種方法，全都屬于常規分析方法，不是專門檢測轉基因成分的高新技術，因此這項研究似乎不是針對轉基因成分的。所以在研究中，外源基因的表達、外源基因可能導致的未知物質的分析，都沒有被涉及。僅僅做常規性分析，就可以發現，轉基因水稻成分變化，相對于天然水稻來講非常之大。
　　這是一項意義重大的發現，但是似乎沒有人知道它。在網上搜索發現，這篇文章被引用過3次。這項研究是不是可以至少把“實質上相同”神話打破一次呢：轉了基因之后，水稻主要營養物質成分的差異程度可以達到19-70%這么大，這到底應該屬于“實質上相同”，還是實質上不相同呢？

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