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Comparative study of transgenic and non-transgenic maize ( Zea mays ) flours commercialized in Brazil, focussing on proteomic analyses

2015; Elsevier BV; Volume: 180; Linguagem: Inglês

10.1016/j.foodchem.2015.02.051

1873-7072

Nádia de Carvalho Vidal, Herbert de Sousa Barbosa, Silvana do Couto Jacob, Marco Aurélio Zezzi Arruda,

CRISPR and Genetic Engineering

Genetically modified foods are a major concern around the world due to the lack of information concerning their safety and health effects. This work evaluates differences, at the proteomic level, between two types of crop samples: transgenic (MON810 event with the Cry1Ab gene, which confers resistance to insects) and non-transgenic maize flour commercialized in Brazil. The 2-D DIGE technique revealed 99 differentially expressed spots, which were collected in 2-D PAGE gels and identified via mass spectrometry (nESI-QTOF MS/MS). The abundance of protein differences between the transgenic and non-transgenic samples could arise from genetic modification or as a result of an environmental influence pertaining to the commercial sample. The major functional category of proteins identified was related to disease/defense and, although differences were observed between samples, no toxins or allergenic proteins were found.