Comparative Study Of Transgenic And Non-transgenic Maize (zea Mays) Flours Commercialized In Brazil, Focussing On Proteomic Analyses.

dc.creatorVidal, Nádia
dc.creatorBarbosa, Herbert
dc.creatorJacob, Silvana
dc.creatorArruda, Marco
dc.date2015-Aug
dc.date2015-11-27T13:46:25Z
dc.date2015-11-27T13:46:25Z
dc.date.accessioned2018-03-29T01:23:52Z
dc.date.available2018-03-29T01:23:52Z
dc.identifierFood Chemistry. v. 180, p. 288-94, 2015-Aug.
dc.identifier0308-8146
dc.identifier10.1016/j.foodchem.2015.02.051
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/25766830
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/202212
dc.identifier25766830
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1302445
dc.descriptionGenetically 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.
dc.description180
dc.description288-94
dc.languageeng
dc.relationFood Chemistry
dc.relationFood Chem
dc.rightsfechado
dc.rightsCopyright © 2015 Elsevier Ltd. All rights reserved.
dc.sourcePubMed
dc.subject2-d Dige
dc.subjectComparative Proteomics
dc.subjectGenetically Modified Organisms
dc.subjectMaize Flour
dc.subjectMass Spectrometry
dc.subjectZea Mays
dc.titleComparative Study Of Transgenic And Non-transgenic Maize (zea Mays) Flours Commercialized In Brazil, Focussing On Proteomic Analyses.
dc.typeArtículos de revistas


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