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Comparative evaluation of nutritional compositions between transgenic rice harboring the CaMsrB2 gene and the conventional counterpart

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Abstract

As a part of a safety assessment of new transgenic crops, compositional equivalence studies between transgenic crops with non-transgenic comparators are almost universally required. This study was conducted to compare nutritional profiles of proximate composition, and fatty acid, amino acid, mineral, and vitamin contents, and anti-nutrients, between transgenic drought-tolerant Agb0103 rice harboring the pepper methionine sulfoxide reductase B2 gene CaMsrB2 and the parental rice cultivar, ‘Ilmi’ as a non-transgenic control. Both transgenic and non-transgenic rice were grown and harvested in 2 different locations. Proximate compositions of moisture, starch, protein, lipid, and ash content of Agb0103 rice were similar to parental non-transgenic rice. There were no differences between transgenic and non-transgenic rice with respect to the whole nutritional composition, except for minor locality differences for a few nutritional components. Agb0103 rice with improved resistance to drought is nutritionally equivalent to the parental rice cultivar.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Gachon University, Seongnam, Gyeonggi, 13120, Korea

    Yong-Hwa Cho, Pradeep Puligundla & Young-Tack Lee

  2. National Academy of Agricultural Science, Rural Development Administration, Wanju, Jeonbuk, 55365, Korea

    Sung-Dug Oh, Si-Myung Lee & Tae-Hun Ryu

  3. National Institute of Crop Science, Wanju, Jeonbuk, 55365, Korea

    Hyang-Mi Park

  4. Division of Plant Biosciences, College of Agriculture and Life Science, Kyungpook National University, Daegu, 41566, Korea

    Kyung-Min Kim

Authors
  1. Yong-Hwa Cho
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  2. Pradeep Puligundla
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  3. Sung-Dug Oh
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  4. Hyang-Mi Park
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Correspondence to Young-Tack Lee.

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Cho, YH., Puligundla, P., Oh, SD. et al. Comparative evaluation of nutritional compositions between transgenic rice harboring the CaMsrB2 gene and the conventional counterpart. Food Sci Biotechnol 25, 49–54 (2016). https://doi.org/10.1007/s10068-016-0007-9

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  • DOI: https://doi.org/10.1007/s10068-016-0007-9

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