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Genetically modified organisms and risks of their introduction

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Abstract

The major goal of this review is to assess food risks of the introduction of genetically modified (GM) crops. The author analyzes the properties of the several classes of target proteins used in the transgenic constructions and discusses the problems that arise due to the pleiotropic action of transgenic proteins, the horizontal transfer of the transgenic constructions, primarily in bacteria, and their instability. Particular consideration is given to elevated risks of using the GM plant varieties for producing pharmaceutical preparations, due to the probability of uncontrolled cross-pollination between the GM plants and the plants grown for foodstuff production. The author emphasizes the requirement for assessing in detail all hypothetic risks in each particular case of cultivating GM varieties; as a control, such assessment must involve a comprehensive comparison with the conventional parental forms.

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Abbreviations

GM:

genetically modified

GMO:

genetically modified organisms

RIP:

ribosome-inactivating proteins

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  1. Kol’tzov Institute of Developmental Biology, Russian Academy of Sciences, ul. Vavilova 26, 119991, Moscow, Russia

    A. M. Kulikov

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Translated from Fiziologiya Rastenii, Vol. 52, No. 1, 2005, pp. 115–128.

Original Russian Text Copyright © 2005 by Kulikov.

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Kulikov, A.M. Genetically modified organisms and risks of their introduction. Russ J Plant Physiol 52, 99–111 (2005). https://doi.org/10.1007/s11183-005-0015-8

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