2024
DOI: 10.2903/j.efsa.2024.8490
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Assessment of genetically modified maize DP915635 for food and feed uses, under regulation (EC) No 1829/2003 (application EFSA‐GMO‐NL‐2020‐172)

Ewen Mullins,
Jean‐Louis Bresson,
Tamas Dalmay
et al.

Abstract: Genetically modified maize DP915635 was developed to confer tolerance to glufosinate herbicide and resistance to corn rootworm pests. These properties were achieved by introducing the ipd079Ea, mo‐pat and pmi expression cassettes. The molecular characterisation data and bioinformatic analyses do not identify issues requiring food/feed safety assessment. None of the identified differences in the agronomic/phenotypic and compositional characteristics tested between maize DP915635 and its conventional counterpart… Show more

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Cited by 1 publication
(3 citation statements)
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“…The effects of temperature and pH on PAT protein have been previously evaluated by the GMO Panel (EFSA, 2005 , 2007 ; EFSA GMO Panel, 2018c , 2024a , 2024b ). In relation to the ZMM28 protein, the deduced amino acid sequence as defined by the zmm28 gene introduced in maize DP202216 is identical to the endogenous ZMM28 protein present in the GM plant (see Section 3.3.3.1 ) and no studies were provided by the applicant.…”
Section: Assessmentmentioning
confidence: 99%
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“…The effects of temperature and pH on PAT protein have been previously evaluated by the GMO Panel (EFSA, 2005 , 2007 ; EFSA GMO Panel, 2018c , 2024a , 2024b ). In relation to the ZMM28 protein, the deduced amino acid sequence as defined by the zmm28 gene introduced in maize DP202216 is identical to the endogenous ZMM28 protein present in the GM plant (see Section 3.3.3.1 ) and no studies were provided by the applicant.…”
Section: Assessmentmentioning
confidence: 99%
“…In vitro protein degradation studies on PAT protein have been previously evaluated by the EFSA GMO Panel (EFSA, 2005 , 2007 ; EFSA GMO Panel, 2018c , 2024a , 2024b ). In relation to the ZMM28 protein, no studies were provided by the applicant.…”
Section: Assessmentmentioning
confidence: 99%
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