History of safe use as applied to the safety assessment of novel foods and foods derived from genetically modified organisms

Constable, Anne; Jonas, David; Cockburn, A.; Davi, A.; Edwards, Gareth; Hepburn, Paul; Hérouet-Guicheney, Corinne; Knowles, Morris; Moseley, Bevan; Oberdörfer, Regina; Samuels, Fiona

doi:10.1016/j.fct.2007.05.028

Cited by 110 publications

(47 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to Constable et al (2007), the history of safe use of traditional foods constitutes the reference point for the comparative safety assessment of novel foods and foods derived from GMO. In the case of proteins derived from plants, the latter becomes the source of comparison.…”

Section: Discussionmentioning

confidence: 99%

“…A literature review on the history of safe use (HOSU) of M. oleifera species, source of the Mo-CBP 3 protein, was performed according to the principles described by Constable et al (2007). For that search, the PubMed database (http://www.ncbi.nlm.nih.gov/ pubmed/) was accessed, using the following combination of keywords: (a) "Moringa oleifera" and "food safety"; (b) "Moringa oleifera" and "risk assessment"; (c) "Moringa oleifera" and "toxicity"; (d) "Moringa oleifera" and "nutrition"; (e) "Moringa oleifera" and "review"; and (f) "Moringa oleifera".…”

Section: History Of Safe Use Of M Oleifera Speciesmentioning

confidence: 99%

See 1 more Smart Citation

Food safety assessment of an antifungal protein from Moringa oleifera seeds in an agricultural biotechnology perspective

Pinto

Farias

Carvalho

et al. 2015

Food and Chemical Toxicology

View full text Add to dashboard Cite

Mo-CBP3 is an antifungal protein produced by Moringa oleifera which has been investigated as potential candidate for developing transgenic crops. Before the use of novel proteins, food safety tests must be conducted. This work represents an early food safety assessment of Mo-CBP3, using the two-tiered approach proposed by ILSI. The history of safe use, mode of action and results for amino acid sequence homology using the full-length and short contiguous amino acids sequences indicate low risk associated to this protein. Mo-CBP3 isoforms presented a reasonable number of alignments (>35% identity) with allergens in a window of 80 amino acids. This protein was resistant to pepsin degradation up to 2 h, but it was susceptible to digestion using pancreatin. Many positive attributes were presented for Mo-CBP3. However, this protein showed high sequence homology with allergens and resistance to pepsin digestion that indicates that further hypothesis-based testing on its potential allergenicity must be done. Additionally, animal toxicity evaluations (e.g. acute and repeated dose oral exposure assays) must be performed to meet the mandatory requirements of several regulatory agencies. Finally, the approach adopted here exemplified the importance of performing an early risk assessment of candidate proteins for use in plant transformation programs.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: History Of Safe Use Of M Oleifera Speciesmentioning

confidence: 99%

Food safety assessment of an antifungal protein from Moringa oleifera seeds in an agricultural biotechnology perspective

Pinto

Farias

Carvalho

et al. 2015

Food and Chemical Toxicology

View full text Add to dashboard Cite

show abstract

“…Food safety of GM foods must be rigorously evaluated before their applications in the food industry, which includes studies of toxicity (genotoxicity, acute toxicity, subchronic toxicity and inhalation) and potential allergenicity. If a GM food is compared with its traditional counterpart and does not present any determined specific differences, the food will at least be as safe as the traditional counterpart (Constable et al, 2007). In the future works, the safety evaluation of rPMEI should be further researched as well as applicability of the proposed solution for real food systems, including the sensorial effect.…”

Section: Discussionmentioning

confidence: 96%

Recombinant kiwi pectin methylesterase inhibitor: Purification and characterization of the interaction with plant pectin methylesterase during thermal and high-pressure processing

Mei

Shpigelman

Verrijssen

et al. 2015

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…Consideration of the 'history of use' (Constable et al, 2007) of a protein source, or a traditional food, is useful to provide important background information on how to develop a strategy for assessing the potential to elicit an allergic reaction, and to provide clues for optimal risk management. A history of safe use describes the existing safety profile including any known health effects, patterns of use, processing properties and protein characteristics.…”

Section: Background Information: History Of (Safe) Usementioning

confidence: 99%

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins

Remington¹,

Broekman

Blom³

et al. 2018

Food and Chemical Toxicology

Self Cite

View full text Add to dashboard Cite

A B S T R A C TThe development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or clinical reactions through cross-reactivity.In this paper we review the potential of current methodologies (in silico, in vitro degradation, in vitro IgE binding, animal models and clinical studies) to address these outcomes for risk assessment purposes for new proteins, and especially to identify and characterise the risk of sensitization for IgE mediated allergy from oral exposure. Existing tools and tests are capable of assessing potential crossreactivity. However, there are few possibilities to assess the hazard due to de novo sensitization. The only methods available are in vivo models, but many limitations exist to use them for assessing risk. We conclude that there is a need to understand which criteria adequately define allergenicity for risk assessment purposes, and from these criteria develop a more suitable battery of tests to distinguish between proteins of high and low allergenicity, which can then be applied to assess new proteins with unknown risks.

show abstract

History of safe use as applied to the safety assessment of novel foods and foods derived from genetically modified organisms

Cited by 110 publications

References 10 publications

Food safety assessment of an antifungal protein from Moringa oleifera seeds in an agricultural biotechnology perspective

Food safety assessment of an antifungal protein from Moringa oleifera seeds in an agricultural biotechnology perspective

Recombinant kiwi pectin methylesterase inhibitor: Purification and characterization of the interaction with plant pectin methylesterase during thermal and high-pressure processing

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins

Contact Info

Product

Resources

About