Safety Considerations of DNA in Food

Abstract

Recombinant DNA techniques are capable of introducing genetic changes into food organisms that are more predictable than those introduced through conventional breeding techniques. This review discusses whether the consumption of DNA in approved novel foods and novel food ingredients derived from genetically modified organisms (GMOs) can be regarded as being as safe as the consumption of DNA in existing foods. It concludes that DNA from GMOs is equivalent to DNA from existing food organisms that has always been consumed with human diets. Any risks associated with the consumption of DNA will remain, irrespective of its origin, because the body handles all DNA in the same way. The breakdown of DNA during food processing and passage through the gastrointestinal tract reduces the likelihood that intact genes capable of encoding foreign proteins will be transferred to gut microflora. The review does not specifically address food safety issues arising from the consumption of viable genetically modified microorganisms but it shows that the likelihood of transfer and functional integration of DNA from ingested food by gut microflora and/or human cells is minimal. Information reviewed does not indicate any safety concerns associated with the ingestion of DNA per se from GMOs resulting from the use of currently available recombinant DNA techniques in the food chain.

Chemically Modified Uridine Molecules Incorporating Acyl Residues to Enhance Antibacterial and Cytotoxic Activities

“…Synthesis of 2',3'-di-O-acylated uridine derivatives (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14). (2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14).…”

“…Table 2. Physicochemical properties of the synthesized of uridine derivatives (2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14).…”

“…Uridine is found in sugarcane, tomatos, broccoli, liver, pancreas etc. Uridine has anti depression activity, asthmatic airway inflammation, hepatocyte proliferation [3] [4].…”

Physiological and Biochemical Significance of Genetically Modified Foods: An Overview

“…The Bt-toxin formed in GM crops is immensely unlike to the bacterial (Bt-toxins) employed in organic and old-fashioned farming and forestry. The plant created version is designed to be more toxic than natural varieties [87]. If Bt-toxin roots allergies, gene transfer transmits serious ramifications.…”

“…If Bt-toxin roots allergies, gene transfer transmits serious ramifications. Further, human intestinal flora may be rehabilitated into living pesticide factories, possibly producing Bt-toxin inside human system year after year, if Bt genes relocate to human gut bacteria [87].…”