The Degradation Of Exogenous Element In Sotrage And Processing Of Genetically Modified Soybean

Epsps gene, in soybean developed by Monsanto Cooperation, is relative to the shikimic acid pathway. Since the genetically modified organisms (GMOs) was developed, the species of the GMOs is booming, which results in a worry of people who cares the safety of GMO and GM food. Therefore, many countries are attributing to the traceability and labeling of genetically modified foodstuffs.Many researches have illustrated that the exogenous epsps component can be affected by the different factors of processing. In order to know more about the changes of epsps gene and protein, PCR and Western-Blot assays was used during storage and sausage processing.Part1. Genetically modified soybean was stored at three different temperatues (4℃、25℃、37℃) for several days (10、30、50、70、90d) under vaccum package (none changes in the storage period) and natural conditons (mutiness after70days). In the storage period, the results revealed that the middle and carboxyl-end of the protein was more stable than the amidocyanogen-end. Furthermore,35S gene was more fragile than nos gene and the fragment of epsps gene (517-854bp). All of these showed that humidity is much more important to the degradation of epsps element.Part2. Soybean protein isolate is one of important additives, the exist of genetically modified component is associate not only with the soy products but also with meat products. As a result, we survyed the the soybean isolate protein from5cities which is arrounding Jiangsu Province using the assay established in Part1. Two-fifth samples are positive, which was checked by its gene and protein. According to the result of the experiment, we find the combinative peptides of DC-16antibody, can detect the46.5kD,41.9kD,35.5kD degradation fragment, and the sequence between1111base to1429base were the most stable area of the exogenous epsps protein and gene, respectively, as well as the nos termination.Part3. In order to find out the fate of exogenous component during the processing of sausage, we analyzed the samples from the critical steps, such as salt, bakeout, cook, and somke. As the execrably processing and the limitation of Western-bot assay, the minmun threshold of soybean isolate protein is8%. Meanwhile, we found the degradations of the Part2were not be detected by Western-Blot assay, which may be cased by the amount of the protein used and the procedures. Comparing with SC-16antybody, the other two have more sensitive to the target protein, which can also detect the47.6kD fragment of epsps protein. On the other hand, the result of nucleic acid shows that Western-Blot assay can not detected the degradation fragments, becase of the procedures of processing and the quantity of soybean protein isolate. Meanwhile, the sensitivity of DC-16and CK-17antibodies are higer than SC-16antibody. The target protein,47.6kD, was stable in the chain of processing. Furthermore, the degradation of nucleic acid fragment in the sausage processing was less than600bp.In summation, the degration is existed during the food producing. To promote the sesitvity and accurantive of the detection we should take care of the stable area during the processing. Furthermore, to reduce the worry of the safety of genetically modified foodstuffs and guarantee the quality of foodstuffs, we should make food by comnining different technology, e.g. fermentation, heat processing, etc.