Department of Food Science and Technology and Food Processing Center, University of Nebraska, Lincoln, Nebraska, USA.
Environ Toxicol Pharmacol. 1997 Nov;4(1-2):121-6. doi: 10.1016/s1382-6689(97)10052-7.
Crops produced through genetic modification are beginning to reach the market and many genetically-modified crops are under development. Since genetic modification results in the introduction of new proteins into the food plant the safety of the newly introduced proteins must be assessed. The potential allergenicity of the newly introduced protein is a major consideration in that safety assessment. All allergens are proteins but only a few of the many proteins found in foods are allergenic. The assessment of the allergenicity of the newly introduced proteins should focus on the source of the gene, the sequence homology of the newly introduced protein to known allergens, the immunochemical reactivity of the newly introduced protein with IgE from the blood serum of individuals with known allergies to the source of the transferred genetic material, and the physicochemical properties of the newly introduced protein.
通过基因改造生产的作物开始进入市场，许多基因改造作物正在开发中。由于基因改造导致新蛋白质被引入食用植物，因此必须对新引入的蛋白质的安全性进行评估。新引入蛋白质的潜在致敏性是安全性评估中的一个主要考虑因素。所有过敏原都是蛋白质，但只有少数存在于食物中的蛋白质具有致敏性。对新引入蛋白质的致敏性评估应集中于基因的来源、新引入蛋白质与已知过敏原的序列同源性、新引入蛋白质与已知过敏原来源的个体血清 IgE 的免疫化学反应性，以及新引入蛋白质的物理化学特性。
