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Titolo:
Genetic modification and plant food allergens: risks and benefits
Autore:
Shewry, PR; Tatham, AS; Halford, NG;
Indirizzi:
Univ Bristol, Dept Agr Sci, IACR, Long Ashton Res Stn, Bristol BS41 9AF, Avon, England Univ Bristol Bristol Avon England BS41 9AF ristol BS41 9AF, Avon, England
Titolo Testata:
JOURNAL OF CHROMATOGRAPHY B
fascicolo: 1-2, volume: 756, anno: 2001,
pagine: 327 - 335
SICI:
1387-2273(20010525)756:1-2<327:GMAPFA>2.0.ZU;2-E
Fonte:
ISI
Lingua:
ENG
Soggetto:
LIPID-TRANSFER PROTEINS; CHIMERIC RNA/DNA OLIGONUCLEOTIDES; AMINO-ACID-SEQUENCE; SOYBEAN-SENSITIVE PATIENTS; TRYPSIN-INHIBITOR FAMILY; BERTHOLLETIA-EXCELSA HBK; ALBUMIN STORAGE PROTEINS; BIRCH POLLEN ALLERGEN; SULFUR-RICH PROTEIN; ALPHA-AMYLASE;
Keywords:
reviews; food allergy;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
80
Recensione:
Indirizzi per estratti:
Indirizzo: Shewry, PR Univ Bristol, Dept Agr Sci, IACR, Long Ashton Res Stn, Bristol BS41 9AF, Avon, England Univ Bristol Bristol Avon England BS41 9AF 9AF, Avon, England
Citazione:
P.R. Shewry et al., "Genetic modification and plant food allergens: risks and benefits", J CHROMAT B, 756(1-2), 2001, pp. 327-335

Abstract

Plant genetic engineering has the potential to both introduce new allergenic proteins into foods and remove established allergens. A number of allergenic plant proteins have been characterized, showing that many are related to proteins which have potentially valuable properties for use in nutritional enhancement, food processing and crop protection. It is therefore important to monitor the allergenic potential of proteins used for plant genetic engineering and major biotechnology companies have established systems for this. Current technology allows gene expression to be down-regulated using antisense or co-suppression and future developments may allow targeted genemutation or gene replacement. However, the application of this technology may be limited at least in the short term by the presence of multiple allergens and their contribution to food processing or other properties. Furthermore, the long-term stability of these systems needs to be established as reversion could have serious consequences. (C) 2001 Elsevier Science B.V. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 19/09/20 alle ore 18:43:26