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申请人:杨月欣职称:研究员工作单位:中国疾病预防控制中心营养与食品安全所持续时间:1.5年资助额:19.25万元(人民币) 项目摘要转基因食品在全球迅猛发展,对其进行全面系统的评价至关重要。营养学评价是转基因食品评价中必不可少的一部分。建立一套全面评价转基因食品营养学价值的方法和程序非常必要。但目前国际上对转基因食品的评价多集中于安全性评价方面。营养学评价方面资料很少,我国尚未见报道。本研究选择我国居民最主要的粮食作物和我国的专利产品——表达豇豆胰蛋白酶抑制剂基因大米为材料;以与人体消化吸收相似的实验用小型猪为实验模型,进行营养学评价,从外观性状、营养成分、抗营养成分、烹调损失、重要营养素生物利用率、蛋白质质量评价、消化产物和消化酶活性的分析比较;并对照体外消化实验,系统地探讨转基因大米与原型大米的异同。为转基因食品的营养学评价方法的选择和系统评价提供基础数据。
Applicant: Yang Yuexin Title: Researcher Working unit: China Center for Disease Control and Prevention Duration of nutrition and food safety Duration: 1.5 years Grant amount: RMB 192,500 (RMB) Project summary Genetically modified foods are rapidly developing in the world and are evaluated comprehensively and systematically It is very important. Nutritional evaluation is an integral part of GMO evaluation. It is necessary to establish a set of methods and procedures for comprehensively evaluating the nutritional value of genetically modified foods. However, the current international evaluation of genetically modified foods are mostly focused on safety evaluation. Nutritional evaluation of very little information, our country has not yet been reported. In this study, the most important grain crops of our country and the patented product of our country, the gene expression cowpea trypsin inhibitor gene, were selected as materials. The experimental miniature pigs similar to human digestion and absorption were used as experimental models for nutrition evaluation. Traits, nutritional components, anti-nutritional ingredients, cooking loss, bioavailability of important nutrients, protein quality evaluation, digestion products and digestive enzyme activity. The similarities and differences between transgenic rice and prototype rice were systematically investigated in comparison with in vitro digestion experiments. Provide the basic data for the selection and systematic evaluation of the nutrition evaluation methods of genetically modified foods.