Effect of heat, pressure, and acid treatments on DNA and protein stability in GM soybean = GM 콩 DNA와 단백질의 안정성에 대한 열, 압력 및 산 처리의 영향

Abstract

Debates on safety of genetically modified (GM) crops have led to mandatory-labeling legislation of GM foods in many countries including Korea. Effects of heat, pressure, and acid treatments on degradation of DNAs or proteins in GM soybean at levels below detection limits of qualitative PCR and lateral flow strip test (LFST) methods were examined. Results showed that genomic DNAs and proteins were degraded into fragment sizes no longer possible for detection of inserted gene depending on thermal, or thermal and pressure treatment period. Detectaability of LFST for toasted meal increased in weakly treated soybean. DNA and protein detection methods were barely effective for detection of GM ingredient after 121℃ and 1.5 atmospheric treatment for 20 min. These results will be useful in determining GM labeling requirements of processed foods.