[Stability of hpt marker gene in transgenic rice in different food matrices and under varying food-processing conditions].
OBJECTIVE
To estimate the likelihood of horizontal gene transfer from transgenic rice to bacteria of the food chain and human gut, the stability of s86 transgenic rice hpt gene in different food matrices and under varying food-processing conditions was studied.


METHODS
Degradation of DNA was monitored by fragment -multiplex polymerase chain reaction. Integrity of hpt gene in various food samples was tested.


RESULTS
A PCR system for the hpt gene of genetically modified rice has been established to detect fragments ranging between 236bp and 910bp. Detection of hpt and rbcl gene fragments was carried out in various food-processed samples by this PCR system. The data showed that the fragments up to 500 bp were detected in rice and congee, while the fragment length more than 236bp was not detected in crispy rice and popcorn-like rice.


CONCLUSIONS
These results suggested that there are significant differences in DNA degradation by different food-processing methods. The likelihood of the large hpt gene fragments transfer from transgenic rice processed food to bacteria is reduced by food process.
Shen
Li-ming
LM
Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Wu
Yong-ning
YN
Zhang
Jian-zhong
JZ
Zhou
Ping-Ping
PP
D005511:Food Handling / Q000379:methods*; D022761:Gene Transfer, Horizontal; D005798:Genes, Bacterial; D017343:Genes, Plant / Q000235:genetics; D005819:Genetic Markers; D017014:Methanobacterium / Q000235:genetics; D012275:Oryza / Q000235:genetics*; D017853:Phosphotransferases (Alcohol Group Acceptor) / Q000235:genetics*; D030821:Plants, Genetically Modified / Q000235:genetics*; D016133:Polymerase Chain Reaction / Q000379:methods
D005819:Genetic Markers; D017853:Phosphotransferases (Alcohol Group Acceptor); C063242:hygromycin-B kinase