title: Potential allergenicity research of Cry1C protein from genetically modified rice.
abstract: With the development of genetically modified crops, there has been a growing interest in available approaches to assess the potential allergenicity of novel gene products. We were not sure whether Cry1C could induce allergy. We examined the protein with three other proteins to determine the potential allergenicity of Cry1C protein from genetically modified rice. Female Brown Norway (BN) rats received 0.1 mg peanut agglutinin (PNA), 1mg potato acid phosphatase (PAP), 1mg ovalbumin (OVA) or 5 mg purified Cry1C protein dissolved in 1 mL water by daily gavage for 42 days to test potential allergenicity. Ten days after the last gavage, rats were orally challenged with antigens, and physiologic and immunologic responses were studied. In contrast to sensitization with PNA, PAP and OVA Cry1C protein did not induce antigen-specific IgG2a in BN rats. Cytokine expression, serum IgE and histamine levels and the number of eosinophils and mast cells in the blood of Cry1C group rats were comparable to the control group rats, which were treated with water alone. As Cry1C did not show any allergenicity, we make the following conclusion that the protein could be safety used in rice or other plants.
authors.affiliation: Laboratory of Food Safety and Molecular Biology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors.forename: Sishuo
authors.initials: S
authors.lastname: Cao
authors.forename: Xiaoyun
authors.initials: X
authors.lastname: He
authors.forename: Wentao
authors.initials: W
authors.lastname: Xu
authors.forename: Yunbo
authors.initials: Y
authors.lastname: Luo
authors.forename: Wenjun
authors.initials: W
authors.lastname: Ran
authors.forename: Lixing
authors.initials: L
authors.lastname: Liang
authors.forename: Yunqing
authors.initials: Y
authors.lastname: Dai
authors.forename: Kunlun
authors.initials: K
authors.lastname: Huang
mesh_terms: D000135:Acid Phosphatase / Q000276:immunology; D000818:Animals; D016207:Cytokines / Q000096:biosynthesis; D004797:Enzyme-Linked Immunosorbent Assay; D004804:Eosinophils / Q000166:cytology / Q000276:immunology; D004926:Escherichia coli / Q000235:genetics; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology*; D030841:Food, Genetically Modified / Q000009:adverse effects*; D006632:Histamine / Q000097:blood; D007073:Immunoglobulin E / Q000097:blood; D007074:Immunoglobulin G / Q000097:blood; D008407:Mast Cells / Q000166:cytology / Q000276:immunology; D012275:Oryza / Q000009:adverse effects / Q000235:genetics* / Q000276:immunology; D010047:Ovalbumin / Q000276:immunology; D019887:Peanut Agglutinin / Q000276:immunology; D010940:Plant Proteins / Q000235:genetics / Q000276:immunology*; D030821:Plants, Genetically Modified / Q000009:adverse effects*; D051381:Rats; D011914:Rats, Inbred BN; D060888:Real-Time Polymerase Chain Reaction
chemical_list: D016207:Cytokines; D007074:Immunoglobulin G; D019887:Peanut Agglutinin; D010940:Plant Proteins; D007073:Immunoglobulin E; D006632:Histamine; D010047:Ovalbumin; D000135:Acid Phosphatase