New Technique to Profile GM Crops
June 15, 2007| |
A new technique developed by scientists from the Institute of Industrial Fermentation in Madrid, Spain, analyzes the potential changes in the composition of amino acids in transgenic crops. It has the potential to improve the nutritional and safety profiling of the crops, and to show how transgenic organisms may match or differ from their conventional counterparts.
“Analysis of chiral amino acids in conventional and transgenic maize” published in the journal Analytical Chemistry, focuses on the chemical structure of the amino acids and measures the presence of “L” or “D” forms of the amino acids which affect nutritional quality and digestibility. In addition, the technique can also be used “as an additional indicator for assessing the existence (or not) of unexpected modifications in other metabolic pathways linked to the amino acids profile within a GMO”.
A short article about the research is available at http://www.foodnavigator.com/news/ng.asp?
n=77249-gm-nutrition-amino-acids.
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