Nutritional composition of genetically modified peanut varieties
Peanut (Arachis hypogaea L.), an economically important crop throughout the world, is susceptible to many types of fungal pathogens. Genetic engineering offers great potential for developing peanut cultivars resistant to a broad spectrum of pathogens that pose a recurring threat to peanut health. Th...
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Veröffentlicht in: | Journal of food science 2005-05, Vol.70 (4), p.S254-S256 |
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description | Peanut (Arachis hypogaea L.), an economically important crop throughout the world, is susceptible to many types of fungal pathogens. Genetic engineering offers great potential for developing peanut cultivars resistant to a broad spectrum of pathogens that pose a recurring threat to peanut health. The main objective of this research project was to assess the "substantial equivalence" and nutritional safety of biotechnology derived peanut lines. The focus of this study was on genetically modified peanut (GMP) lines developed for growth in the southwestern United States. Three transgenic peanut lines, 188, 540, and 654, and the parent line Okrun were analyzed for their oil, protein, ash, moisture, total dietary fiber, mineral, and fatty acid compositions. Oil content of all the GMP lines was similar to that of the parent line. The GMP line 188 had significantly higher protein content than the parent line, Okrun. Although there were statistical differences in the fatty acid composition among some of the GMP lines and the parent line, the variations were not substantial. The proximate compositions of all peanut lines were within the range reported for traditional peanut varieties. This study indicates that, for the peanut lines studied, genetic modification did not cause substantial unintentional changes in peanut chemical composition, which might reduce the nutritional value of peanut. |
doi_str_mv | 10.1111/j.1365-2621.2005.tb07198.x |
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Genetic engineering offers great potential for developing peanut cultivars resistant to a broad spectrum of pathogens that pose a recurring threat to peanut health. The main objective of this research project was to assess the "substantial equivalence" and nutritional safety of biotechnology derived peanut lines. The focus of this study was on genetically modified peanut (GMP) lines developed for growth in the southwestern United States. Three transgenic peanut lines, 188, 540, and 654, and the parent line Okrun were analyzed for their oil, protein, ash, moisture, total dietary fiber, mineral, and fatty acid compositions. Oil content of all the GMP lines was similar to that of the parent line. The GMP line 188 had significantly higher protein content than the parent line, Okrun. Although there were statistical differences in the fatty acid composition among some of the GMP lines and the parent line, the variations were not substantial. The proximate compositions of all peanut lines were within the range reported for traditional peanut varieties. This study indicates that, for the peanut lines studied, genetic modification did not cause substantial unintentional changes in peanut chemical composition, which might reduce the nutritional value of peanut.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2005.tb07198.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Arachis hypogaea ; ash content ; Biological and medical sciences ; Biotechnology ; cultivars ; dietary fiber ; disease resistance ; fatty acids ; food composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; genetic resistance ; genetically modified foods ; mineral content ; nutrient content ; Nutrition ; nutritional composition ; nutritive value ; peanut ; peanut oil ; Peanuts ; plant pathogenic fungi ; protein content ; proximate composition ; transgenic peanuts ; Transgenic plants ; water content</subject><ispartof>Journal of food science, 2005-05, Vol.70 (4), p.S254-S256</ispartof><rights>2005 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5364-382bf72c70db2facc3b0c021d2ee1cfe4a971f3e5f129d674f29df58808107ac3</citedby><cites>FETCH-LOGICAL-c5364-382bf72c70db2facc3b0c021d2ee1cfe4a971f3e5f129d674f29df58808107ac3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2005.tb07198.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2005.tb07198.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16810785$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Jonnala, R.S</creatorcontrib><creatorcontrib>Dunford, N.T</creatorcontrib><creatorcontrib>Chenault, K</creatorcontrib><title>Nutritional composition of genetically modified peanut varieties</title><title>Journal of food science</title><description>Peanut (Arachis hypogaea L.), an economically important crop throughout the world, is susceptible to many types of fungal pathogens. Genetic engineering offers great potential for developing peanut cultivars resistant to a broad spectrum of pathogens that pose a recurring threat to peanut health. The main objective of this research project was to assess the "substantial equivalence" and nutritional safety of biotechnology derived peanut lines. The focus of this study was on genetically modified peanut (GMP) lines developed for growth in the southwestern United States. Three transgenic peanut lines, 188, 540, and 654, and the parent line Okrun were analyzed for their oil, protein, ash, moisture, total dietary fiber, mineral, and fatty acid compositions. Oil content of all the GMP lines was similar to that of the parent line. The GMP line 188 had significantly higher protein content than the parent line, Okrun. Although there were statistical differences in the fatty acid composition among some of the GMP lines and the parent line, the variations were not substantial. The proximate compositions of all peanut lines were within the range reported for traditional peanut varieties. This study indicates that, for the peanut lines studied, genetic modification did not cause substantial unintentional changes in peanut chemical composition, which might reduce the nutritional value of peanut.</description><subject>Arachis hypogaea</subject><subject>ash content</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>cultivars</subject><subject>dietary fiber</subject><subject>disease resistance</subject><subject>fatty acids</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>genetic resistance</subject><subject>genetically modified foods</subject><subject>mineral content</subject><subject>nutrient content</subject><subject>Nutrition</subject><subject>nutritional composition</subject><subject>nutritive value</subject><subject>peanut</subject><subject>peanut oil</subject><subject>Peanuts</subject><subject>plant pathogenic fungi</subject><subject>protein content</subject><subject>proximate composition</subject><subject>transgenic peanuts</subject><subject>Transgenic plants</subject><subject>water content</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqVkF9v0zAUxS0EEmXwGYgmwVuCr_-mPA1tbGOrxkM78Wi5jj25pHGxE2i__RxSDYm3-eXqyj-fc3wQOgVcQT6fNhVQwUsiCFQEY171ayxhXlf7F2gGkuOS1gxeohnGhJQATL5Gb1La4HGnYobO7oY--t6HTreFCdtdSH-3IrjiwXa290a37aHYhsY7b5tiZ3U39MVvHX2-tOkteuV0m-y74zxB95dfV-fX5eL71bfzL4vScCpYjkHWThIjcbMmThtD19hgAg2xFoyzTM8lOGq5AzJvhGQuD8frGteApTb0BH2cdHcx_Bps6tXWJ2PbVnc2DEkRTDjBwDN4-h-4CUPM30sK5owBEVRk6PMEmRhSitapXfRbHQ8KsBqbVRs1NqvGZtXYrDo2q_b58Yejg065HRd1Z3z6pyDGyPWY5Gzi_vjWHp7hoG4uL5ZLwlmWKCcJn3q7f5LQ8acSkkquftxdqdWqZnLBbtVF5t9PvNNB6YeYY90vcy0UQ3ZgnNNH2x2mOA</recordid><startdate>200505</startdate><enddate>200505</enddate><creator>Jonnala, R.S</creator><creator>Dunford, N.T</creator><creator>Chenault, K</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>M7N</scope></search><sort><creationdate>200505</creationdate><title>Nutritional composition of genetically modified peanut varieties</title><author>Jonnala, R.S ; Dunford, N.T ; Chenault, K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5364-382bf72c70db2facc3b0c021d2ee1cfe4a971f3e5f129d674f29df58808107ac3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Arachis hypogaea</topic><topic>ash content</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>cultivars</topic><topic>dietary fiber</topic><topic>disease resistance</topic><topic>fatty acids</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>genetic resistance</topic><topic>genetically modified foods</topic><topic>mineral content</topic><topic>nutrient content</topic><topic>Nutrition</topic><topic>nutritional composition</topic><topic>nutritive value</topic><topic>peanut</topic><topic>peanut oil</topic><topic>Peanuts</topic><topic>plant pathogenic fungi</topic><topic>protein content</topic><topic>proximate composition</topic><topic>transgenic peanuts</topic><topic>Transgenic plants</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jonnala, R.S</creatorcontrib><creatorcontrib>Dunford, N.T</creatorcontrib><creatorcontrib>Chenault, K</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jonnala, R.S</au><au>Dunford, N.T</au><au>Chenault, K</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nutritional composition of genetically modified peanut varieties</atitle><jtitle>Journal of food science</jtitle><date>2005-05</date><risdate>2005</risdate><volume>70</volume><issue>4</issue><spage>S254</spage><epage>S256</epage><pages>S254-S256</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Peanut (Arachis hypogaea L.), an economically important crop throughout the world, is susceptible to many types of fungal pathogens. Genetic engineering offers great potential for developing peanut cultivars resistant to a broad spectrum of pathogens that pose a recurring threat to peanut health. The main objective of this research project was to assess the "substantial equivalence" and nutritional safety of biotechnology derived peanut lines. The focus of this study was on genetically modified peanut (GMP) lines developed for growth in the southwestern United States. Three transgenic peanut lines, 188, 540, and 654, and the parent line Okrun were analyzed for their oil, protein, ash, moisture, total dietary fiber, mineral, and fatty acid compositions. Oil content of all the GMP lines was similar to that of the parent line. The GMP line 188 had significantly higher protein content than the parent line, Okrun. Although there were statistical differences in the fatty acid composition among some of the GMP lines and the parent line, the variations were not substantial. The proximate compositions of all peanut lines were within the range reported for traditional peanut varieties. This study indicates that, for the peanut lines studied, genetic modification did not cause substantial unintentional changes in peanut chemical composition, which might reduce the nutritional value of peanut.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2005.tb07198.x</doi><tpages>1</tpages></addata></record> |
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subjects | Arachis hypogaea ash content Biological and medical sciences Biotechnology cultivars dietary fiber disease resistance fatty acids food composition Food industries Fundamental and applied biological sciences. Psychology genetic resistance genetically modified foods mineral content nutrient content Nutrition nutritional composition nutritive value peanut peanut oil Peanuts plant pathogenic fungi protein content proximate composition transgenic peanuts Transgenic plants water content |
title | Nutritional composition of genetically modified peanut varieties |
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