Allergenicity and Hazard Profiles Analysis for Genetically Engineered Proteins and Crops

Allergenicity refers to the ability of a substance to become an allergen and trigger an allergic immune response. Food allergens are mostly proteins. Those allergenic proteins can resist the enzymatic hydrolysis process in the stomach. Crops normally contain thousands of different kinds of proteins, among which only a small part can induce allergy. However, the use of genetic engineering to alter the genetic information of the crops may change their allergenicity.

If the source of transgene carries some known allergies, the allergenic proteins could be introduced into newly developed transgene crops. Furthermore, as a consequence for the unintended effects of genetic engineering, the gene modified crops may potentially cause allergic reactions. "Unintended effects" refer to effects other than expected changes that may occur during the random insertion of a sequence of genes into a plant's genome.

The implanted gene may change the expression of endogenous genes, causing excessive or insufficient expression of certain proteins. If the host plant contains known allergenic proteins, the addition of new genes will enhance the expression of allergens, and the plant may be more susceptible to allergies. In addition, the implantation of the gene sequence can also produce other new proteins that are sensitive to susceptible individuals. Besides allergenicity, genetic modification can also change the toxicity and chemical composition of some transgenic plants.

Fig. 1 A picture of genetically engineered food

A well-known event is the genetic transformation of Brazil nuts to soybeans in order to increase the content of methionine (an essential amino acid). However, during the study, the scientists found that those genetically engineered soybeans can cause allergic reactions in patients who are sensitive to the kernels. Thus, the study was immediately discontinued, and this genetically engineered soybean was never sold on the market, which successfully prevented the potential risk and loss. Therefore, genetically engineered crops are supposed to be carefully evaluated before being introduced to the market.

Alfa Chemistry is professional in food analytical testing and research services. Staffed with many experienced biologists and chemists, we have close cooperation with many domestic and international institutions.

Fig. 2 Examples of crop types that Alfa Chemistry can test

You can obtain allergenicity and hazard profiles for genetically engineered proteins and crops form Alfa Chemistry for:

• Soybean

• Corn

• Tomato

• Potato

• Pumpkin

• Rice

• And others

We are experienced in all of the testing for safety and risk assessments. Here are some examples:

• Enzyme Linked Immunosorbent Assay (ELISA)

• High Performance Liquid Chromatography ( HPLC)

• Western Blot

• SDS-PAGE

• Mass Spectrometer

• Protein Characterization

• Digestibility Assays

• Expression Level and Dietary Intake

Alfa Chemistry is professional in allergenicity and hazard profiles for genetically engineered proteins and crops in many industries. Several ISO and ASTM test methods are offered. Our research and testing services can provide accurate and reliable test results within the time constraint. Please feel free to contact us if you have any concern or would like us to perform any genetically engineered protein testing. Check our instruments list to see our capabilities.