유전자 변형 식품 (GMO, Genetically modified Organism) 에 대한 문헌 조사

소개

미국 식품영양학 대학원 수업 과제 입니다.
Genetically modified (GM) foods 의 역사, 영양학적 효과, 가공과정, 안전성, 라벨링, 관련 법규, 알레르기 반응 등의 내용을 문헌조사 토대로 작성하였습니다.
출처는 APA 스타일로 작성하였고, 전부 논문만 참고하여 믿고 보셔도 되는 자료입니다.

목차

1. Introduction

2. Background
1) History
2) Science behind GM foods
3) Nutritional and health impact
4) Processing
5) Safety and toxicology
6) Labeling
7) Regulation
8) Experimental evidence of allergen levels in genetically modified soybeans

3. Conclusion

4. Reference

본문내용

Introduction
As genetic engineers have developed “genetic modification technology”, new genetically modified(GM) crops have been out into the world. The major GM crops include soybean, corn, cotton and rapeseed. Soybean accounts for 50% of the area of cultivation of GM crops (ISAAA, 2017). However, soybean is one of the ingredients that causes an allergic reaction. Soybean has been known to have diverse allergens such as Gly m 5, Gly m 6, Gly m 7, Gly m Bd 30K, oleosin, and so on. Thus, whether genetic modification of beans changes the level of endogenous allergen is an important issue for patients who have allergies to soybeans as well as other ingredients (Matsuo et al., 2020).

참고자료

· Boccia, F., Covino, D., & Sarnacchiaro, P. (2018). Genetically modified food versus knowledge and fear: A Noumenic approach for consumer behaviour. Food Research International, 111, 682-688. doi:https://doi.org/10.1016/j.foodres.2018.06.013
· ISAAA. Global Status of Commercialized Biotech/GM Crops: Biotech Crop Adoption Surges as Economic Benefits Accumulate in 22 Years; ISAAA: Ithaca, NY, USA, 2017; pp. 100–104. ISBN 978-1-892456-67-2.
· Kim, S. H., Kim, H. M., Ye, Y. M., Kim, S. H., Nahm, D. H., Park, H. S., ... & Lee, B. O. (2006). Evaluating the allergic risk of genetically modified soybean. Yonsei Medical Journal, 47(4), 505-512.
· Lu, M., Jin, Y., Ballmer-Weber, B., & Goodman, R. E. (2018). A comparative study of human IgE binding to proteins of a genetically modified (GM) soybean and six non-GM soybeans grown in multiple locations. Food and Chemical Toxicology, 112, 216-223. doi:https://doi.org/10.1016/j.fct.2018.01.001
· Matsuo, A., Matsushita, K., Fukuzumi, A., Tokumasu, N., Yano, E., Zaima, N., & Moriyama, T. (2020). Comparison of Various Soybean Allergen Levels in Genetically and Non-Genetically Modified Soybeans. Foods, 9(4), 522. Retrieved from https://www.mdpi.com/2304-8158/9/4/522
· Öz, B., Unsal, F., & Movassaghi, H. (2018). Consumer attitudes toward genetically modified food in the United States: Are Millennials different? Journal of Transnational Management, 23(1), 3-21. doi:10.1080/15475778.2017.1373316
· Pandey, A., Kamle, M., Yadava, L., Muthukumar, M., Kumar, P., Gupta, V., . . . Pandey, B. (2010). Genetically modified food: its uses, future prospects and safety assessments. Biotechnology, 9(4), 444-458.
· Tsai, J. J., Chang, C. Y., & Liao, E. C. (2017). Comparison of allergenicity at Gly m 4 and Gly m Bd 30K of Soybean after genetic modification. Journal of agricultural and food chemistry, 65(6), 1255-1262