Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/52048
標題: 國產基因轉殖抗木瓜輪點病毒木瓜果實之營養成分及抗營養成分分析
Quantification of nutrients and anti-nutrients for the genetically modified (papaya ringspot virus-resistant) domestic papaya fruits
作者: 洪瑟雯
Hong, Se-Wen
關鍵字: papaya
木瓜
genetically motified
papaya ringspot virus
轉基因
木瓜輪點病毒
出版社: 食品暨應用生物科技學系所
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摘要: 單抗PRSV轉基因木瓜株系 (16-0-1、18-2-4) 為以台農2號番木瓜 (Carica papaya cv. Tainung No.2, TN2) 作為受體植物,以農桿菌為媒介將PRSV YK之鞘蛋白 (CP) 基因轉入所育成之本土轉基因木瓜。本研究分析木瓜輪點病毒轉基因木瓜之生果及熟果 (16-0-1、18-2-4) 於營養成分及抗營養成分之差異,藉以評估與未轉基因木瓜者 (台農2號, TN2) 於化學組成上是否具“實質等同”之性質。 比較生果與熟果於化學組成之差異。三品系(16-0-1、18-2-4及TN2) 之一般組成分 (灰分、粗蛋白、總糖、熱量)、總多酚、縮合單寧、維生素 (A、B2、B3、B6、C、葉酸)、類胡蘿蔔素 (zeaxanthin除外)、有機酸 (malic acid、succinic acid) 及鉀等之含量皆為生果低於熟果;水分、粗脂肪、纖維素、有機酸 (lactic acid、citric acid、fumaric acid)、維生素B5、礦物質 (鈣、鎂、鐵、磷) 及苄基硫配糖體 (Benzyl glucosinolate, BG) 等之含量則為生果高於熟果;維生素E及鈉之含量,於生果熟果間無顯著性差異。苄基異硫氰酸酯 (Benzyl isothiocyanate, BITC) 含量與成熟度無相關性。 比較轉基因木瓜與未轉基因木瓜之生果及熟果於化學組成之差異。二個轉基因木瓜 (16-0-1、18-2-4) 之生果及熟果之一般組成分 (水分、灰分、熱量、粗蛋白質、粗脂肪、總糖、纖維素)、類胡蘿蔔素 (lutein、β-cryptoxanthin及lycopene)、水溶性維生素 [B2、B3、B5、B6 (18-2-4)、C及葉酸]、脂溶性維生素A及E、礦物質 (鈉、鉀、鈣、鎂) 及總多酚等含量與對照組之差異在±30%內;維生素B2之差異在26-48%間;1601生果之維生素B6之差異則高達162%;縮合單寧之差異則在15-44%間;磷之差異在±40%內;鐵之差異在40-69.5 %間。有機酸 (malic acid、lactic acid、citric acid、succinic acid) 之含量,二個轉基因木瓜之生果及熟果與對照組差異在±50%內;1601生果之succinic acid之差異為69%;fumaric acid之差異則在10-90 %間。抗營養成分之BITC含量,二個轉基因木瓜之生果及熟果,與對照組之差異高達65-143%;BG含量,二個轉基因木瓜生果與對照組之差異在232-269%間,而熟果則無顯著性差異。在40個分析項目中,轉基因木瓜16-0-1生果與非轉基因木瓜的差異落在安全範圍內總計有29個項目,佔全部分析項目的73%,熟果總計有22個項目,佔全部分析項目的55%;轉基因木瓜18-2-4生果與非轉基因木瓜的差異性落在安全範圍內總計有22個項目,佔全部分析項目的55%,熟果總計有26個項目,佔全部分析項目的65%。
A coat protein (CP) gene from PRSV YK (a Taiwanese papaya ringspot virus strain) was transfered to a Taiwanese papaya cultivar (Tainung NO.2, TN2) by Agrobacterium-mediated transgenosis to produce two single PRSV-resistant CP-transgenic papaya cultivars (16-0-1, 18-2-4). The aim of this study, we quantified nutrients and anti-nutrients in these two genetically modified papaya fruits (16-0-1, 18-2-4) to evaluate their chemical compositions would be substantially equivalent to those of non-genetically modified one (TN2) or not. Compared to the chemical compositional differences between the premature and mature papaya fruits in three papaya cultivars (16-0-1, 18-2-4, TN2). The levels of proximate components (ash, crude protein, total sugar, calorific capacity), total phenol, condensed tannin, vitamin (A, B2, B3, B6, C, folic acid), carotenoids (exception to zeaxanthin), organic acid (malic acid, succinic acid), and potassium in the premature fruits were lower than those in mature ones; the levels of proximate components (moisture, crude lipid, fiber), organic acid (lactic acid, citric acid, fumaric acid), vitamin B5, minerals (calcium, magnesium, iron, phosphorus), and benzyl glucosinolate (BG) in the premature fruits were higher than those in mature ones. There were no differences in vitamin E and sodium contents between premature and mature fruits. Benzyl isothiocyanate (BITC) level was uncorrelated to the maturity of them. Compared to the chemical compositional differences between the genetically modified papaya fruits and the control at both premature and mature stages. The differences for the levels of proximate components (moisture, ash, calorific capacity, crude protein, crude lipid, total sugar, fiber), carotenoids (lutein, β-cryptoxanthin, lycopene), water-soluble vitamins [B2, B3, B5, B6 (18-2-4), C, folic acid], fat-soluble vitamins (A, E), minerals (sodium, potassium, calcium, magnesium), and total phenol between two genetically modified papaya fruits and control at both premature and mature stages were within ±30%. The differences for the levels of vitamin B2 between two genetically modified papaya fruits and control at both premature and mature stages were 26-48%; condensed tannin, 15-44%; phosphorus, within ±40%; iron, 40-69.5%. The difference for the levels of vitamin B6 between 16-0-1 and control at premature stage was up to 162%. For the levels of organic acid (malic acid, lactic acid, citric acid, succinic acid), the differences between two genetically modified papayas and the control at both premature and mature stages were within ±50%; the difference for the levels of succinic acid between16-0-1 and control at premature stage was 69%; the differences for the levels of fumaric acid between two genetically modified papaya fruits and control at both premature and mature stages were 10-90%. The anti-nutrients of BITC level, the differences between two genetically modified papayas and the control at both premature and mature stages were high at 65-143%. The difference for BG level between two genetically modified papaya fruits and control at premature stage was 232-269%; oppositely, no difference at mature stage. Of the total 40 analysiscal items, the safety range of the differences for the premature and mature genetically modified 16-0-1 compared to the control were 73% (29/40) and 55% (22/40), respectively. Of the total 40 analysiscal items, the safety range of the differences for the premature and mature genetically modified 18-2-4 compared to the control were 55% (22/40) and 65% (26/40), respectively.
URI: http://hdl.handle.net/11455/52048
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