Title

國產抗輪點病毒基因改造木瓜回交果實之組成分分析

Translated Titles

Component analysis of backcross genetically modified anti-Papaya ringspot virus domestic papaya fruits

Authors

林勁妤

Key Words

抗輪點病毒基改木瓜回交果實 ; 組成分分析 ; 實質等同 ; backcross GM anti-PRSV domestic papaya fruits ; Component analysis ; substantial equivalence

PublicationName

中興大學食品暨應用生物科技學系所學位論文

Volume or Term/Year and Month of Publication

2011年

Academic Degree Category

碩士

Advisor

王苑春

Content Language

繁體中文

Chinese Abstract

基因改造抗輪點病毒木瓜回交果實轉殖品系 (823 及 2210) 為抗PRSV基改木瓜回交泰國種 (TCK) 或日陞種 (SRCK),再經多次回交其親本之基改品種。本研究分析抗輪點病毒基改木瓜回交果實 823 及 2210 之青果及熟果於一般組成分、微量成分、抗營養成分、毒性成分及其他成分之差異,藉以評估與非基改者 (TCK 及 SRCK) 於化學組成上是否具有『實質等同』之性質。 比較青果與熟果於化學組成之差異。四品系 (823、2210、TCK 及 SRCK) 之一般組成分 (水分、灰分、粗蛋白、粗脂質、纖維素)、礦物質 (K、Ca、Mg、Fe、P)、芐基硫配糖體 (Benzyl glucosinolate, BG)、芐基異硫氰酸酯 (Benzyl isothiocyanate, BITC) 及有機酸 (malic acid、fumaric acid、succinic acid) 等之含量皆青果高於熟果;總糖、維生素 (A、E、B3、B5、C、葉酸)、縮和單寧、木瓜酶活性、類胡蘿蔔素 (lutein 除外)、citric acid 及 總多酚等之含量熟果高於青果;Na 含量於青果熟果間無顯著差異。 評估基改木瓜回交果實與非基改者之青果及熟果於化學組成之實質等同。依對照組評估法,基改木瓜回交果實 (823 及 2210) 青果及熟果與非基改者之實質等同率,於一般組成分、微量成分、抗營養成分、毒性成分及其他成分分別為 75 - 100%,31 - 64%,50 - 100%,0 - 50% 及 18 - 78%。依 OECD (Organization for Economic Cooperation and Development, OECD) 資料庫評估法,基改木瓜回交果實青果及熟果與非基改者之實質等同率,於一般組成分為 57 - 100%,微量成分為 45 - 64%;熟果之抗營養成分為 50 - 100%,毒性成分為 0 - 100%,其他成分則為 50 - 78%;而青果之抗營養成分、毒性成分及其他成分無有效來源之數據,無以評估。二種評估方法之結果,僅有小範圍之差異。依對照組評估法聯合 OECD 數據評估法,於 OECD 對木瓜果實之 11 個核心分析項目之結果,823 基改木瓜回交果實青果及熟果之實質等同率分別為 82 及 91%,2210則為 100%。

English Abstract

Backcross genetically modified (GM) anti-Papaya ringspot virus (PRSV) papaya (823, 2210) is the genetically modified anti-PRSV papaya to be backcrossed with Carica papaya cv. Thailand or Sunrise variety, and then were multiple-backcrossed their parents. In this study, the chemical compositions of proximate constituents, micro-constituents, anti-nutrients, toxicants, and other constituents in these two GM papaya fruits were investigated. Moreover, the substantial equivalence on the chemical composition between GM and non-GM papaya fruits were evaluated. Comparison the chemical compositions between unripe and ripe papaya fruits, the levels of proximate constituents (moisture, ash, crude protein, crude lipid, fiber), minerals (K, Ca, Mg, Fe, P), benzyl glucosinolate (BG), benzyl isothiocyanate (BITC) and organic acids (malic acid, fumaric acid, succinic acid) in the unripe fruits were higher than those in the ripe fruits; the levels of total sugar, vitamins (A, E, B3, B5, C, folic acid), condensed tannin, proteolytic activity, carotenoids (exception to lutein), citric acid, and total polyphenol in the unripe fruits were lower than those in the ripe fruits. For the substantial equivalent assessment, the substantial equivalent rates for both unripe and ripe papaya fruits with the control comparison method were 75-100, 31-64, 50-100, 0-50, and 18-75% for the proximate constituents, micro-constituents, anti-nutrients, toxicants, and other constituents, respectively. On the other hand, with the OECD database comparison method, the rates of 57-100 and 45-64% for proximate constituents and micro-constituents, respectively, were found in both unripe and ripe fruits as well as 50-100, 0-100 and 50-78% of rates for the anti-nutrients, toxicants, and other constituents, respectively, in the ripe fruits. Unfortunately, there are no available OECD data in unripe fruits for comparison. There are a little differences between the two assessment methods. Of the OECD suggested 11 constituents, the substantial equivalent rates for unripe and ripe 823 samples were 82 and 91%, respectively as well as 100% for both unripe and ripe 2210 samples using the control joining to the OECD database comparison method.

Topic Category 農業暨自然資源學院 > 食品暨應用生物科技學系所
生物農學 > 生物科學
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