Allergens and genetic transformation in plants

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Potential consequences are considered because of creation of modified plants - the appearance of new and the inhibition and/or the removing of existent food allergens. The author suggests alarm about appearance of allergenic properties in food products as result of introduction of new foreign genes to cultivated plant crops. The possibility of usage of plants genetic engineering techniques for reduction or absolute removing of allergens or allergenic epitops presented in food is discussed. The special attention was concentrated on the problems of the chances of allergens appearance in food products obtained from genetic modified plants.

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Короткий адрес: https://sciup.org/142132986

IDR: 142132986

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