Biosafety of genetically modified wheat (Triticum aestivum) Hi-line 111

Mohamed Fawzy Ramadan,Mohamed Abd-Elfattah Mohamed Hassan,Mohyeldeen Ali Osman,Rafaat Mohamed Elsanhoty

doi:10.36547/nbc.v19i1.574

Abstract

Genetically modified (GM) crops were approved for edible use in several countries but their biosafety for organisms remains to be crucial. The objectives of this work were to compare GM wheat (Triticum aestivum) Hi-line 111 (GMW) with native non-GMW wheat (NGMW) to ﬁnd the diﬀerences, if any, in their biosafety. Three groups of albino rats (Rattus norvegicus) were used to study the biosafety of GMW for 30 days. Group 1 was fed on a basal diet (control), and group 2 on a control diet with 30% replacement of starch with NGMW, while group 3 was fed on the control diet with 30% replacement of starch with GMW. There were no significant signs of adverse impacts noted in the clinical appearance of animals fed on GMW in terms of initial body weight, absolute or relative organ weights and serum profile in comparison with the control group. However, slight histopathological changes were observed in the organs of animals fed on GMW. Though our results demonstrate GMW biosafety regarding its biochemical parameters, however, detailed description of submucosal edema and further studies on allergenic potential with long feeding periods should be performed to conclude its impacts on health.

Highlights

Agricultural biotechnology and genetic engineering have opened an avenue in the development of genetically modified (GM) plants with improved abiotic stress tolerance, herbicide or insect resistance, and nutritional value (Sthrestha et al 2008; Raybould 2012; Elfattah et al 2016; Sun et al 2019)
Biosafety monitoring research performed on Genetically modified (GM) wheat based on the application of the principle of substantial equivalence, which adopted by leading international food and regulatory bodies such as WHO (WHO 1995)
The findings of the present study showed no significant differences in the absolute body weights of animals fed on GMW in comparison with non-GMW wheat (NGMW) and control groups

Summary

Introduction

Agricultural biotechnology and genetic engineering have opened an avenue in the development of genetically modified (GM) plants with improved abiotic stress tolerance, herbicide or insect resistance, and nutritional value (Sthrestha et al 2008; Raybould 2012; Elfattah et al 2016; Sun et al 2019). Genetic modification introduces new genetic information, new genes, and new compounds in the cells of food-producing organisms. They might alter the cellular metabolism of the foodproducing organisms in unanticipated ways. These new proteins might be toxic or cause allergy (Taylor 1997). GM foodstuffs could lack some nutrients that are present in the corresponding nonGM foods. Genetic engineering could cause unintended adverse changes in the food chemical composition or food characteristics, thereby rendering foodstuffs to be unsafe

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Conclusion