Nutritional evaluation of genetically modified rice expressing human lactoferrin gene
2010
Hun, Yichun | Li, Min | Piao, Jianhua | Yang, Xiaoguang
The nutritional quality of a new strain of genetically modified rice (Oryza sativa L.) expressing human lactoferrin gene (hLF rice) was evaluated on the basis of components, nutrient digestibility in pigs, protein availability in rats and protein digestibility corrected amino acid scores (PDCAAS), and compared to its parental rice variety (PR rice). Although exogenous human lactoferrin gene was introduced, it did not interfere with the digestibility of protein, carbohydrates, fat and crude fiber. The revised protein efficiency ratio of hLF rice was increased to 2.50, which was significantly higher than that of PR rice. The PDCAAS of PR rice was 52.66 and its first limiting amino acid was lysine, while the PDCAAS of hLF rice was improved to 54.06 and its first limiting amino acid was tryptophan. Thus, it can be concluded that the nutritional quality of hLF rice is superior to PR rice according to the results of availability experiments and PDCAAS, and the hLF rice would be a superior strain of rice based on protein composition of the grain.
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