Possibility of the gene transfer from food to the consumers and their microflora in the human and animal gastrointestinal tract
Kretova, M.(Vyskumny ustav potravinarsky, Bratislava (Slovak Republic) | Siekel, P.Vyskumny ustav potravinarsky, Bratislava (Slovak Republic))
The integrity of DNA and its availability in the environment represent key factors in the possible horizontal gene transfer in the gastrointestinal tract. The extent of DNA fragmentation depends on the food processing and on the digestion in the human or animal gastrointestinal tract. It is assumed that the gene transfer from food to the microorganisms is possible in the entire gastrointestinal tract. Biological activity of the exogenous DNA decreases during its passage through the gastrointestinal tract and this significantly reduces the possibility of its integration to the host genome. It is shown that although such a gene transfer is theoretically possible, its probability is considerably low.
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