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Protein sets, enzyme activities and immune reactivity against wheat germ agglutinin in the albumin-globulin fractions of parent and herbicide resistant transgenic wheat lines were studied.Our results showed significantly increased amylase activities and increased immune reactivity against wheat germ agglutinin in the herbicide resistant transgenic wheat lines, investigated. The amylases and lectins belong to the plant food allergens; this explains why both scientists and consumers are interested in assessing the allergenic potential of plant proteins and the safety assessment of novel foods and GM foods in highlight of food safety. This paper is an important contribution to our database and the understanding of what is going on with genetic engineering of crop plants.

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The expression levels of two marker proteins (phosphinotrichin acetyltransferase, PAT and wheat germ agglutinin, WGA) in the transgenic wheat lines and their resistance to digestion in small intestine of rats were studied in comparison with their non-transgenic counterpart obtained from green house and field experiments of two subsequent years. The marker proteins were quantified by ELISA. It was found that the expression of PAT and WGA markedly increased when the wheat was grown in the field compared to that in the greenhouse. There were no significant differences between the WGA contents of the parent and transgenic wheat lines, but a broad range of expression of PAT and WGA was observed in the transgenic lines. PAT did not survive in the small intestine of the rats, while WGA was resistant to digestion in different ratios and was bound to the intestinal epithelium.

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The authors have developed transgenic wheat lines with broad range of herbicide resistance. The transgenic wheat, containing bacterial derived alien gene (bar) regulated under the maize ubiquitin promoter, is resistant to glyphosinate (phosphinotrichin) agent family. The presence of bar gene expression product (phosphinotrichin acetyl transpherase enzyme, PAT) was confirmed by PAT-specific ELISA (Enzyme Linked Immuno Sorbent Assay). The qualitative and quantitative chemical composition of the transgenic wheat lines in comparison with their non-transgenic counterpart (year 2000-2002) and protein utilization of the wheat wholemeal flours (year 2002) were summarized. Nutritional evaluation of the protein was based on a rat model by using N-balance experiments. Among the protein sources, heat-treated samples were also introduced into the experimental diets. It was found that heat denaturation of the proteins led to results with somewhat increased biological value indices. The introduction of GM technology did not affect food intake or nutritional performance of the rats.

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.K., Liu, Y.J., Chen, Y., Jia, X. 2008. Generation of transgenic wheat lines with altered expression levels of 1Dx5 high-molecular weight glutenin subunit by RNA interference. J. Cereal Sci. 47 :153–161. Jia X

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properties of flours from field grown transgenic wheat lines expressing the HMW glutenin subunit 1Ax1 and 1Dx5 genes. Mol. Breeding 12 :223–229. Martín A. Functional properties of

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–19. Butow, B.J., Tatham, A.S., Shewry, P.R., Savage, A.W.J., Darlington, H., Rooke, L., Békés, F. 2003a. Creating a balance — the incorporation of HMW-GS into transgenic wheat lines. J. Cereal Sci. 38 :181

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., Tatham, A.S., Békés, F., Butow, B., Darlington, H. 2006. Comparative field performance over 3 years and two sites of transgenic wheat lines expressingHMWsubunit transgenes. Theor. Appl. Genet. 113 :128

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