中文摘要：近年来与谷蛋白相关的病症越来越多，而对低蛋白或无麸食品的需求也越来越大。转基因低蛋白小麦表现出低T细胞反应、良好的面包烘焙品质和优良的视觉效果。本文通过90天的喂养实验，评价了转基因低蛋白小麦面粉的安全性。本文分别研究了雄性（n＝50）和雌性（n＝50）SD大鼠。研究发现，SD大鼠的生长发育没有明显的差异，且雄性和雌性SD大鼠的肝肾生物化学功能相似。其他血液病学和血液代谢参数以及器官重量在五组动物中没有表现出显著的差异。研究结果表明，在90天的喂养实验中，转基因低蛋白小麦面粉对SD大鼠没有不良影响。
外文摘要：Gluten-associated pathologies have increased in recent years and there is a greater demand for low or gluten-free products. Transgenic low-gliadin wheat lines showed low T-cell response, good bread making properties, and excellent sensory assets. The aim of this study was to evaluate the safety of the whole-wheat flour from one transgenic low-gliadin line (named E82) in a 90-day feeding study. In this study males (n = 50) and females (n = 50) SD rats were used. They were fed with doses of 1.42, 2.83 and 5.67 g/kg/day of the transgenic E82 line, 5.67 g/kg/day of the WT and a blank group. We found that there were no significant differences in the development of animals. Biochemistry for liver and kidney function were similar for males and females of all groups. Other haematological and metabolic blood parameters, as well as organ weight did not show significant differences in the five groups of animals. In the histopathological study performed for the higher dose of transgenic E82 line, WT and blank group no abnormalities were observed. The whole-wheat flour of E82 line administered to rats at tested doses for 90 days did not have any adverse effects and there was no difference with the rats which ate WT wheat. 
外文关键词：Gluten-free diet; Gluten intolerance; RNAi fragments; Bread wheat; Sprague Dawley rats
作者：Victoria Ozuna, Carmen; Barro, Francisco
作者单位：CSIC
期刊名称：FOOD AND CHEMICAL TOXICOLOGY
期刊影响因子：3.778
出版年份：2017
出版刊次：9
点击下载：转基因低蛋白小麦对SD大鼠的安全性评价研究：无麸质饮食的替代品无亚慢性不良影响