Safety ensuring of genetically modified foods in relation to food allergy

Varnost hrane je lahko širok pojem, zato je bil namen naloge spoznati varnost novo izraženih proteinov v GSO živilih glede na njihovo povezavo s prehranskimi alergijami. Analiza poročil Evropske agencije za varno hrano in druga strokovna literatura sta pokazali, da na tržišču prisotna GSO živila izpolnjujejo kriterije varne hrane in jim ni mogoče pripisati lastnosti povzročiteljev alergičnih reakcij. Najprej smo ugotavljali, kateri GSO se sploh uporabljajo v prehranske namene in kateri so tisti novi proteini, ki so lahko potencialni alergeni za človeka. Glavno vodilo, zraven zakonodajnega področja varnosti GSO živil, je bila ocena alergenosti novo izraženih proteinov, ki jo izdaja omenjena agencija. Smernice ocene alergenosti so nam dale osnovo za meta analitično analizo novo izraženih proteinov CP4 ESPSP in PAT ter njihovo povezavo s prehranskimi alergijami. Analiza je bila narejena na podlagi iskanja zaporedij in strukturnih podrobnostih, IgE testiranj, odpornosti na pepsin, kartiranja specifičnih serumov in uporabe živalskih modelov. Na podlagi strokovne literature smo ugotovili, da proteina na teh testiranjih nista pokazala lastnosti, ki jih imajo znani alergeni. Tako smo predpostavili, da transgena verjetno ne povzročata alergičnih reakcij in sta za potrošnika najverjetneje varna.Food safety is a broad concept. The purpose of the thesis is to get to know the safety of expressed proteins in GMO foods in connection with food allergies. According to analysis of the reports of the European Food Safety Authority and to other biography, the GMOs in food stuffs satisfy the criteria of food safety. In addition, they are not causing any allergic reactions. Firstly, we looked at GMOs which are used for nutritional purposes and which proteins are new that might be potential allergens for people. Our primary consideration, besides legislative regulatory food safety of GMOs, was the assessment of allergenicity of the newly expressed proteins. The assessment of allergenicity was the basis for meta-analytic analysis of the newly expressed proteins CP4 ESPSP and PAT , and their connection to food allergies. The analysis has been done on the basis of the search for sequences, structural details, Ig tests, pepsin resistance, serum screening and the use of animal models. Regarding the literature, we found out that the proteins did not had the characteristics that have known allergens. Therefore, we conclude that they do not cause allergic reactions and that they are safe for the consumer