NDLI: Risk Assessment of Genetically Modified Lactic Acid Bacteria Using the Concept of Substantial Equivalence

Content Provider	Springer Nature Link
Author	LeBlanc, Jean Guy Sinderen, Douwe Hugenholtz, Jeroen Piard, Jean Christophe Sesma, Fernando Savoy de Giori, Graciela
Copyright Year	2010
Abstract	The use of food-grade microorganisms such as lactic acid bacteria (LAB) is one of the most promising methods for delivering health promoting compounds. Since it is not always possible to obtain strains that have the ability to produce specific compounds naturally or that produce them in sufficient quantities to obtain physiological responses, genetic modifications can be performed to improve their output. The objective of this study was to evaluate if previously studied genetically modified LAB (GM-LAB), with proven in vivo beneficial effects, are just as safe as the progenitor strain from which they were derived. Mice received an elevated concentration of different GM-LAB or the native parental strain from which they were derived during a prolonged period of time, and different health parameters were evaluated. Similar growth rates, hematological values, and other physiological parameters were obtained in the animals that received the GM-LAB compared to those that were fed with the native strain. These results demonstrate that the GM-LAB used in this study are just as safe as the native strains from which they were derived and thus merit further studies to include them into the food chain.
Starting Page	590
Ending Page	595
Page Count	6
File Format	PDF
ISSN	03438651
Journal	Current Microbiology
Volume Number	61
Issue Number	6
e-ISSN	14320991
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-05-07
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Biotechnology Microbiology
Content Type	Text
Resource Type	Article
Subject	Medicine Microbiology Applied Microbiology and Biotechnology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria

Safe use of genetically modified lactic acid bacteria in food: Bridging the gap between consumers, green groups, and industry

Bioconversion of oleuropein to hydroxytyrosol by lactic acid bacteria

Stress response of some lactic acid bacteria isolated from Romanian artisan dairy products

Lactic acid bacteria isolated from apples are able to catabolise arginine

Flour carbohydrate catabolism and metabolite production by sourdough lactic acid bacteria

Nisin-induced expression of a recombinant antihypertensive peptide in dairy lactic acid bacteria

Growth of lactic acid bacteria on oilseed crop pea- and chickpea-based media

Evaluation of lactic acid bacteria autolysate for the supplementation of lactic acid bacteria fermentation

Risk Assessment of Genetically Modified Lactic Acid Bacteria Using the Concept of Substantial Equivalence

Similar Documents

A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria

Safe use of genetically modified lactic acid bacteria in food: Bridging the gap between consumers, green groups, and industry

Bioconversion of oleuropein to hydroxytyrosol by lactic acid bacteria

Stress response of some lactic acid bacteria isolated from Romanian artisan dairy products

Lactic acid bacteria isolated from apples are able to catabolise arginine

Flour carbohydrate catabolism and metabolite production by sourdough lactic acid bacteria

Nisin-induced expression of a recombinant antihypertensive peptide in dairy lactic acid bacteria

Growth of lactic acid bacteria on oilseed crop pea- and chickpea-based media

Evaluation of lactic acid bacteria autolysate for the supplementation of lactic acid bacteria fermentation

Risk Assessment of Genetically Modified Lactic Acid Bacteria Using the Concept of Substantial Equivalence