关键词: 转基因食品 外源DNA 水平转移 胃肠道微生物 降解

Abstract:

This article reviews the research progress in the degradation of foreign DNA derived from GMF during food processing and in gastrointestinal tract, and the metabolism of foreign DNA within the body. Physical and chemical factors such as heat, pressure and pH in food processing contribute to the degradation of foreign DNA. Different processing methods will bear different degrees of DNA degradation, while most of food-derived DNA will be degraded in the gastrointestinal tract, some fragments, however, are likely to be detected in the gastrointestinal tract, blood, other tissues or organs. There are also controversies over whether foreign DNA could be transmitted to gut microorganisms, oral microorganisms or body cells. Clear evidence is still lacking.

Key words: genetically modified food （GMF） , foreign DNA , horizontal transfer , gut microorganisms , degradation