Recent Progress in “Omics” Technologies for Safety Assessment of Genetically Modified Crops

doi:10.7506/spkx1002-6630-201517053

Abstract

Abstract:

Transgenic technology has attracted worldwide attention, and genetically modified (GM) crops are related to
human health and ecological environment. Therefore, the safety assessment of GM crops is of vital importance, and various
evaluation methods have been developed and constantly improved. It is particularly noted that “omics” technologies have
provided new ideas for the safety assessment of GM crops. This paper discusses the necessity and history of the development
of “omics” technologies and reviews the current status and future trends of the leading “omics” technologies for the safety
assessment of GM crops in order to provide new directions for GM crop safety assessment.

Key words: genetically modified crops, “omics&rdquo, analysis, “omics&rdquo, strategy, multi-omics analysis technology

CLC Number:

TS201.6

WANG Chenguang, XU Wentao, ZHU Pengyu, FU Wei. Recent Progress in “Omics” Technologies for Safety Assessment of Genetically Modified Crops[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201517053.

[1]	LI Yining, HUANG Kunlun, YAO Zhiyi. Progress in the Construction and Application of Fluorescence Sensors for the Detection of Folic Acid [J]. FOOD SCIENCE, 2021, 42(9): 214-221.
[2]	MU Yu, SU Wei, MU Yingchun. Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham [J]. FOOD SCIENCE, 2021, 42(8): 221-228.
[3]	SHEN Jinling, ZHAO Lina, HAN Wei, XU Zhenjian, JIANG Yuan, YANG Jielin, GUO Dehua, XUE Feng. Antimicrobial Resistance, Virulence Gene and Genetic Characteristics of Vibrio parahaemolyticus Isolates from Aquatic Products Imported to Shanghai [J]. FOOD SCIENCE, 2021, 42(8): 264-269.
[4]	CHEN Mo, ZHANG Jingxiang, HU Enhua, WU Linhai, ZHANG Yi. Data Mining Model for Food Safety Incidents Based on Structural Analysis and Semantic Similarity [J]. FOOD SCIENCE, 2021, 42(7): 35-44.
[5]	LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi. Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor [J]. FOOD SCIENCE, 2021, 42(6): 31-38.
[6]	CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng. Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2021, 42(6): 215-222.
[7]	LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang. Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil [J]. FOOD SCIENCE, 2021, 42(6): 244-249.
[8]	CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping. HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar [J]. FOOD SCIENCE, 2021, 42(6): 250-255.
[9]	TANG Ping, LU Jun, BI Rongyu, SHAN Qimuge, WANG Li, WANG Fan, LI Changwen. Analysis of Flavor Compounds of Maotai-flavor Baijiu Produced in Different Regions of the Chishui River Basin [J]. FOOD SCIENCE, 2021, 42(6): 274-281.
[10]	SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai. Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies [J]. FOOD SCIENCE, 2021, 42(6): 282-290.
[11]	ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining. Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C [J]. FOOD SCIENCE, 2021, 42(4): 107-114.
[12]	ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan. Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors [J]. FOOD SCIENCE, 2021, 42(4): 138-144.
[13]	LUO Lin, DENG Chuyao, JIA Baozhu, LIN Haohong, LIAO Caixia, WU Zhuoyu, HE Zhenxi, WANG Hong, XU Zhenlin. Development of a Fluorescence Method for Detection of Organophosphorus Pesticides Based on Oxidase-mimicking Activity of MnO2 Nanosheets [J]. FOOD SCIENCE, 2021, 42(2): 306-311.
[14]	YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38 [J]. FOOD SCIENCE, 2021, 42(2): 66-73.
[15]	DU Jingyi, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin, WANG Juan. Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor) [J]. FOOD SCIENCE, 2021, 42(2): 185-192.

Recent Progress in “Omics” Technologies for Safety Assessment of Genetically Modified Crops

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments