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With the transfer of allergens, fillets, proteins, they undergo many documentary tests, such as Test SGF, which is in vitro (in a dumbbell, Petri dish, etc.) a traction simulation. which means that the transferred protein moves to a simulated (low pH, ~ 37 degrees) mood where the pepsin is released, its purpose is to "break down" the proteins into smaller parts, peptides and amino acids, ie that is, in the fine trypsin creve), the thought is that if the protein (or its parts) is resisted by its ability to resist, can survive "the trap and after eating the food with this transferred protein it can (and can not) be impregnated to tissues and cells in the body of the consumer and it may, for example, show its toxicity or ability to induce allergic reactions …
… to test toxicity in bioinformatics (FASTA, BLAST, etc.) to simulate the sim ilarity of the amino acid sequences of the protein transferred with protein sequences known to be toxic to animals or humans. If the transferred protein has no history of toxicity in the animal, that it is human or potential toxicity (ie compared to the flow of the organism from which it was transferred, either by the results of the comparison), it is in vivo), where the EFSA (European Food Safety Authority), for example, requires "we know "That feeding rats for three months (I think it was proposed to lengthen …) repeated daily amounts of protein transferred (vaccines and menus, Controls where rats are fed with GMO-free foods) and looking at reproduction, developmental toxicity or genotoxicity (adverse effects on genetic material) … Allergic reactions are also tested using allergenic sera containing IgE antibodies (The most common form of food allergy is a IgE-mediated allergic reaction, which is the only human risk to life.)
PS … do you like, if I use soybean genes in the bean?
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