Safety evaluation of thaumatin (talin protein)

Higginbotham, John D.; Snodin, David J.; Eaton, K. K.; Daniel, J.W.

doi:10.1016/0278-6915(83)90218-1

Cited by 38 publications

(20 citation statements)

References 6 publications

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“…Pure thaumatin easily reacts with certain groups of dyes; its numerous sulphur bonds may also show a predisposition to bind some metals with a variable valances (Higginbotham and Snodin, 1983). It may be supposed that by entering into contact with compounds containing Fe and Cu, thaumatin stimulated their deposition in cucumbers.…”

Section: Discussionmentioning

confidence: 99%

The effect of feeding diets with genetically modified cucumbers on the growth and health status of rats

Kosieradzka¹,

Sawosz²,

Pastuszewska³

et al. 2001

J. Anim. Feed Sci.

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The composition of the fruits of non-transgenic or transgenic (GM) cucumbers with genes coding the synthesis of a sweet protein, thaumatin, were compared and effects of feeding the fruits in balanced diets to rats were determined. The transgenic cucumbers contained more protein (20.3 vs 17.9% DM) and less fibre (9.4 vs 11.4% DM) and also had lower Na, K, Ca and Mg contents and higher levels of Fe and Cu in ash than normal cucumbers. Feeding male rats of initial body weight 150 g for 5 weeks on isoprotein diets containing 0 or 15% lyophilized transgenic or non-transgenic cucumbers did not affect weight gain, apparent health status, or relative organ weights of animals. Protein digestibility was slightly but significantly lower (89.2 vs 90.0%), that of crude fibre was higher (28.2 vs 15.0%) in diets containing transgenic than non-transgenic cucumbers, while digestibility of fat and N-free extractives did not differ.

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Section: Discussionmentioning

confidence: 99%

The effect of feeding diets with genetically modified cucumbers on the growth and health status of rats

Kosieradzka¹,

Sawosz²,

Pastuszewska³

et al. 2001

J. Anim. Feed Sci.

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“…carotenoids, lycopene) as contained in tomato lyophilizate could have played a role of substance protecting DNA of rats liver from degradation. In relation to chemically-pure thaumatin, the toxicity, gene-toxicity or teratogenicity were not found [JECFA, 1987;Higginbotham et al, 1983]. The results of own experiments may, therefore, result from the interaction of various substances contained in GMO tissue.…”

Section: Discussionmentioning

confidence: 99%

“…Thaumatin, as being a transgenic protein, synthesized by the foreign gene, is recognized as easily digestible protein and should not deteriorate diets digestibility in the conducted studies. Good digestion and degradation of thaumatin into amino acids was confirmed by Higginbotham et al [1983]. Twardowska [2003] showed a high susceptibility of thaumatin to the activity of trypsin and chymotrypsin in the conditions of in vitro digestion.…”

Section: Discussionmentioning

confidence: 99%

Nutritive and Dietetic Value of Genetically Modified Tomatoes Expressing Thaumatin Gene

Kosieradzka¹,

Vasko²,

Bartoszewski³

et al. 2014

Pol. J. Food Nutr. Sci.

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Genetically-modified (GM) tomatoes, carrying thaumatin gene encoding sweet-tasting protein may be a component of diet with high sensory values, constituting a valuable source of nutrients and substances with a health-promoting role. Good utilization and a lack of the effect on animal growth, value of hematological parameters, concentration of immunoglobulins and most of chemical blood parameters of laboratory rats were demonstrated in the nutritional studies on fruits of tomato GM plants. The biological response of the rats receiving GMO or its isogenic equivalent in the diet was recognized as similar. However, the unfavourable effect of the diets containing addition of tomatoes with the recombined thaumatin on the degree of oxidative degradation of DNA of rats liver was recorded. At the same time, the discussed dietary component had no effect on values of the remaining parameters of the oxidative status of tissue of the above mentioned organ and its histological image.

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“…A taumatin biztonságosságát a JECFA és az SCF vizsgálta [85][86][87][88]. Az SCF 1984-ben ideiglenesen elfogadhatónak találta, de további vizsgálatok elvégzését javasolta az esetleges receptorkötő tulajdonságok és az endokrin aktivitás tisztázására [40], majd 1988-as állás-foglalásában már elfogadhatónak tartotta és a toxikus hatások hiánya miatt ADI-értéket nem határozott meg [49].…”

Section: Taumatin (E957)unclassified

“…Bár energiaértéke 4 kcal/g, akárcsak a többi fehérjéé, rendkí-vül alacsony felhasználási szintje miatt a felszabaduló kalória mennyisége elhanyagolható. A toxikológiai vizsgá-latok eredményei szerint a taumatin ártalmatlan, és allergizáló hatást sem sikerült kimutatni [38,66,88].…”

Section: Taumatin (E957)unclassified

Az intenzív édesítőszerek biztonságossága

Lugasi

2016

Orvosi Hetilap

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Napjainkban egyre nagyobb népszerűségnek örvendenek az energiamentes édesítőszerek, amelyek a vonatkozó európai uniós jogszabály alapján kerülhetnek forgalomba, illetve lehetnek részei élelmiszereinknek. Ugyanakkor egyremásra látnak napvilágot hírek arról, hogy bizonyos mesterséges intenzív édesítőszerek, köztük is elsősorban az aszpartám, rákkeltő hatással bírnak. Az energiamentes édesítőszerek, mint valamennyi más adalékanyag, kizárólag a közösségi jogszabályokban meghatározott -kockázatbecslést követő -engedélyezés után kerülhetnek fel az engedé-lyezett anyagok listájára. Ez a lista nemcsak azon élelmiszerek körét határozza meg, amelyekben az adott anyag alkalmazható, hanem a maximálisan felhasználható mennyiséget is megadja. Az Európai Unió élelmiszerekkel kapcsolatos kockázatbecslését végző hivatala, az Európai Élelmiszerbiztonsági Hatóság (European Food Safety Authority) az újonnan elvégzett tudományos vizsgálatok tükrében rendszeres időközönként újraértékeli a már engedélyezett adalékanyagok biztonságosságát. Mind ez ideig az engedélyezett, intenzív édesítőszerek biztonságos alkalmazhatósága nem vált kétségessé. Orv. Hetil., 2016, 157(Szuppl. 1.), 14-28. Kulcsszavak: intenzív édesítőszerek, kockázatbecslés, engedélyezés, EFSA Safety of intensive sweetenersNowadays low calorie or intesive sweeteners are getting more and more popular. These sweeteners can be placed to the market and used as food additives according to the recent EU legislation. In the meantime news are coming out one after the other stating that many of these artificial intensive sweeteners can cause cancer -the highest risk has been attributed to aspartam. Low calorie sweeteners, just like all the other additives can be authorized after strickt risk assessment procedure according to the recent food law. Only after the additive has gone through these procedure can be placed to the list of food additives, which contains not only the range of food these additives can be used, but also the recommended highest amount of daily consumption. European Food Safety Authority considering the latest scientific examination results, evaluates regularly the safety of sweeteners authorized earlier. Until now there is no evidence found to question the safety of the authorized intensive sweeteners. Rövidítések ADI = (acceptable daily intake) megengedhető napi bevitel; ADME = (absorption, distribution, metabolism, excretion) abszorpció, eloszlás, metabolizmus, kiválasztás; CAP = Common Authorisation Procedure; EFSA = European Food Safety Authority; EK = Európai Közösség; EOGRTS = (extended one-generation reproductive toxicity study) kiterjesztett egygenerációs reproduktív toxicitás vizsgálat; EU = European Union; FAO = Food and Agriculture Organization; FIAP = Keywords

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Safety evaluation of thaumatin (talin protein)

Cited by 38 publications

References 6 publications

The effect of feeding diets with genetically modified cucumbers on the growth and health status of rats

The effect of feeding diets with genetically modified cucumbers on the growth and health status of rats

Nutritive and Dietetic Value of Genetically Modified Tomatoes Expressing Thaumatin Gene

Az intenzív édesítőszerek biztonságossága

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