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33экология
ю
УДК: 616.2:613.6.02 CURRENT PROBLEMS OF SAFETY OF GENETICALLY MODIFIED
FOODS (LITERATURE REVIEW)
KHASANOVA DILNOZA AHROROVNA
Assistant, PhD, Department of Anatomy, clinical anatomy (OSTA), Bukhara state medical Institute 0000-0003-0433-0747 ABSTRACT
A studied magazines, materials of scientific conferences, as well as other information sources for the collection of reliable information about the actions of genetically modified products on the human body.
Keywords: genetic engineering, the human body, genetic updating.
СОВРЕМЕННЫЕ ПРОБЛЕМЫ БЕЗОПАСНОСТИ ГЕНЕТИЧЕСКИ МОДИФИЦИРОВАННЫХ ПИЩЕВЫХ ПРОДУКТОВ (ОБЗОР ЛИТЕРАТУРЫ)
ХАСАНОВА ДИЛНОЗА АХРОРОВНА
Ассистент, PhD кафедры Анатомии, клинической анатомии (ОХТА) Бухарского государственного медицинского института
АННОТАЦИЯ
Изучены журналы, материалы научных конференций, а также другие информационные источники для собрания достоверной информации об актуальности производства и использования генно-модифицированных продуктов питания.
Ключевые слова: генная инженерия, человеческий организм, генетическая модификация.
экология
ГЕНЛИ МОДИФИКАЦИЯЛАНГАН МАХСУЛОТЛАР ХАВФСИЗЛИГИНИНГ ЗАМОНАВИЙ МУАММОЛАРИ (АДАБИЁТЛАР ШАРХИ)
ХАСАНОВА ДИЛНОЗА АХРОРОВНА
PhD, Анатомия, клиник анатомия (ОХТА) кафедраси ассистенти, Бухоро давлат тиббиёт институти
ORCID ID 0000-0003-0433-0747 АННОТАЦИЯ
Мацолада генли модификацияланган мацсулотларни ишлаб чицариш ва истеъмол цилишнинг актуаллиги тугрисида илмий мацолалар, илмий конференциялар материаллари ва бошца ахборот манбаларининг тацлили келтирилган.
Калит сузлар: ген инженерлиги, инсон организми, генли модификация
The purpose of the study: to study the safety problems of genetically modified food.
Materials and methods. Information sources and materials devoted to the study of the safety of genetically modified foods were used.
Results and discussion. The human body consists of approximately 60 % water, 25 % protein, 10% fat, 4% minerals, and 1% carbohydrates. At the same time, it performs numerous functions of decomposition and synthesis of hundreds of thousands of organic and inorganic substances, which provides the necessary metabolism for life and its connection with the environment. As you know, in the course of evolution, the human body has lost the ability to reproduce many essential nutrients, which must necessarily come with food in the necessary quantities and ratios.
Nutrition is one of the most important factors that shape human health according to the World Health Organization.
Scientific progress in the field of molecular biology has made it possible to create new methods of selection work based on directed modification of the plant genome - [18].
At the moment, much attention is paid to the problems of using genetically modified organisms (GMO) in food, since there is a threat of their negative impact on human health and the environment - [5]. Genetically modified (transgenic) organisms are plants, animals, and micro-organisms whose genome has been altered by genetic engineering - [6]. Gene technologies are increasingly being introduced into agriculture and the food industry. Changes in the DNA of plants and animals can affect the body in different ways.
Experts dealing with genetic security issues identify three types of threats that GMO pose: threats to the human body (in the form of allergic diseases, metabolic disorders, etc.), threats to the environment (in the form of vegetating weeds, chemical pollution, etc.), global risks (in the form of activation of critical viruses, threats to economic security) - [7].
Scientists have realized that thanks to genetic modification, plants and vegetables become more frost-resistant, are stored longer, and are not eaten by insects.
By definition, GMO are living organisms that have intentionally altered nucleic acid sequences. These changes can be reduced to the introduction or removal of genetic fragments. In this case, both foreign nucleic acid (for example, bacteria containing the human insulin gene) and nucleic acid of this type can be introduced (for example, to increase the starch content in potatoes, the genes associated with starch synthesis can be "duplicated" several times). GMO combine three groups of organisms -genetically modified micro-organisms (GMO), animals (GMO), and plants (GMO). The dominant transgenic crops in the world are soy, corn, cotton, and rapeseed - [13].
ЭКОЛОГИЯ
Creating genetically modified food sources is an inevitable way to solve many nutrition and health problems. Modern man consumes about 800 grams of food and 2 liters of water per day, the population of the planet - more than 400 million tons of food. There is a clear understanding in the international scientific community that due to the growth of the World's population, which, according to scientists ' forecasts, should reach 11 billion people by 2050 (2009 - more than 6 billion), respectively, there is a need to significantly increase world agricultural production, which is impossible without the creation of genetically modified organisms - [9].
Already, the world's food deficit exceeds 70 million tons, and the number of people suffering from malnutrition is about 1 billion. In this connection, modified food sources with previously uncharacteristic characteristics were created, including food products enriched with natural or obtained by chemical synthesis of nutrients. Recently, a fundamentally new method has appeared - genetic modification, aimed not only at obtaining new useful properties of the product, but also at searching for new sources of vital nutrients - [10].
Genetically modified organisms - an organism or several organisms, any non-cellular, single-celled or multicellular formations capable of reproducing or transmitting inherited genetic material, other than natural organisms, obtained using genetic engineering methods and containing genetic engineering material, including genes, their fragments or a combination of genes - [17].
Genetically modified food sources - food products (components) obtained from genetically modified organisms used by humans for food in natural or processed form - [17].
Genetic engineering is a set of techniques, methods, and technologies, including technologies for obtaining recombinant nucleic acids, for isolating genes from an organism, manipulating genes, and injecting them into other organisms. Genetic engineering is the "heiress"
of traditionally conducted breeding works in the field of crop production and animal husbandry. At the same time, with desirable genes, the possibility of transmitting undesirable ones is not excluded, which makes it difficult to separate positive properties from harmful ones. The priority of genetic engineering is the speed and accuracy of obtaining the desired properties, the ability to track and control genetic changes and their consequences - [8].
The main GM crops are soybeans, which occupy 91.4 million hectares [49% of the total area of genetically modified plant organisms (GMO) and 78% of the total area of soybean crops], corn - 60.6 million hectares (33 and 33%, respectively), cotton-22.3 million hectares (12 and 64%), rapeseed-8.6 million hectares (5 and 24%) In the total structure of global GMO production, soy, corn, rapeseed and cotton make up approximately 99% - [11].
Currently, genetically modified plants are grown in 28 countries around the world, especially in the United States, Brazil, Argentina, India and Canada. The main crops are soy, potatoes, corn, sugar beets, tomatoes, pumpkin, rapeseed - [2, 12, 16, 19].
A genome is a complete set of genes in an organism. DNA (deoxyribonucleic acid) is the "encyclopedia of life", the only type of molecule capable of encoding genetic information - [17].
The identification of non-declared genetically modified food sources, as well as GMO combinations, is relevant for ensuring the biological safety of food for the population - [1, 3, 4, 15, 20].
Work on genetic modification is carried out in three main areas: agricultural plants, animals and birds, and microorganisms.
Modification of agricultural crops is aimed at searching for properties that provide resistance to herbicides, insecticides, viruses, adverse environmental factors, increasing product yield, improving consumer properties, nutritional value, etc. - [15].
As in the case of traditional products, the consumer properties of GMI are evaluated by organoleptic, physical, chemical and microbiological indicators. However, for this group of food products, there are special quality and safety assessment systems adopted in the European Union, the United States of America and Russia, since such "rapid" human intervention in the evolutionary processes of wildlife invariably raises fears of possible undesirable effects. Cases when non - specific "donor genes" are used, for example, in plants-animals, and Vice versa, have a special relation to this problem - [14].
Currently, most GM foods are classified as the second class of safety, given the presence in their composition of 1-2 proteins responsible for the manifestation of the desired feature, which distinguishes the transgenic product from the traditional one. The concept of compositional equivalence may become untenable in the near future due to the beginning of mass production of transgenic products with a modified composition. As ways to solve this problem, it is proposed to use such areas of science as genomics-determination of the structure and function of DNA; proteomics- determination of protein profile; metabolomics-determination of secondary metabolites - [17].
The biomedical assessment of GM food includes the following areas. Compositional equivalence - protein (amino acid composition), fat (fatty acid composition), carbohydrate composition, mineral composition, vitamin content, specific components, biologically active substances, contaminants (natural, anthropogenic);
Chronic toxicity of GM food-integral indicators, biochemical indicators, hematological indicators, morphological studies, sensitive biomarkers: the activity of enzymes of the I and II phases of biotransformation of xenobiotics, the activity of enzymes of the antioxidant defense system, the content of lipid peroxidation products.
ЭКОЛОГИЯ
New technologies for obtaining transgenic farm animals and birds are associated with increased productivity, optimization of individual parts and tissues of carcasses, have a positive impact on the quality, physical, chemical and technological properties of meat. The specificity and orientation of integrated genes allows changing the structure and color of muscle tissue, pH, stiffness, moisture-retaining ability, degree and character of fat content, consistency, taste and aroma properties of meat after processing - [17].
Conclusions. With the help of genetic engineering, it is possible to increase the adaptability of animals and birds to the environment, resistance to diseases, directed changes in hereditary characteristics, etc. Genetic modification of microorganisms serves as a source of new protein producers, vitamins, antibiotic vaccines, enzymes, organic acids, many other food substances and pharmacologically active compounds.
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