本次申請(qǐng)由SPS International Inc 公司提出。該轉(zhuǎn)基因土豆在加工過(guò)程中褐變較輕，在高溫烹調(diào)產(chǎn)生的丙烯酰胺較少。

 

    部分原文報(bào)道如下：

 

    A genetically modified （GM） potato line with OECD Unique Identifier SPS-E12-8 （herein referred to as E12） has been developed by SPS International Inc. The potato has been modified such that the raw tubers show less browning when they are bruised, cut or damaged （referred to as blackspot bruising） and the tubers have reduced potential to produce acrylamide when cooked at high temperatures.

 

    This potato has been genetically modified using an RNA interference （RNAi） approach. Gene fragments from four genes were introduced into E12 and the expression of these fragments supresses the expression of four endogenous potato genes. The introduced DNA fragments are derived from potato （Solanum tuberosum） and a related species （Solanum verrucosum）。No other genetic modification has been introduced and no new proteins are produced in line E12.

 

    原文鏈接：http://www.foodstandards.gov.au/code/applications/documents/A1128%20GM%20potato%20E12%20CFS.pdf