Comportamiento de residuos de eventos genéticamente modificados durante el procesamiento de alimentos tradicionales mexicanos de maíz

Autores/as

  • Nadia Fabiola Valdez-Monsiváis Facultad de Ciencias Químicas-Universidad Autónoma de Coahuila. Boulevard Venustiano Carranza es-quina con Ing. José Cárdenas Valdés, Col. República, Saltillo, Coahuila, México. CP. 25280.
  • Francisco Castillo-Reyes Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias. Campo Experimental Saltillo. Carretera Saltillo-Zacatecas km 342+119 núm. 9515, col. Hacienda de Buenavista. Saltillo, Coahuila, México. C. P. 25315. https://orcid.org/0000-0002-6121-7313
  • Marisol Cruz-Requena Facultad de Ciencias Químicas-Universidad Autónoma de Coahuila. Boulevard Venustiano Carranza es-quina con Ing. José Cárdenas Valdés, Col. República, Saltillo, Coahuila, México. CP. 25280. https://orcid.org/0000-0002-6146-6010
  • Cristóbal Aguilar-González Facultad de Ciencias Químicas-Universidad Autónoma de Coahuila. Boulevard Venustiano Carranza es-quina con Ing. José Cárdenas Valdés, Col. República, Saltillo, Coahuila, México. CP. 25280. https://orcid.org/0000-0001-5867-8672
  • María de la Luz Reyes-Vega Facultad de Ciencias Químicas-Universidad Autónoma de Coahuila. Boulevard Venustiano Carranza es-quina con Ing. José Cárdenas Valdés, Col. República, Saltillo, Coahuila, México. CP. 25280.
  • Raúl Rodríguez-Herrera Facultad de Ciencias Químicas-Universidad Autónoma de Coahuila. Boulevard Venustiano Carranza es-quina con Ing. José Cárdenas Valdés, Col. República, Saltillo, Coahuila, México. CP. 25280. https://orcid.org/0000-0002-6428-4925

DOI:

https://doi.org/10.29059/rmic.v1i1.1

Palabras clave:

Cry1Ab, frituras, pinole, atole, tamal, tortilla

Resumen

México es centro de origen y diversidad del maíz nativo, su cultivo es debido a que es uno de los principales ingredientes de la dieta de su población, la llegada del maíz transgénico amenaza la soberanía alimentaria ya que el problema con los transgénicos en México no es únicamente por el uso en la alimentación, si no, por el riesgo de contaminación de maíces nativos. Aunque en México no se cultiva comercialmente el maíz transgénico, su presencia es controversial. El presente estudio se llevó a cabo para evaluar la persistencia de segmentos de ADN transgénico durante y después de alguna etapa crítica en el procesamiento de alimentos tradicionales como pinole, tamal, tortilla, frituras y atole. Estos alimentos fueron elaborados con maíz transgénico, y durante su elaboración se identificaron condiciones críticas como cambios de temperatura o pH en todo el proceso. De estas etapas se extrajo, purifico y amplifico ADN con iniciadores específicos a los eventos transgénicos Cry1Ab y CaMV 35S para determinar su persistencia después de pasar por condiciones altamente críticas. Como resultado se detectó por PCR segmentos de eventos transgénicos en alimentos tradicionales en las diferentes condiciones críticas. Se amplificó una banda de 184 pares de bases correspondientes al gen Cry1Ab en algunos de estos alimentos. Se concluye que las condiciones críticas de temperatura y pH durante el procesamiento de los alimentos tradicionales no afectan las secuencias de ADN transgénico, es decir su persistencia se mantiene.

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Publicado

2025-10-06

Cómo citar

Valdez-Monsiváis, N. F., Castillo-Reyes, F., Cruz-Requena, M., Aguilar-González, C., Reyes-Vega, M. de la L., & Rodríguez-Herrera, R. (2025). Comportamiento de residuos de eventos genéticamente modificados durante el procesamiento de alimentos tradicionales mexicanos de maíz. Revista Mexicana De Ingeniería Y Ciencias, 1(1), 5–14. https://doi.org/10.29059/rmic.v1i1.1

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Artículo científico