Behavior of genetically modified event residues during the processing of traditional Mexican corn foods

Authors

  • 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

Keywords:

Cry1Ab, frituras, pinole, atole, tamal, tortilla

Abstract

Mexico is the center of origin and diversity of native corn, and its cultivation is due to its importance as a staple food for its population. The arrival of genetically modified corn threatens food sovereignty, as the problem with GMOs in Mexico is not only their use in food, but also the risk of contamination of native corn. Although genetically modified corn is not commercially cultivated in Mexico, its presence is controversial. This study was conducted to evaluate the persistence of transgenic DNA segments during and after critical stages in the processing of traditional foods such as pinole, tamales, tortillas, fritters, and porridge. These foods with transgenic corn was made, and critical conditions such as temperature and pH changes were identified throughout their production. From these stages, DNA was extracted, purified, and amplified with primers specific to the Cry1Ab and CaMV 35S transgenic events to determine their persistence after undergoing highly critical conditions. As a result, PCR detected segments of transgenic events in traditional foods under the different critical conditions. A 184-base-pair band corresponding to the Cry1Ab gene in some of these foods were amplified. It is concluded that the critical temperature and pH conditions during the processing of traditional foods do not affect the transgenic DNA sequences, meaning their persistence is maintained.

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Published

2025-10-06

How to Cite

Valdez-Monsiváis, N. F., Castillo-Reyes, F., Cruz-Requena, M., Aguilar-González, C., Reyes-Vega, M. de la L., & Rodríguez-Herrera, R. (2025). Behavior of genetically modified event residues during the processing of traditional Mexican corn foods. Revista Mexicana De Ingeniería Y Ciencias, 1(1), 5–14. https://doi.org/10.29059/rmic.v1i1.1

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Vol. 1, No. 1: July-December 2025

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Artículo científico

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