Risk Assessment of Genetically Modified Carnation SHD-27531-4
Åshild Andreassen *
Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.
Ville Erling Sipinen
Norwegian Scientific Committee for Food Safety (VKM), Norway.
Merethe Aasmo Finne
Norwegian Scientific Committee for Food Safety (VKM), Norway.
Per Brandtzaeg
Norwegian Scientific Committee for Food Safety (VKM), Oslo University Hospital, Norway.
Knut Helkås Dahl
Norwegian Scientific Committee for Food Safety (VKM), Norway.
Knut Tomas Dalen
Norwegian Scientific Committee for Food Safety (VKM), University of Oslo, Norway.
Olavi Junttila
Norwegian Scientific Committee for Food Safety (VKM), Norway.
Richard Meadow
Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.
Inger Elisabeth Måren
Norwegian Scientific Committee for Food Safety (VKM), University of Bergen, Norway.
Kåre M. Nielsen
Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences, Norway.
Monica Sanden
Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.
Rose Vikse
Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.
Hilde-Gunn Opsahl-Sorteberg
Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.
*Author to whom correspondence should be addressed.
Abstract
Carnation SHD-27531-4 is a genetically modified variety of Dianthus caryophyllus L. used as a decorative plant species. The red-purple colour of the flowers results from expression of the two newly introduced genes dfr and f 3’5’h, encoding the enzymes dihydroflavonol 4reductase (DFR) and flavonoid 3’,5’-hydroxylase (F3’5’H). The two enzymes enable the production of the pigments delphinidin and cyanidin (anthocyanidins) in the flower petals. Anthocyanidins and their sugar derivatives, anthocyanins, make up a large group of natural colours and are accepted food additives (E 163). The colours of most flowers, berries and fruits consist of a combination of anthocyanidins and anthocyanins.
Carnation line SHD-27531-4 also contains a mutated herbicide tolerance gene from Nicotiana tabacum , coding for an acetolactate synthase (ALS) variant protein, used to facilitate the selection of GM plantlets during the genetic transformation process. Southern blot analysis and sequencing indicate only a single copy of the intended T-DNA insert in the SHD-27531-4 genome. Flanking sequences show no disruption of endogenous genes. In silico analyses show no significant homologies between the DFR, F3’5’H an ALS proteins and known toxins and IgE-bound allergens. No observed changes in the introduced trait, i.e. the particular flower colour, indicative of instability, have been reported during several generations of vegetatively propagated plants.
Considering that carnation SHD-27531-4 is not intended for cultivation or use as food or feed, the VKM GMO Panel considers the comparative analysis of the anthocyanidins delphinidin, cyanidin, petunidin and pelargonidin in the flower petals sufficient for the risk assessment. The reported morphological differences between SHD-27531-4 and the parent cultivar do not raise safety concerns.
Based on current knowledge and the scope of the application, the VKM GMO Panel concludes that the DFR, F3’5’H and ALS proteins and anthocyanidin pigments are unlikely to increase a potential health risk related to an accidental intake or other exposure routes to carnation SHD-27531-4 compared to the conventional counterpart or other non-GM carnations.
Likewise, the VKM GMO Panel concludes that carnation SHD-27531-4, based on current knowledge and the intended use as cut ornamental flowers, does not represent an environmental risk in Norway.
Keywords: GMO, carnation (Dianthus caryophyllus L.), SHD-27531-4, anthocyanidin, anthocyanin, petal colour, dfr, f3’5’h, als, SuRB, health safety, environmental risk assessment, Directive 2001/18/EC, VKM, risk assessment, Norwegian Scientific Committee for Food Safety, Norwegian Environment Agency