程静然 宋荣荣 戴蕴平 赵春江

摘要 [目的]探究转人溶菌酶牛乳和非转基因牛乳的营养成分差异，以及重组人溶菌酶的食用安全性。[方法]通过测定转基因和非转基因组2种乳样乳常规、氨基酸和脂肪酸的含量，比较其成分差异。通过大鼠、小鼠急性经口毒性试验以及模拟胃肠液消化稳定性试验检测重组人溶菌酶的食用安全性。[结果]营养成分检测结果表明，转人溶菌酶牛乳和非转基因牛乳相比，细菌总数偏高，脂肪含量偏低，其他营养成分无明显的变化;食品安全评估说明重组人溶菌酶属于实际无毒蛋白，且无潜在的致敏性。[结论]该试验验证了转人溶菌酶牛乳的食用安全性。

关键词 转基因牛;重组人溶菌酶;牛乳;营养成分;食用安全性

中图分类号 TS-201  文献标识码 A  文章编号 0517-6611（2021）11-0147-04

doi：10.3969/j.issn.0517-6611.2021.11.041

开放科学（资源服务）标识码（OSID）：

Study on Nutritional Components and Edible Safety of Milk of Transgenic Cloned Cows Expressing Human Lysozyme

CHENG Jing-ran1， SONG Rong-rong1， DAI Yun-ping2 et al

（ 1.College of Animal Science and Technology， China Agricultural University， Beijing 100193;2. College of Biology， China Agricultural University， Beijing 100193）

Abstract [Objective] To explore the nutritional differences between transgenic and non-transgenic milk and the food safety of recombinant human lysozyme.[Method] By measuring the contents of routine， amino acid and fatty acid of two kinds of milk， the difference in composition was compared. The food safety of recombinant human lysozyme was determined by acute oral toxicity test and simulated gastroenteric fluid digestion stability test in rats and mice.[Result]The results of nutritional component detection showed that compared with milk of non-transgenic cows， the milk of transgenic cows has larger number bacteria and lower fat content， but other nutrients have no significant change.Food safety assessment showed that recombinant human lysozyme was a non-toxic protein and had no potential sensitization. [Conclusion]This experiment verified the edible safety of recombinant human lysozyme.

Key words Transgenic cows;Recombinant human lysozyme;Milk;Nutritional components;Edible safety

人溶菌酶（lysozyme）是一種存在于人体正常体液及组织中的碱性多肽，由130个氨基酸组成，对生物体的自身防御起着重要作用[1]。人乳中溶菌酶的含量高、活性强，也是人乳不易败坏的主要原因。人乳中溶菌酶含量约0.5 mg/mL，比牛、绵羊和山羊乳含量高出1 500～4 000倍，破坏和溶解细菌的能力约为牛乳的300倍，是人乳中的重要抗菌因子，也是动物乳“人乳化”的主要研究对象。人乳中的溶菌酶可破坏大多数革兰氏阳性菌和少量阴性菌的细胞壁[2-3]，有利于婴儿肠道正常菌群的建立和提高抗病能力。随着对奶制品消费需求的增加，奶制品的品质也越来越受到人们的关注。……