Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods

Bergerová, Eva; Godálová, Zuzana; Siekel, P.

doi:10.17221/217/2010-cjfs

Cited by 26 publications

(24 citation statements)

References 22 publications

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“…Thermal treatment had a relatively more dramatic effect on the exogenous gene than the endogenous one (5) and our results are in agreement with that. The degree of DNA degradation in a specific food product can be predicted if the processing parameters are available (38).…”

Section: Quantitative Pcrmentioning

confidence: 99%

“…The Japanese government requires mandatory labelling when GMO material is present in the top three raw ingredients and accounts for 5 % or more of the total mass (38), while the EU regulations require labelling of the foods that contain 0.9 % or more of GMO DNA or protein. Starting with labelled raw soybean, GMO content in the final product, tofu, was below the labelling threshold during processing.…”

Section: Quantitative Pcrmentioning

confidence: 99%

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Threshold Level and Traceability of Roundup Ready Soybean in Tofu Production

Nikolić

Petrović

Panković

et al. 2017

Food Technol. Biotechnol.

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SummaryThe aim of this study is to assess DNA degradation, DNA amplification, and GMO quantity during tofu production. Soybean seeds were spiked with Roundup Ready ® soybeans (RRS) at 0.9, 2, 3 and 5 % (by mass), to assess the level of RSS that would be of practical interest for threshold labelling. Real-time polymerase chain reaction (PCR) was more effective than conventional PCR in the analysis of raw soymilk, okara, boiled soymilk and tofu. The negative effect of grinding and mechanical manipulation was obvious in the okara sample prepared with 3 and 5 % RRS, where GMO content was reduced to (2.28±0.23) and (2.74±0.26) %, respectively. However, heating at 100 °C for 10 min did not cause significant degradation of DNA in all samples. The content of RRS in the final product, tofu, was reduced tenfold during processing, ranging from 0.07 to 0.46 %, which was below the labelling threshold level. The results are discussed in terms of global harmonization of GMO standards, which could have the positive effect on the trade of lightly processed foodstuffs such as tofu, especially regarding the labelling policies.

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Section: Quantitative Pcrmentioning

confidence: 99%

Section: Quantitative Pcrmentioning

confidence: 99%

Threshold Level and Traceability of Roundup Ready Soybean in Tofu Production

Nikolić

Petrović

Panković

et al. 2017

Food Technol. Biotechnol.

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“…high temperature, pH, etc. ), DNA as a molecule highly resistant to various physical processes can be found in traces enabling testing for GM DNA presence (Bergerová et al 2011). Also, it has been found that food processing has no practical consequences for the quantification of transgenic content in foods (Bergerová et al 2010).…”

mentioning

confidence: 99%

Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia

Zdjelar¹,

Nikolić²,

Vasiljević³

et al. 2013

Czech J. Food Sci.

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Zdjelar G., Nikolić Z., Vasiljević I., Bajić B., Jovičić D., Ignjatov M., Milošević D. (2013): Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia. Czech J. Food Sci., 31: 43-48.The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, and/or rice. The screening of all samples was performed using the primers for CaMV35S promoter. The positive samples from this initial screening were further subjected to the analysis of specific transgenic material to determine the type of GMO present with subsequent quantification. Roundup Ready soya was found in eight samples, but its content was below the limit of 0.9%. None of the analysed samples of food products contained GM maize and GM rice. Considering that the investigated samples were imported mainly from EU countries, it can be concluded that the control of GMOs is carried out systematically and in accordance with the Serbian GMO Law.

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“…The efficacy of PCR strongly depends on the DNA stability during food processing and on the efficiency of DNA recovery from food samples (Meyer et al 1996;Straub et al 1999;Gryson et al 2008;Bergerová et al 2010Bergerová et al , 2011. The quantification of food components can be nega-tively influenced by processing (Gryson et al 2008;Hrnčírová et al 2008;Bergerová et al 2010Bergerová et al , 2011.…”

mentioning

confidence: 99%

“…The quantification of food components can be nega-tively influenced by processing (Gryson et al 2008;Hrnčírová et al 2008;Bergerová et al 2010Bergerová et al , 2011.…”

mentioning

confidence: 99%

Effect of high temperature and pressure on quantification of MON 810 maize

Godálová¹,

Bergerová²,

Siekel³

2013

Czech J. Food Sci.

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Godálová Z., Bergerová E., Siekel P. (2013): Effect of high temperature and pressure on quantification of MON 810 maize. Czech J. Food Sci., 31: 376-381.Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperature (121°C), elevated pressure (0.1 MPa), and low pH 2.25 fragmented DNA. A two order difference in the species specific gene content compared to the transgenic DNA content in plant materials used has led to false negative results in the quantification of transgenic DNA. The maize containing 4.2% of the transgene after processing appeared to be as low as 3.0% (100°C) and 1.9% (121°C, 0.1 MPa). The 2.1% amount of the transgene dropped at 100°C to 1.0% and at 121°C, 0.1 MPa to 0.6%. Determination of GMO (Genetically Modified Organism) content in processed foods may lead to incorrect statement and labelling could mislead consumers in these cases.

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Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods

Cited by 26 publications

References 22 publications

Threshold Level and Traceability of Roundup Ready Soybean in Tofu Production

Threshold Level and Traceability of Roundup Ready Soybean in Tofu Production

Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia

Effect of high temperature and pressure on quantification of MON 810 maize

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