Detection of genetically modified soya and maize: Impact of heat processing

Vijayakumar, K. R.; Martin, Asha; Gowda, Lalitha R.; Prakash, Ved

doi:10.1016/j.foodchem.2009.04.028

Cited by 62 publications

(42 citation statements)

References 19 publications

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“…Since we could not obtain satisfactory amounts of DNA with this protocol when starting with 200 mg of the model cookie, we used the 1000 mg starting material protocol. Similarly, the results from other groups and our previous studies showed that increasing the sample weight allows for the extraction of a sufficient amount of DNA (Ozgen-Arun et al 2013;Vijayakumar et al, 2009). Our study showed that a sufficient amount of DNA could be extracted by using this protocol.…”

Section: Resultssupporting

confidence: 79%

“…This finding complies with the results of Bergerova et al (2010), who found that the integrity of DNA in soybean samples baked at 220°C significantly decreased with time. Similarly, some other studies also indicated the importance of the treatment time on GMO detection (Grayson, 2010;Vijayakumar et al, 2009). The results of the lectin PCR proved that all the model cookies had sufficient amounts of amplifiable soy DNA and the negative results are true negative.…”

Section: Resultsmentioning

confidence: 75%

“…Genetically modified organisms (GMOs) have come under harsh scrutiny since they were first commercialized. Several countries, including the Turkish Republic, set up official regulations enforcing the labeling of foods that contain GM materials above a threshold level (Miraglia, et al, 2004;Regulation (EC) No 1830Regulation (TR), 2010;Ujhelyi et al, 2008;Vijayakumar et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

“…There are several screening assays validated and introduced as standard methods (ISO 21569, 2005;Lipp et al 2001). The major requirement for a successful screening with PCR is a sufficient quantity and amplifiable quality DNA (Bauer et al, 2003;Lipp et al, 2001;Peano et al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009). However, most processing factors like low pH, heat processing, freezing, and drying affect the quality and quantity of the DNA and, thus, decrease the sensitivity of the test (Bauer et al 2003;Gryson, 2010;Lipp et al, 2001;Murrayet al, 2009;Peanoet al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…The major requirement for a successful screening with PCR is a sufficient quantity and amplifiable quality DNA (Bauer et al, 2003;Lipp et al, 2001;Peano et al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009). However, most processing factors like low pH, heat processing, freezing, and drying affect the quality and quantity of the DNA and, thus, decrease the sensitivity of the test (Bauer et al 2003;Gryson, 2010;Lipp et al, 2001;Murrayet al, 2009;Peanoet al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009). Baking is known to affect negatively the results of PCR testing of GMOs in food products (Bauer et al, 2003;Gryson et al, 2007;Gryson, 2010;Straub, 1999).…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Heat Processing on PCR Detection of Genetically Modified Soy in Bakery Products

Arun¹

2016

J Food Health Sci

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Abstract:Soy is commonly added to various foods because of its quality and health benefits. However, it is also the most commonly cultivated genetically modified (GM) crop. Hence, detection of GM soy in food preparations is an important goal of food science research. Although DNA is relatively stable during processing, and polymerase chain reaction (PCR) can be used to analyze processed food products, the processing factor-induced DNA degradation limits these methods. We evaluated the effect of different baking temperatures on the detection of GM soy in cookies by preparing cookies containing various amounts of GM soy and baking them at different temperatures and for different times. The effect of heat on the DNA quality was inspected by detecting the cauliflower mosaic virus 35S promoter and species-specific lectin sequences. As conclusion, the heating process affects the sensitivity of the PCR screening of GM organisms significantly, and the detection limit is elevated.

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Section: Resultssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Heat Processing on PCR Detection of Genetically Modified Soy in Bakery Products

Arun¹

2016

J Food Health Sci

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Genetically Modified Organisms Detection by Analytical and Spectroscopical Methods

Holck

2012

Encyclopedia of Analytical Chemistry

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Genetically modified plants (GMPs) are grown on 10% of the world's fields and the area is continuously increasing. GMPs are subject to extensive regulations due to public health and environmental concerns. Legislation in the European Union requires labeling of food and feed containing authorized GMP above 0.9%. Other countries have different thresholds. European Union has a zero tolerance for unauthorized materials, which have not undergone a risk assessment. Analytical methods play a central role in enforcing legislation. A large number of methods for identification of genetic modification based on DNA detection has been developed. Detection relies often on quantitative real‐time polymerase chain reaction (PCR) methods. The increasing number of GMP entering the market spurs development of both qualitative and quantitative multiplex methods. Qualitative multiplex PCR is usually performed with several primer pairs, detecting one target each. To increase multiplexing and obtain quantitative results, ligation‐mediated PCR has been employed. PCR products are often detected by capillary electrophoresis (CE) or by hybridization to microarrays. In addition, other non‐PCR‐based methods exist. Identification of unknown samples is often a two‐step process. First, commonly used GM (genetically modified) elements are detected, and second, specific GM events are determined based on the results from the first analysis. Immunological detection methods also exist for separating GMP and non‐GMP grain lots at farm and elevator level.

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Detection and identification of genetically modified EE‐1 brinjal (Solanum melongena) by single, multiplex and SYBR^® real‐time PCR

2012

Self Cite

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BACKGROUND: Brinjal is an important vegetable crop. Major crop loss of brinjal is due to insect attack. Insect‐resistant EE‐1 brinjal has been developed and is awaiting approval for commercial release. Consumer health concerns and implementation of international labelling legislation demand reliable analytical detection methods for genetically modified (GM) varieties. RESULTS: End‐point and real‐time polymerase chain reaction (PCR) methods were used to detect EE‐1 brinjal. In end‐point PCR, primer pairs specific to 35S CaMV promoter, NOS terminator and nptII gene common to other GM crops were used. Based on the revealed 3′ transgene integration sequence, primers specific for the event EE‐1 brinjal were designed. These primers were used for end‐point single, multiplex and SYBR‐based real‐time PCR. End‐point single PCR showed that the designed primers were highly specific to event EE‐1 with a sensitivity of 20 pg of genomic DNA, corresponding to 20 copies of haploid EE‐1 brinjal genomic DNA. The limits of detection and quantification for SYBR‐based real‐time PCR assay were 10 and 100 copies respectively. CONCLUSION: The prior development of detection methods for this important vegetable crop will facilitate compliance with any forthcoming labelling regulations. Copyright © 2012 Society of Chemical Industry

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Detection of genetically modified soya and maize: Impact of heat processing

Cited by 62 publications

References 19 publications

The Effect of Heat Processing on PCR Detection of Genetically Modified Soy in Bakery Products

The Effect of Heat Processing on PCR Detection of Genetically Modified Soy in Bakery Products

Genetically Modified Organisms Detection by Analytical and Spectroscopical Methods

Detection and identification of genetically modified EE‐1 brinjal (Solanum melongena) by single, multiplex and SYBR^® real‐time PCR

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Detection of genetically modified soya and maize: Impact of heat processing

Cited by 62 publications

References 19 publications

The Effect of Heat Processing on PCR Detection of Genetically Modified Soy in Bakery Products

The Effect of Heat Processing on PCR Detection of Genetically Modified Soy in Bakery Products

Genetically Modified Organisms Detection by Analytical and Spectroscopical Methods

Detection and identification of genetically modified EE‐1 brinjal (Solanum melongena) by single, multiplex and SYBR® real‐time PCR

Contact Info

Product

Resources

About

Detection and identification of genetically modified EE‐1 brinjal (Solanum melongena) by single, multiplex and SYBR^® real‐time PCR