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

Abstract

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.

Influence of Heat Processing on DNA Degradation and PCR-Based Detection of Wild-Type and Transgenic Maize

“…ese outcomes have revealed the important role of temperature, duration of exposure, and DNA extraction method in the PCR-based GMO detection. Our results coincide with the findings observed previously [12][13][14][15][16][17][18].…”

“…Moreover, the DNA-based polymerase chain reaction (PCR) is recognized as a reference method for GMO detection [6][7][8]. However, food production may cause fragmentation of genomic DNA and a ect PCR analysis [9][10][11][12][13][14][15][16][17][18][19][20].…”

“…Different types of quantitative real-time PCR-based assays were applied for screening, identification, and quantification of transgenic events [26][27][28][29]. A number of studies have investigated the influence of food processing on plant DNA degradation and GMO detection [9][10][11][12][13][14][15][16][17][18][19][20]. e temperature, pressure, and pH were identified as important DNA degrading factors [10][11][12][13][14][15].…”

“…ey identified the integrity of DNA, recovery, and PCR amplicon size as major factors for the successful detection of GMOs in processed foods. Godálová et al [18] examined the combined effect of high temperature (121°C), elevated pressure (0.1 MPa), and low pH 2.25 on the quantification of MON810 maize. It was concluded that high degree of processing leads to false-negative results of the transgenic constituent quantification if the difference in the size of the control and transgenic amplicons is 14 bp.…”