Monitoring and traceability of genetically modified soya bean event GTS 40-3-2 during soya bean protein concentrate and isolate preparation

Abstract

To evaluate DNA fragmentation and GMO quantification during soya bean protein concentrate and isolate preparation, genetically modified soya bean event GTS 40-3-2 (Roundup Ready TM soya bean, RRS) was blended with conventional soya beans at mass percentages of 0.9%, 2%, 3%, 5% and 10%. Qualitative PCR and real-time PCR were used to monitor the taxon-specific lectin and exogenous cp4 epsps target levels in all of the main products and by-products, which has practical significance for RRS labelling threshold and traceability. Along the preparation chain, the majority of DNA was distributed in main products, and the DNA degradation was noticed. From a holistic perspective, the lectin target degraded more than cp4 epsps target during both of the two soya bean proteins preparations. Therefore, the transgenic contents in the final protein products were higher than the actual mass percentages of RRS in raw materials. Our results are beneficial to the improvement of GMO labelling legislation and the protection of consumer rights.

Effect of Soybean Protein Concentrate Preparation on Copy Numbers and Structural Characteristics of DNA from Genetically Modified Soybean

“…Previously, for sake of improving GMO detection methods and GM labelling legislation, a large number of works focusing on DNA degradation [9,10] and variations in transgenic content [11,12] along GM crop-based feed and food processing chain have been carried out. Whereas, few studies pay attention to the variations in the copy numbers and structural characteristics of transgenic DNA suffered from feed and food processing procedures, which are essential for the quantification of the DNA degradation ratio, the identification of the key step causing DNA degradation, and the clarification of DNA degradation mechanism during the processing of GM crop-based products remain undetermined [13].…”