PCR-based DNA Analysis for the Identification and Characterization of Food Components

Meyer, Rolf; Candrian, U.

doi:10.1006/fstl.1996.0001

Cited by 82 publications

(35 citation statements)

References 29 publications

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“…Analysis of specific nucleic acids in these products allows the determination of the presence or absence of certain ingredients or contaminants as well as the identification of specific characteristics of single components (7,32,35). DNA-based detection systems for genetically modified foods (17,21,22,24,25,31,53) and food-borne pathogens (1,2,21,27,51,55), including mycotoxin-producing fungi (6,8,9,18,42,47), have been developed recently.…”

Section: Nucleic Acid-based Techniquesmentioning

confidence: 99%

The application of PCR in the detection of mycotoxigenic fungi in foods

Konietzny¹,

Greiner²

2003

Braz. J. Microbiol.

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It is estimated that 25 to 50% of the crops harvested worldwide are contaminated with mycotoxins. Because of the toxic and carcinogenic potential of mycotoxins, there is an urgent need to develop detection methods that are rapid and highly specific. The highly advanced physico-chemical methods for the analysis of mycotoxins in use, have the disadvantage that highly sophisticated clean-up and/or derivatization procedures must be applied. An alternative could be the detection of the mycotoxigenic moulds themselves, especially as molecular techniques have been introduced recently as powerful tools for detecting and identifying fungi. PCR methods for the detection of aflatoxigenic Aspergilli, patulin-producing Penicillum and trichothecene-as well as fumonisin-producing Fusaria strains have been described. The usefulness of the PCR methods developed so far to monitor quality and safety in the food an feed industry was already demonstrated. Thus, PCR may be applied to the screening of agricultural commodities for the absence of mycotoxin producers prior to or even after processing. Negative results in this assay indicate that a sample should be virtually free of mycotoxins. Only the positive samples left must be analyzed for the presence of mycotoxins using physicochemical standard methods. This review does not only summarize the so far developed qualitative and quantitative PCR assays for the detection of mycotoxigenic fungi in agricultural commodities, foods and animal feeds, but describes also strategies to develop new specific PCR assays for such a detection.

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Section: Nucleic Acid-based Techniquesmentioning

confidence: 99%

The application of PCR in the detection of mycotoxigenic fungi in foods

Konietzny¹,

Greiner²

2003

Braz. J. Microbiol.

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“…The primers GMO3 (5′-GCC CTC TAC TCC ACC CCC ATC C-3′) and GMO (5′-GCC CAT CTG CAA GCC TTT TTG TG-3′) were used for the amplification of soy-specific lectin sequence and yielded a longer PCR product (118 bp) [10,11] . The primers 35s-f2 (5'-TGATGTGATATCTCCACTGACG-3') and petu-r1 (5'-TGTATCCCTTGAGCCATGTTGT-3') were used for the amplification of GM soy-specific Round Up Ready (RUR) soy sequence and yielded a longer PCR product (172 bp) [11] .…”

Section: Pcr Primers and Pcr Conditionsmentioning

confidence: 99%

“…However, most reliable methods are based on detection of soy protein or DNA. Protein based methods includes, electrophoretic or serologic (ELISA) methods [7][8][9] while PCR is most widely used as DNA based methods [4,10] . Because DNA is more stable to processing conditions than protein, PCR methods are shown to be more reliable when used in processed foods [10] .…”

Section: Introductionmentioning

confidence: 99%

Tüketime Hazır Dönerlerde PCR ile Soya Proteininin Aranması

Muratoğlu¹,

Eker²,

Arun³

2016

Kafkas Univ Vet Fak Derg

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Addition of soy protein sources in food products is widely used because of their functional properties such as water binding, fat binding, beneficial effects on texture and emulsification capability and providing improved economy with increasing yield. However, the use of soy protein in food products causes economical disadvantages because of replacement of an expensive ingredient like meat with a cheaper ingredient like soy and health risks for the consumers as well. Soy is an important allergy source for sensitive consumers. Because of these reasons, the most recent meat products regulation of Turkish Food Codex has banned the addition of soy in doners since 2012, like several other countries. Detection of soy in food products is performed by detection of soy protein or soy DNA. Because DNA is more stable to processing, PCR methods are shown to be more reliable when used in processed foods. In our study, 50 doner samples were collected from various retail sales points. Twenty-five doner samples were collected before and 25 after the regulation was enacted. DNA was isolated from doner samples and PCR testing of these DNA extracts were performed. The detection results of the doner samples showed that any of the 25 samples collected after the regulation enacted did not contain soy ingredient while 3 of 25 sample (12%) collected before the regulation came into force contained soy.

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“…Some methods to identify the presence of porcine contamination in processed food have been developed such as the protein analysis, detection by using DNA [4][5]. Protein analysis included SDS-PAGE [6], IEF [7], ELISA [8] and HPLC [9].…”

Section: Introductionmentioning

confidence: 99%