Cultivar identification of rice (Oryza sativa L.) by polymerase chain reaction method and its application to processed rice products

被引:36
作者
Ohtsubo, Ken'ichi [1 ]
Nakamura, Sumiko [1 ]
机构
[1] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan
关键词
rice; DNA; cultivar identification; PCR; STS primer; SCAR marker; multiplex PCR; processed rice product; boiled rice; rice cake;
D O I
10.1021/jf062737z
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
As the cultivars of rice markedly affect eating quality, processing suitability, and price, identification or differentiation of rice cultivar is very important. We developed suitable 14 STS (sequence-tagged site) primers for PCR (polymerase chain reaction), and it became possible to differentiate 60 Japanese dominant rice cultivars from each other using template DNA extracted and purified from rice grains. A multiplex primer set was shown to be useful to effectively differentiate rice cultivars produced in various countries by PCR. A novel multiplex primer set for PCR has been developed to differentiate KoshihikariBL, which is closely related with the premium cultivar, Koshihikari, in Japan. The application of the cultivar identification method by PCR method to commercially processed rice products was investigated. We developed an enzyme treatment method, in which the gelatinized starch is decomposed by the heat-stable alpha-amylase at 80 degrees C, followed by the hydrolysis of proteins by proteinase K with sodium dodecyl sulfate and purification of extracted DNAs by phenol/chloroform/iso-amyl alcohol. It became possible to identify the material rice cultivars of the commercially processed rice products, such as cooked rice, rice cake, or rice cracker, by a PCR method using template DNA prepared by the enzyme treatment method and novel multiplex primer sets.
引用
收藏
页码:1501 / 1509
页数:9
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