Identification of chickpea (Cicer arietinum) in foods using a novel real-time polymerase chain reaction detection method

被引：0

作者：

Nakamura, Kosuke ^{[1
]}

Ishigaki, Takumi ^{[1
]}

Kobayashi, Tomoko ^{[1
]}

Kimata, Shinya ^{[1
]}

Soga, Keisuke ^{[1
]}

Fujii, Uki ^{[1
,2
]}

Kishine, Masahiro ^{[3
]}

Takabatake, Reona ^{[3
]}

Mano, Junichi ^{[3
]}

Kitta, Kazumi ^{[3
]}

Kawakami, Hiroshi ^{[2
]}

Nishimaki-Mogami, Tomoko ^{[1
]}

Kondo, Kazunari ^{[1
]}

机构：

[1] Natl Inst Hlth Sci, Kawasaki Ku, 3-25-26 Tonomachi, Kawasaki, Kanagawa 2109501, Japan

[2] Kyoritsu Womens Univ, Chiyoda Ku, 2-2-1 Hitotsubashi, Tokyo 1018437, Japan

[3] NARO, Food Res Inst, 2-1-12 Kannondai, Tsukuba, Ibaraki 3058642, Japan

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2018年 / 71卷

关键词：

Food analysis; Food composition; Cicer arietinum; Chickpea; Real-time PCR; Food product; Food safety; Allergy; Genetically modified organism; Food label; PCR; RESPONSES; MAIZE; RICE;

D O I：

10.1016/j.jfca.2018.04.011

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A novel real-time polymerase chain reaction (PCR) method for detecting chickpea was developed. From homologous sequences of 9-cis-epoxycarotenoid dioxygenase gene (NCED) among leguminous species, chickpea's NCED was cloned, and the Southern-blot analysis showed that NCED is a single copy gene in a haploid genome. Its coding sequences at the 5' terminus were found unique to chickpea and conserved among various chickpea varieties. Developed real-time PCR method targeting the unique sequences was specific to chickpea and had detection limit of approximately 30 copies per a reaction, and applicable for qualitative detection of chickpea in various forms of food products including dried, powdered, retort-packed, canned, fermented and pasted. Our results showed that the developed method enables identification of chickpea in foods.

引用

页码：8 / 16

页数：9

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