Detection of DNA in Highly Processed Foods

被引：1

作者：

Kishine, Masahiro ^{[1
]}

Noguchi, Akio ^{[2
]}

Mano, Junichi ^{[1
]}

Takabatake, Reona ^{[1
]}

Nakamura, Kosuke ^{[2
]}

Kondo, Kazunari ^{[2
]}

Kitta, Kazumi ^{[1
]}

机构：

[1] NARO, Food Res Inst, 2-1-12 Kan Nondai, Tsukuba, Ibaraki 3058642, Japan

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

来源：

FOOD HYGIENE AND SAFETY SCIENCE | 2018年 / 59卷 / 03期

关键词：

genetically modified foods; DNA extraction; real-time PCR; starch syrup; beet sugar; vegetable oil; OLIVE OIL; EXTRACTION; PRODUCTS; MAIZE;

D O I：

10.3358/shokueishi.59.151

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Highly processed foods, including soy sauce, cornflakes, starch sugar, beet sugar and vegetable oil, are not currently subject to genetically modified (GM) food labeling, because DNA could not be detected in these food products. Here we re-examined the method of DNA extraction from starch syrup, beet sugar and vegetable oil using commercially available DNA extraction kits. We found that DNA was not stably detected by PCR targeting a species-specific endogenous plant gene. The reason for this may have been that the DNA yield was below the detection limit, because PCR inhibition was not observed.

引用

页码：151 / 156

页数：6

共 12 条

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