Semiquantitative analysis of genetically modified maize and soybean in food

The aim of this study was to analyze quantitatively the presence of genetically modified organism in food with different composition and degree of processing. Total DNA was extracted by Dellaporta's method and GMO analysis was performed using two consecutives PCR reactions with specie specific...

Descripción completa

Detalles Bibliográficos
Autores principales: Cazzola, María Laura, Petruccelli, Silvana
Formato: Articulo
Lenguaje:Inglés
Publicado: 2006
Materias:
Bioquímica
Bt maize
Genetically modified organisms
Semi-quantitative PCR
RR-soybean
Transgenic food
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/108609
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-108609
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Bioquímica
Bt maize
Genetically modified organisms
Semi-quantitative PCR
RR-soybean
Transgenic food
spellingShingle Bioquímica
Bt maize
Genetically modified organisms
Semi-quantitative PCR
RR-soybean
Transgenic food
Cazzola, María Laura
Petruccelli, Silvana
Semiquantitative analysis of genetically modified maize and soybean in food
topic_facet Bioquímica
Bt maize
Genetically modified organisms
Semi-quantitative PCR
RR-soybean
Transgenic food
description The aim of this study was to analyze quantitatively the presence of genetically modified organism in food with different composition and degree of processing. Total DNA was extracted by Dellaporta's method and GMO analysis was performed using two consecutives PCR reactions with specie specific primers (IVR and LE), screening primers (35S) and transgen specific primers (CRY and EPSPS). The quantification within the sensitivity establish by the EU was possible only in some foods (ice-cream, flours, soybean isolates and concentrates, starch). Samples with high lipid content or subjected to intense thermal treatments (such as some snacks, mayonnaise, creamy soup) could not be amplified mainly due to the presence of PCR inhibitors. Therefore the method was adequate for identification of food as GM, within the limits establish by EU, only for some Argentinean commercial food products. These findings showed that the develop method was satisfactory only for simple food that were not subject to intense thermal treatments and that do not have high lipid content and that the main limitation of the method is DNA purity.
format Articulo
Articulo
author Cazzola, María Laura
Petruccelli, Silvana
author_facet Cazzola, María Laura
Petruccelli, Silvana
author_sort Cazzola, María Laura
title Semiquantitative analysis of genetically modified maize and soybean in food
title_short Semiquantitative analysis of genetically modified maize and soybean in food
title_full Semiquantitative analysis of genetically modified maize and soybean in food
title_fullStr Semiquantitative analysis of genetically modified maize and soybean in food
title_full_unstemmed Semiquantitative analysis of genetically modified maize and soybean in food
title_sort semiquantitative analysis of genetically modified maize and soybean in food
publishDate 2006
url http://sedici.unlp.edu.ar/handle/10915/108609
work_keys_str_mv AT cazzolamarialaura semiquantitativeanalysisofgeneticallymodifiedmaizeandsoybeaninfood
AT petruccellisilvana semiquantitativeanalysisofgeneticallymodifiedmaizeandsoybeaninfood
bdutipo_str Repositorios
_version_ 1764820443847458821

Ejemplares similares