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...

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Autores principales:	Cazzola,María Laura, Petruccelli,Silvana
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2006
Materias:	Bt maize genetically modified organisms semi-quantitative PCR RR-soybean transgenic food
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582006000300028
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spelling	oai:scielo:S0717-345820060003000282007-01-17Semiquantitative analysis of genetically modified maize and soybean in foodCazzola,María LauraPetruccelli,Silvana Bt maize genetically modified organisms semi-quantitative PCR RR-soybean transgenic 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 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.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.9 n.3 20062006-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582006000300028en
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Bt maize genetically modified organisms semi-quantitative PCR RR-soybean transgenic food
spellingShingle	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
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.
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
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2006
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582006000300028
work_keys_str_mv	AT cazzolamarialaura semiquantitativeanalysisofgeneticallymodifiedmaizeandsoybeaninfood AT petruccellisilvana semiquantitativeanalysisofgeneticallymodifiedmaizeandsoybeaninfood
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Semiquantitative analysis of genetically modified maize and soybean in food

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