He Y.-Q., Ma Ch.-Y., Pan Y., Yin L.-J., Zhou J., Duan Y., Zhang H., Ma H. (2018): Bioavailability of corn gluten meal hydrolysates and their effects on the immune system. Czech J. Food Sci., 36: 1-7.The bioavailability of food is central to human nutrition, health and wellbeing. Here, we tested the bioavailability of hydrolysed corn gluten meal using a protein efficiency ratio method, and then analysed differences in bodyweight, weight of organs, routine blood tests and histological sections. The results indicate that the average protein intake of the hydrolysed corn gluten meal (HCGM) group was higher than that of the crude corn gluten meal (CCGM) group, and was associated with an increase in average bodyweight. The corrected protein efficiency ratios (PERs) of the HCGM and CCGM groups were 0.374 and 0.217, respectively; the corrected PER of the HCGM group was 1.72 times higher than that of the CCGM group. These results show that hydrolysis increased the bioavailability of corn gluten meal. Furthermore, there was a significant difference in organ weights (salivary gland P < 0.01; thymus gland P < 0.05; spleen P < 0.01) between the HCGM and CCGM groups. Finally, no inflammatory cell infiltrates nor cell necrosis could be found in any of the histological sections. We speculate that hydrolysed protein preparations can improve immunity.
We have developed and validated post-PCR (polymerase chain reaction) high resolution melting (HRM) based assays that allow identifying the presence of two major allergenic foods – soybean and bovine milk – in food products. A new set of primers for PCR was developed for detection of the gene encoding the soybean protein lectin. The assay was validated using reference samples and used for the analysis of artificially prepared mixed samples of dairy and soy products of different matrices, as well as of real products available in the market (spray creams). The limits of detection (LODs) of the soybean (8 copies) and bovine milk (4 copies) assays were lower compared to LODs of other previously published PCR-based assays. The analysis of several commercial spray creams revealed an undeclared presence of soybean in one of the samples. The newly developed HRM assays are precise and robust alternatives for the control of food composition and falsification by competent authorities.
The presented plasmid DNA is a suitable and inexpensive possibility for evaluating PCR inhibition.
Sovová T., Křížová B., Drábková L., Ovesná J. (2017): Detection of PCR inhibition in food and feed with a synthetic plasmid. Czech J. Food Sci., 35: 160-164.We present a successful use of the plasmid inhibition detection and DNA isolation protocol optimisation for four food/feed samples in qPCR analysis of the sequence coding for chloroplast tRNA-Leu: two meat meal samples and two samples made of cranberries (jam and dried fruit). The quantitative real-time polymerase chain reaction (qPCR) can be inhibited by various substances and the DNA content in the sample can be underestimated. It is necessary to identify the PCR inhibition and choose an optimal DNA isolation protocol to correctly evaluate the sample. In a previous study, we have developed an assay using plasmid DNA carrying a non-homologous random sequence identifying possible inhibitors in qPCR in food/feed samples. The plasmid assay allowed to effectively reveal the PCR inhibition in all of the different sample matrices and to choose an optimal DNA isolation protocol.
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