Detection of the genetic modification in heat-treated products of Bt maize by polymerase chain reaction

Hupfer, Christine; Hotzel, Helmut; Sachse, Konrad; Engel, Karl‐Heinz

doi:10.1007/s002170050243

Cited by 116 publications

(87 citation statements)

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“…The potatoes were subjected to high temperatures (150 to 175 °C) for short times (minutes), conditions that are commonly used in drying and frying processes. Until now, DNA degradation during food production was either monitored in processes run at temperatures up to 121 °C (Bauer et al, 2003;Gryson et al, 2002;Hupfer et al, 1998Hupfer et al, , 1999Klein et al, 1998) or detected upon investigation of final products for reasons of traceability and labelling of GM food according to the European legislation (European Commission, 1997, 2000. For example, Klein et al (1998) showed a reduction of plasmid DNA in the course of sugar production by three orders of magnitude during heat treatment at 121 °C for 30 min.…”

Section: Discussionmentioning

confidence: 99%

“…Polyamines such as spermine were identified to exhibit protective effects on DNA against irradiation (Douki et al, 2000;Oh and Kim, 1998). Heat treatment and pH were identified as the main degrading parameters in food, with regard to processing condition (Bauer et al, 2003;Hupfer et al, 1998). Klein et al (1998) monitored the degradation of DNA during production of sugar by spiking experiments, and determined the overall efficacy of DNA elimination in this process to >10 14 .…”

Section: Introductionmentioning

confidence: 99%

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Effect of food components and processing parameters on DNA degradation in food

Bauer

Hammes

Haase³

et al. 2004

Environ. Biosafety Res.

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The effect of food components on degradation of DNA by DNase I (EC 3.1.21.1) was monitored by electrotransformation of Escherichia coli, making it possible to determine the number of plasmid molecules capable of giving rise to transformed cells. The transformation frequency increased linearly with the plasmid number within the range of 2 × 10 6 to 2 × 10 10 . DNA degradation was reduced by one order of magnitude in the presence of 0.05% (w.v -1 ) maltol or 1 mM putrescine. Complete inhibition of degradation was observed with ≥0.2% (w.v -1 ) maltol, ≥0.01% (w.v -1 ) octyl gallate or ≥0.5 mM of spermine. To monitor degradation of plant DNA during food processing, a real-time PCR system was established. The ratio of copy numbers of a potato gbss DNA fragment of 325 bp and a nested 96 bp fragment was determined. The latter served as internal reference for normalization. The system made it possible to exclude process-dependent changes of DNA concentration in the food matrix. Processing of genetically modified potatoes to dried potato sticks, crisps or flakes was studied and drying steps were shown to exert the strongest effect on DNA degradation, resulting in a drop of the ratio from 0.73 to 0.16.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of food components and processing parameters on DNA degradation in food

Bauer

Hammes

Haase³

et al. 2004

Environ. Biosafety Res.

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“…Restriction analysis 29,36,[38][39][40][41] and Southern Blot 26,27,42,43 have also been used as confirmation methods.…”

Section: Confirmation Methodsmentioning

confidence: 99%

Detection of Genetically Modified Organisms in Foods by DNA Amplification Techniques

García‐Cañas

Cifuentes

González

2004

Critical Reviews in Food Science and Nutrition

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“…All food samples were tested with CP4-EPSPS, CryIAb and PAT/pat PST; the feed samples were tested with CP4-EPSPS PST from Envirologix and Neogene. DNA was extracted from homogenised material using a CTAB extraction kit [13] or commercially available DNA extraction kits (Wizard r Magnetic DNA Purification System for Food from Promega, ChargeSwith gDNA Plant 1:1,000 na na na na 10.9 (2.6) S e e d m a i z e G A 2 1 n d n a n a n a n a na Leaf soy GTS-40- Kit from Invitrogen, GeneSpin Extraction Kit from GeneScan). The extraction was performed according to the manufacturer's recommendations.…”

Section: Side-to-side Pst and Pcr Analysis Of Gm Plant-derived Matricesmentioning

confidence: 99%

Detection of genetically modified plant products by protein strip testing: an evaluation of real-life samples

Bulcke

Schrijver

Bernardi

et al. 2006

Eur Food Res Technol

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The determination of the presence of genetically modified plant material by the detection of expressed genetically engineered proteins using lateral flow protein strip tests has been evaluated in different matrices. The presence of five major genetically engineered proteins (CP4-EPSPS, CryIAb, Cry9C, PAT/pat and PAT/bar protein) was detected at low levels in seeds, seed/leaf powder and leaf tissue from genetically modified soy, maize or oilseed rape. A comparison between "protein strip test" (PST) and "polymerase chain reaction" (PCR) analysis of genetically modified food/feed samples demonstrates complementarities of both techniques.

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Detection of the genetic modification in heat-treated products of Bt maize by polymerase chain reaction

Cited by 116 publications

References 0 publications

Effect of food components and processing parameters on DNA degradation in food

Effect of food components and processing parameters on DNA degradation in food

Detection of Genetically Modified Organisms in Foods by DNA Amplification Techniques

Detection of genetically modified plant products by protein strip testing: an evaluation of real-life samples

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