Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products

Meyer, Rolf; Chardonnens, Florence; Hübner, Philipp; Lüthy, Jürg

doi:10.1007/bf01231072

Cited by 151 publications

(94 citation statements)

References 5 publications

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“…The presence of inhibitors in the PCR reactions was determined by amplifying a portion of the soybean lectin gene used as an endogenous reference (MEYER et al, 1996;DUIJN et al, 1999).…”

Section: Yield and Quality Of Nucleic Acid Extractsmentioning

confidence: 99%

Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR

Marcelino¹,

Guimarães²,

deBarros³

2008

Ciênc. Tecnol. Aliment.

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“…The presence of inhibitors in the PCR reactions was determined by amplifying a portion of the soybean lectin gene used as an endogenous reference (MEYER et al, 1996;DUIJN et al, 1999).…”

Section: Yield and Quality Of Nucleic Acid Extractsmentioning

confidence: 99%

Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR

Marcelino¹,

Guimarães²,

deBarros³

2008

Ciênc. Tecnol. Aliment.

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“…The thermal treatment with temperatures over 200°C considerably reduces the size of the extracted DNA (Hrnčírová et al 2008). The food processing elicits DNA degradation to such an extent that food analysis based on DNA may be affected (Meyer et al 1996;Straub et al 1999;Gryson et al 2002;Bergerová et al 2010). DNA extractability depends on the particle size and increases with the time of boiling, reaching a maximum after 30 minutes.…”

mentioning

confidence: 99%

“…Food processing associated DNA degradation may affect the quality of PCR analytical results based on DNA in cereal and plant derived foods (Meyer et al 1996;Gryson et al 2002). Thus, the PCR detection of soybeans in baked bread was affected (Straub et al 1999).…”

mentioning

confidence: 99%

Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods

Bergerová¹,

Godálová²,

Siekel³

2011

Czech J. Food Sci.

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Bergerová E., Godálová Z., Siekel P. (2011): Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods. Czech J. Food Sci., 29: 337-345.The effect of food processing on the DNA integrity was studied by means of PCR amplification of soybean, transgenic MON 810 and non-transgenic maize, bean, and pea. The degree of DNA degradation was checked by PCR and visualised by agarose gel electrophoresis. The conditions of technological treatment such as temperature, pH, pressure, and their combination may negatively influence the integrity of DNA in processed foods and hence PCR detection of food components. The DNA over 300 bp was amplifiable when mild processing parameters up to 100°C were performed at approximately neutral or low acidic pH. The autoclaving (12°C; 0.1 MPa) significantly reduced the size of amplifiable DNA in the time dependant manner and that was intensified by acidic pH. The maximum amplicons length achieved for highly processed matrices was 300 bp. The major impact on the DNA integrity was exerted by the combination of pressure, temperature, and low pH.

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“…Soy protein fractions are preferred because of their higher protein content and functional properties [1,2] . The use of soy protein fractions in meat products is also widely applied for their properties such as water binding, fat binding, texture and emulsification capability and providing improved economy with increasing yield [1][2][3] . Soy protein fractions are available in various forms such as; flour, grits, concentrates, isolates and textured [3] .…”

Section: Introductionmentioning

confidence: 99%

Tüketime Hazır Dönerlerde PCR ile Soya Proteininin Aranması

Muratoğlu¹,

Eker²,

Arun³

2016

Kafkas Univ Vet Fak Derg

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Addition of soy protein sources in food products is widely used because of their functional properties such as water binding, fat binding, beneficial effects on texture and emulsification capability and providing improved economy with increasing yield. However, the use of soy protein in food products causes economical disadvantages because of replacement of an expensive ingredient like meat with a cheaper ingredient like soy and health risks for the consumers as well. Soy is an important allergy source for sensitive consumers. Because of these reasons, the most recent meat products regulation of Turkish Food Codex has banned the addition of soy in doners since 2012, like several other countries. Detection of soy in food products is performed by detection of soy protein or soy DNA. Because DNA is more stable to processing, PCR methods are shown to be more reliable when used in processed foods. In our study, 50 doner samples were collected from various retail sales points. Twenty-five doner samples were collected before and 25 after the regulation was enacted. DNA was isolated from doner samples and PCR testing of these DNA extracts were performed. The detection results of the doner samples showed that any of the 25 samples collected after the regulation enacted did not contain soy ingredient while 3 of 25 sample (12%) collected before the regulation came into force contained soy.

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Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products

Cited by 151 publications

References 5 publications

Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR

Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR

Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods

Tüketime Hazır Dönerlerde PCR ile Soya Proteininin Aranması

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