Qualitative and Quantitative Evaluation of the Genomic DNA Extracted from GMO and Non-GMO Foodstuffs with Four Different Extraction Methods

Peano, Clelia; Samson, Maria Cristina; Palmieri, L.; Gullì, Mariolina; Marmiroli, Nelson

doi:10.1021/jf040008i

Cited by 120 publications

(101 citation statements)

References 14 publications

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“…Heat exposure can cause DNA fragmentation, and physical or chemical treatments during the process can cause DNA strands to break randomly (Peano et al, 2004). The size of DNA extracted from cans ranged from less than 100 bp to 200 bp (Quinteiro et al, 1998), even to 300 bp using some commercial kits for special products (Chapela et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

A Comparison of Eight Methods for DNA Etraction from Processed Seafood Products

Jiang

et al. 2016

FSTR

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DNA extraction is critical for seafood authentication based on DNA techniques. In this study, eight extraction methods, including commercial kit, from three types of seafood (quick frozen, roasted, and canned products) were compared in terms of DNA yield and purity. The quantity and quality of extracted DNA were evaluated using the ratio A260/A280. Quality was also evaluated by two pairs of primers that could amplify two different sizes of DNA fragments respectively. For quick frozen samples, the results showed that the top three methods for DNA yield were the SDS method, TIANGEN GMO food DNA Extraction Kit, and TIANamp Marine Animals DNA Kit.For roasted samples, the top two methods for DNA yield were the SDS and improved CTAB methods. For canned samples, the top two methods for DNA yield were the SDS and phenol/chloroform/isoamylic alcohol methods. The differences between these aforementioned methods and the remaining methods were highly significant (P < 0.01).The DNA extracted from roasted and canned seafood could not amplify the 650 bp but amplified the 358 bp target fragment. This study determined the proper DNA extraction method for three types of seafood to facilitate seafood authentication.

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Section: Resultsmentioning

confidence: 99%

A Comparison of Eight Methods for DNA Etraction from Processed Seafood Products

Jiang

et al. 2016

FSTR

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“…Several different extraction methods have been recommended for different food matrixes so far (Peano et al, 2004;Taski-Ajdukovic et al, 2009;Tengel et al, 2001). However, various factors such as the matrix type and processing conditions influence the performance of the extraction methods (Bergerova, et al, 2010;Gryson, 2010;Peanoet al, 2004).…”

Section: Resultsmentioning

confidence: 99%

“…There are several screening assays validated and introduced as standard methods (ISO 21569, 2005;Lipp et al 2001). The major requirement for a successful screening with PCR is a sufficient quantity and amplifiable quality DNA (Bauer et al, 2003;Lipp et al, 2001;Peano et al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009). However, most processing factors like low pH, heat processing, freezing, and drying affect the quality and quantity of the DNA and, thus, decrease the sensitivity of the test (Bauer et al 2003;Gryson, 2010;Lipp et al, 2001;Murrayet al, 2009;Peanoet al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Heat Processing on PCR Detection of Genetically Modified Soy in Bakery Products

Arun¹

2016

J Food Health Sci

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Abstract:Soy is commonly added to various foods because of its quality and health benefits. However, it is also the most commonly cultivated genetically modified (GM) crop. Hence, detection of GM soy in food preparations is an important goal of food science research. Although DNA is relatively stable during processing, and polymerase chain reaction (PCR) can be used to analyze processed food products, the processing factor-induced DNA degradation limits these methods. We evaluated the effect of different baking temperatures on the detection of GM soy in cookies by preparing cookies containing various amounts of GM soy and baking them at different temperatures and for different times. The effect of heat on the DNA quality was inspected by detecting the cauliflower mosaic virus 35S promoter and species-specific lectin sequences. As conclusion, the heating process affects the sensitivity of the PCR screening of GM organisms significantly, and the detection limit is elevated.

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“…Troubles in amplifying complex food samples even using more rigorous DNA extraction methods for example commercial kits has been reported by Peano et al (2004) and the standardization of extraction methods to obtain pure enough DNA is one of the main challenges to fulfill regulation requirements.…”

Section: Resultsmentioning

confidence: 99%

Semiquantitative analysis of genetically modified maize and soybean in food

Cazzola¹,

Petruccelli²

2006

Electron. J. Biotechnol.

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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 Argentine an commercial food products. These *Corresponding author 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.During the last nine years genetically modified plant's growing area has increased in an exponential way (James, 2004). In Argentina, only eight crops (one soybean, five maizes and two cottons) carrying genes that confer tolerance to glyphosate or amonniun glufosinate or resistance to lepidoptera have been approved for commercialization (CONABIA). Although in our country labeling of GM food is not required; several countries have established threshold levels for the unintentional mixing of GMOs with food products, therefore exported foods and ingredients should fulfill these regulations. In this regard,

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Qualitative and Quantitative Evaluation of the Genomic DNA Extracted from GMO and Non-GMO Foodstuffs with Four Different Extraction Methods

Cited by 120 publications

References 14 publications

A Comparison of Eight Methods for DNA Etraction from Processed Seafood Products

A Comparison of Eight Methods for DNA Etraction from Processed Seafood Products

The Effect of Heat Processing on PCR Detection of Genetically Modified Soy in Bakery Products

Semiquantitative analysis of genetically modified maize and soybean in food

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