Quantification of DNA from genetically modified organisms in composite and processed foods

Engel, Karl‐Heinz; Moreano, Francisco; Ehlert, Alexandra; Busch, Ulrich

doi:10.1016/j.tifs.2006.04.008

Cited by 41 publications

(17 citation statements)

References 40 publications

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“…Other results revealed that the physical degradation of DNA demonstrated no effect on detection (Hurst et al 1999) and on relative quantification of the transgenic content (Debode et al 2007). Within this context more experiments that would show that neither food composition nor processing influenced the trueness of relative quantification of genetically modified foods were demanded (Engel et al 2006). In our previous experiments we also showed that moderate food processing conditions resulted in no differences of the GMO content when compared to the untreated control (Hrnčírová et al 2008;Bergerová et al 2010).…”

Section: Resultsmentioning

confidence: 98%

Effect of high temperature and pressure on quantification of MON 810 maize

Godálová¹,

Bergerová²,

Siekel³

2013

Czech J. Food Sci.

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Godálová Z., Bergerová E., Siekel P. (2013): Effect of high temperature and pressure on quantification of MON 810 maize. Czech J. Food Sci., 31: 376-381.Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperature (121°C), elevated pressure (0.1 MPa), and low pH 2.25 fragmented DNA. A two order difference in the species specific gene content compared to the transgenic DNA content in plant materials used has led to false negative results in the quantification of transgenic DNA. The maize containing 4.2% of the transgene after processing appeared to be as low as 3.0% (100°C) and 1.9% (121°C, 0.1 MPa). The 2.1% amount of the transgene dropped at 100°C to 1.0% and at 121°C, 0.1 MPa to 0.6%. Determination of GMO (Genetically Modified Organism) content in processed foods may lead to incorrect statement and labelling could mislead consumers in these cases.

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Section: Resultsmentioning

confidence: 98%

Effect of high temperature and pressure on quantification of MON 810 maize

Godálová¹,

Bergerová²,

Siekel³

2013

Czech J. Food Sci.

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“…On the contrary, other results had revealed that physical degradation of DNA demonstrated no effect on detection (Hurst et al 1999) and relative quantification of transgenic content (Debode et al 2007). Within this context, Engel et al (Engel et al 2006) demanded more experiments that would show that neither food composition nor processing influenced the trueness of relative quantification of genetically modified foods.…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal Treatment on the Amplification and Quantification of Transgenic and Non-transgenic Soybean and Maize DNA

et al. 2009

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Processing of raw plant materials causes occurrence of degraded DNA in foods. The effect of DNA degradation on amplification and quantification of transgenic and non-transgenic DNA in raw and experimentally thermally processed foods was studied. The degree of DNA degradation was checked by agarose gel electrophoresis and polymerase chain reaction (PCR). Cetyl trimethyl ammonium bromide method yielded DNA of a better quality, while Genespin and Wizard were less appropriate. Baking at 220°C considerably reduced the size of DNA fragments. In order to measure the length of amplifiable DNA, primers for soybean and maize genes were used. Small DNA fragments ranging from 100 to 200 bp were amplified in all samples. DNA fragments over 1 kbp were amplified only if heating at 220°C lasted less than 30 min. Baking of flour (220°C) reduced the size of extracted DNA fragments so that 1,100 bp amplicon was no longer amplifiable, while the amplicons of 913 and 1,100 bp were obtained from the baked bread. When PCR assays targeting maize high mobility group and zein genes were used under the same conditions, analogous results were achieved. Quantification of genetically modified organism content was not influenced by baking.

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“…EQ. 27/2013/3 methods, namely PCR techniques, are the methods of choice due to their high sensitivity and specificity, which allow the detection of very small amounts of DNA in raw materials and processed foods (4,9,14,23).…”

Section: Introductionmentioning

confidence: 99%