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

Detalhes bibliográficos
Autor(a) principal: Marcelino,Francismar Corrêa
Data de Publicação: 2008
Outros Autores: Guimarães,Marta Fonseca Martins, De-Barros,Everaldo Gonçalves
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500007
Resumo: The increasing presence of products derived from genetically modified (GM) plants in human and animal diets has led to the development of detection methods to distinguish biotechnology-derived foods from conventional ones. The conventional and real-time PCR have been used, respectively, to detect and quantify GM residues in highly processed foods. DNA extraction is a critical step during the analysis process. Some factors such as DNA degradation, matrix effects, and the presence of PCR inhibitors imply that a detection or quantification limit, established for a given method, is restricted to a matrix used during validation and cannot be projected to any other matrix outside the scope of the method. In Brazil, sausage samples were the main class of processed products in which Roundup Ready® (RR) soybean residues were detected. Thus, the validation of methodologies for the detection and quantification of those residues is absolutely necessary. Sausage samples were submitted to two different methods of DNA extraction: modified Wizard and the CTAB method. The yield and quality were compared for both methods. DNA samples were analyzed by conventional and real-time PCR for the detection and quantification of Roundup Ready® soybean in the samples. At least 200 ng of total sausage DNA was necessary for a reliable quantification. Reactions containing DNA amounts below this value led to large variations on the expected GM percentage value. In conventional PCR, the detection limit varied from 1.0 to 500 ng, depending on the GM soybean content in the sample. The precision, performance, and linearity were relatively high indicating that the method used for analysis was satisfactory.
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spelling Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCRPCR quantitativeGMOsausagetransgenic residuesThe increasing presence of products derived from genetically modified (GM) plants in human and animal diets has led to the development of detection methods to distinguish biotechnology-derived foods from conventional ones. The conventional and real-time PCR have been used, respectively, to detect and quantify GM residues in highly processed foods. DNA extraction is a critical step during the analysis process. Some factors such as DNA degradation, matrix effects, and the presence of PCR inhibitors imply that a detection or quantification limit, established for a given method, is restricted to a matrix used during validation and cannot be projected to any other matrix outside the scope of the method. In Brazil, sausage samples were the main class of processed products in which Roundup Ready® (RR) soybean residues were detected. Thus, the validation of methodologies for the detection and quantification of those residues is absolutely necessary. Sausage samples were submitted to two different methods of DNA extraction: modified Wizard and the CTAB method. The yield and quality were compared for both methods. DNA samples were analyzed by conventional and real-time PCR for the detection and quantification of Roundup Ready® soybean in the samples. At least 200 ng of total sausage DNA was necessary for a reliable quantification. Reactions containing DNA amounts below this value led to large variations on the expected GM percentage value. In conventional PCR, the detection limit varied from 1.0 to 500 ng, depending on the GM soybean content in the sample. The precision, performance, and linearity were relatively high indicating that the method used for analysis was satisfactory.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2008-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500007Food Science and Technology v.28 suppl.0 2008reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612008000500007info:eu-repo/semantics/openAccessMarcelino,Francismar CorrêaGuimarães,Marta Fonseca MartinsDe-Barros,Everaldo Gonçalveseng2009-02-26T00:00:00Zoai:scielo:S0101-20612008000500007Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2009-02-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR
title Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR
spellingShingle Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR
Marcelino,Francismar Corrêa
PCR quantitative
GMO
sausage
transgenic residues
title_short Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR
title_full Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR
title_fullStr Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR
title_full_unstemmed Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR
title_sort Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR
author Marcelino,Francismar Corrêa
author_facet Marcelino,Francismar Corrêa
Guimarães,Marta Fonseca Martins
De-Barros,Everaldo Gonçalves
author_role author
author2 Guimarães,Marta Fonseca Martins
De-Barros,Everaldo Gonçalves
author2_role author
author
dc.contributor.author.fl_str_mv Marcelino,Francismar Corrêa
Guimarães,Marta Fonseca Martins
De-Barros,Everaldo Gonçalves
dc.subject.por.fl_str_mv PCR quantitative
GMO
sausage
transgenic residues
topic PCR quantitative
GMO
sausage
transgenic residues
description The increasing presence of products derived from genetically modified (GM) plants in human and animal diets has led to the development of detection methods to distinguish biotechnology-derived foods from conventional ones. The conventional and real-time PCR have been used, respectively, to detect and quantify GM residues in highly processed foods. DNA extraction is a critical step during the analysis process. Some factors such as DNA degradation, matrix effects, and the presence of PCR inhibitors imply that a detection or quantification limit, established for a given method, is restricted to a matrix used during validation and cannot be projected to any other matrix outside the scope of the method. In Brazil, sausage samples were the main class of processed products in which Roundup Ready® (RR) soybean residues were detected. Thus, the validation of methodologies for the detection and quantification of those residues is absolutely necessary. Sausage samples were submitted to two different methods of DNA extraction: modified Wizard and the CTAB method. The yield and quality were compared for both methods. DNA samples were analyzed by conventional and real-time PCR for the detection and quantification of Roundup Ready® soybean in the samples. At least 200 ng of total sausage DNA was necessary for a reliable quantification. Reactions containing DNA amounts below this value led to large variations on the expected GM percentage value. In conventional PCR, the detection limit varied from 1.0 to 500 ng, depending on the GM soybean content in the sample. The precision, performance, and linearity were relatively high indicating that the method used for analysis was satisfactory.
publishDate 2008
dc.date.none.fl_str_mv 2008-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.language.iso.fl_str_mv eng
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dc.relation.none.fl_str_mv 10.1590/S0101-20612008000500007
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dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.28 suppl.0 2008
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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