Specific Detection of Banana Residue in Processed Foods Using Polymerase Chain Reaction
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- 作者：Yumiko Sakai ; Kimie Ishihata ; Shigeru Nakano ; Toshihiro Yamada ; Takeo Yano ; Kouji Uchida ; Yoshiki Nakao ; Atsuo Urisu ; Reiko Adachi ; Reiko Teshima ; Hiroshi Akiyama
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2010
- 出版时间：July 28, 2010
- 年：2010
- 卷：58
- 期：14
- 页码：8145-8151
- 全文大小：892K
- 年卷期：v.58,no.14(July 28, 2010)
- ISSN：1520-5118
文摘
Specific polymerase chain reaction (PCR) methods were developed for the detection of banana residue in processed foods. For high banana specificity, the primer set BAN-F/BAN-R was designed on the basis of the large subunit of ribulose-1,5-bisphosphate carboxylase (rbcL) genes of chloroplasts and used to obtain amplified products specific to banana by both conventional and real-time PCR. To confirm the specificity of these methods, genomic DNA samples from 31 other species were examined; no amplification products were detected. Subsequently, eight kinds of processed foods containing banana were investigated using these methods to confirm the presence of banana DNA. Conventional PCR had a detection limit of 1 ppm (w/w) banana DNA spiked in 50 ng of salmon testis DNA, whereas SYBR Green I real-time semiquantitative PCR had a detection limit as low as 10 ppm banana DNA. Thus, both methods show high sensitivity and may be applicable as specific tools for the detection of trace amounts of banana in commercial food products.