Comparative Studies of the Quantification of Genetically Modified Organisms in Foods Processed from Maize and Soy Using Trial Producing
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- 作者：Tomoaki Yoshimura ; Hideo Kuribara ; Takashi Kodama ; Seiko Yamata ; Satoshi Futo ; Satoshi Watanabe ; Nobutaro Aoki ; Tayoshi Iizuka ; O ; Hiroshi Akiyama ; Tamio Maitani ; Shigehiro Naito ; and Akihir
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：March 23, 2005
- 年：2005
- 卷：53
- 期：6
- 页码：2060 - 2069
- 全文大小：800K
- 年卷期：v.53,no.6(March 23, 2005)
- ISSN：1520-5118
文摘
Seven types of processed foods, namely, cornstarch, cornmeal, corn puffs, corn chips, tofu, soymilk, and boiled beans, were trial produced from 1 and 5% (w/w) genetically modified (GM) mixedraw materials. In this report, insect resistant maize (MON810) and herbicide tolerant soy (RoundupReady soy, 40-3-2) were used as representatives of GM maize and soy, respectively. Deoxyribonucleicacid (DNA) was extracted from the raw materials and the trial-produced processed food using twotypes of methods, i.e., the silica membrane method and the anion exchange method. The GM%values of these samples were quantified, and the significant differences between the raw materialsand the trial-produced processed foods were statistically confirmed. There were some significantdifferences in the comparisons of all processed foods. However, our quantitative methods could beapplied as a screening assay to tofu and soy milk because the differences in GM% between thetrial-produced processed foods and their raw materials were lower than 13 and 23%, respectively. Inaddition, when quantitating with two primer pairs (SSIIb 3, 114 bp; SSIIb 4, 83 bp for maize andLe1n02, 118 bp; Le1n03, 89 bp for soy), which were targeted within the same taxon specific DNAsequence with different amplicon sizes, the ratios of the copy numbers of the two primer pairs (SSIIb3/4 and Le1n02/03) decreased with time in a heat-treated processing model using an autoclave. Inthis report, we suggest that the degradation level of DNA in processed foods could be estimatedfrom these ratios, and the probability of GM quantification could be experimentally predicted fromthe results of the trial producing.Keywords: Zea mays; Glycine max; genetically modified organism; processed food; cornstarch;cornmeal; corn puffs; corn chips; tofu; soy milk; boiled beans; quantitative analysis