Development of PCR primers designed for sensitive detection of genetically modified potato DNA in processed foods

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  • 加工食品中の遺伝子組換えジャガイモ由来DNAを高感度に検出するためのPCRプライマー設計について

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The degree of DNA fragmentation in commercially processed potato products was investigated using qualitative polymerase chain reaction (PCR) with primers designed to amplify amplicons of different lengths. The PCR amplified the amplicons up to 301 bp using 25 ng of the DNA purified from snack foods, frozen potatoes, dried potatoes and pre-cooked potatoes. In contrast, the DNA from potato starch and processed potato products, such as vermicelli, were amplifiable up to 51-101 bp. The amplicons with 63 bp using the real-time PCR from the DNA extracted from all processed potato products were detected. The study suggests that the primers that are designed to produce amplicons less than 51-101 bp are required for detecting genetically modified potatoes in processed potato products.

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