Specific Detection by the Polymerase Chain Reaction of Potentially Allergenic Salmonid Fish Residues in Processed Foods

DOI Web Site Web Site PubMed 参考文献46件
  • ISHIZAKI Shoichiro
    Tokyo University of Marine Science and Technology Tokyo University of Marine Science and Technology
  • SAKAI Yumiko
    Nagahama Research Institute, Oriental Yeast Co., Ltd. Nagahama Research Institute, Oriental Yeast Co., Ltd.
  • YANO Takeo
    Nagahama Research Institute, Oriental Yeast Co., Ltd. Nagahama Research Institute, Oriental Yeast Co., Ltd.
  • NAKANO Shigeru
    Food Safety Research Institute, Nissin Foods Holdings Co., Ltd. Food Safety Research Institute, Nissin Foods Holdings Co., Ltd.
  • YAMADA Toshihiro
    Food Safety Research Institute, Nissin Foods Holdings Co., Ltd. Food Safety Research Institute, Nissin Foods Holdings Co., Ltd.
  • NAGASHIMA Yuji
    Tokyo University of Marine Science and Technology Tokyo University of Marine Science and Technology
  • SHIOMI Kazuo
    Tokyo University of Marine Science and Technology Tokyo University of Marine Science and Technology
  • NAKAO Yoshiki
    Nagahama Research Institute, Oriental Yeast Co., Ltd. Nagahama Research Institute, Oriental Yeast Co., Ltd.
  • AKIYAMA Hiroshi
    National Institute of Health Sciences National Institute of Health Sciences

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抄録

Salmonid fish is one of the allergenic items that are recommended to be labeled in the Japanese allergen-labeling system. This study develops a salmonid-specific polymerase chain reaction (PCR) method. A new primer pair, SKE-F/SKE-R, was designed to specifically detect the salmonid fish gene encoding mitochondrial DNA cytochrome b. Genomic DNAs extracted from 58 kinds of seafood and 11 kinds of processed food were individually subjected to PCR by using the primer pair, and a salmonid-specific fragment of 212 bp was only amplified in the salmonid samples and salmonid-containing processed foods. The detection limit of the PCR method was as low as 0.02 fg/µL of salmonid fish DNA (corresponding to 10 copies). There is no ELISA method for salmonid fish, making our PCR method the only reliable measure for detecting salmonid fish in processed foods.

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