Detection Method of Genetically Modified Papaya Using Duplex PCR
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- YAMAGUCHI Akihiro
- Japan Food Research Laboratories, Chitose
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- SHIMIZU Kaori
- Japan Food Research Laboratories, Chitose
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- MISHIMA Takashi
- Japan Food Research Laboratories, Chitose
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- AOKI Nobutaro
- Japan Food Research Laboratories, Tama
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- HATTORI Hideki
- Japan Food Research Laboratories, Chitose
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- SATO Hidetaka
- Japan Food Research Laboratories, Chitose
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- UEDA Nobuo
- Japan Food Research Laboratories, Chitose
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- WATANABE Takahiro
- National Institute of Health Sciences
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- HINO Akihiro
- National Food Research Institute
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- AKIYAMA Hiroshi
- National Institute of Health Sciences
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- MAITANI Tamio
- National Institute of Health Sciences
Bibliographic Information
- Other Title
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- Duplex PCR法を用いた遺伝子組換えパパイヤ改良検知法
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Abstract
A simple and rapid method for the identification of genetically modified (GM) papaya, derived from Line 55-1, was developed by modifying the Japanese official PCR method. Genomic DNA was directly extracted from the fresh fruit without the lyophilization step, using a commercial silica-based kit. To develop a duplex PCR method which simultaneously detects the GM papaya-specific gene and the intrinsic papain gene, the papain 2-5'/3' (amplicon size; 184 bp) primer pair for the detection of the papain gene was newly designed within the region of the products (211 bp) amplified using the papain 1-5'/-3' primer pair adopted in the Japanese official PCR method. To detect the GM papaya-specific gene, the primer pair Nos C-5'/CaM N-3' described in the Japanese official method was used. The DNA sequences of the GM papaya gene and the intrinsic papain gene were co-amplified using the PCR method in a single tube. The developed duplex PCR method allows the simultaneous detection of the products by means of agarose gel electrophoresis or microchip electrophoresis. The proposed method for GM papaya identification is simple and rapid.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 47 (4), 146-150, 2006
Japanese Society for Food Hygiene and Safety
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Keywords
Details 詳細情報について
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- CRID
- 1390282679200006784
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- NII Article ID
- 10020349840
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- NII Book ID
- AN00117741
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- COI
- 1:CAS:528:DC%2BD28XpvVGksr8%3D
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 8086930
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- Text Lang
- en
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed