Evaluation of tomato DNA fragmentation and PCR amplicon size for detection of tomato DNA in processed products

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  • トマト含有加工食品のトマトDNAの断片化及びトマトDNA検出用PCR断片長の評価

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Abstract

The degree of DNA fragmentation in various commercially processed tomato products was investigated using polymerase chain reaction (PCR) with primers designed to amplify amplicons of different lengths. From the low-processed tomato products like tomato paste, fragments up to 284bp could be amplified, while from highly processed products, such as ketchup, sauce, chili sauce and juice, fragments of only 92bp could be amplified. We detected, for the first time, tomato DNA from commercially processed tomato products by amplifying a 92bp target amplicon using conventional PCR. In addition, tomato DNA could be detected in all processed tomato products using qualitative real-time PCR with specific primers and fluorescently labeled probes, targeting the 92bp amplicon. Thus, primers and probes designed to target the approximately 90bp amplicon are essential for the detection of unauthorized genetically modified tomato contamination in processed tomato products.

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