Fragmentation of DNAs of Processed Foods Made from Genetically Modified Soybeans

DOI 1 Citations 19 References

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Other Title
  • 遺伝子組換え大豆から製造された加工食品におけるDNA断片化

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Description

We studied the degradation of DNA molecules of soybean during various processes of food production. The validity of quantification of a recombinant DNA in "tofu" was confirmed using the processed food made from a mixture of non-genetically modified (GM) and pesticide-resistant (PR) soybeans. The quantitative PCR method is useful for determining the amount of PR soybeans in the foods processed by treatments at about 100℃. On the other hand, severe DNA degradation was occurred in the some kind of foods processed such as deep roast and fermentation, in which the length of DNA fragment was shorter than almost 95 bp. Therefore, in order to estimate PR soybean content in these processed foods, new probes and primers for PCR amplifying shorter than 100 bp of the DNA fragment for the target DNA will be needed.

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Details 詳細情報について

  • CRID
    1390282680173802496
  • NII Article ID
    110007367278
  • NII Book ID
    AA11666400
  • DOI
    10.18891/jjfcs.10.3_155
  • ISSN
    21896445
    13412094
  • Text Lang
    en
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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