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| Format: | Artículo científico |
| Sprache: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=72450302 |
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Inhaltsangabe:
- Detection of genetically modified maize food products by the polymerase chain reaction A. Mendoza M. A. Cruz D. Resendez Perez S. Fernández M. A. Rodríguez Perez H. A. Barrera Saldaña Química PCR soy p35S maize genetically modified organisms A polymerase chain reaction (PCR) was applied to detect genetically modified (GM) maize and soybean food product, usingspecific 35S promoter primers for inserted chimerical genes in maize or soybean. The PCR detected food products that include ingredientsobtained from GMOs in maize grains and flour, as well as processed in foods such as tortillas (Mexican crepe), corn chips, corn andsoybean oils. Beside the promoter, the PCR also detected zeine and lectin genes for maize and soybean, respectively, which confirmedthe identity of the analyzed samples. The presence of transgenic material was also confirmed by detecting the terminator Tnos region.High quality DNA from samples permitted an accurate detection of GM in food products while low quality DNA could lead to falsenegatives. The event Bt-176 and non-GM maize were used as positive and negative controls, respectively. Three types of GM food-products (grain, flour and soybean oil) resulted positive, while flour products (tortilla and corn chips) were negative and soy and cornoils also gave positive results. The amplified fragment corresponding to the 35S promoter was verified by sequencing that fragment.The PCR method detection limit was 0.1% (w/w) of GM content in the sample materials. In conclusion, PCR was effective indifferentiating not only GM from non GM maize, but also such conditions in corn food products, revealed that marketed apparentlynon-GM maize products may have been elaborated with ingredients, and is sensitive enough to fulfill any possible requirements of theMexican law (Biosafety Committee) in this matter. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450302 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.5