Detection of gluten contamination with PCR method
| Autor: | É. Gelencsér, G. Ujhelyi, E. Némedi |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
chemistry.chemical_classification
business.industry digestive oral and skin physiology food and beverages Triticale Biology Contamination Gluten Biotechnology chemistry.chemical_compound chemistry Chloroplast DNA Microsatellite Food science Pcr method Primer (molecular biology) business DNA Food Science |
| Zdroj: | Acta Alimentaria. 36:241-248 |
| ISSN: | 1588-2535 0139-3006 |
| DOI: | 10.1556/aalim.36.2007.2.11 |
| Popis: | It is well established that the ingestion of cereal prolamins, such as gluten, causes the characteristic symptoms of celiac disease (CD) in people predisposed to it. DNA-based PCR method provides new ways to detect gluten in processed foodstuffs, such as bread. The aim of this work was to adapt a new primer pair combination and to initiate a carefully elaborated PCR methodology to experiment with DNA-based analysis. At first, the purity of cleaned DNA was verified using B49317 and A49855 chloroplast DNA primer pair. Then TR01/2 wheat specific PCR primer pair was used for checking the origin of the DNA, and P1/2 microsatellite (SSR) adapted primer pair for detecting allergen (gluten) specific residues. Method optimisation was achieved with cereal flour samples, then bread and dry pasta products from wheat were used, which were analysed as heat-treated samples with three primer pairs. The gluten specific primer pair was tested on cross-reactive cereals such as rye, barley, triticale and on some questionable... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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