Semiquantitative analysis of genetically modified maize and soybean in food

Autores
Cazzola, María Laura; Petruccelli, Silvana
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to analyze quantitatively the presence of genetically modified organism in food with different composition and degree of processing. Total DNA was extracted by Dellaporta´s method and GMO analysis was performed using two consecutives PCR reactions with specie specific primers (IVR and LE), screening primers (35S) and transgen specific primers (CRY and EPSPS). The quantification within the sensitivity establish by the EU was possible only in some foods (ice-cream, flours, soybean isolates and concentrates, starch). Samples with high lipid content or subjected to intense thermal treatments (such as some snacks, mayonnaise, creamy soup) could not be amplified mainly due to the presence of PCR inhibitors. Therefore the method was adequate for identification of food as GM, within the limits establish by EU, only for some Argentine an commercial food products. These findings showed that the develop method was satisfactory only for simple food that were not subject to intense thermal treatments and that do not have high lipid content and that the main limitation of the method is DNA purity.
Fil: Cazzola, María Laura. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Petruccelli, Silvana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
BT MAIZE
GENETICALLY MODIFIED ORGANISMS
RR-SOYBEAN
SEMI-QUANTITATIVE PCR
TRANSGENIC FOOD
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/115291
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/115291
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Semiquantitative analysis of genetically modified maize and soybean in foodCazzola, María LauraPetruccelli, SilvanaBT MAIZEGENETICALLY MODIFIED ORGANISMSRR-SOYBEANSEMI-QUANTITATIVE PCRTRANSGENIC FOODhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of this study was to analyze quantitatively the presence of genetically modified organism in food with different composition and degree of processing. Total DNA was extracted by Dellaporta´s method and GMO analysis was performed using two consecutives PCR reactions with specie specific primers (IVR and LE), screening primers (35S) and transgen specific primers (CRY and EPSPS). The quantification within the sensitivity establish by the EU was possible only in some foods (ice-cream, flours, soybean isolates and concentrates, starch). Samples with high lipid content or subjected to intense thermal treatments (such as some snacks, mayonnaise, creamy soup) could not be amplified mainly due to the presence of PCR inhibitors. Therefore the method was adequate for identification of food as GM, within the limits establish by EU, only for some Argentine an commercial food products. These findings showed that the develop method was satisfactory only for simple food that were not subject to intense thermal treatments and that do not have high lipid content and that the main limitation of the method is DNA purity.Fil: Cazzola, María Laura. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Petruccelli, Silvana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaPontificia Universidad Católica de Valparaíso2006-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/115291Cazzola, María Laura; Petruccelli, Silvana; Semiquantitative analysis of genetically modified maize and soybean in food; Pontificia Universidad Católica de Valparaíso; Electronic Journal of Biotechnology; 9; 3; 12-2006; 320-3250717-3458CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.2225/vol9-issue3-fulltext-3info:eu-repo/semantics/altIdentifier/url/http://www.ejbiotechnology.info/content/vol9/issue3/full/3/index.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:06:06Zoai:ri.conicet.gov.ar:11336/115291instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:06:07.019CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Semiquantitative analysis of genetically modified maize and soybean in food
title Semiquantitative analysis of genetically modified maize and soybean in food
spellingShingle Semiquantitative analysis of genetically modified maize and soybean in food
Cazzola, María Laura
BT MAIZE
GENETICALLY MODIFIED ORGANISMS
RR-SOYBEAN
SEMI-QUANTITATIVE PCR
TRANSGENIC FOOD
title_short Semiquantitative analysis of genetically modified maize and soybean in food
title_full Semiquantitative analysis of genetically modified maize and soybean in food
title_fullStr Semiquantitative analysis of genetically modified maize and soybean in food
title_full_unstemmed Semiquantitative analysis of genetically modified maize and soybean in food
title_sort Semiquantitative analysis of genetically modified maize and soybean in food
dc.creator.none.fl_str_mv Cazzola, María Laura
Petruccelli, Silvana
author Cazzola, María Laura
author_facet Cazzola, María Laura
Petruccelli, Silvana
author_role author
author2 Petruccelli, Silvana
author2_role author
dc.subject.none.fl_str_mv BT MAIZE
GENETICALLY MODIFIED ORGANISMS
RR-SOYBEAN
SEMI-QUANTITATIVE PCR
TRANSGENIC FOOD
topic BT MAIZE
GENETICALLY MODIFIED ORGANISMS
RR-SOYBEAN
SEMI-QUANTITATIVE PCR
TRANSGENIC FOOD
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this study was to analyze quantitatively the presence of genetically modified organism in food with different composition and degree of processing. Total DNA was extracted by Dellaporta´s method and GMO analysis was performed using two consecutives PCR reactions with specie specific primers (IVR and LE), screening primers (35S) and transgen specific primers (CRY and EPSPS). The quantification within the sensitivity establish by the EU was possible only in some foods (ice-cream, flours, soybean isolates and concentrates, starch). Samples with high lipid content or subjected to intense thermal treatments (such as some snacks, mayonnaise, creamy soup) could not be amplified mainly due to the presence of PCR inhibitors. Therefore the method was adequate for identification of food as GM, within the limits establish by EU, only for some Argentine an commercial food products. These findings showed that the develop method was satisfactory only for simple food that were not subject to intense thermal treatments and that do not have high lipid content and that the main limitation of the method is DNA purity.
Fil: Cazzola, María Laura. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Petruccelli, Silvana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The aim of this study was to analyze quantitatively the presence of genetically modified organism in food with different composition and degree of processing. Total DNA was extracted by Dellaporta´s method and GMO analysis was performed using two consecutives PCR reactions with specie specific primers (IVR and LE), screening primers (35S) and transgen specific primers (CRY and EPSPS). The quantification within the sensitivity establish by the EU was possible only in some foods (ice-cream, flours, soybean isolates and concentrates, starch). Samples with high lipid content or subjected to intense thermal treatments (such as some snacks, mayonnaise, creamy soup) could not be amplified mainly due to the presence of PCR inhibitors. Therefore the method was adequate for identification of food as GM, within the limits establish by EU, only for some Argentine an commercial food products. These findings showed that the develop method was satisfactory only for simple food that were not subject to intense thermal treatments and that do not have high lipid content and that the main limitation of the method is DNA purity.
publishDate 2006
dc.date.none.fl_str_mv 2006-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/115291
Cazzola, María Laura; Petruccelli, Silvana; Semiquantitative analysis of genetically modified maize and soybean in food; Pontificia Universidad Católica de Valparaíso; Electronic Journal of Biotechnology; 9; 3; 12-2006; 320-325
0717-3458
CONICET Digital
CONICET
url http://hdl.handle.net/11336/115291
identifier_str_mv Cazzola, María Laura; Petruccelli, Silvana; Semiquantitative analysis of genetically modified maize and soybean in food; Pontificia Universidad Católica de Valparaíso; Electronic Journal of Biotechnology; 9; 3; 12-2006; 320-325
0717-3458
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.2225/vol9-issue3-fulltext-3
info:eu-repo/semantics/altIdentifier/url/http://www.ejbiotechnology.info/content/vol9/issue3/full/3/index.html
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Pontificia Universidad Católica de Valparaíso
publisher.none.fl_str_mv Pontificia Universidad Católica de Valparaíso
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.004268

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