novel real-time polymerase chain reaction method for the detection of pecan nuts in food
A real-time PCR-based method for the detection of the pecan (Carya illinoiensis) component in food is described. The method consists of DNA isolation by chaotropic solid phase extraction and the subsequent PCR with pecan-specific primers and a TaqMan fluorescent probe. The primers and the probe are...
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Veröffentlicht in: | European food research & technology 2008-03, Vol.226 (5), p.1113-1118 |
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description | A real-time PCR-based method for the detection of the pecan (Carya illinoiensis) component in food is described. The method consists of DNA isolation by chaotropic solid phase extraction and the subsequent PCR with pecan-specific primers and a TaqMan fluorescent probe. The primers and the probe are targeted to the putative gene for allergenic vicilin-like seed storage protein of pecan. The method was positive for 10 pecan varieties and negative for all other tested plant materials used in food industry, including walnut. The intrinsic detection limit of the method was 1 pg pecan DNA which corresponds to 1.2 haploid genome copies. Using a series of model pastry samples with defined pecan contents, a practical detection limit of 0.01% (w/w) pecan was estimated. Practical applicability of the PCR method was tested by the analysis of 13 food samples; no discrepancies between the declared and detected pecan contents were found. The presented PCR method is useful for sensitive and selective detection of pecans in food samples and can be performed in one working day. |
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The method consists of DNA isolation by chaotropic solid phase extraction and the subsequent PCR with pecan-specific primers and a TaqMan fluorescent probe. The primers and the probe are targeted to the putative gene for allergenic vicilin-like seed storage protein of pecan. The method was positive for 10 pecan varieties and negative for all other tested plant materials used in food industry, including walnut. The intrinsic detection limit of the method was 1 pg pecan DNA which corresponds to 1.2 haploid genome copies. Using a series of model pastry samples with defined pecan contents, a practical detection limit of 0.01% (w/w) pecan was estimated. Practical applicability of the PCR method was tested by the analysis of 13 food samples; no discrepancies between the declared and detected pecan contents were found. The presented PCR method is useful for sensitive and selective detection of pecans in food samples and can be performed in one working day.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-007-0639-3</identifier><language>eng</language><publisher>Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag</publisher><subject>Agriculture ; Allergen ; Analytical Chemistry ; Barley ; Biological and medical sciences ; Biotechnology ; Carya ; Chemistry ; Chemistry and Materials Science ; Confectionery products and chocolate industries, honey ; Deoxyribonucleic acid ; DNA ; Food industries ; Food products ; Food Science ; foods ; Forestry ; Fundamental and applied biological sciences. Psychology ; General aspects ; Genes ; Juglans ; Methods ; Methods of analysis, processing and quality control, regulation, standards ; Nuts ; Original Paper ; pecans ; Polymerase chain reaction ; Polymerase chain reaction (PCR) ; Proteins ; Seeds ; Studies ; sweets</subject><ispartof>European food research & technology, 2008-03, Vol.226 (5), p.1113-1118</ispartof><rights>Springer-Verlag 2007</rights><rights>2008 INIST-CNRS</rights><rights>Springer-Verlag 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c400t-f9a5783f7b85d23a3aabe8563f5f77a7f1569cf9f75fbee666243e33d114f7fc3</citedby><cites>FETCH-LOGICAL-c400t-f9a5783f7b85d23a3aabe8563f5f77a7f1569cf9f75fbee666243e33d114f7fc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-007-0639-3$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-007-0639-3$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20117623$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Brežná, B</creatorcontrib><creatorcontrib>Kuchta, T</creatorcontrib><title>novel real-time polymerase chain reaction method for the detection of pecan nuts in food</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>A real-time PCR-based method for the detection of the pecan (Carya illinoiensis) component in food is described. The method consists of DNA isolation by chaotropic solid phase extraction and the subsequent PCR with pecan-specific primers and a TaqMan fluorescent probe. The primers and the probe are targeted to the putative gene for allergenic vicilin-like seed storage protein of pecan. The method was positive for 10 pecan varieties and negative for all other tested plant materials used in food industry, including walnut. The intrinsic detection limit of the method was 1 pg pecan DNA which corresponds to 1.2 haploid genome copies. Using a series of model pastry samples with defined pecan contents, a practical detection limit of 0.01% (w/w) pecan was estimated. Practical applicability of the PCR method was tested by the analysis of 13 food samples; no discrepancies between the declared and detected pecan contents were found. The presented PCR method is useful for sensitive and selective detection of pecans in food samples and can be performed in one working day.</description><subject>Agriculture</subject><subject>Allergen</subject><subject>Analytical Chemistry</subject><subject>Barley</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Carya</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Confectionery products and chocolate industries, honey</subject><subject>Deoxyribonucleic acid</subject><subject>DNA</subject><subject>Food industries</subject><subject>Food products</subject><subject>Food Science</subject><subject>foods</subject><subject>Forestry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Genes</subject><subject>Juglans</subject><subject>Methods</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>Nuts</subject><subject>Original Paper</subject><subject>pecans</subject><subject>Polymerase chain reaction</subject><subject>Polymerase chain reaction (PCR)</subject><subject>Proteins</subject><subject>Seeds</subject><subject>Studies</subject><subject>sweets</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9UMtq3TAQFaWFprf5gK4qCu3OrR6WZC9L6AsCWbSB7MRceSbXwZZuJd9A_r4yDil00dnMgfNg5jD2RoqPUgj3qQihpGsqbITVfaOfsTPZ6q5RujPPn7BzL9mrUu6EML2V7Rm7iekeJ54RpmYZZ-THND3MmKEgDwcY40qFZUyRz7gc0sApZb4ckA-44EYk4kcMEHk8LYVXC6U0vGYvCKaC5497x66_fvl18b25vPr24-LzZRNaIZaGejCu0-T2nRmUBg2wx85YTYacA0fS2D5QT87QHtFaq1qNWg9StuQo6B37sOUec_p9wrL4eSwBpwkiplPxSuo69f0de_eP8C6dcqy3eSVMZ52tuh2TmyjkVEpG8sc8zpAfvBR-LdpvRfsVrkX71fP-MRhKgIkyxDCWJ6MSUjqrVp3adKVS8Rbz3wP-F_52MxEkD7e5Bl__rJFaiNqS0E7_AdmOlmo</recordid><startdate>20080301</startdate><enddate>20080301</enddate><creator>Brežná, B</creator><creator>Kuchta, T</creator><general>Berlin/Heidelberg : Springer-Verlag</general><general>Springer-Verlag</general><general>Springer</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M2P</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>7TM</scope></search><sort><creationdate>20080301</creationdate><title>novel real-time polymerase chain reaction method for the detection of pecan nuts in food</title><author>Brežná, B ; Kuchta, T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c400t-f9a5783f7b85d23a3aabe8563f5f77a7f1569cf9f75fbee666243e33d114f7fc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Agriculture</topic><topic>Allergen</topic><topic>Analytical Chemistry</topic><topic>Barley</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Carya</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Confectionery products and chocolate industries, honey</topic><topic>Deoxyribonucleic acid</topic><topic>DNA</topic><topic>Food industries</topic><topic>Food products</topic><topic>Food Science</topic><topic>foods</topic><topic>Forestry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Genes</topic><topic>Juglans</topic><topic>Methods</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>Nuts</topic><topic>Original Paper</topic><topic>pecans</topic><topic>Polymerase chain reaction</topic><topic>Polymerase chain reaction (PCR)</topic><topic>Proteins</topic><topic>Seeds</topic><topic>Studies</topic><topic>sweets</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Brežná, B</creatorcontrib><creatorcontrib>Kuchta, T</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Nucleic Acids Abstracts</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Brežná, B</au><au>Kuchta, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>novel real-time polymerase chain reaction method for the detection of pecan nuts in food</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2008-03-01</date><risdate>2008</risdate><volume>226</volume><issue>5</issue><spage>1113</spage><epage>1118</epage><pages>1113-1118</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>A real-time PCR-based method for the detection of the pecan (Carya illinoiensis) component in food is described. The method consists of DNA isolation by chaotropic solid phase extraction and the subsequent PCR with pecan-specific primers and a TaqMan fluorescent probe. The primers and the probe are targeted to the putative gene for allergenic vicilin-like seed storage protein of pecan. The method was positive for 10 pecan varieties and negative for all other tested plant materials used in food industry, including walnut. The intrinsic detection limit of the method was 1 pg pecan DNA which corresponds to 1.2 haploid genome copies. Using a series of model pastry samples with defined pecan contents, a practical detection limit of 0.01% (w/w) pecan was estimated. Practical applicability of the PCR method was tested by the analysis of 13 food samples; no discrepancies between the declared and detected pecan contents were found. The presented PCR method is useful for sensitive and selective detection of pecans in food samples and can be performed in one working day.</abstract><cop>Berlin/Heidelberg</cop><pub>Berlin/Heidelberg : Springer-Verlag</pub><doi>10.1007/s00217-007-0639-3</doi><tpages>6</tpages></addata></record> |
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subjects | Agriculture Allergen Analytical Chemistry Barley Biological and medical sciences Biotechnology Carya Chemistry Chemistry and Materials Science Confectionery products and chocolate industries, honey Deoxyribonucleic acid DNA Food industries Food products Food Science foods Forestry Fundamental and applied biological sciences. Psychology General aspects Genes Juglans Methods Methods of analysis, processing and quality control, regulation, standards Nuts Original Paper pecans Polymerase chain reaction Polymerase chain reaction (PCR) Proteins Seeds Studies sweets |
title | novel real-time polymerase chain reaction method for the detection of pecan nuts in food |
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