Real Time PCR to detect hazelnut allergen coding sequences in processed foods.
Food Chem
; 138(2-3): 1976-81, 2013 Jun 01.
Article
em En
| MEDLINE
| ID: mdl-23411333
ABSTRACT
A quantitative RT-PCR method, employing novel primer sets designed on Cor a 9, Cor a 11 and Cor a 13 allergen-coding sequences has been setup and validated. Its specificity, sensitivity and applicability have been compared. The effect of processing on detectability of these hazelnut targets in complex food matrices was also studied. The DNA extraction method based on CTAB-phenol-chloroform was the best for hazelnut. RT-PCR using primers for Cor a 9, 11 and 13 allowed a specific and accurate amplification of these sequences. The limit of detection was 1 ppm of raw hazelnut. The method sensitivity and robustness were confirmed with spiked samples. Thermal treatments (roasting and autoclaving) reduced yield and amplificability of hazelnut DNA, however, high-hydrostatic pressure did not affect. Compared with an ELISA assay, this RT-PCR showed higher sensitivity to detected hazelnut traces in commercial foodstuffs. The RT-PCR method described is the most sensitive of those reported for the detection of hazelnut traces in processed foods.
Texto completo:
1
Bases de dados:
MEDLINE
Assunto principal:
Proteínas de Plantas
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Corylus
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Antígenos de Plantas
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Fast Foods
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Reação em Cadeia da Polimerase em Tempo Real
Tipo de estudo:
Evaluation_studies
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2013
Tipo de documento:
Article
País de afiliação:
Espanha