コンドウ　カズナリ    KONDO KAZUNARI
   近藤 一成
   所属
食健康科学部 食安全マネジメント学科
   職種
教授
言語種別 英語
発行・発表の年月 2013
形態種別 学術雑誌
査読 査読あり
標題 Development of PCR primers designed for sensitive detection of genetically modified potato DNA in processed foods.
執筆形態 共著
掲載誌名 J Food Chemistry and Safety,
掲載区分国外
巻・号・頁 20,pp.161-169
著者・共著者 Nakamura K, Minamitake Y, Nakamura K, Kobayashi T, Noguchi A, Takabatake R, Kitta K, Hashimoto H, Kawakami H, Kondo K
概要 The degree of DNA fragmentation in commercially processed potato products was investigated using qualitative polymerase chain reaction (PCR) with primers designed to amplify amplicons of different lengths. The PCR amplified the amplicons up to 301 bp using 25 ng of the DNA purified from snack foods, frozen potatoes, dried potatoes and pre-cooked potatoes. In contrast, the DNA from potato starch and processed potato products, such as vermicelli, were amplifiable up to 51-101 bp. The amplicons with 63 bp using the real-time PCR from the DNA extracted from all processed potato products were detected. The study suggests that the primers that are designed to produce amplicons less than 51-101 bp are required for detecting genetically modified potatoes in processed potato products.