Food and Health
Araştırma Makalesi
PDF Mendeley EndNote BibTex Kaynak Göster

THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS

Yıl 2016, Cilt 2, Sayı 3, 130 - 139, 02.06.2016

Özge Özgen Arun Karlo MURATOĞLU Funda YILMAZ EKER

https://doi.org/10.3153/JFHS16014

Öz

Soy is commonly added to various foods because of its quality and health benefits. However, it is also the most commonly cultivated genetically modified (GM) crop. Hence, detection of GM soy in food preparations is an important goal of food science research. Although DNA is relatively stable during processing, and polymerase chain reaction (PCR) can be used to analyze processed food products, the processing factor-induced DNA degradation limits these methods. We evaluated the effect of different baking temperatures on the detection of GM soy in cookies by preparing cookies containing various amounts of GM soy and baking them at different temperatures and for different times. The effect of heat on the DNA quality was inspected by detecting the cauliflower mosaic virus 35S promoter and species-specific lectin sequences. As conclusion, the heating process affects the sensitivity of the PCR screening of GM organisms significantly, and the detection limit is elevated.  

Anahtar Kelimeler

GMO, PCR, GM soy, DNA degradation, Process factor

Kaynakça

  • AACC International, (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed. Method 10-50D, The Association: St. Paul, MN.
  • Ahmed, F.E., (2002). Detection of genetically modified organisms in foods. Trends in Biotechnology, 20, 215-223.
  • Alpaslan, M. & Hayta, M., (2006). The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. Journal of Food Quality, 29, 617–627.
  • Bauer, T., Weller, P., Hammes, W.P. & Hertel, C., (2003). The effect of processing parameters on DNA degradation in food. European Food Research and Technology, 217, 338-343.
  • Belloque, J., Garcia, M.C., Torre, M. & Marina, M.L., (2002). Analysis of soyabean proteins in meat products: A review. Critical Reviews in Food Science and Nutrition, 42, 507-532.
  • Bergerova, E., Hrcncırova, Z., Stankovska, M., Lopasovska, M. & Siekel, P., (2010). Effect of thermal treatment on the amplification and quantification of transgenic and non-transgenic soybean and maize DNA. Food Analytical Methods, 3, 211-218.
  • Chen, Y., Wang, Y., Ge, Y. & Xu, B., (2005). Degradation of endogenous and exogenous genes of Roundup-Ready soybean during food processing. Journal of Agricultural and Food Chemistry, 53, 10239-10243.
  • Greiner, R. & Konietzny, U., (2008). Presence of genetically modified maize and soy in food products sold commercially in Brazil from 2000 to 2005. Food Control, 19, 499-505.
  • Gryson, N., Dewettinck, K. & Messens, K., (2007). Detection of genetically modified soy in doughs and cookies. Cereal Chemistry, 84, 109-115.
  • Gryson, N., (2010). Effect of food processing on plant DNA degradation and PCR based GMO analysis: A review. Analytical and Bioanalytical Chemistry, 396, 2003-2022.
  • ISO/IEC 17025, (2005). General requirements for the competence of testing and calibration laboratories Geneva, Switzerland.
  • ISO 21569, (2005). Foodstuffs-Methods of analysis for the detection of genetically modified organisms and derived products-Qualitative nucleic acid based methods. Geneva, Switzerland.
  • James, C., (2011). Executive summary of Global Status of Commercialized Biotech/GM Crops: 2011, (ISAAA Briefs No: 43) Ithaca, NY.
  • Lipp, M., Anklam, E. & Stave, J.W., (2000). Validation of an Immunoassay for detection and quantification of a Genetically Modified soybean in food and food fractions using reference materials: Interlaboratory study. Journal of AOAC International, 83, 919-927.
  • Lipp, M., Bluth, A., Eyquem, F., Kruse, L., Schimmel, H., Eede, G.V. & Anklam, E., (2001). Validation of a method based on polymerase chain reaction for the detection of genetically modified organisms in various processed foodstuffs. European Food Research and Technology, 212, 497-504.
  • Miraglia, M., Berdal, K.G., Brera, C., Corbisier, P., Holst-Jensen, A., Kok, E.J., Marvin, H.J.P., Schimmel, H., Rentsch, J., Van Rie, J.P.P.F. & Zagon, J., (2004). Detection and traceability of genetically modified organisms in the food production chain. Food and Chemical Toxicology, 42, 1157-1180.
  • Moreano, F., Busch, U. & Engel, K.H., (2005). Distortion of Genetically Modified Organism Quantification in Processed Foods: Influence of Particle Size Compositions and Heat-Induced DNA Degradation. Journal of Agricultural and Food Chemistry, 53, 9971-9979.
  • Murray, S.R., Butler, R.C. & Timmerman-Vaughan, G.M. (2009). Quantitative real-time PCR assays to detect DNA degradation in soy-based food products. Journal of the Science of Food and Agriculture, 89, 1137–1144.
  • Ozgen-Arun, O., Yilmaz, F. & Muratoglu, K., (2013). PCR detection of genetically modified maize and soy in mildly and highly processed foods. Food Control, 32, 525-531.
  • Pauli, U., Liniger, M., Zimmermann, A. & Schortt, M., (2000). Extraction and Amplification of DNA from 55 Foodstuffs. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 91, 491-501.
  • Peano, C., Samson, M.C., Palmieri, L., Gulli, M. & Marmiroli, N., (2004). Qualitative and quantitative evaluation of the genomic DNA extracted from GMO and non-GMO foodstuffs with four different extraction methods. Journal of Agricultural and Food Chemistry, 52, 6962-6968.
  • Regulation (EC) No 1830/2003, (2003). Regulation of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labeling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms and amending Directive 2001/18/EC. Official Journal L 268, 18/10/2003, 24-028.
  • Regulation (TR), (2010). Regulation of the Turkish Republic, Ministry of Food, Agriculture and Animal breeding on; Genetically Modified organisms and their products. Official journal 27671/Issue date: 13.08.2010.
  • Singh, P., Kumar, R., Sabapathy, S.N. & Bawa, A.S., (2008). Functional and Edible Uses of Soy Protein Products. Comprehensive Reviews in Food Science and Food Safety, 7, 14-28.
  • Straub, J.A., Hertel, C. & Hemmes, W.P., (1999). Limits of PCR based detection method for genetically modified soya beans in wheat bread production. Zeitschrift für Lebensmitteluntersuchung und Forschung A, 208, 77-82.
  • Taski-Ajdukovic, K., Nikolic, Z., Vujakovic, M., Milosevic, M., Ignjatov, M. & Petrovic, D., (2009). Detection of genetically modified organisms in processed meat products on the Serbian food market. Meat Science, 81, 230-232.
  • Tengel, C., Schüβler, P., Setzke, E., Balles, J. & Sprenger-Hauβles, M., (2001). PCR-based detection of genetically modified soybean in maize in raw and highly processed foodstuffs. Biotechniques, 31, 426-429.
  • Ujhelyi, G., Vajda, B., Béki, E., Neszlényi, K., Jakab, J., Jánosi, A., Némedi, E. & Gelencsér, E., (2008). Surveying the RR soy content of commercially available food products in Hungary. Food Control, 19, 967-973.
  • Vijayakumar, K.R., Martin, A., Gowda, L.R. & Prakash, V., (2009). Detection of genetically modified soya and maize: Impact of heat processing. Food Chemistry, 117, 514-521.

Yıl 2016, Cilt 2, Sayı 3, 130 - 139, 02.06.2016

Özge Özgen Arun Karlo MURATOĞLU Funda YILMAZ EKER

https://doi.org/10.3153/JFHS16014

Öz

Kaynakça

  • AACC International, (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed. Method 10-50D, The Association: St. Paul, MN.
  • Ahmed, F.E., (2002). Detection of genetically modified organisms in foods. Trends in Biotechnology, 20, 215-223.
  • Alpaslan, M. & Hayta, M., (2006). The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. Journal of Food Quality, 29, 617–627.
  • Bauer, T., Weller, P., Hammes, W.P. & Hertel, C., (2003). The effect of processing parameters on DNA degradation in food. European Food Research and Technology, 217, 338-343.
  • Belloque, J., Garcia, M.C., Torre, M. & Marina, M.L., (2002). Analysis of soyabean proteins in meat products: A review. Critical Reviews in Food Science and Nutrition, 42, 507-532.
  • Bergerova, E., Hrcncırova, Z., Stankovska, M., Lopasovska, M. & Siekel, P., (2010). Effect of thermal treatment on the amplification and quantification of transgenic and non-transgenic soybean and maize DNA. Food Analytical Methods, 3, 211-218.
  • Chen, Y., Wang, Y., Ge, Y. & Xu, B., (2005). Degradation of endogenous and exogenous genes of Roundup-Ready soybean during food processing. Journal of Agricultural and Food Chemistry, 53, 10239-10243.
  • Greiner, R. & Konietzny, U., (2008). Presence of genetically modified maize and soy in food products sold commercially in Brazil from 2000 to 2005. Food Control, 19, 499-505.
  • Gryson, N., Dewettinck, K. & Messens, K., (2007). Detection of genetically modified soy in doughs and cookies. Cereal Chemistry, 84, 109-115.
  • Gryson, N., (2010). Effect of food processing on plant DNA degradation and PCR based GMO analysis: A review. Analytical and Bioanalytical Chemistry, 396, 2003-2022.
  • ISO/IEC 17025, (2005). General requirements for the competence of testing and calibration laboratories Geneva, Switzerland.
  • ISO 21569, (2005). Foodstuffs-Methods of analysis for the detection of genetically modified organisms and derived products-Qualitative nucleic acid based methods. Geneva, Switzerland.
  • James, C., (2011). Executive summary of Global Status of Commercialized Biotech/GM Crops: 2011, (ISAAA Briefs No: 43) Ithaca, NY.
  • Lipp, M., Anklam, E. & Stave, J.W., (2000). Validation of an Immunoassay for detection and quantification of a Genetically Modified soybean in food and food fractions using reference materials: Interlaboratory study. Journal of AOAC International, 83, 919-927.
  • Lipp, M., Bluth, A., Eyquem, F., Kruse, L., Schimmel, H., Eede, G.V. & Anklam, E., (2001). Validation of a method based on polymerase chain reaction for the detection of genetically modified organisms in various processed foodstuffs. European Food Research and Technology, 212, 497-504.
  • Miraglia, M., Berdal, K.G., Brera, C., Corbisier, P., Holst-Jensen, A., Kok, E.J., Marvin, H.J.P., Schimmel, H., Rentsch, J., Van Rie, J.P.P.F. & Zagon, J., (2004). Detection and traceability of genetically modified organisms in the food production chain. Food and Chemical Toxicology, 42, 1157-1180.
  • Moreano, F., Busch, U. & Engel, K.H., (2005). Distortion of Genetically Modified Organism Quantification in Processed Foods: Influence of Particle Size Compositions and Heat-Induced DNA Degradation. Journal of Agricultural and Food Chemistry, 53, 9971-9979.
  • Murray, S.R., Butler, R.C. & Timmerman-Vaughan, G.M. (2009). Quantitative real-time PCR assays to detect DNA degradation in soy-based food products. Journal of the Science of Food and Agriculture, 89, 1137–1144.
  • Ozgen-Arun, O., Yilmaz, F. & Muratoglu, K., (2013). PCR detection of genetically modified maize and soy in mildly and highly processed foods. Food Control, 32, 525-531.
  • Pauli, U., Liniger, M., Zimmermann, A. & Schortt, M., (2000). Extraction and Amplification of DNA from 55 Foodstuffs. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 91, 491-501.
  • Peano, C., Samson, M.C., Palmieri, L., Gulli, M. & Marmiroli, N., (2004). Qualitative and quantitative evaluation of the genomic DNA extracted from GMO and non-GMO foodstuffs with four different extraction methods. Journal of Agricultural and Food Chemistry, 52, 6962-6968.
  • Regulation (EC) No 1830/2003, (2003). Regulation of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labeling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms and amending Directive 2001/18/EC. Official Journal L 268, 18/10/2003, 24-028.
  • Regulation (TR), (2010). Regulation of the Turkish Republic, Ministry of Food, Agriculture and Animal breeding on; Genetically Modified organisms and their products. Official journal 27671/Issue date: 13.08.2010.
  • Singh, P., Kumar, R., Sabapathy, S.N. & Bawa, A.S., (2008). Functional and Edible Uses of Soy Protein Products. Comprehensive Reviews in Food Science and Food Safety, 7, 14-28.
  • Straub, J.A., Hertel, C. & Hemmes, W.P., (1999). Limits of PCR based detection method for genetically modified soya beans in wheat bread production. Zeitschrift für Lebensmitteluntersuchung und Forschung A, 208, 77-82.
  • Taski-Ajdukovic, K., Nikolic, Z., Vujakovic, M., Milosevic, M., Ignjatov, M. & Petrovic, D., (2009). Detection of genetically modified organisms in processed meat products on the Serbian food market. Meat Science, 81, 230-232.
  • Tengel, C., Schüβler, P., Setzke, E., Balles, J. & Sprenger-Hauβles, M., (2001). PCR-based detection of genetically modified soybean in maize in raw and highly processed foodstuffs. Biotechniques, 31, 426-429.
  • Ujhelyi, G., Vajda, B., Béki, E., Neszlényi, K., Jakab, J., Jánosi, A., Némedi, E. & Gelencsér, E., (2008). Surveying the RR soy content of commercially available food products in Hungary. Food Control, 19, 967-973.
  • Vijayakumar, K.R., Martin, A., Gowda, L.R. & Prakash, V., (2009). Detection of genetically modified soya and maize: Impact of heat processing. Food Chemistry, 117, 514-521.

Ayrıntılar

Konular Fen
Bölüm Articles
Yazarlar

Özge Özgen Arun
İstanbul Üniveristesi
Türkiye

Karlo MURATOĞLU
İstanbul Üniveristesi
Türkiye

Funda YILMAZ EKER Bu kişi benim
İstanbul Üniveristesi
Türkiye

Yayımlanma Tarihi 2 Haziran 2016
Başvuru Tarihi 16 Mart 2016
Kabul Tarihi 1 Haziran 2016
Yayınlandığı Sayı Yıl 2016, Cilt 2, Sayı 3

Kaynak Göster

Bibtex @araştırma makalesi { jfhs289836, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2016}, volume = {2}, number = {3}, pages = {130 - 139}, doi = {10.3153/JFHS16014}, title = {THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS}, key = {cite}, author = {Arun, Özge Özgen and Muratoğlu, Karlo and Yılmaz Eker, Funda} }
APA Arun, Ö. Ö. , Muratoğlu, K. & Yılmaz Eker, F. (2016). THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS . Food and Health , 2 (3) , 130-139 . DOI: 10.3153/JFHS16014
MLA Arun, Ö. Ö. , Muratoğlu, K. , Yılmaz Eker, F. "THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS" . Food and Health 2 (2016 ): 130-139 <https://jfhs.scientificwebjournals.com/tr/pub/issue/27550/289836>
Chicago Arun, Ö. Ö. , Muratoğlu, K. , Yılmaz Eker, F. "THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS". Food and Health 2 (2016 ): 130-139
RIS TY - JOUR T1 - THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS AU - Özge Özgen Arun , Karlo Muratoğlu , Funda Yılmaz Eker Y1 - 2016 PY - 2016 N1 - doi: 10.3153/JFHS16014 DO - 10.3153/JFHS16014 T2 - Food and Health JF - Journal JO - JOR SP - 130 EP - 139 VL - 2 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/JFHS16014 UR - https://doi.org/10.3153/JFHS16014 Y2 - 2016 ER -
EndNote %0 Food and Health THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS %A Özge Özgen Arun , Karlo Muratoğlu , Funda Yılmaz Eker %T THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS %D 2016 %J Food and Health %P -2602-2834 %V 2 %N 3 %R doi: 10.3153/JFHS16014 %U 10.3153/JFHS16014
ISNAD Arun, Özge Özgen , Muratoğlu, Karlo , Yılmaz Eker, Funda . "THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS". Food and Health 2 / 3 (Haziran 2016): 130-139 . https://doi.org/10.3153/JFHS16014
AMA Arun Ö. Ö. , Muratoğlu K. , Yılmaz Eker F. THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS. Food Health. 2016; 2(3): 130-139.
Vancouver Arun Ö. Ö. , Muratoğlu K. , Yılmaz Eker F. THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS. Food and Health. 2016; 2(3): 130-139.
IEEE Ö. Ö. Arun , K. Muratoğlu ve F. Yılmaz Eker , "THE EFFECT OF HEAT PROCESSING ON PCR DETECTION OF GENETICALLY MODIFIED SOY IN BAKERY PRODUCTS", Food and Health, c. 2, sayı. 3, ss. 130-139, Haz. 2016, doi:10.3153/JFHS16014
 Kapak Resmi İndir

Food and Health" journal is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14627 13310

openaccess.jpgOpen Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.