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.
Konular | Fen |
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Bölüm | Articles |
Yazarlar |
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Yayımlanma Tarihi | 2 Haziran 2016 |
Başvuru Tarihi | 16 Mart 2016 |
Kabul Tarihi | 1 Haziran 2016 |
Yayınlandığı Sayı | Yıl 2016, Cilt 2, Sayı 3 |
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 |
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