Detection of soybean by real-time PCR in the samples subjected to deep technological processing
During deep technological processing, DNA of food product components (specifically, in canned foods) is subjected to strong degradation, which makes the PCR-based food components identification more difficult. In this work, a primer-probe system is proposed, which was selected for the multi-copy region of long terminal repeat (LTR) of soybean (Glycine max). We confirmed its high sensitivity and specificity for soybean detection by real-time PCR. Using the selected system, we successfully analyzed the samples of meat-and-plant canned foods and other food products subjected to deep technological processing — tofu, preserved tofu, soy sauces, confectionary products containing soy lecithin. To compare with these samples, real-time PCR was carried out using the primer-probe system selected for the single-copy le1 gene. In terms of sensitivity, the use of the primer-probe system specific to the single-copy region was significantly inferior to the primer-probe system specific to the LTR region. The difference in the rate of degradation of these genomic DNA regions of Glycine max was found.
About the AuthorsK. A. Kurbakov
Konstantin A. Kurbakov — engineer of laboratory of hygiene of manufacture and microbiology, 109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–60–11
E. A. Konorov
Evgenii A. Konorov — candidate of biological sciences, Senior researcher of Laboratory of molecular biology and bioinformatics, 109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–60–11
V. N. Zhulinkova
Valentina N. Zhulinkova — engineer of laboratory of hygiene of manufacture and microbiology, 109316, Moscow, Talalikhina str., 26. Tel: +7(905)780–60–76
M. Yu. Minaev
Mihail Yu. Minaev — candidate of technical sciences, head of Laboratory of molecular biology and bioinformatics, 109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–60–11
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For citation: Kurbakov K.A., Konorov E.A., Zhulinkova V.N., Minaev M.Y. Detection of soybean by real-time PCR in the samples subjected to deep technological processing. Theory and practice of meat processing. 2019;4(4):23-27. https://doi.org/10.21323/2414-438X-2019-4-4-23-27
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