[Detection of DNA in Highly Processed Foods]

Masahiro Kishine; Akio Noguchi; Junichi Mano; Reona Takabatake; Kosuke Nakamura; Kazunari Kondo; Kazumi Kitta

doi:10.3358/shokueishi.59.151

[Detection of DNA in Highly Processed Foods]

Shokuhin Eiseigaku Zasshi. 2018;59(3):151-156. doi: 10.3358/shokueishi.59.151.

[Article in Japanese]

Authors

Masahiro Kishine¹, Akio Noguchi², Junichi Mano¹, Reona Takabatake¹, Kosuke Nakamura², Kazunari Kondo², Kazumi Kitta¹

Affiliations

¹ Food Research Institute, NARO.
² National Institute of Health Sciences.

PMID: 30033993
DOI: 10.3358/shokueishi.59.151

Abstract

Highly processed foods, including soy sauce, cornflakes, starch sugar, beet sugar and vegetable oil, are not currently subject to genetically modified (GM) food labeling, because DNA could not be detected in these food products. Here we re-examined the method of DNA extraction from starch syrup, beet sugar and vegetable oil using commercially available DNA extraction kits. We found that DNA was not stably detected by PCR targeting a species-specific endogenous plant gene. The reason for this may have been that the DNA yield was below the detection limit, because PCR inhibition was not observed.

Keywords: DNA extraction; beet sugar; genetically modified foods; real-time PCR; starch syrup; vegetable oil.

MeSH terms

DNA, Plant / analysis*
Food Analysis / methods*
Plants, Genetically Modified*
Polymerase Chain Reaction

Substances

DNA, Plant