Semi-quantitative estimation of soya protein-based additives in meat products using real-time polymerase chain reaction

Kód výsledku v IS VaVaI

RIV/00216305:26310/15:PU136123 - isvavai.cz

Výsledek na webu

http://agris.fao.org/agris-search/search.do?recordID=SK2016013970

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Semi-quantitative estimation of soya protein-based additives in meat products using real-time polymerase chain reaction

Popis výsledku v původním jazyce

A real-time polymerase chain reaction (PCR) detection system with a TaqMan probe for quantification of soya in meat products was developed and evaluated. The detection system targeted the Le1 gene encoding for soya lectin and exhibited 100% inclusivity (9 Glycine max cultivars) and 100% exclusivity (22 plant samples) for the detection of soya. Analytical sensitivity of the assay was 5.75 pg DNA per reaction, which corresponds to approx. 2 haploid genome equivalents. Practical detection and quantification limits for three different soya protein-based additives (protein concentrate, protein isolate, okara), in liver pate as a matrix, were at a level of 0.1 g.kg(-1). The calibration lines for each series of model samples containing individual soya protein-based additives were statistically identical in the range from limit of quantification to 100 g.kg(-1), which means that the same calibration line could be used for all soya protein-based additives. The developed real-time PCR facilitated semi-quantitative estimation of soya protein-based additives in meat products, which may be useful for the control of labelling of meat products.

Název v anglickém jazyce

Semi-quantitative estimation of soya protein-based additives in meat products using real-time polymerase chain reaction

Popis výsledku anglicky

A real-time polymerase chain reaction (PCR) detection system with a TaqMan probe for quantification of soya in meat products was developed and evaluated. The detection system targeted the Le1 gene encoding for soya lectin and exhibited 100% inclusivity (9 Glycine max cultivars) and 100% exclusivity (22 plant samples) for the detection of soya. Analytical sensitivity of the assay was 5.75 pg DNA per reaction, which corresponds to approx. 2 haploid genome equivalents. Practical detection and quantification limits for three different soya protein-based additives (protein concentrate, protein isolate, okara), in liver pate as a matrix, were at a level of 0.1 g.kg(-1). The calibration lines for each series of model samples containing individual soya protein-based additives were statistically identical in the range from limit of quantification to 100 g.kg(-1), which means that the same calibration line could be used for all soya protein-based additives. The developed real-time PCR facilitated semi-quantitative estimation of soya protein-based additives in meat products, which may be useful for the control of labelling of meat products.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

LO1211: Centrum materiálového výzkumu na FCH VUT v Brně - udržitelnost a rozvoj

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

1338-4260

Svazek periodika

54

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

165-170

Kód UT WoS článku

000357545000008

EID výsledku v databázi Scopus

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