Traceability of Cannabis DNA in Pastry

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910181" target="_blank" >RIV/62156489:43210/16:43910181 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Traceability of Cannabis DNA in Pastry

Popis výsledku v původním jazyce

The cannabis plant is one of the economic plants providing fiber, seeds and aromatic resin. It produces different terpene phenolic compounds, including psychoactive INCREMENT 9-tetrahydrocannabinol (THC). Cannabis plants used for food production should not exceed 0.2% THC. The presence of THC in food can be detected by chemical or biological analytical methods. This study is dealing with biological method of DNA profiling to detect and identify cannabis DNA in pastry by three SSR (Simple Sequence Repeat) markers, also called microsatellites. Results confirmed the thermal degradation of DNA in food during baking process and the reliability and usefulness of SSR markers. CAN0110 and CAN1690B markers appeared to be well suited for assessing the presence or absence of cannabis in pastry, while ANUCS204 marker showed a potential for genotyping, to determine the variety and origin of included cannabis material in the future.

Název v anglickém jazyce

Traceability of Cannabis DNA in Pastry

Popis výsledku anglicky

The cannabis plant is one of the economic plants providing fiber, seeds and aromatic resin. It produces different terpene phenolic compounds, including psychoactive INCREMENT 9-tetrahydrocannabinol (THC). Cannabis plants used for food production should not exceed 0.2% THC. The presence of THC in food can be detected by chemical or biological analytical methods. This study is dealing with biological method of DNA profiling to detect and identify cannabis DNA in pastry by three SSR (Simple Sequence Repeat) markers, also called microsatellites. Results confirmed the thermal degradation of DNA in food during baking process and the reliability and usefulness of SSR markers. CAN0110 and CAN1690B markers appeared to be well suited for assessing the presence or absence of cannabis in pastry, while ANUCS204 marker showed a potential for genotyping, to determine the variety and origin of included cannabis material in the future.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2016: Proceedings of International PhD Students Conference

ISBN

978-80-7509-443-8

ISSN

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e-ISSN

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Počet stran výsledku

5

Strana od-do

605-609

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 11. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000392968500108