Development of an Ultra-sensitive Detection Method for Genetically Modified Soybeans in Natto, a Traditional Japanese Fermented Food-Reference-Cited by-同舟云学术

Development of an Ultra-sensitive Detection Method for Genetically Modified Soybeans in Natto, a Traditional Japanese Fermented Food

Published:2018 Issue:6 Volume:24 Page:1121-1128
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Shigyo Syuji¹,Tomioka Kanji¹,Okumura Shiro²

Affiliation:

1. National Institute of Technology, Kurume College

2. Fukuoka Industrial Technology Center

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/6/24_1121/_pdf

Reference10 articles.

1. Kakihara, Y., Matsufuji, H., Chino, M., and Yamagata, K. (2007). Detection of recombinant DNA of genetically modified (GM) soybeans in heat-treated GM soybeans and commercial natto. Food Control, 18, 1289-1294.

2. Kitamura, M., Asada, Y., Akaki, M., Namba, J., and Yoshioka, Y. (2016). A study of method for detection of genetically modified organisms in natto. Ann. Rep. of Okayama Prefectural Institute for Environ. Sci. and Public Health, 40, 99-102.

3. Kuribara, H., Shindo, Y., Matsuoka, T., Takubo, K., Futo, S., Aoki, N., Hirao, T., Akiyama, H., Goda, Y., Toyoda, M., and Hino, A. (2002). Novel reference molecules for quantitation of genetically modified maize and soybean. J. AOAC Int., 85, 1077-89.

4. Matsuoka, T. and Hino, A. (2004). Detection and determination technology of genetically modified agricultural products. Shokuryo, food science and technology, 42, 55-71.

5. Okumura, S., Kuroda, R., and Inouye, K. (2014). Single nucleotide polymorphism typing with a surface plasmon resonance-based sensor using hybridization enhancement blockers. Appl. Biochem. Biotechnol., 174, 494-505.