Comparison of DNA Extraction Methods for Processed Foods Containing Soybean or Maize
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Published:2024-04-25
Issue:2
Volume:65
Page:25-30
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ISSN:0015-6426
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Container-title:Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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language:en
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Short-container-title:J. Food Hyg. Soc. Jpn
Author:
Egi Tomohiro1, Takabatake Reona2, Kishine Masahiro2, Soga Keisuke3, Yoshiba Satoko3, Shibata Norihito3, Kondo Kazunari3, Takashima Yasuharu1
Affiliation:
1. Food and Agricultural Materials Inspection Center 2. Food Research Institute, NARO 3. National Institute of Health Sciences
Publisher
Japanese Society for Food Hygiene and Safety
Reference8 articles.
1. 1） Mano, J., Nishitsuji, Y., Kikuchi, Y., Fukudome, S., Hayashida, T., Kawakami, H., Kurimoto, Y., Noguchi, A., Kondo, K., Teshima, R., Takabatake, R., Kitta, K. Quantification of DNA fragmentation in processed foods using real-time PCR. Food Chemistry, 226, 149–155 （2017）. 2. 2） Chen, Y., Wang, Y., Ge, Y., Xu, B. Degradation of endogenous and exogenous genes of roundup-ready soybean during food processing. J. Agric. Food Chem., 53, 10239–10243 （2005）. 3. 3） Hupfer, C., Hotzel, H., Sachse, K., Engel, K. H. Detection of the genetic modification in heat-treated products of Bt maize by polymerase chain reaction. Z Lebensm Unters Forsch A, 206, 203–207 （1998）. 4. 4） Takabatake, R., Noritake, H., Noguchi, A., Nakamura, K., Kondo, K., Akiyama, H., Teshima, R., Mano, J., Kitta, K. Comparison of DNA Extraction Methods for Sweet Corn and Processed Sweet Corns. Shokuhin Eiseigaku Zasshi （Food Hyg. Saf. Sci.）, 54（4）, 309–315 （2013）. 5. 5） Minegishi, Y., Mano, J., Kato, Y., Kitta, K., Akiyama, H., Teshima, R. Development and evaluation of a novel DNA extraction method suitable for processed foods. Japanese Journal of Food Chemistry and Safety, 20 （2）, 96–104 （2013）.
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