Sensitive and specific detection of pine nut (Pinus spp.) by real-time PCR in complex food products

被引：22

作者：

Garino, Cristiano ^{[1
,2
]}

De Paolis, Angelo ^{[3
]}

Coisson, Jean Daniel ^{[1
,2
]}

Bianchi, Daniela Manila ^{[4
]}

Decastelli, Lucia ^{[4
]}

Arlorio, Marco ^{[1
,2
]}

机构：

[1] Univ Piemonte Orientale, Dipartimento Sci Farm, I-28100 Novara, Italy

[2] Univ Piemonte Orientale, Drug & Food Biotechnol DFB Ctr, I-28100 Novara, Italy

[3] CNR, ISPA, I-73100 Lecce, Italy

[4] SC Controllo Alimenti & Igiene Prod, Ist Zooprofilatt Sperimentale Piemonte Liguria &, I-10154 Turin, Italy

来源：

FOOD CHEMISTRY | 2016年 / 194卷

关键词：

Pine nut; Pinus spp; Food allergy; Real time PCR; Detection; CROSS-REACTIVITY; ALLERGEN; ANAPHYLAXIS; VALIDATION; RESIDUE; CELERY; GENE; DNA;

D O I：

10.1016/j.foodchem.2015.08.114

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Pine nuts are a known source of food allergens and several cases of adverse immunological reaction after ingestion have been reported. To protect allergic consumers, methods to unequivocally detect the presence of pine nuts in complex matrices must be developed. A Taqman-based real time PCR method for the detection of Pinus spp. was set up. A homemade pesto spiked at known concentration of pine nut powder was used as model food. Moreover, DNA was purified from commercial foods declaring or not the presence of pine nuts. The method displayed a very high efficiency and specificity for the genus Pinus. The intrinsic LOD was 1 pg of DNA, while the practical LOD evaluated on model foods was 0.1 ppm of pine nuts powder, the lowest ever registered for the detection of food allergens via real-time PCR. Finally, the declared presence/absence of pine nut in commercial foods was confirmed. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：980 / 985

页数：6

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