Detection of the genetic modification in heat-treated products of Bt maize by polymerase chain reaction

被引：144

作者：

Hupfer, C

Hotzel, H

Sachse, K

Engel, KH

机构：

[1] Tech Univ Munchen, Lehrstuhl Allgemeine Lebensmitteltechnol, D-85350 Freising, Germany

[2] Bundesinst Gesundheitlichen Verbraucherschutz & V, D-07743 Jena, Germany

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1998年 / 206卷 / 03期

关键词：

polymerase chain reaction; genetically modified maize; Bacillus thuringiensis; thermal treatment;

D O I：

10.1007/s002170050243

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A method for the detection of the genetic modification in thermally treated products from insect-resistant maize expressing a synthetic gene encoding a truncated version of the CryIA(b) protein derived from Bacillus thuringiensis is described. The probability of detection of the transgene in thermally treated products was increased by choosing a short (211 bp) polymerase chain reaction (PCR) amplicon; the specificity was ensured by including a promoter region adjacent to the cryIA(b) gene in the target sequence. The influence of pH during thermal treatment of maize on the detectability of the transgene is demonstrated using polenta as a model for products made from this cereal.

引用

页码：203 / 207

页数：5

共 15 条

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