Brzezinski Jennifer L
U.S. Food and Drug Administration, Forensic Chemistry Center, 6751 Steger Drive, Cincinnati, Ohio 45237-3097, USA.
J Food Prot. 2007 Apr;70(4):1033-6. doi: 10.4315/0362-028x-70.4.1033.
The detection of potentially allergenic foods, such as sesame seeds, in food products is a major concern for the food-processing industry. A real-time PCR method was designed to determine if sesame seed DNA is present in food products. The PCR reaction amplifies a 66-bp fragment of the sesame seed 2S albumin gene, which is detected with a sesame-specific, dual-labeled TaqMan probe. This reaction will not amplify DNA derived from other seeds present in baked goods, such as pumpkin, poppy, and sunflower seeds. Additionally, this assay will not cross-react with DNA from several tree nut species, such as almond, Brazil nut, cashew, hazelnut, and walnut, as well as four varieties of peanut. This assay is sensitive enough to detect 5 pg of purified sesame seed DNA, as well as sesame seed DNA in a spiked wheat cracker sample.
在食品中检测潜在的致敏性食物，如芝麻，是食品加工业主要关注的问题。设计了一种实时聚合酶链反应（PCR）方法来确定食品中是否存在芝麻DNA。PCR反应扩增芝麻2S白蛋白基因的一个66碱基对片段，该片段用芝麻特异性的双标记TaqMan探针进行检测。该反应不会扩增烘焙食品中其他种子（如南瓜籽、罂粟籽和向日葵籽）的DNA。此外，该检测方法不会与几种坚果（如杏仁、巴西坚果、腰果、榛子和核桃）以及四种花生品种的DNA发生交叉反应。该检测方法灵敏度足以检测5皮克纯化的芝麻DNA，以及加标小麦饼干样品中的芝麻DNA。
