Division of Genetics and Environmental Biotechnology, Department of Environmental Sciences, University of Parma , Viale G. P. Usberti 11/A, 43100 Parma, Italy.
J Agric Food Chem. 2011 Oct 12;59(19):10414-24. doi: 10.1021/jf202382s. Epub 2011 Sep 21.
Traceability is of particular importance for those persons who suffer allergy or intolerance to some food component(s) and need a strict avoidance of the allergenic food. In this paper, methodologies are described to fingerprint the presence of allergenic species such as carrot, tomato, and celery by DNA detection. Three DNA extraction methods were applied on vegetables and foods containing or not containing the allergens, and the results were compared and discussed. Fast SYBR Green DNA melting curve temperature analyses and duplex PCR assays with internal control have been developed for detection of these allergenic vegetables and have been tested on commercial foods. Spiking food experiments were also performed, assessing that limits of detection (LOD) of 1 mg/kg for carrot and tomato DNA and 10 mg/kg for celery DNA have been reached.
溯源对于那些对某些食物成分过敏或不耐受且需要严格避免食用致敏食物的人来说尤为重要。本文描述了通过 DNA 检测来识别过敏原物种（如胡萝卜、番茄和芹菜）的方法。我们应用了三种 DNA 提取方法于含有或不含有过敏原的蔬菜和食品上，并对结果进行了比较和讨论。我们还开发了用于检测这些过敏原蔬菜的快速 SYBR Green DNA 熔解曲线温度分析和带有内部对照的双重 PCR 检测方法，并在商业食品上进行了测试。我们还进行了加标食品实验，评估得出胡萝卜和番茄 DNA 的检测限（LOD）为 1mg/kg，芹菜 DNA 的检测限（LOD）为 10mg/kg。
