Wu Hui, Zhang Xianjun, Wu Baoqiang, Qian Cheng, Zhang Fang, Wang Liu, Ye Zunzhong, Wu Jian
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Hangzhou An Yu Technologies Co.,Ltd., Hangzhou 310021, China.
Food Chem. 2020 Apr 15;323:126819. doi: 10.1016/j.foodchem.2020.126819.
Herein, we developed a rapid method for detection of genetically modified soybean (GTS 40-3-2) products using loop-mediated isothermal amplification (LAMP). A crude 5-minute extraction method was established for DNA extraction from soybeans and soybean products. LAMP reaction for CaMV35S promoter was optimized and the fastest threshold time (T) was 14 min with 4 mM magnesium ions at 63 °C. A portable instrument was designed to perform real-time LAMP in the field. As little as 0.1% GM soybean, specifically, or 0.5% GM ingredients in Chinese traditional tofu could be detected in 30 min from sampling to results. We used this method to further assess other five soybean products to determine whether they contained transgenic ingredients and compared the results with those obtained using PCR, which suggested the proposed method was applicable for rapid detection of genetically modified soybean in food products.
在此，我们开发了一种利用环介导等温扩增（LAMP）快速检测转基因大豆（GTS 40-3-2）产品的方法。建立了一种从大豆和大豆制品中提取DNA的5分钟粗提方法。对花椰菜花叶病毒35S启动子的LAMP反应进行了优化，在63℃、4mM镁离子条件下，最快的阈值时间（T）为14分钟。设计了一种便携式仪器用于现场实时LAMP检测。从采样到得出结果，30分钟内即可检测出低至0.1%的转基因大豆，具体而言，或中国传统豆腐中0.5%的转基因成分。我们用该方法进一步评估了其他五种大豆制品，以确定它们是否含有转基因成分，并将结果与使用聚合酶链反应（PCR）获得的结果进行比较，结果表明该方法适用于食品中转基因大豆的快速检测。
