Specific Detection of Soybean Residues in Processed Foods by the Polymerase Chain Reaction

Hirohito YAMAKAWA; Hiroshi AKIYAMA; Yumi ENDO; Kiyoko MIYATAKE; Kozue SAKATA; Shinobu SAKAI; Tatsuya MORIYAMA; Atsuo URISU; Tamio MAITANI

doi:10.1271/bbb.60485

Food & Nutrition Science Notes

Specific Detection of Soybean Residues in Processed Foods by the Polymerase Chain Reaction

Hirohito YAMAKAWA, Hiroshi AKIYAMA, Yumi ENDO, Kiyoko MIYATAKE, Kozue SAKATA, Shinobu SAKAI, Tatsuya MORIYAMA, Atsuo URISU, Tamio MAITANI

著者情報

キーワード: food allergy, soybean, Glycine max L., detection method, polymerase chain reaction (PCR)

ジャーナルフリー

2007 年 71 巻 1 号 p. 269-272

DOI https://doi.org/10.1271/bbb.60485

View "Advance Publication" version (January 7, 2007).

詳細

抄録

A sensitive qualitative detection method for soybeans in foods by using the polymerase chain reaction (PCR) was developed. For specific detection of soybeans with high specificity, the primer pair of Gym 81/Gym 82 was designed on the gene encoding the Glycine max repetitive sequence. The trace amount of soybeans in commercial food products could be qualitatively detected by this method.

責任著者(Corresponding author)

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