Specific Detection of Wheat Residues in Processed Foods by Polymerase Chain Reaction

Hirohito YAMAKAWA; Hiroshi AKIYAMA; Yumi ENDO; Kiyoko MIYATAKE; Kozue SAKATA; Shinobu SAKAI; Masatake TOYODA; Atsuo URISU

doi:10.1271/bbb.70251

Food & Nutrition Science Notes

Specific Detection of Wheat Residues in Processed Foods by Polymerase Chain Reaction

Hirohito YAMAKAWA, Hiroshi AKIYAMA, Yumi ENDO, Kiyoko MIYATAKE, Kozue SAKATA, Shinobu SAKAI, Masatake TOYODA, Atsuo URISU

著者情報

キーワード: food allergy, common wheat, Triticum aestivum L., detection method, polymerase chain reaction (PCR)

ジャーナルフリー

2007 年 71 巻 10 号 p. 2561-2564

DOI https://doi.org/10.1271/bbb.70251

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

詳細

抄録

A sensitive qualitative detection method for wheat in foods using polymerase chain reaction (PCR) was developed. Trace amounts of wheat in commercial food products could be qualitatively detected by this method. The sensitivity of the proposed PCR method appears to be similar to that of ELISA. The present method should be very useful for detecting wheat residues in processed foods.

責任著者(Corresponding author)

J-STAGEへの登録はこちら（無料）