Detection of Walnut Residues in Processed Foods by Polymerase Chain Reaction

Takeo YANO; Yumiko SAKAI; Kohji UCHIDA; Yoshiki NAKAO; Kimie ISHIHATA; Shigeru NAKANO; Toshihiro YAMADA; Shinobu SAKAI; Atsuo URISU; Hiroshi AKIYAMA; Tamio MAITANI

doi:10.1271/bbb.70118

Food & Nutrition Science Notes

Detection of Walnut Residues in Processed Foods by Polymerase Chain Reaction

Takeo YANO, Yumiko SAKAI, Kohji UCHIDA, Yoshiki NAKAO, Kimie ISHIHATA, Shigeru NAKANO, Toshihiro YAMADA, Shinobu SAKAI, Atsuo URISU, Hiroshi AKIYAMA, Tamio MAITANI

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Keywords: allergen, walnut, pecan nut, PCR, restriction enzyme

JOURNAL FREE ACCESS

2007 Volume 71 Issue 7 Pages 1793-1796

DOI https://doi.org/10.1271/bbb.70118

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

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Abstract

A sensitive qualitative detection method for walnut (Juglans regia) using polymerase chain reaction (PCR) was developed. For detection of walnuts with high specificity, the primer pair WAL-F/WAL-R was designed based on walnut matK genes. Trace amounts of walnuts in commercial food products can be qualitatively detected using this method.

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