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

著者情報

Takeo YANO
Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
Yumiko SAKAI
Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
Kohji UCHIDA
Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
Yoshiki NAKAO
Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
Kimie ISHIHATA
Food Safety Research Institute, Nissin Food Products Co., Ltd.
Shigeru NAKANO
Food Safety Research Institute, Nissin Food Products Co., Ltd.
Toshihiro YAMADA
Food Safety Research Institute, Nissin Food Products Co., Ltd.
Shinobu SAKAI
National Institute of Health Sciences
Atsuo URISU
Fujita Health University, Second Teaching Hospital
Hiroshi AKIYAMA
National Institute of Health Sciences
Tamio MAITANI
National Institute of Health Sciences

キーワード: allergen, walnut, pecan nut, PCR, restriction enzyme

ジャーナルフリー

2007 年 71 巻 7 号 p. 1793-1796

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

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

詳細

抄録

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.

責任著者(Corresponding author)

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