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

This article has now been updated. Please use the final version.

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

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Keywords: food allergy, soybean, Glycine max L., detection method, polymerase chain reaction (PCR)

JOURNAL FREE ACCESS Advance online publication

Article ID: 60485

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

The final version of this article is now available: Vol. 71 (2007) , No. 1 p.269

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Abstract

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.

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