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

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

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

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Keywords: food allergy, common wheat, Triticum aestivum L., detection method, polymerase chain reaction (PCR)

JOURNAL FREE ACCESS Advance online publication

Article ID: 70251

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

The final version of this article is now available: Vol. 71 (2007) , No. 10 p.2561

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Abstract

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.

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