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

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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)

ジャーナルフリー早期公開

論文ID: 70251

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

この記事には本公開記事があります。

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

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)

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