Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food

Wenju Zhang, Yulei Zhao, Qingjin Xu and Qin Chen
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Wenju Zhang: Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, P.R. China
Yulei Zhao: Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, P.R. China
Qingjin Xu: Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, P.R. China

Czech Journal of Food Sciences, 2018, vol. 36, issue 1, 22-27

Abstract: SYBR Green real-time or quantitative PCR (Q-PCR) is a suitable system in which to establish a multiplex method to detect allergenic ingredients in food. In this study, a triplex Q-PCR method was developed to detect trace amounts of peanut, soybean and sesame in processed food. Specific PCR primer sets were designed and the concentration of the primers used in the triplex PCR was optimised. The triplex method showed high specificity and sensitivity which were similar to those of the simplex method, and it was applied for the detection of allergenic ingredients in commercially available processed food. The results demonstrate that the developed triplex Q-PCR is a quick, reliable and efficient method for the detection of allergenic ingredients in processed food.

Keywords: peanut; sesame; soybean; SYBR Green; triplex Q-PCR (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:28-2017-cjfs

DOI: 10.17221/28/2017-CJFS

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