Qualitative and quantitative evaluation of the genomic DNA extracted from GMO and non-GMO foodstuffs with four different extraction methods.
The presence of DNA in foodstuffs derived from or containing genetically modified organisms (GMO) is the basic requirement for labeling of GMO foods in Council Directive 2001/18/CE (Off. J. Eur. Communities 2001, L1 06/2). In this work, four different methods for DNA extraction were evaluated and compared. To rank the different methods, the quality and quantity of DNA extracted from standards, containing known percentages of GMO material and from different food products, were considered. The food products analyzed derived from both soybean and maize and were chosen on the basis of the mechanical, technological, and chemical treatment they had been subjected to during processing. Degree of DNA degradation at various stages of food production was evaluated through the amplification of different DNA fragments belonging to the endogenous genes of both maize and soybean. Genomic DNA was extracted from Roundup Ready soybean and maize MON810 standard flours, according to four different methods, and quantified by real-time Polymerase Chain Reaction (PCR), with the aim of determining the influence of the extraction methods on the DNA quantification through real-time PCR.
Peano
Clelia
C
Department of Environmental Sciences, University of Parma, Italy.
Samson
Maria Cristina
MC
Palmieri
Luisa
L
Gulli
Mariolina
M
Marmiroli
Nelson
N
D004247:DNA / Q000032:analysis*; D004587:Electrophoresis, Agar Gel; D005433:Flour / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D030821:Plants, Genetically Modified / Q000235:genetics*; D016133:Polymerase Chain Reaction; D013025:Glycine max / Q000235:genetics; D003313:Zea mays / Q000235:genetics
D004247:DNA