title: Comparative studies of the quantification of genetically modified organisms in foods processed from maize and soy using trial producing.
abstract: Seven types of processed foods, namely, cornstarch, cornmeal, corn puffs, corn chips, tofu, soy milk, and boiled beans, were trial produced from 1 and 5% (w/w) genetically modified (GM) mixed raw materials. In this report, insect resistant maize (MON810) and herbicide tolerant soy (Roundup Ready soy, 40-3-2) were used as representatives of GM maize and soy, respectively. Deoxyribonucleic acid (DNA) was extracted from the raw materials and the trial-produced processed food using two types of methods, i.e., the silica membrane method and the anion exchange method. The GM% values of these samples were quantified, and the significant differences between the raw materials and the trial-produced processed foods were statistically confirmed. There were some significant differences in the comparisons of all processed foods. However, our quantitative methods could be applied as a screening assay to tofu and soy milk because the differences in GM% between the trial-produced processed foods and their raw materials were lower than 13 and 23%, respectively. In addition, when quantitating with two primer pairs (SSIIb 3, 114 bp; SSIIb 4, 83 bp for maize and Le1n02, 118 bp; Le1n03, 89 bp for soy), which were targeted within the same taxon specific DNA sequence with different amplicon sizes, the ratios of the copy numbers of the two primer pairs (SSIIb 3/4 and Le1n02/03) decreased with time in a heat-treated processing model using an autoclave. In this report, we suggest that the degradation level of DNA in processed foods could be estimated from these ratios, and the probability of GM quantification could be experimentally predicted from the results of the trial producing.
authors.affiliation: Analytical Technology Laboratory, Asahi Breweries, Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan.
authors.forename: Tomoaki
authors.initials: T
authors.lastname: Yoshimura
authors.forename: Hideo
authors.initials: H
authors.lastname: Kuribara
authors.forename: Takashi
authors.initials: T
authors.lastname: Kodama
authors.forename: Seiko
authors.initials: S
authors.lastname: Yamata
authors.forename: Satoshi
authors.initials: S
authors.lastname: Futo
authors.forename: Satoshi
authors.initials: S
authors.lastname: Watanabe
authors.forename: Nobutaro
authors.initials: N
authors.lastname: Aoki
authors.forename: Tayoshi
authors.initials: T
authors.lastname: Iizuka
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
authors.forename: Tamio
authors.initials: T
authors.lastname: Maitani
authors.forename: Shigehiro
authors.initials: S
authors.lastname: Naito
authors.forename: Akihiro
authors.initials: A
authors.lastname: Hino
mesh_terms: D000818:Animals; D018744:DNA, Plant / Q000032:analysis; D004274:DNA, Recombinant / Q000032:analysis; D004351:Drug Resistance / Q000235:genetics; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D006540:Herbicides; D006358:Hot Temperature; D007313:Insecta; D030821:Plants, Genetically Modified / Q000235:genetics*; D012639:Seeds / Q000737:chemistry; D013025:Glycine max / Q000235:genetics*; D003313:Zea mays / Q000235:genetics*
chemical_list: D018744:DNA, Plant; D004274:DNA, Recombinant; D006540:Herbicides