title: Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing.
abstract: The addition of soybean protein materials to meat products is a common practice in the food industry, being a potential hidden allergenic commodity. This study aimed at proposing a novel specific and highly sensitive real-time PCR system for the detection/quantification of soybean as an allergenic ingredient in processed meat products. The method achieved a limit of detection of 9.8pg of soybean DNA (8.6 copies), with adequate real-time PCR performance parameters, regardless of the soybean material (concentrate or isolate) and after thermal treatments. A normalised approach was also proposed in the range of 0.001-10% (w/w) of soybean material in pork meat, which was successfully validated and applied to processed meat products. Soybean was identified in more than 40% of tested samples of cooked ham and mortadella in the range of 0.1-4% (w/w), 3 samples not complying with labelling regulations as a result of undeclared soybean.
authors.affiliation: REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: Joana
authors.initials: J
authors.lastname: Costa
authors.affiliation: REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5301-857 Bragança, Portugal.
authors.forename: Joana S
authors.initials: JS
authors.lastname: Amaral
authors.affiliation: REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: Liliana
authors.initials: L
authors.lastname: Grazina
authors.affiliation: REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: M Beatriz P P
authors.initials: MBPP
authors.lastname: Oliveira
authors.affiliation: REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. Electronic address: isabel.mafra@ff.up.pt.
authors.forename: Isabel
authors.initials: I
authors.lastname: Mafra
mesh_terms: D000485:Allergens / Q000032:analysis*; D000818:Animals; D002138:Calibration; D018744:DNA, Plant / Q000302:isolation & purification*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods; D005512:Food Hypersensitivity / Q000517:prevention & control; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis*; D060888:Real-Time Polymerase Chain Reaction; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D030262:Soybean Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry*; D013552:Swine
chemical_list: D000485:Allergens; D018744:DNA, Plant; D030262:Soybean Proteins
keywords: Allergen; Cooked ham; Glycine max L.; Meat products; Real-time PCR; Soybean protein material; Soybean quantification; Thermal treatment