Effect of Heat, Pressure, and Acid Treatments on DNA and Protein Stability in GM Soybean

Debates on safety of genetically modified (GM) crops have led to mandatory-labeling legislation of GM foods in many countries including Korea. Effects of heat, pressure, and acid treatments on degradation of DNAs or proteins in GM soybean at levels below detection limits of qualitative PCR and later...

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Published inKorean Journal of Food Science and Technology Vol. 36; no. 4
Main Authors Pack, I.S. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea), Jeong, S.C. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea), Yoon, W.K. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea), Park, S.K. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea), Youk, E.S. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea), Kim, H.M. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea), E-mail: hwanmook@kribb.re.kr
Format Journal Article
LanguageKorean
Published 01.08.2004
Subjects
ADN
DNA
DNA detection
genetically modified soybean
processed food
protein detection
PROTEINAS
PROTEINE
PROTEINS
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Summary:Debates on safety of genetically modified (GM) crops have led to mandatory-labeling legislation of GM foods in many countries including Korea. Effects of heat, pressure, and acid treatments on degradation of DNAs or proteins in GM soybean at levels below detection limits of qualitative PCR and lateral flow strip test (LFST) methods were examined. Results showed that genomic DNAs and proteins were degraded into fragment sizes no longer possible for detection of inserted gene depending on thermal, or thermal and pressure treatment period.
Bibliography:Q03
2005011642
ISSN:0367-6293