Identification of the components of plant and animal origin in food using polymerase chain reaction

• Published in: Bulletin potravinarskeho vyskumu (Slovak Republic) Vol. 44; no. 3-4
• Main Author: Kuchta, T.(Vyskumny ustav potravinarsky, Bratislava (Slovak Republic))
• Format: Journal Article
• Language: Slovak
• Subjects: ADN; ALERGENOS; ALIMENTOS; ALLERGENE; ALLERGENS; CARNE; DNA; FOODS; LAIT; LECHE; MEAT; MILK; PCR; PRODUIT ALIMENTAIRE; REPUBLICA ESLOVACA; REPUBLIQUE SLOVAQUE; SLOVAK REPUBLIC; VIANDE
• ISSN: 0231-9950

This article presents a review of methods based upon the polymerase chain reaction (PCR) for the detection of allergens in food and for food authentication regarding the components of plant and animal origin. Attention is paid to characteristics of the methods for DNA isolation from food, namely, to the chaotropic solid-phase extraction and to cetyl-trimethylammonium bromide-based solubilization with subsequent liquid-liquid extraction, as well as to the determination of DNA recovery and recovery rate from food. PCR is characterized with regard to the design of primers and probes, as well as regarding the important parameters and variants of the conventional PCR and real-time PCR. Available PCR-based methods for the identification of the components of plant origin in food are reviewed, namely, for gluten-containing cereals, soya, nuts, celery and other plant species. Further, available PCR-based methods for the identification of food components of animal origin are described, namely, for meat from various animal species, milk from various animal species and for other food components that are subjects to obligatory labelling.