Detection of pistachio allergen coding sequences in food products: A comparison of two real time PCR approaches

The labelled of pistachio on food products is mandatory and, as a consequence, the development of suitable analytical methodologies to detect this nut in processed foods is advisable. In this work, two different qPCR assays to detect pistachio, SYBR®Green and locked nucleic acid (LNA) probes, are te...

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Detalles Bibliográficos
Autores: Sanchiz Giraldo, África, Ballesteros Redondo, María Isabel, Martín, Ana, Rueda Muñoz de San Pedro, Julia, Martín Pedrosa, Mercedes, Diéguez, Carmen, Rovira, Mercè, Cuadrado Vives, María Carmen, Linacero De La Fuente, M. Rosario
Tipo de recurso: artículo
Fecha de publicación:2017
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/17952
Acceso en línea:https://hdl.handle.net/20.500.14352/17952
Access Level:acceso abierto
Palabra clave:577.2
616.056.3:612.392
634.5
577.213.3.08
Pistachio
Allergen detection
Real time PCR
Processed foods
Biología
Biología molecular (Biología)
Genética
24 Ciencias de la Vida
2415 Biología Molecular
2409 Genética
Descripción
Sumario:The labelled of pistachio on food products is mandatory and, as a consequence, the development of suitable analytical methodologies to detect this nut in processed foods is advisable. In this work, two different qPCR assays to detect pistachio, SYBR®Green and locked nucleic acid (LNA) probes, are tested and compared. Pis v allergen coding sequences have been amplified and cloned in different pistachio varieties, and specific primers and probes for each allergen have been designed. According to our results, LNA probe-real time PCR appears to be the most sensitive and specific method, reaching 10 mg/kg of pistachio. The effect of temperature and/or pressure on pistachio DNA detection was also analysed by LNA probe-based qPCR. Data showed a reduced amplificability of pistachio after thermal treatment under pressure, nevertheless, this effect was not observed after boiling. The applicability of this method has been studied by analysing 14 food products and by comparison with a commercial ELISA kit.

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