IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v29y2011i4id217-2010-cjfs.html
   My bibliography  Save this article

Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods

Author

Listed:
  • Eva Bergerová

    (Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, Bratislava, Slovak Republic)

  • Zuzana Godálová

    (Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, Bratislava, Slovak Republic)

  • Peter Siekel

    (Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, Bratislava, Slovak Republic)

Abstract

The effect of food processing on the DNA integrity was studied by means of PCR amplification of soybean, transgenic MON 810 and non-transgenic maize, bean, and pea. The degree of DNA degradation was checked by PCR and visualised by agarose gel electrophoresis. The conditions of technological treatment such as temperature, pH, pressure, and their combination may negatively influence the integrity of DNA in processed foods and hence PCR detection of food components. The DNA over 300 bp was amplifiable when mild processing parameters up to 100°C were performed at approximately neutral or low acidic pH. The autoclaving (12°C; 0.1 MPa) significantly reduced the size of amplifiable DNA in the time dependant manner and that was intensified by acidic pH. The maximum amplicons length achieved for highly processed matrices was 300 bp. The major impact on the DNA integrity was exerted by the combination of pressure, temperature, and low pH.

Suggested Citation

  • Eva Bergerová & Zuzana Godálová & Peter Siekel, 2011. "Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 337-345.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:217-2010-cjfs
    DOI: 10.17221/217/2010-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/217/2010-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/217/2010-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/217/2010-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:217-2010-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.