A real-time PCR method for the detection and quantification of lupin flour in wheat flour-based matrices
Articolo
Data di Pubblicazione:
2009
Citazione:
A real-time PCR method for the detection and quantification of lupin flour in wheat flour-based matrices / A. Scarafoni, A. Ronchi, M. Duranti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 115:3(2009), pp. 1088-1093.
Abstract:
Lupin flour is growingly being used in bakery products, mainly as a soybean protein substitute. The aim of
the present work was to detect and quantify the presence of lupin flour in wheat-based foods using a
newly set up qPCR system based on SYBR green. Although DNA sequence information for lupin is scarce,
it has been possible to design a primer pair highly specific for the target gene and devoid of any primerdimers
amplification capacity. Lupin flour revealed to be a difficult matrix, since large amounts of compounds
tend to co-purify with DNA, even adopting well established extraction protocols. Nonetheless, the
primers used allowed to reach high PCR efficiencies and did not show any cross-reactivity with DNAs
extracted from various plant and animal foods. The sensitivity achieved was 7 pg of lupin DNA, corresponding
to a percentage of less than 0.1% of lupin flour in the foods.
Tipologia IRIS:
01 - Articolo su periodico
Elenco autori:
A. Scarafoni, A. Ronchi, M. Duranti
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