Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods

Inga Gabriadze; Tamara Kutateladze; Boris Vishnepolsky; Marina Karseladze; Nelly Datukishvili

doi:doi:10.11648/j.ijnfs.20140303.21

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Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods

Inga Gabriadze, Tamara Kutateladze, Boris Vishnepolsky, Marina Karseladze, Nelly Datukishvili

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 3)

Received: 30 March 2014 Accepted: 28 April 2014 Published: 20 May 2014

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Abstract

A rapid and accurate detection of corn (Zea mays L.) ingredients in processed foods is important for food safety and quality assurance. This study aimed to develop PCR-based approach for fast screening of the corn in foodstuffs. To this purpose a new PCR-based DNA marker specific to the corn zein gene was developed, three uniplex PCR methods and one triplex PCR system targeting invertase and zein genes were compared. Different corn-derived foodstuffs such as: flour, chips, flakes and snacks were investigated. Analysis of PCR products by agarose gel electrophoresis demonstrated that multiplex PCR method represents the most reliable and rapid tool for identification of corn ingredients in highly processed foods.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 3)
DOI	10.11648/j.ijnfs.20140303.21
Page(s)	199-202
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Corn, Processed Foods, Genomic DNA Extraction, PCR Analysis

References

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APA Style

Inga Gabriadze, Tamara Kutateladze, Boris Vishnepolsky, Marina Karseladze, Nelly Datukishvili. (2014). Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods. International Journal of Nutrition and Food Sciences, 3(3), 199-202. https://doi.org/10.11648/j.ijnfs.20140303.21

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ACS Style

Inga Gabriadze; Tamara Kutateladze; Boris Vishnepolsky; Marina Karseladze; Nelly Datukishvili. Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods. Int. J. Nutr. Food Sci. 2014, 3(3), 199-202. doi: 10.11648/j.ijnfs.20140303.21

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AMA Style

Inga Gabriadze, Tamara Kutateladze, Boris Vishnepolsky, Marina Karseladze, Nelly Datukishvili. Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods. Int J Nutr Food Sci. 2014;3(3):199-202. doi: 10.11648/j.ijnfs.20140303.21

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@article{10.11648/j.ijnfs.20140303.21,
  author = {Inga Gabriadze and Tamara Kutateladze and Boris Vishnepolsky and Marina Karseladze and Nelly Datukishvili},
  title = {Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {3},
  pages = {199-202},
  doi = {10.11648/j.ijnfs.20140303.21},
  url = {https://doi.org/10.11648/j.ijnfs.20140303.21},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140303.21},
  abstract = {A rapid and accurate detection of corn (Zea mays L.) ingredients in processed foods is important for food safety and quality assurance. This study aimed to develop PCR-based approach for fast screening of the corn in foodstuffs. To this purpose a new PCR-based DNA marker specific to the corn zein gene was developed, three uniplex PCR methods and one triplex PCR system targeting invertase and zein genes were compared. Different corn-derived foodstuffs such as: flour, chips, flakes and snacks were investigated. Analysis of PCR products by agarose gel electrophoresis demonstrated that multiplex PCR method represents the most reliable and rapid tool for identification of corn ingredients in highly processed foods.},
 year = {2014}
}

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TY  - JOUR
T1  - Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods
AU  - Inga Gabriadze
AU  - Tamara Kutateladze
AU  - Boris Vishnepolsky
AU  - Marina Karseladze
AU  - Nelly Datukishvili
Y1  - 2014/05/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140303.21
DO  - 10.11648/j.ijnfs.20140303.21
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 199
EP  - 202
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140303.21
AB  - A rapid and accurate detection of corn (Zea mays L.) ingredients in processed foods is important for food safety and quality assurance. This study aimed to develop PCR-based approach for fast screening of the corn in foodstuffs. To this purpose a new PCR-based DNA marker specific to the corn zein gene was developed, three uniplex PCR methods and one triplex PCR system targeting invertase and zein genes were compared. Different corn-derived foodstuffs such as: flour, chips, flakes and snacks were investigated. Analysis of PCR products by agarose gel electrophoresis demonstrated that multiplex PCR method represents the most reliable and rapid tool for identification of corn ingredients in highly processed foods.
VL  - 3
IS  - 3
ER  -

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Author Information

Inga Gabriadze

I. Beritashvili Center of Experimental Biomedicine, Tbilisi, Georgia
Tamara Kutateladze

I. Beritashvili Center of Experimental Biomedicine, Tbilisi, Georgia
Boris Vishnepolsky

I. Beritashvili Center of Experimental Biomedicine, Tbilisi, Georgia
Marina Karseladze

I. Beritashvili Center of Experimental Biomedicine, Tbilisi, Georgia
Nelly Datukishvili

I. Beritashvili Center of Experimental Biomedicine, Tbilisi, Georgia; Faculty of Arts and Sciences, Ilia State University, Tbilisi, Georgia

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Plain Text BibTeX RIS

APA Style

Inga Gabriadze, Tamara Kutateladze, Boris Vishnepolsky, Marina Karseladze, Nelly Datukishvili. (2014). Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods. International Journal of Nutrition and Food Sciences, 3(3), 199-202. https://doi.org/10.11648/j.ijnfs.20140303.21

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ACS Style

Inga Gabriadze; Tamara Kutateladze; Boris Vishnepolsky; Marina Karseladze; Nelly Datukishvili. Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods. Int. J. Nutr. Food Sci. 2014, 3(3), 199-202. doi: 10.11648/j.ijnfs.20140303.21

Copy | Download

AMA Style

Inga Gabriadze, Tamara Kutateladze, Boris Vishnepolsky, Marina Karseladze, Nelly Datukishvili. Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods. Int J Nutr Food Sci. 2014;3(3):199-202. doi: 10.11648/j.ijnfs.20140303.21

Copy | Download

@article{10.11648/j.ijnfs.20140303.21,
  author = {Inga Gabriadze and Tamara Kutateladze and Boris Vishnepolsky and Marina Karseladze and Nelly Datukishvili},
  title = {Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {3},
  pages = {199-202},
  doi = {10.11648/j.ijnfs.20140303.21},
  url = {https://doi.org/10.11648/j.ijnfs.20140303.21},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140303.21},
  abstract = {A rapid and accurate detection of corn (Zea mays L.) ingredients in processed foods is important for food safety and quality assurance. This study aimed to develop PCR-based approach for fast screening of the corn in foodstuffs. To this purpose a new PCR-based DNA marker specific to the corn zein gene was developed, three uniplex PCR methods and one triplex PCR system targeting invertase and zein genes were compared. Different corn-derived foodstuffs such as: flour, chips, flakes and snacks were investigated. Analysis of PCR products by agarose gel electrophoresis demonstrated that multiplex PCR method represents the most reliable and rapid tool for identification of corn ingredients in highly processed foods.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods
AU  - Inga Gabriadze
AU  - Tamara Kutateladze
AU  - Boris Vishnepolsky
AU  - Marina Karseladze
AU  - Nelly Datukishvili
Y1  - 2014/05/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140303.21
DO  - 10.11648/j.ijnfs.20140303.21
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 199
EP  - 202
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140303.21
AB  - A rapid and accurate detection of corn (Zea mays L.) ingredients in processed foods is important for food safety and quality assurance. This study aimed to develop PCR-based approach for fast screening of the corn in foodstuffs. To this purpose a new PCR-based DNA marker specific to the corn zein gene was developed, three uniplex PCR methods and one triplex PCR system targeting invertase and zein genes were compared. Different corn-derived foodstuffs such as: flour, chips, flakes and snacks were investigated. Analysis of PCR products by agarose gel electrophoresis demonstrated that multiplex PCR method represents the most reliable and rapid tool for identification of corn ingredients in highly processed foods.
VL  - 3
IS  - 3
ER  -

Copy | Download