Influence of Different Processing Treatments on the Detectability of Nucleic Acid and Protein Targets in Transgenic Soybean Meal
Influence of Different Processing Treatments on the Detectability of Nucleic Acid and Protein Targets in Transgenic Soybean Meal
复制标题
不同加工处理对转基因豆粕中核酸和蛋白质靶点检测能力的影响
DOI：
10.1007/s12010-014-0760-2
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发表时间：
2014-02
影响因子：
3
通讯作者：
Jianhua Wang
中科院分区：
文献类型：
--
作者：
Qingfeng Guan;Xiumin Wang;Da Teng;Jianhua Wang
采用定性PCR、实时荧光定量PCR（qPCR）、间接酶联免疫吸附试验（iELISA）和Western blot分析了干热、湿热和挤压处理对转基因豆粕（TSM）中DNA和蛋白质降解的影响。414-bpLectingene在75和90 °C之间干热30分钟、湿加热和在165 °C下以39%的水分含量挤出后彻底降解。483-bpCP 4-EPSPS基因在39%水分含量的120 °C下干热、湿热和挤出后未检测到。在90 ~ 165 °C范围内，Lectin和CP 4-EPSPS基因的降解率分别从0.4%和6.1%提高到92.1%和84.0%。挤出的TSM的iELISA结果显示，随着温度从90 °C升高至150 °C，CP 4-EPSPS蛋白质含量从4.19%降低至0.54%，并且在165 °C下不可检测。Western blot结果也显示挤压后CP 4-CPSPS蛋白降解。结果表明，温度对DNA和蛋白质的降解起着至关重要的作用，转基因生物（GMO）产品在加工后含量可能会发生变化，不能反映产品的初始含量。
Influences of dry heating, wet heating, and extrusion on the degradation of DNA and protein from transgenic soybean meal (TSM) were analyzed using qualitative PCR, quantitative real-time PCR (qPCR), indirect enzyme-linked immunosorbent assay (iELISA), and Western blot. The 414-bpLectingene was thoroughly degraded after dry heating between 75 and 90 °C for 30 min, wet heating, and extrusion at 165 °C with 39 % moisture content. The 483-bpCP4-EPSPSgene was not detected after dry heating, wet heating, and extrusion at 120 °C with 39 % moisture content. The degradation ratios of bothLectinandCP4-EPSPSgenes increased from 0.4 to 92.1 % and 6.1 to 84.0 % as temperatures rose from 90 to 165 °C. iELISA results of the extruded TSM showed that the CP4-EPSPS protein content was reduced from 4.19 to 0.54 % as temperatures rose from 90 to 150 °C and was not detectable at 165 °C. Western blot results also showed the degradation of CP4-CPSPS protein after extrusion. Our results showed that temperature played an essential role in DNA and protein degradation, and the content of genetically modified organism (GMO) products may be changed after processing and could not reflect the initial content of the products.
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影响因子：
6.4
作者：
GRODZICKI, RL;STEERE, AC
通讯作者：
STEERE, AC
影响因子：
8.8
作者：
Vijayakumar, K. R.;Martin, Asha;Prakash, V.
通讯作者：
Prakash, V.
DOI：
--
发表时间：
2006
期刊：
--
影响因子：
--
作者：
C. James
通讯作者：
C. James
影响因子：
1.6
作者：
C. Díaz;C. Fernández;R. McDonald;J. Yeung
通讯作者：
C. Díaz;C. Fernández;R. McDonald;J. Yeung
饲料加工过程中转基因棉粕的 DNA 降解
影响因子：
3
作者：
Guan, Qingfeng;Wang, Xiumin;Wang, Jianhua
通讯作者：
Wang, Jianhua