建立巢式聚合酶鏈反應法檢測中國傳統大豆發酵製品－－豆腐乳中之基因改造成份   全文下載

Development and Application of a Nested Polymerase Chain Reaction Method for the Detection of Genetically Modified Soybean in Chinese Traditional Fermented Soy Food-sufu

本研究建立一巢式聚合?鏈反應法（nested polymerase chain reaction, nested PCR）以檢驗食品中是否含有基因改造大豆（Roundup Ready soyhean, RRS）之成份。本研究中，巢式聚合?鏈反應法相較於一般聚合?鏈反應法敏感度提升了200至1000倍。對於高度加工食品如本研究所用材料豆腐乳，因加工過程中熱、酵素與化學處理使得DNA嚴重降解， 使用巢式聚合?鏈反應可有效放大DNA抽取液存在的模版數，提高檢驗之專一性與靈敏度。一般豆腐乳之熟成需一到六個月，利用巢式聚合?鏈反應對熟成期一到六個月100% RRS 的豆腐乳均可以檢測出其基因改造成分。"

A nested PCR method has been developed to distinguish traditional soybean from transgenic Roundup Ready soybeans (RRS). Comparing with the standard PCR method, the nested PCR method increases the sensitivity by 200 to 1000-fold. One copy of RRS genome can be detected by the nested PCR. Sufu, a traditional fermented soybean curd, is a very important Chinese condiment and it is a highly processed food. We have used the nested PCR to detect seven time points of sufu throughout the aging period. The nested PCR method showed positive results for sufu made up of 100% RRS at all seven time points from 0th day to 180th day. This work describes the development and application of a sensitive and specific detection method for sufu made from RRS using a nested PCR system. 本研究建立一巢式聚合酶鏈反應法（nested polymerase chain reaction, nested PCR）以檢驗食品中是否含有基因改造大豆（Roundup Ready soyhean, RRS）之成份。本研究中，巢式聚合酶鏈反應法相較於一般聚合酶鏈反應法敏感度提升了200至1000倍。對於高度加工食品如本研究所用材料豆腐乳，因加工過程中熱、酵素與化學處理使得DNA嚴重降解， 使用巢式聚合酶鏈反應可有效放大DNA抽取液存在的模版數，提高檢驗之專一性與靈敏度。一般豆腐乳之熟成需一到六個月，利用巢式聚合酶鏈反應對熟成期一到六個月100% RRS 的豆腐乳均可以檢測出其基因改造成分。