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Indirect determination of allergens in meat products by polymerase chain reaction
Project
Project code: MRI-FL-08-4029
Contract period: 01.01.2002
- 31.12.2008
Purpose of research: Applied research
Food allergies represent an important health problem. Currently the only effective treatment for food allergies is the avoidance of the allergen containing food. To realise this allergen labelling is crucial. On the other hand there can be traces of allergens, so called ?hidden allergens?, present in food not added deliberately entering the food chain as a result e.g. of cross contamination during the production process. To detect such ?hidden allergens? fast and reliable detection methods are necessary to protect the consumer. Today the majority of methods are based on the immunological detection of allergenic ingredients (proteins). DNA based methods are based on the amplification of specific DNA fragments of the allergenic species by means of the polymerase chain reaction. Both methods show specific advantages and disadvantages. Within actual publication a huge amount of PCR primer systems are described for the detection of allergens. Not in any case their suitability within the matrix ?meat products? is tested and verified. Aim of the current study was to test the suitability and sensitivity of these primer systems with the help of within the scope of the EU-project MolSpec-ID (QLK1-CT-02373) already developed standard material containing potential allergenic ingredients such as wheat, barley, rye, pea, soy, peanut and celery. For analytical purposes polymerase chain reaction (PCR) and polyacryl amide gel electrophoresis (PAGE) were used.
Within the current study a broad literature review was carried out to identify suitable primer systems for the indirect detection of allergenic components via PCR. Already produced samples with defined contents of allergens such as wheat, rye, barley, pea, soybean, peanut and celery were used to check the applicability of these primer systems within the matrix of meat products. DNA extraction was carried out using a modified CTAB protocol. In the course of the work specific primer systems were identified, that are able to detect allergens in meat products at a concentration level of 0,01% without any cross reactions.
Section overview
Subjects
- Food Chemistry
- Food microbiology