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dc.contributor.authorGOMEZ GALAN Antonio Manuelen_GB
dc.contributor.authorBROHEE Marcelen_GB
dc.contributor.authorDE ANDRADE SILVA Eugeniaen_GB
dc.contributor.authorVAN HENGEL Arjonen_GB
dc.contributor.authorCHASSAIGNE Huberten_GB
dc.date.accessioned2011-07-08T00:01:28Z-
dc.date.available2011-03-08en_GB
dc.date.available2011-07-08T00:01:28Z-
dc.date.created2011-03-02en_GB
dc.date.issued2011en_GB
dc.date.submitted2010-08-16en_GB
dc.identifier.citationFOOD CHEMISTRY vol. 127 no. 2 p. 834-841en_GB
dc.identifier.issn0308-8146en_GB
dc.identifier.uriwww.elsevier.com/locate/foodchemen_GB
dc.identifier.urihttp://publications.jrc.ec.europa.eu/repository/handle/JRC60142-
dc.description.abstractLupin and soya are members of the Leguminosae family which are recognised as some of the richest source of vegetable proteins. Lupin- and soya-containing products are available on the EU market and could cause severe adverse reactions in allergic individuals, even if consumed at low concentrations. In this context the development of methods for reliable detection of these allergens in food products is a useful tool for the surveillance of established legislation on food labelling within the EU. This work described the development of a duplex real-time PCR method allowing the simultaneous detection of traces of lupin and soya in processed food based on a specific TaqMan probe designed on a mitochondrial tRNA-MET gene. A set of primers and probes was designed for the amplification of a 168 and 175 bp fragment of lupin and soya mitochondrial DNA, respectively. The performance of the method was established using lupin and soya flours and cookies baked from lupin- and soya-containing dough (different concentrations and baking times). The PCR platform yielded consistent and repeatable results. The specificity of the system was tested with DNA from 28 plant species. The sensitivity of the method was suitable to detect allergenic ingredients in the low mg per kg range. Both lupin and soya at a level of 2.5 mg per kg food matrix could be detected in cookies baked at 180 C for 10 min. The method was successfully applied to bakery (e.g. bread) and vegetarian (e.g. non-meat sausages) food products that contain or may contain soya and/or lupin as ingredient or contaminant (according to the declaration on the product label).en_GB
dc.description.sponsorshipJRC.DG.D.6-Food Safety and Qualityen_GB
dc.format.mediumPrinteden_GB
dc.languageENGen_GB
dc.publisherELSEVIER SCI LTDen_GB
dc.relation.ispartofseriesJRC60142en_GB
dc.titleDevelopment of a Real-Time PCR Method for the Simultaneous Detection of Soya and Lupin Mitochondrial DNA as Markers for the Presence of Allergens in Processed Fooden_GB
dc.typeArticles in periodicals and booksen_GB
dc.identifier.doi10.1016/j.foodchem.2011.01.019en_GB
JRC Directorate:Health, Consumers and Reference Materials

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