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- Title
Effect of sodium carboxymethyl cellulose in processed rice foods on detection of genetically modified rice-derived DNA.
- Authors
Kiyoko Nakanishi; Uki Fujii; Kosuke Nakamura; Takashi Ohtsuki; Shinya Kimata; Keisuke Soga; Masahiro Kishine; Junichi Mano; Reona Takabatake; Kazumi Kitta; Kiyomi Ohmori; Hiroshi Kawakami; Hiroshi Akiyama; Megumi Ikeda; Kazunari Kondo
- Abstract
The effect of sodium carboxymethyl cellulose (CMC), a food additive used as a thickener and emulsion stabilizer, on detection of genetically modified (GM) foods was evaluated. The addition of CMC to processed rice foods at 2% (w/w) concentration inhibited the yield of DNA in the DNA purification step by up to 40% and 70% using ion-exchange resin-type DNA purification kit and silica membrane-type DNA purification kit, respectively. The DNA yield from the rice vermicelli commodities containing CMC was significantly lower than that from the CMC-free rice vermicelli commodities. When 2% (w/w) CMC was contained in the rice flour with <5,000 copies of transgenic genes for GM rice, the false negative rate in the real-time polymerase chain reaction detection targeting the genes was more than 10%. The CMC attenuates the DNA purification efficiency from the rice food samples, and may interfere with the GM rice testing using DNA samples prepared from processed rice foods containing CMC.
- Subjects
SODIUM carboxymethyl cellulose; RICE; DNA; GENETICALLY modified foods; ION exchange (Chemistry); POLYMERASE chain reaction
- Publication
Japanese Journal of Food Chemistry & Safety, 2018, Vol 25, Issue 2, p77
- ISSN
1341-2094
- Publication type
Article