Detection of genetically modified BT-maize in cooked food products by PCR

A. Rizzi; F. Agosti; D. Daffonchio; C. Sorlini

Detection of genetically modified BT-maize in cooked food products by PCR

A. Rizzi, F. Agosti, D. Daffonchio^*, C. Sorlini

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

10 Scopus citations

Abstract

A comparison was made of eight known and published PCR primer sets to detect zein, cryIA(b), bla and bar genes and the 35S cauliflower mosaic virus promoter of transgenic Bt "Maximizer" maize "event 176" (Novartis) in cooked food products. Transgenic pop corn, polenta and cookies were used as models. The polenta and cookies were made with different percentages (100, 1, 0.1% w/w) of transgenic maize flour. The DNA extracted from samples taken at different times of cooking revealed a progressive decrease in the average.

Original language	English (US)
Pages (from-to)	265-273
Number of pages	9
Journal	Italian Journal of Food Science
Volume	13
Issue number	3
State	Published - 2001
Externally published	Yes

Keywords

"Maximizer" maize "event 176"
GMO detection
Heat processed food products
Polymerase chain reaction (PCR)

ASJC Scopus subject areas

Food Science

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Cite this

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title = "Detection of genetically modified BT-maize in cooked food products by PCR",

abstract = "A comparison was made of eight known and published PCR primer sets to detect zein, cryIA(b), bla and bar genes and the 35S cauliflower mosaic virus promoter of transgenic Bt {"}Maximizer{"} maize {"}event 176{"} (Novartis) in cooked food products. Transgenic pop corn, polenta and cookies were used as models. The polenta and cookies were made with different percentages (100, 1, 0.1% w/w) of transgenic maize flour. The DNA extracted from samples taken at different times of cooking revealed a progressive decrease in the average.",

keywords = "{"}Maximizer{"} maize {"}event 176{"}, GMO detection, Heat processed food products, Polymerase chain reaction (PCR)",

author = "A. Rizzi and F. Agosti and D. Daffonchio and C. Sorlini",

year = "2001",

language = "English (US)",

volume = "13",

pages = "265--273",

journal = "Italian Journal of Food Science",

issn = "1120-1770",

publisher = "Chiriotti Editori",

number = "3",

}

TY - JOUR

T1 - Detection of genetically modified BT-maize in cooked food products by PCR

AU - Rizzi, A.

AU - Agosti, F.

AU - Daffonchio, D.

AU - Sorlini, C.

PY - 2001

Y1 - 2001

N2 - A comparison was made of eight known and published PCR primer sets to detect zein, cryIA(b), bla and bar genes and the 35S cauliflower mosaic virus promoter of transgenic Bt "Maximizer" maize "event 176" (Novartis) in cooked food products. Transgenic pop corn, polenta and cookies were used as models. The polenta and cookies were made with different percentages (100, 1, 0.1% w/w) of transgenic maize flour. The DNA extracted from samples taken at different times of cooking revealed a progressive decrease in the average.

AB - A comparison was made of eight known and published PCR primer sets to detect zein, cryIA(b), bla and bar genes and the 35S cauliflower mosaic virus promoter of transgenic Bt "Maximizer" maize "event 176" (Novartis) in cooked food products. Transgenic pop corn, polenta and cookies were used as models. The polenta and cookies were made with different percentages (100, 1, 0.1% w/w) of transgenic maize flour. The DNA extracted from samples taken at different times of cooking revealed a progressive decrease in the average.

KW - "Maximizer" maize "event 176"

KW - GMO detection

KW - Heat processed food products

KW - Polymerase chain reaction (PCR)

UR - http://www.scopus.com/inward/record.url?scp=0035622160&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0035622160

SN - 1120-1770

VL - 13

SP - 265

EP - 273

JO - Italian Journal of Food Science

JF - Italian Journal of Food Science

IS - 3

ER -

Detection of genetically modified BT-maize in cooked food products by PCR

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

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