Genetically Modified Organism Analysis as Affected by DNA Degradation

• Type: Chapter or Part of a Book
• Date: 2015

Authors

Fernandes, TJR (Author) Other; Joana Costa (Author) FFUP; Plácido, A (Author) Other; Villa, C (Author) Other; Grazina, L (Author) Other; Meira, L (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Mafra, I (Author) Other

Book

Title: Genetically Modified Organisms in Food: Production, Safety, Regulation and Public Health

Pages: 111-118

ISBN: 9780128022597; 9780128025307

Indexing

Scopus - 5 Citations

Other information

Authenticus ID: P-00K-9KM

DOI: 10.1016/b978012802259700011-7

Abstract (EN): A great effort has been dedicated to the development of new methods for the analysis of genetically modified organisms (GMO) in foods. DNA quality and integrity are critical parameters for the successful detection and quantification of transgenic crops using DNA-based methods. Food processing, such as mechanical, thermal treatment, and oil refining, may cause DNA degradation, which may impair GMO detection and quantification by polymerase chain reaction. Also, DNA extraction methods have a key role in the efficiency of DNA recovery, particularly in processed matrices. Several studies have investigated the extent of DNA degradation from several food matrices as affected by processing treatments for GMO analysis. The majority of the reports revealed that DNA degradation occurs in a time-dependent manner, but the relative quantification of the transgenic content is still possible. However, care should be taken regarding mechanical processing of plant material due to a predominant effect on GMO quantification.

Language: English

Type (Professor's evaluation): Scientific