PCR Method for Detecting Trace Amounts of Buckwheat (Fagopyrum spp.) in Food
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概要
- 論文の詳細を見る
Buckwheat often causes severe allergic reactions, even when its ingestion level is extremely low. Therefore, buckwheat is listed in several countries as a common food allergen. In addition to common buckwheat and Tartarian buckwheat that are cultivated and consumed widely, wild buckwheat may be potentially allergenic. Food containing undeclared buckwheat poses a risk to patients with the buckwheat allergy. We describe in this report a PCR method to detect buckwheat DNA by using primers corresponding to the internal transcribed spacer region and the 5.8S rRNA gene. The method is buckwheat-specific and compatible with both cultivated and wild buckwheat of the Fagopyrum spp. Its sensitivity was sufficient to detect 1 ppm (w/w) of buckwheat DNA spiked in wheat DNA. This method should benefit food manufacturers, clinical doctors, and allergic patients by providing information on the presence of buckwheat contamination in food.
- 社団法人 日本農芸化学会の論文
- 2005-04-23
著者
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KATO Hisanori
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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Hirao Takashi
Somatech Center House Foods Corporation
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Imai Shinsuke
Somatech Center House Foods Corporation
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SHIOMI Nobuo
Somatech Center, House Foods Corporation
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Hachimura Satoshi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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SAWADA Hiroshi
Somatech Center, House Foods Corporation
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Kato Hisanori
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Shiomi Nobuo
Somatech Center House Foods Corporation
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Sawada Hiroshi
Somatech Center House Foods Corporation
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Imai Shinsuke
Somatech Center House Foods Corp.
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