Synchronously Detecting the Allergenic Ingredients of Soybean and Celery in Food by Real-time Fluorescent PCR

doi:10.13560/j.cnki.biotech.bull.1985.2016.01.012

Abstract

Abstract: Soybean and celery as food ingredients are allergen for some special groups of people. Designing the specific primers based on atp A gene of soybean and mtd gene of celery and utilizing TaqMan probes with different fluorescents, we set up a fluorescent real-time PCR method allowing the simultaneous detection of allergenic constituents of soybean and celery in food. The specificity of the method was evaluated using template DNAs from soybean or celery and other 20 species such as rice, wheat, barley, peanut, sesame, maize, murphy, tomato, walnut, pistachio, cashew nut, sunflower seeds, almond, apple, pear, strawberry, pork, beef, mutton and fish, only the specific amplifications of soybean and celery were observed. The limit of quantification was 0. 01% through sensitivity tests. In conclusion, the developed real-time PCR method is a specific, sensitive and efficacious assay for the simultaneous detection of allergenic soybean and celery in food.

Key words: fluorescent real-time PCR, soybean, celery, allergenic detection

WANG Yong-xin, CHENG Xiao, AN Hong, NIE Lei, ZHANG Bo, LIU Juan-juan. Synchronously Detecting the Allergenic Ingredients of Soybean and Celery in Food by Real-time Fluorescent PCR[J]. Biotechnology Bulletin, 2016, 32(1): 69-73.

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