Screening of genetically modified organisms and specific detection of Bt176 maize in flours and starches by PCR-enzyme linked immunosorbent assay

2003 ◽  
Vol 217 (1) ◽  
pp. 83-89 ◽  
Author(s):  
Laetitia Petit ◽  
Fabienne Baraige ◽  
Anne-Marie Balois ◽  
Yves Bertheau ◽  
Patrick Fach
Keyword(s):  
Immunosorbent Assay ◽  
Genetically Modified Organisms ◽  
Genetically Modified ◽  
Enzyme Linked Immunosorbent Assay ◽  
Specific Detection

scholarly journals Alergenisitas Sistem Glikasi Isolat Protein Kedelai-Fruktooligosakarida (Allergenicity Properties of Soy Protein Isolate-Fructooligosaccaride Glycation Systems)

2017 ◽  
Vol 36 (4) ◽  
pp. 450 ◽  
Author(s):  
Rahayu Suseno ◽  
Nurheni Sri Palupi ◽  
Endang Prangdimurti
Keyword(s):  
Immunosorbent Assay ◽  
Soy Protein ◽  
Genetically Modified Organisms ◽  
Genetically Modified ◽  
Soy Protein Isolate ◽  
Immunological Response ◽  
Liquid System ◽  
Protein Isolate ◽  
Enzyme Linked Immunosorbent Assay ◽  
Genetically Modified Food

Food allergy is an immunological response caused by allergens contained in food. Soybean is one of the eight kinds of food products that can cause allergies. Genetically modified food crops that are most widely produced worldwide is soybean (47 % worldwide). Genetically Modified Organisms (GMO) products is concerned may increase the allergenicity of the  product. The aims of the research were to study the allergenicity of GMO and non-GMO Soy Protein Isolates (SPI) and the glycation effect to allergenicity of SPI. GMO and non-GMO SPI were glycated with fructooligosaccharides (FOS) through the Maillard reaction in liquid systems. Allergenicity was determined qualitatively using immunoblotting and quantitatively using Enzyme-Linked Immunosorbent Assay (ELISA). The glycation degree of GMO and non-GMO SPI can increase up to 75.03 % and 73.50 % in the liquid system. There were 9 protein allergens in GMO soybean and 8 protein allergens in non-GMO soybean. The glycation reaction could reduce protein allergens in GMO and non-GMO SPI up to 91.69 % and 87.07 %.ABSTRAKAlergi pangan merupakan sebuah respon imunologis yang disebabkan oleh alergen yang terdapat pada pangan. Kacang kedelai merupakan satu dari delapan jenis bahan pangan yang sering menyebabkan alergi. Tanaman pangan hasil rekayasa genetika (GMO) yang banyak diproduksi di dunia adalah kacang kedelai yaitu sekitar 47 %. Produk GMO dikhawatirkan dapat meningkatkan alergenisitasnya. Penelitian ini bertujuan untuk mempelajari tinggat alergenisitas antara Isolat Protein Kedelai (IPK) GMO dan non-GMO serta pengaruh glikasi terhadap alergenisitas IPK. IPK GMO dan non-GMO diglikasi dengan fruktooligosakarida melalui reaksi Maillard dengan sistem cair. Alergenisitas diukur secara kualitatif menggunakan immunobloting dan secara kuantitatif menggunakan Enzyme-Linked Immunosorbent Assay (ELISA). Peningkatan derajat glikasi IPK GMO dan non-GMO pada sistem cair masing-masing memperlihatkan hasil 75,03 % dan 73,50 %. Terdapat 9 protein alergen pada kacang kedelai GMO dan 8 protein alergen pada kacang kedelai non-GMO. Reaksi glikasi dapat mengurangi alergen pada kacang kedelai GMO dan non-GMO hingga 91,69% dan 87,07%.

Enzyme linked immunosorbent assay for PAT protein detection in genetically modified rape

2006 ◽  
Vol 3 (3) ◽  
pp. 177-181 ◽  
Author(s):  
Xu Wen-Tao ◽  
Huang Kun-Lun ◽  
Deng Ai-Ke ◽  
Luo Yun-Bo
Keyword(s):  
Immunosorbent Assay ◽  
Polyclonal Antibody ◽  
Genetically Modified ◽  
Protein A ◽  
Protein Detection ◽  
Cross Reactivity ◽  
Enzymic Activity ◽  
Enzyme Linked Immunosorbent Assay ◽  
Sepharose 4B ◽  
Pat Protein

AbstractWe have developed and applied an immunoassay method to detect genetically modified (GM) rape containing phosphinothricin acetyltransferase (PAT). The purified PAT was identified by Western blotting and enzymic activity analysis. The polyclonal antibody against purified PAT protein was obtained and purified by both a saturated ammonium sulphate method and protein A-Sepharose 4B. The sensitivity and cross-reactivity of the polyclonal antibody has been demonstrated in an enzyme-linked immunosorbent assay (ELISA). The result of the ELISA for antiserum sensitivity was about 2×10−5mg/ml and the cross-reactivity determined experimentally showed a high degree of specificity for the antiserum used, because values were all less than 0.1%. Detection of transgenic plants was evaluated using two transgenic rape lines (MS1/RF1 and MS8/RF3) which could be easily distinguished by ELISA.

scholarly journals A simple competitive enzyme-linked immunosorbent assay for the specific detection of the multiphosphorylated 1–25 β-casein fragment – ERRATUM

2013 ◽  
Vol 80 (3) ◽  
pp. 334-334
Author(s):  
Akinori Kume ◽  
Akina Sasayama ◽  
Tetsuo Kaneko ◽  
Junichi Kurisaki ◽  
Munehiro Oda
Keyword(s):  
Immunosorbent Assay ◽  
Enzyme Linked Immunosorbent Assay ◽  
Specific Detection

Species-specific detection of Leishmania in sandflies using an enzyme-linked immunosorbent assay

1998 ◽  
Vol 92 (1) ◽  
pp. 35-37 ◽  
Author(s):  
Irit Adini ◽  
Raymond L. Jacobson ◽  
Mulkiye Kasap ◽  
Yosef Schlein ◽  
Charles L. Jaffe
Keyword(s):  
Immunosorbent Assay ◽  
Enzyme Linked Immunosorbent Assay ◽  
Specific Detection ◽  
Species Specific

scholarly journals Detection of Genetically Modified Protein in Soy-containing Foods

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Trace Agostino ◽  
Amanda Trukus ◽  
Micheal Jain
Keyword(s):  
Genetically Modified Organisms ◽  
Genetically Modified ◽  
Food Products ◽  
Grocery Store ◽  
Enzyme Linked Immunosorbent Assay ◽  
Human Consumption ◽  
Specific Interest ◽  
Epsp Synthase ◽  
Genetic Modifications ◽  
Contamination Levels

The use of genetically modified organisms (GMO) in food is a highly public and controversial issue. We have used an enzyme-linked immunosorbent assay (ELISA) to detect the genetically modified protein 5-enol-pyruvylshikimate-3-phosphate (EPSP) synthase within soy-containing food products from the grocery store. We found that EPSP synthase is detectable in 3 out of 5 food products tested. Of specific interest, we found contamination levels of EPSP synthase (0.36%) in Heinz' Pablum Soya Cereal, which is currently deemed to be free of genetic modifications by the company as well as by Greenpeace Canada. These results demonstrate that genetically modified organisms are present in foods commonly available for human consumption and that the widespread use of this technology may make it difficult to ensure that any given product is free of all traces of genetically modified protein.

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