Developing a Rapid DNA-based Method for Detecting Soy Content in Foods

Adel Klupacs; Krisztina Takacs; Erika E. Szabo

doi:doi:10.11648/j.wjfst.20210504.15

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Developing a Rapid DNA-based Method for Detecting Soy Content in Foods

Adel Klupacs, Krisztina Takacs, Erika E. Szabo

Published in World Journal of Food Science and Technology (Volume 5, Issue 4)

Received: 22 March 2021 Accepted: 13 April 2021 Published: 24 November 2021

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Abstract

Food allergies are serious problem affecting more and more people, estimated that 1-2% of the population worldwide. In most cases, it requires a strict diet, which means that allergenic components should be eliminated from the diet. Soy contains several allergenic proteins that decrease the positive health effects of soy and cause potential allergenic symptoms in susceptible individuals. Accordance with the rules on the labelling of foodstuffs, due to the general labelling requirements for allergens, the presence of soy must be indicated on the labels of products containing soy, and the exemption must be checked regularly. In the frame of our research, our goal was to develop a fast, specific and highly sensitive test method to detect soy content. Firstly, we adapted and compared two DNA-based simple PCR methods by the means of using two different primer pairs (chloroplast AtpA gene-specific and LecI gene-specific) to detect DNA of Pannonia kincse, a Hungarian soybean variety. We found that AtpA-gene-specific primers were more effective/sensitive. Secondly a lateral flow soyDNA test was developed based on the selected chloroplast AtpA primerpair, recombinase polymerase amplification. We successfully confirmed the proper operation of the developed soy-specific DNA test by examining meat products with or without soy component. We could conclude that this developed test can be easily performed in situ, at any field (in non-laboratory conditions as shops, industry or restaurant), does not require complicated technical background and gives results already after 30-45 minutes. So this special qualitative test can be called as Field test.

Published in	World Journal of Food Science and Technology (Volume 5, Issue 4)
DOI	10.11648/j.wjfst.20210504.15
Page(s)	89-95
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Soy Allergy, Field Test, Polymerase Chain Reaction, Isothermal Amplification, Recombinase Polymerase Amplification (RPA)

References

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APA Style

Adel Klupacs, Krisztina Takacs, Erika E. Szabo. (2021). Developing a Rapid DNA-based Method for Detecting Soy Content in Foods. World Journal of Food Science and Technology, 5(4), 89-95. https://doi.org/10.11648/j.wjfst.20210504.15

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ACS Style

Adel Klupacs; Krisztina Takacs; Erika E. Szabo. Developing a Rapid DNA-based Method for Detecting Soy Content in Foods. World J. Food Sci. Technol. 2021, 5(4), 89-95. doi: 10.11648/j.wjfst.20210504.15

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AMA Style

Adel Klupacs, Krisztina Takacs, Erika E. Szabo. Developing a Rapid DNA-based Method for Detecting Soy Content in Foods. World J Food Sci Technol. 2021;5(4):89-95. doi: 10.11648/j.wjfst.20210504.15

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@article{10.11648/j.wjfst.20210504.15,
  author = {Adel Klupacs and Krisztina Takacs and Erika E. Szabo},
  title = {Developing a Rapid DNA-based Method for Detecting Soy Content in Foods},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {4},
  pages = {89-95},
  doi = {10.11648/j.wjfst.20210504.15},
  url = {https://doi.org/10.11648/j.wjfst.20210504.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210504.15},
  abstract = {Food allergies are serious problem affecting more and more people, estimated that 1-2% of the population worldwide. In most cases, it requires a strict diet, which means that allergenic components should be eliminated from the diet. Soy contains several allergenic proteins that decrease the positive health effects of soy and cause potential allergenic symptoms in susceptible individuals. Accordance with the rules on the labelling of foodstuffs, due to the general labelling requirements for allergens, the presence of soy must be indicated on the labels of products containing soy, and the exemption must be checked regularly. In the frame of our research, our goal was to develop a fast, specific and highly sensitive test method to detect soy content. Firstly, we adapted and compared two DNA-based simple PCR methods by the means of using two different primer pairs (chloroplast AtpA gene-specific and LecI gene-specific) to detect DNA of Pannonia kincse, a Hungarian soybean variety. We found that AtpA-gene-specific primers were more effective/sensitive. Secondly a lateral flow soyDNA test was developed based on the selected chloroplast AtpA primerpair, recombinase polymerase amplification. We successfully confirmed the proper operation of the developed soy-specific DNA test by examining meat products with or without soy component. We could conclude that this developed test can be easily performed in situ, at any field (in non-laboratory conditions as shops, industry or restaurant), does not require complicated technical background and gives results already after 30-45 minutes. So this special qualitative test can be called as Field test.},
 year = {2021}
}

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TY - JOUR
T1 - Developing a Rapid DNA-based Method for Detecting Soy Content in Foods
AU - Adel Klupacs
AU - Krisztina Takacs
AU - Erika E. Szabo
Y1 - 2021/11/24
PY - 2021
N1 - https://doi.org/10.11648/j.wjfst.20210504.15
DO - 10.11648/j.wjfst.20210504.15
T2 - World Journal of Food Science and Technology
JF - World Journal of Food Science and Technology
JO - World Journal of Food Science and Technology
SP - 89
EP - 95
PB - Science Publishing Group
SN - 2637-6024
UR - https://doi.org/10.11648/j.wjfst.20210504.15
AB - Food allergies are serious problem affecting more and more people, estimated that 1-2% of the population worldwide. In most cases, it requires a strict diet, which means that allergenic components should be eliminated from the diet. Soy contains several allergenic proteins that decrease the positive health effects of soy and cause potential allergenic symptoms in susceptible individuals. Accordance with the rules on the labelling of foodstuffs, due to the general labelling requirements for allergens, the presence of soy must be indicated on the labels of products containing soy, and the exemption must be checked regularly. In the frame of our research, our goal was to develop a fast, specific and highly sensitive test method to detect soy content. Firstly, we adapted and compared two DNA-based simple PCR methods by the means of using two different primer pairs (chloroplast AtpA gene-specific and LecI gene-specific) to detect DNA of Pannonia kincse, a Hungarian soybean variety. We found that AtpA-gene-specific primers were more effective/sensitive. Secondly a lateral flow soyDNA test was developed based on the selected chloroplast AtpA primerpair, recombinase polymerase amplification. We successfully confirmed the proper operation of the developed soy-specific DNA test by examining meat products with or without soy component. We could conclude that this developed test can be easily performed in situ, at any field (in non-laboratory conditions as shops, industry or restaurant), does not require complicated technical background and gives results already after 30-45 minutes. So this special qualitative test can be called as Field test.
VL - 5
IS - 4
ER -

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Author Information

Adel Klupacs

Institute of Food Science and Technology, Hungarian University of Agriculture and Life Science, Budapest, Hungary
Krisztina Takacs

Institute of Food Science and Technology, Hungarian University of Agriculture and Life Science, Budapest, Hungary
Erika E. Szabo

Institute of Food Science and Technology, Hungarian University of Agriculture and Life Science, Budapest, Hungary

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APA Style

Adel Klupacs, Krisztina Takacs, Erika E. Szabo. (2021). Developing a Rapid DNA-based Method for Detecting Soy Content in Foods. World Journal of Food Science and Technology, 5(4), 89-95. https://doi.org/10.11648/j.wjfst.20210504.15

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ACS Style

Adel Klupacs; Krisztina Takacs; Erika E. Szabo. Developing a Rapid DNA-based Method for Detecting Soy Content in Foods. World J. Food Sci. Technol. 2021, 5(4), 89-95. doi: 10.11648/j.wjfst.20210504.15

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AMA Style

Adel Klupacs, Krisztina Takacs, Erika E. Szabo. Developing a Rapid DNA-based Method for Detecting Soy Content in Foods. World J Food Sci Technol. 2021;5(4):89-95. doi: 10.11648/j.wjfst.20210504.15

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@article{10.11648/j.wjfst.20210504.15,
  author = {Adel Klupacs and Krisztina Takacs and Erika E. Szabo},
  title = {Developing a Rapid DNA-based Method for Detecting Soy Content in Foods},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {4},
  pages = {89-95},
  doi = {10.11648/j.wjfst.20210504.15},
  url = {https://doi.org/10.11648/j.wjfst.20210504.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210504.15},
  abstract = {Food allergies are serious problem affecting more and more people, estimated that 1-2% of the population worldwide. In most cases, it requires a strict diet, which means that allergenic components should be eliminated from the diet. Soy contains several allergenic proteins that decrease the positive health effects of soy and cause potential allergenic symptoms in susceptible individuals. Accordance with the rules on the labelling of foodstuffs, due to the general labelling requirements for allergens, the presence of soy must be indicated on the labels of products containing soy, and the exemption must be checked regularly. In the frame of our research, our goal was to develop a fast, specific and highly sensitive test method to detect soy content. Firstly, we adapted and compared two DNA-based simple PCR methods by the means of using two different primer pairs (chloroplast AtpA gene-specific and LecI gene-specific) to detect DNA of Pannonia kincse, a Hungarian soybean variety. We found that AtpA-gene-specific primers were more effective/sensitive. Secondly a lateral flow soyDNA test was developed based on the selected chloroplast AtpA primerpair, recombinase polymerase amplification. We successfully confirmed the proper operation of the developed soy-specific DNA test by examining meat products with or without soy component. We could conclude that this developed test can be easily performed in situ, at any field (in non-laboratory conditions as shops, industry or restaurant), does not require complicated technical background and gives results already after 30-45 minutes. So this special qualitative test can be called as Field test.},
 year = {2021}
}

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