DNA Extraction from Soybeans and Detection of Genetically-Modified Components by Touchdown PCR

doi:10.7506/spkx1002-6630-200924079

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24): 355-358.doi: 10.7506/spkx1002-6630-200924079

Previous Articles Next Articles

DNA Extraction from Soybeans and Detection of Genetically-Modified Components by Touchdown PCR

CHEN Yan1,2，PAN Jian1,*，WANG Ya2，HUI Ai-ling1，YANG Yi1

(1. Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China；
2. School of Life Science, Anhui University, Hefei 230039, China)

Received:2008-12-26 Online:2009-12-15 Published:2010-12-29
Contact: PAN Jian1,*， E-mail:panxie163@163.com

Abstract

Abstract:

The DNA geneome were extracted from 8 species of soybeans sold in commercial markets of Anhui province by Improved CTAB method, high salt and low pH method, plant genomic DNA mini-prep kit and SDS method. Touchdown polymerase chain reaction (TD-PCR) was applied to detect the genetically modified components in soybeans for the first time. The positive amplification productions were also analyzed by endonuclease. The experiment results showed that the improved CTAB method was suitable for all kinds of molecular analysis due to its simplicity and high efficiency. The TD-PCR was able to significantly improve the specificity and efficiency of PCR products. It would provide a new method for detection of genetically modified components.

Key words: soybean, genetically modified component, improved CTAB method, TD-PCR

CLC Number:

CHEN Yan1,2，PAN Jian1,*，WANG Ya2，HUI Ai-ling1，YANG Yi1. DNA Extraction from Soybeans and Detection of Genetically-Modified Components by Touchdown PCR[J]. FOOD SCIENCE, 2009, 30(24): 355-358.

[1]	BAI Haijun, LI Zhijiang. Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats [J]. FOOD SCIENCE, 2021, 42(9): 145-150.
[2]	LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour [J]. FOOD SCIENCE, 2021, 42(8): 17-21.
[3]	SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui. Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel [J]. FOOD SCIENCE, 2021, 42(8): 90-97.
[4]	YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang. Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate [J]. FOOD SCIENCE, 2021, 42(7): 134-141.
[5]	XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia. Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China [J]. FOOD SCIENCE, 2021, 42(3): 92-97.
[6]	GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi. Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides [J]. FOOD SCIENCE, 2021, 42(3): 165-172.
[7]	YANG Lingling, JIANG Yan, TU Yonggang, BI Yawen, LIU Jing, YANG Yanjun, XU Mingsheng. Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products [J]. FOOD SCIENCE, 2021, 42(18): 22-27.
[8]	HU Yihua, WANG Xingyan, ZHANG Wuxia, YUE Aiqin, DU Weijun, ZHAO Jinzhong, LI Peng. Structural Characterization and Antioxidant and Immunoregulatory Activity of Glycoproteins from Black Soybeans [J]. FOOD SCIENCE, 2021, 42(17): 19-26.
[9]	PANG Yuehong, WANG Yiying, SUN Mengmeng, SHEN Xiaofang, ZHANG Yi. Magnetic Separation Combined with Laser Induced Fluorescence for Detection of CP4-EPSPS Gene [J]. FOOD SCIENCE, 2021, 42(16): 218-223.
[10]	DU Jing, ZHANG Chenchen, WANG Ying, GAO Jiajia, ZHU Xiuqing, YU Dianyu, WANG Liqi, LUO Shunian, SHI Yongge. Process Optimization and Kinetic Analysis of Pd/Carbon Nanotubes Catalyzed Transfer Hydrogenation of Soybean Oil [J]. FOOD SCIENCE, 2021, 42(15): 115-120.
[11]	WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun. Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate [J]. FOOD SCIENCE, 2021, 42(15): 329-336.
[12]	WU Xuejiao, ZHAO Lichao, FANG Xiang, GUO Yingyu, LIANG Wen’ou, MA Yuhao, WANG Li. Progress in Understanding the Interaction between Bioactive Components of Soybean and Gut Microbiota [J]. FOOD SCIENCE, 2021, 42(13): 265-272.
[13]	LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun. Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal [J]. FOOD SCIENCE, 2021, 42(12): 123-129.
[14]	WANG Siqi, HU Yanbo, ZHAI Liyuan, SHI Zenghui, ZHAO Jun. Extraction, Purification and Structure Analysis of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 2021, 42(10): 52-57.
[15]	XIE Changyuan, WANG Zhongjiang, GUO Zengwang, ZHAI Yuyu, TENG Fei, LI Yang. Effect of Jet Cavitation on the Structure and Functional Properties of Soybean 11S Globulin [J]. FOOD SCIENCE, 2020, 41(9): 57-65.

DNA Extraction from Soybeans and Detection of Genetically-Modified Components by Touchdown PCR

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments