in vitro Research Methods of Interaction between Harmful Substances in Foods and DNA

doi:10.7506/spkx1002-6630-201307064

Abstract

Abstract: The research methods such as electrochemical, UV-visible, fluorescence, SCGE and viscosity methods for the interaction between harmful substances in foods and DNA have been reviewed. A number of techniques and methods such as 32P-postlabelling, immunoassay, immuno-CE/LIF and LC/MS have also been developed for the quantitative detection of interaction between harmful substances in foods and DNA. Based on the research of recently 10 years of related literature, the detection technique and analytic methods regarding in vitro investigation of DNA interaction have been also briefly discussed in this article, which will provide valuable references for the studies of interaction between food harmful substances and DNA.

Key words: DNA, interaction, study methods in vitro

CLC Number:

TS207.3

GUAN Yu-fang1，LEI Dan-dan1，TAN Yu-rong1，ZHAO Guo-hua1,2,*. in vitro Research Methods of Interaction between Harmful Substances in Foods and DNA[J]. FOOD SCIENCE, 2013, 34(7): 302-306.

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