Inhibition Mechanisms of PCR Inhibitors in Rice

doi:10.7506/spkx1002-6630-200915033

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (15): 148-151.doi: 10.7506/spkx1002-6630-200915033

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Inhibition Mechanisms of PCR Inhibitors in Rice

XU Wen-tao1,2，HUANG Kun-lun1,2，DENG Ai-ke1，LUO Yun-bo1,*

1. Laboratory of Safety Detecting and Risk Assessment, College of Food Science and Nutritional Engineering, China Agricultural
University, Beijing 100083, China ； 2. Supervision, Inspection and Testing Center of Genetically Modified Food Safety, Ministry
of Agriculture, Beijing 100083, China

Received:2008-07-13 Revised:2009-06-17 Online:2009-08-01 Published:2010-12-29
Contact: LUO Yun-bo1,* E-mail:hkl009@163.com

Abstract

Abstract:

PCR inhibitory substances in the genomic DNA extracted from brown rice, polished rice and rice bran were analyzed and the inhibition mechanisms were explored. PCR inhibitors were mainly observed in rice bran. Indirect evidence also proved that PCR reaction was inhibited via the inhibition of Taq polymerase. PAGE and EMSA analysis revealed that macromolecules may not be the PCR inhibitors in rice.

Key words: rice, genome, PCR, inhibitory substances, inhibitory mechanism

CLC Number:

XU Wen-tao1,2，HUANG Kun-lun1,2，DENG Ai-ke1，LUO Yun-bo1,*. Inhibition Mechanisms of PCR Inhibitors in Rice[J]. FOOD SCIENCE, 2009, 30(15): 148-151.

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Inhibition Mechanisms of PCR Inhibitors in Rice

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