Development and verification of new reference plasmid (pUC_GM-SB) for the DNA-based detection of genetically modified sugar beet H7-1

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-05-01 DOI:10.1007/s10068-024-01572-6

Seung-Man Suh, Sumin Kim, Hyun-Jae Kim, Min-Ki Shin, Hae-Yeong Kim

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Abstract

The sugar beet is the second-largest sugar-producing crop. Genetically modified (GM) sugar beet, which have herbicide-resistant, have been developed to increase production and comprise over 90% of the market share. This study describes qualitative and quantitative PCR methods for the GM sugar beet H7-1 with reference plasmid (pUC_GM-SB) containing an endogenous gene (GS2) and an event-specific gene for H7-1 that served as a positive control for PCR. The detection limit of qualitative PCR was approximately 10 copies of the reference plasmid and 0.05% in spiked samples. In the case of quantitative PCR, the detection limit was five copies of the reference plasmid. Regarding repeatability, the standard deviation and relative standard deviation were found to range from 0.11 to 0.24 and from 0.23% to 0.99%, respectively. This study provides food safety assurance for imported GM sugar beet H7-1 using the reference plasmid and supports efficient detection methods.

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开发和验证新的参考质粒（pUC_GM-SB），用于基于 DNA 的转基因甜菜 H7-1 检测

甜菜是第二大产糖作物。转基因甜菜具有抗除草剂的特性，已被开发出来以提高产量，并占据了 90% 以上的市场份额。本研究介绍了转基因甜菜 H7-1 的定性和定量 PCR 方法，参考质粒（pUC_GM-SB）含有内源基因（GS2）和 H7-1 的事件特异性基因，可作为 PCR 的阳性对照。定性聚合酶链式反应的检测限约为参考质粒的 10 个拷贝，加标样品的检测限为 0.05%。定量 PCR 的检测限为参考质粒的 5 个拷贝。在重复性方面，标准偏差和相对标准偏差分别为 0.11 至 0.24 和 0.23% 至 0.99%。这项研究利用参考质粒为进口转基因甜菜 H7-1 提供了食品安全保证，并支持高效的检测方法。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.