Comparison of Modified DNA Isolation Methods for the Detection of GMO in Processed Foods

Authors: Begum Terzi Aksoy, Ozlem Ates Sonmezoglu

 

Abstract: The highly degraded DNA content in processed food samples results in limited efficiency in detecting GMOs. Generally, conventional DNA isolation techniques from transgenic plant seeds or raw materials were available in the literature, whereas studies on DNA isolation techniques from processed food samples were more limited. Also, many processed food products contain genomic DNA from numerous complex plants or animal sources. In the present study, we proposed some beneficial modifications for high-quality DNA isolation of processed foods such as biscuits, cakes, crackers, corn chips, and flours. For this purpose, isolation protocols were investigated to obtain high molecular weight and quality DNA from food samples, the first step of GMO analysis in processed foods. To control the gene region of the target organism from the obtained DNA samples, PCR detection was performed with soybean and maize-specific primers. According to the statistical analysis, the A260/A280 ratios were the lowest in cake (1.58) and and highest in biscuit (1.83). The highest values of the total DNA presence belong to soy flour samples (211.80 ug/ul), and the lowest amount belongs to corn flour, cake, and corn chips samples Among the four isolation methods tested, the modified Wizard-CTAB method showed better results in most of the tested food products. Results showed that the modified WizardCTAB could be used in different food products for studies on corn and soybean specific genes and GMO detection.

 

Keywords: DNA isolation, genetically modified food (GMO), lectin, nucleic acid extraction, PCR detection

 

dergipark.org.tr/tr/download/article-file/2613181

 

 

 

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