Specific Detection by the Polymerase Chain Reaction of Potentially Allergenic Salmonid Fish Residues in Processed Foods
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- ISHIZAKI Shoichiro ISHIZAKI Shoichiro
- Tokyo University of Marine Science and Technology
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- SAKAI Yumiko SAKAI Yumiko
- Nagahama Research Institute, Oriental Yeast Co., Ltd.
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- YANO Takeo [他] YANO Takeo
- Nagahama Research Institute, Oriental Yeast Co., Ltd.
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- NAKANO Shigeru
- Food Safety Research Institute, Nissin Foods Holdings Co., Ltd.
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- YAMADA Toshihiro
- Food Safety Research Institute, Nissin Foods Holdings Co., Ltd.
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- NAGASHIMA Yuji
- Tokyo University of Marine Science and Technology
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- SHIOMI Kazuo
- Tokyo University of Marine Science and Technology
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- NAKAO Yoshiki
- Nagahama Research Institute, Oriental Yeast Co., Ltd.
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- AKIYAMA Hiroshi
- National Institute of Health Sciences
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著者
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- ISHIZAKI Shoichiro ISHIZAKI Shoichiro
- Tokyo University of Marine Science and Technology
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- SAKAI Yumiko SAKAI Yumiko
- Nagahama Research Institute, Oriental Yeast Co., Ltd.
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- YANO Takeo [他] YANO Takeo
- Nagahama Research Institute, Oriental Yeast Co., Ltd.
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- NAKANO Shigeru
- Food Safety Research Institute, Nissin Foods Holdings Co., Ltd.
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- YAMADA Toshihiro
- Food Safety Research Institute, Nissin Foods Holdings Co., Ltd.
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- NAGASHIMA Yuji
- Tokyo University of Marine Science and Technology
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- SHIOMI Kazuo
- Tokyo University of Marine Science and Technology
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- NAKAO Yoshiki
- Nagahama Research Institute, Oriental Yeast Co., Ltd.
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- AKIYAMA Hiroshi
- National Institute of Health Sciences
抄録
Salmonid fish is one of the allergenic items that are recommended to be labeled in the Japanese allergen-labeling system. This study develops a salmonid-specific polymerase chain reaction (PCR) method. A new primer pair, SKE-F/SKE-R, was designed to specifically detect the salmonid fish gene encoding mitochondrial DNA cytochrome <i>b</i>. Genomic DNAs extracted from 58 kinds of seafood and 11 kinds of processed food were individually subjected to PCR by using the primer pair, and a salmonid-specific fragment of 212 bp was only amplified in the salmonid samples and salmonid-containing processed foods. The detection limit of the PCR method was as low as 0.02 fg/µL of salmonid fish DNA (corresponding to 10 copies). There is no ELISA method for salmonid fish, making our PCR method the only reliable measure for detecting salmonid fish in processed foods.
収録刊行物
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- Bioscience, biotechnology, and biochemistry
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Bioscience, biotechnology, and biochemistry 76(5), 980-985, 2012-05-23
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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