000 | nab a22 7a 4500 | ||
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999 |
_c17729 _d17729 |
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003 | PC17729 | ||
005 | 20231030112528.0 | ||
008 | 231030b xxu||||| |||| 00| 0 eng d | ||
040 | _cH12O | ||
041 | _aeng | ||
100 |
_9614 _aCabanillas Martín, Beatriz _eAlergología |
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245 | 0 | 0 |
_aDetection by real time PCR of walnut allergen coding sequences in processed foods. _h[artículo] |
260 |
_bFood chemistry, _c2016 |
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300 | _a202:334-40. | ||
500 | _aFormato Vancouver: Linacero R, Ballesteros I, Sanchiz A, Prieto N, Iniesto E, Martinez Y et al. Detection by real time PCR of walnut allergen coding sequences in processed foods. Food Chem. 2016 Jul 1;202:334-40. | ||
501 | _aPMID: 26920302 | ||
504 | _aContiene 43 referencias | ||
520 | _aA quantitative real-time PCR (RT-PCR) method, employing novel primer sets designed on Jug r 1, Jug r 3, and Jug r 4 allergen-coding sequences, was set up and validated. Its specificity, sensitivity, and applicability were evaluated. The DNA extraction method based on CTAB-phenol-chloroform was best for walnut. RT-PCR allowed a specific and accurate amplification of allergen sequence, and the limit of detection was 2.5pg of walnut DNA. The method sensitivity and robustness were confirmed with spiked samples, and Jug r 3 primers detected up to 100mg/kg of raw walnut (LOD 0.01%, LOQ 0.05%). Thermal treatment combined with pressure (autoclaving) reduced yield and amplification (integrity and quality) of walnut DNA. High hydrostatic pressure (HHP) did not produce any effect on the walnut DNA amplification. This RT-PCR method showed greater sensitivity and reliability in the detection of walnut traces in commercial foodstuffs compared with ELISA assays. | ||
710 |
_999 _aServicio de Alergología |
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856 |
_uhttp://pc-h12o-es.m-hdoct.a17.csinet.es/pdf/pc/1/pc17729.pdf _ySolicitar documento |
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942 |
_2ddc _cART _n0 |