摘要
建立了一种常规PCR方法用于检测一系列原料和加工食品中小麦致敏成分的DNA。针对小麦的ω-醇溶谷蛋白设计了一对大小为185 bp的引物。检出限为10 ng。该法能检测热加工食品中的小麦DNA,并具有良好的特异性,可作为食品无谷蛋白标识的检测方法。同时它弥补了免疫化学方法的不足,并为乳糜泻患者的食品安全提供保障。
Celiac disease （CD） is a chronic inflammatory disorder of the upper small intestine caused by cereal allergens. CD patients suffer an inappropriate immune response to those cereal allergens and have to adhere to lifelong diets, exclusive of gluten to avoid serious complications. For wheat is the most important cereal allergen, a qualitative polymerase chain reaction method was developed to detect wheat DNA in a series of raw and heat processed foods in this paper. A pair of primers was designed to amplify a 185 bp fragment of the omega gliadin storage protein gene. The limit of the detection was 10.0 ng of DNA. This method can detect wheat DNA in thermally processed foods and is of high specificity, so it can be used as a method for labeling gluten-free foods. Meanwhile, it complements the immunochemical methods toward addressing food safety in CD patients.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第7期184-187,共4页
Food and Fermentation Industries
关键词
小麦
谷蛋白
乳糜泻
PCR
检测
wheat, gluten, coeliac disease, PCR, detection
