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Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing

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dc.contributor.authorCosta, Joana
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorGrazina, Liliana
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMafra, Isabel
dc.date.accessioned2020-06-09T09:46:38Z
dc.date.available2020-06-09T09:46:38Z
dc.date.issued2017
dc.description.abstractThe addition of soybean protein materials to meat products is a common practice in the food industry, being a potential hidden allergenic commodity. This study aimed at proposing a novel specific and highly sensitive real-time PCR system for the detection/quantification of soybean as an allergenic ingredient in processed meat products. The method achieved a limit of detection of 9.8 pg of soybean DNA (8.6 copies), with adequate real-time PCR performance parameters, regardless of the soybean material (concentrate or isolate) and after thermal treatments. A normalised approach was also proposed in the range of 0.001–10% (w/w) of soybean material in pork meat, which was successfully validated and applied to processed meat products. Soybean was identified in more than 40% of tested samples of cooked ham and mortadella in the range of 0.1–4% (w/w), 3 samples not complying with labelling regulations as a result of undeclared soybeanpt_PT
dc.description.sponsorshipThis work was supported by FCT (Fundação para a Ciência e Tecnologia) through project UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/ MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020, and by the project NORTE- 01-0145-FEDER-000011. J. Costa is grateful to FCT grant SFRH/ BPD/102404/2014, financed by POPH-QREN (subsidised by FSE and MCTES).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCosta, J.; Amaral, J.S.; Grazina, Liliana; Oliveira, M.B.P.P.; Mafra, I. (2017). Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing. Food Chemistry. ISSN 0308-8146. 221, p. 1843-1850pt_PT
dc.identifier.doi10.1016/j.foodchem.2016.10.091pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/22046
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectGlycine max L.pt_PT
dc.subjectAllergenpt_PT
dc.subjectMeat productspt_PT
dc.subjectReal-time PCRpt_PT
dc.subjectSoybean quantificationpt_PT
dc.subjectSoybean protein materialpt_PT
dc.titleMatrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1850pt_PT
oaire.citation.startPage1843pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume221pt_PT
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd

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