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Detection of the genetic modification in heat-treated products of Bt maize by polymerase chain reaction

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Abstract

 A method for the detection of the genetic modification in thermally treated products from insect-resistant maize expressing a synthetic gene encoding a truncated version of the CryIA(b) protein derived from Bacillus thuringiensis is described. The probability of detection of the transgene in thermally treated products was increased by choosing a short (211 bp) polymerase chain reaction (PCR) amplicon; the specificity was ensured by including a promoter region adjacent to the cryIA(b) gene in the target sequence. The influence of pH during thermal treatment of maize on the detectability of the transgene is demonstrated using polenta as a model for products made from this cereal.

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Authors and Affiliations

  1. Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, Am Forum 2, D-85350 Freising-Weihenstephan, Germany, , , , , , DE

    Christine Hupfer & K.-H. Engel

  2. Bundesinstitut für gesundheitlichen Verbraucherschutz und Veterinärmedizin, Naumburger Strasse 96a, D-07743 Jena, Germany, , , , , , DE

    Helmut Hotzel & Konrad Sachse

Authors
  1. Christine Hupfer
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  2. Helmut Hotzel
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  3. Konrad Sachse
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  4. K.-H. Engel
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Received: 22 September 1997

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Hupfer, C., Hotzel, H., Sachse, K. et al. Detection of the genetic modification in heat-treated products of Bt maize by polymerase chain reaction. Z Lebensm Unters Forsch 206, 203–207 (1998). https://doi.org/10.1007/s002170050243

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  • DOI: https://doi.org/10.1007/s002170050243

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