A PCR Method for Rapid Detection of Buckwheat Ingredients in Food

식품에서 메밀 성분의 검출을 위한 PCR 방법

  • Jeon, Young-Jun (Department of Food Science and Technology, Dongguk University) ;
  • Kang, Eun-Sil (Department of Food Science and Technology, Dongguk University) ;
  • Hong, Kwang-Won (Department of Food Science and Technology, Dongguk University)
  • Published : 2007.12.31

Abstract

Buckwheat often causes severe allergic reactions in sensitive people. One of the major allergenic proteins in common buckwheat (Fagopyrum esculentum) has been found to be a BW10KD protein. In this study, we developed a PCR method to detect buckwheat ingredients in food using primers corresponding to the allergenic BW10KD gene. Five pairs of oligonucleotide primers successfully enabled PCR amplification of the specific regions of the genomic BW10KD DNA from buckwheat, but no amplification from seven other cereals and beans (barley, wheat, German millet, African millet, soybean, red bean, and black bean). The proposed PCR method was applied to analyze 12 processed foods (buckwheat flour, buckwheat noodle, buckwheat jelly, wheat noodle, instant noodle, black sesame gruels, sunsik, cookie, misutkaru, and three kinds of cereal); among them, only three samples including buckwheat flour, buckwheat noodle and buckwheat jelly showed a positive reaction to the detection. This PCR method was able to detect as little as 1 ng of common buckwheat DNA. This rapid and specific PCR method would be applicable to detect allergenic buckwheat ingredients in food.

References

  1. Kim, J. K. and Kim, S. K. (2005) Compositions and pasting propertise of Fagopyrum esculentum and Fagopyrum tartaricum Endosperm Flour. Korean J. Food Sci. Technol. 37, 149-153
  2. Kim, J. K. and Kim, S. K. (2004) Physicochemical properties of buckwheat starches from different areas. Korean J. Food Sci. Technol. 36, 598-603
  3. Suh, Y. J., Yoon, S. H., Shin, Y. S., Choi, J. H., Suh, C. H., Nahm, D. H., Kim, Y. K., Min, U. K. and Park, H. S. (2003) Buckwheat allergy in adults: comparison of specific IgE between homemade ELISA and CAP system, and identification of IgE-binding components. J. Asthma. Allergy Clin. Immunol. 23, 474-482
  4. Hirao, T., Imai, S., Sawade, H., Shimi, N., Hachimura, S. and Kato, H. (2005) PCR method for detecting trace amounts of buckwheat (Fagopyrum spp.) in food. Biosci. Giotechnol. Biochem. 69, 724-731 https://doi.org/10.1271/bbb.69.724
  5. Wang, T. C., Shyur, S. D., Wen, D. C., Kao, Y. H. and Huang, L. H. (2006) Buckwheat anaphylaxis: An unusnal allergy in Taiwan. Asian Pac. J. Allergy immunol. 24, 167-170
  6. Lee, S. Y., Oh, S. J., Lee, K. S., Jang, Y. J., Sohn, M. H., Lee, K. E. and Kim, K. E. (2005) Murine model of buckwheat allergy by intragastric sensitization with fresh buckwheat flour extract. J. Korea Med. Sci. 20, 566-572 https://doi.org/10.3346/jkms.2005.20.4.566
  7. Lee. K. Y., Kim, K. E. and Jeoung, B. J. (1997) Immediate type reaction of food allergy confirmed by open food callenge test: Diagnostic value of history and skin test in food allergy. Pediatr. allergy respire. dis. (Korea) 7, 173-186
  8. Nakamura, S. and Yamaguchi, M. (1974/1975) Studies on buckwheat allergose. Report 2: clinical investigation on 169 cases with the buckwheat allergose gathered from the whole country of Japan. Allergy immunol (Paris) 20/21, 457-465
  9. Sampson, H. A. (2004) Update on food allergy. J. Allergy Clin. Immunol. 113, 805-819 https://doi.org/10.1016/j.jaci.2004.03.014
  10. Ewan, P. W. and Clark, A. T. (2001) Long-term prospective observational study of patients with peanut and nut allergy after participation in a management plan. Lancet. 357, 111-115 https://doi.org/10.1016/S0140-6736(00)03543-1
  11. Koppelman, S. J., Knulst, A. C., Koers, W. J., Penninks, A. H., Peppelman, H., Vlooswijk, R., Pigmans, I., van Duijn, G., and Hessing, M. (1999) Comparison of different immunochemical methods for the detection and quantification of hazelnut proteins in food products. J. Immunol. Methods. 229, 107-120 https://doi.org/10.1016/S0022-1759(99)00119-2
  12. Hlywka, J. J., Hefle, S. L., and Taylor, S. L. (2000) A sandwich enzyme-linked immunosorbent assay for the detection of almonds in foods. J. Food Prot. 63, 252-257 https://doi.org/10.4315/0362-028X-63.2.252
  13. Poms, R. E., Anklam, E., and Kuhn, M. (2004) Polymerase chain reaction techniques for food allergen detection. J. AOAC Int. 87, 1391-1397
  14. Goodwin, P. R. (2004) Food allergen detection methods: a coordinated approach. J. AOAC Int. 87, 1383-1390
  15. Matsumoto, R., Fujino, K., Nagata, Y., Hashiguchi, S., Ito, Y., Aihara, Y., Takahashi, Y., Maeda, K. and Sugimura, K. (2004) Molecular characterization of a 10-kDa buckwheat molecule reactive to allergic patients' IgE. Allergy. 59, 533-538 https://doi.org/10.1046/j.1398-9995.2003.00412.x
  16. Sforza, S., Scaravelli, E. and Corradini, R. (2005) Unconventional method based on circular dichroism to detect peanut DNA in food by means of a PNA probe and a cyanine dye. Chirality. 17, 515-521 https://doi.org/10.1002/chir.20194
  17. McMullen, M. D., Hunter, B., Phillips, R. L., and Rubenstein, I. (1986) The structure of the maize ribosomal DNA spacer region. Nucleic Acids Res. 14, 4953-4968 https://doi.org/10.1093/nar/14.12.4953