Saet-Byul Park, Seung-Man Suh, Hyun-Jae Kim, Hae-Yeong Kim
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Establishment of a screening method for genetically modified potatoes using multiplex PCR
A wide variety of genetically modified (GM) potatoes have been developed and commercialized globally, necessitating regulations on the import of unauthorized GM potato. Korea has not authorized any GM potatoes, which mandates a strict zero-tolerance policy. Consequently, the GM potato-specific screening method was developed with high coverage using multiplex PCR. Four key screening target genes was selected analyzing genetic elements from 51 GM potato events: UGPase, T-Nos, Innate-construct, and the disclosed 5’ flanking sequences of AV43-6-G7. The specificity was validated with six GM potato events and 13 non-GM crop varieties. Additionally, sensitivity was assessed using varying proportions of GM potato events, achieving a detection limit of 0.05%. The applicability was validated by analyzing 10 processed food samples, one of which was intentionally spiked with a GM potato event. These results demonstrate that the developed screening method is effective for detecting and managing unauthorized GM potato events in Korea.
期刊介绍:
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.