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  • 1
    Electronic Resource
    Electronic Resource
    Transfer of orally administered 3H-seneciphylline into cow's milk (1991)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 39 (1991), S. 930-933 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00005a026
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  • 2
    Electronic Resource
    Electronic Resource
    Methylation of deoxyribonucleic acid in the rat by the mushroom poison gyromitrin (1983)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 31 (1983), S. 1117-1120 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00119a048
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  • 3
    Electronic Resource
    Electronic Resource
    Quantitative and qualitative evaluation of nine different extraction methods for nucleic acids on soya bean food samples (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 207 (1998), S. 81-90 
    Details
    ISSN: 1431-4630
    Keywords: Key words Genetically modified organisms ; Food ; Polymerase chain reaction ; Tofu ; Lecithin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Deoxyribonucleic acids (DNA) and ribonucleic acids (RNA) as normal compounds of many foodstuffs have so far been of minor interest with respect to human and animal nutrition. Through the approval of various genetically modified crops in the United States and Europe in recent years, these nucleic acids (NA) have become an important tool in food analysis. The reason for this is that in most cases the discrimination between a genetically modified foodstuff and an unmodified one can best be achieved directly at the DNA level by means of proving the presence or absence of the introduced gene(s). So far, the various methods that can be used to purify DNA for such types of analysis have rarely been compared in a comprehensive manner. In this work the effects of nine different extraction methods on yield and quality of previously purified high-molecular-weight DNA from soya beans and of total NA from tofu, soya flour and lecithin have been tested. Quantification was accomplished using UV absorption at 260 nm and quality assessment of the DNA was done by polymerase chain reaction (PCR) with the soya bean-specific lectin 1 system. Using this approach we assessed the limits of DNA amplification for each food sample extracted using different extraction protocols. It was demonstrated that extraction methods using NA-binding resins like Wizard or DNeasy resulted in comparatively low yields. However, the DNA extracted with these methods is of high quality and suitable for downstream processing like PCR. Simpler and faster methods resulted in relatively high yields of NA but of relatively poor quality. Inhibition of PCR was observed due to one of the buffers used during NA extraction. Finally, the different extraction methods used in this study were compared with respect to the costs and the time needed to perform the extractions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050299
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  • 4
    Electronic Resource
    Electronic Resource
    Detection of wheat contamination in oats by polymerase chain reaction (PCR) and enzyme-linked immunosorbent assay (ELISA) (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 399-403 
    Details
    ISSN: 1431-4630
    Keywords: Key words Coeliac disease ; ELISA ; PCR ; Wheat prolamins ; Oats
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  It is well established that the consumption of wheat prolamins causes the characteristic symptoms of coeliac disease (CD) in subjects who are predisposed to it. There is currently much discussion about the role of oats in the pathogenesis of CD. Evidently, it is important that oats used for clinical studies are not contaminated with wheat. In this study, 38 oat samples were investigated by polymerase chain reaction (PCR) and enzyme-linked immunosorbent assay (ELISA): 30 samples consisted of flakes or grains and 8 probes were industrially processed oat diets. Wheat prolamin (gliadin) detection by ELISA showed that 16 of these samples contained less than the detection limit of 0.2 mg gliadin/100 g dry weight; 21 samples contained less than 2.8 mg gliadin/100 g dry weight and 1 sample reached 38 mg gliadin/100 g dry weight, clearly exceeding the allowed Swiss limit of 10 mg gliadin/100 g dry weight for gluten-free products. Spiking experiments showed that the wheat PCR system is about ten times more sensitive than the ELISA system, provided that the isolated DNA is fully amplifiable. Thus, wheat DNA could be detected by the wheat PCR system in ten samples with gliadin contents below the detection limit of the ELISA system used. Applying a eukaryote-specific 18S-PCR system the presence of amplifiable DNA was verified. Only two of eight samples of industrially processed oat products contained amplifiable DNA, the other six samples had no detectable DNA left. One sample was wheat-PCR positive. However, all eight samples contained detectable amounts of gliadin in the ELISA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050281
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  • 5
    Electronic Resource
    Electronic Resource
    Quantitative competitive PCR for the detection of genetically modified soybean and maize (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 207 (1998), S. 207-213 
    Details
    ISSN: 1431-4630
    Keywords: Key words Quantitative competitive PCR ; Roundup Ready soybean ; Maximizer maize ; GMO ; Food analysis
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The surveillance of food labelling concerning genetically modified organisms (GMOs) requires DNA-based analytical techniques. Present assay systems allow the detection of GMO in food; however, they do not permit their quantitation. In this study, we report the development of quantitative competitive polymerase chain reaction (QC-PCR) systems for the detection and quantitation of the Roundup Ready soybean (RRS) and the Maximizer maize (MM) in food samples. Three DNA fragments that differ from the GMO-specific sequences by an insertion were constructed and used as internal standards in the PCR. These standards were calibrated by co-amplifying with mixtures containing RRS DNA and MM DNA, respectively. The calibrated QC-PCR systems were applied to nine commercial food samples containing RRS DNA and to three certified RRS flour mixtures in order to elucidate whether these food samples contain more or less than 1% RRS DNA. Finally, the GMO contents of four samples that were found to contain more than 1% RRS were determined by QC-PCR using various amounts of standard DNA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050320
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  • 6
    Electronic Resource
    Electronic Resource
    Vorkommen von goitrogenen Stoffen in Milch (1985)
    Springer
    European food research and technology 181 (1985), S. 375-378 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Sechs Kühe, unterteilt in 3 Dosisgruppen, erhielten während 7 Tagen verschiedene Mengen Rapsextraktionsschrot, enthaltend 6 g Goitrin/kg, im Futter. Der Goitringehalt in der Abendund Morgenmilch wurde spätestens 2 Std nach dem Melken mit einer HPLC-Methode analytisch bestimmt. Bei einem Rapsanteil von 0,39, 1,9 and 3,9% im Futter wurde im Mittel 37,163 and 707 μg Goitrin/1 Milch gemessen. Dies entspricht einem Übergang von ca. 0,1% des im Raps ursprünglich vorhandenen Progoitrins. 12 Std nach Absetzen der Rapsverfütterung lag der Goitringehalt in der Milch unter der analytischen Nachweisgrenze von 7 μg/l Milch. Die toxikologische Bedeutung der gefundenen Goitringehalte für den Konsumenten solcher Milch wird diskutiert.
    Notes: Summary A total of six cows, divided into 3 groups, were fed various amounts of rape cake containing 6 g of goitrin/kg over a period of 7 days. The cows were milked twice a day and the goitrin content of the heated milk samples were determined by a HPLC-method within 2 h. When rape cake was fed at 0.39, 1.9 and 3.9% resp. of the total feed this resulted in medium goitrin values of 37, 163 and 707 μg/l milk. These values correspond to a transfer of about 0.1 of the original progoitrin content in the feed. 12 h after the last rape feeding the amount of goitrin in the milk was below the detection limit of 7 ppb. The toxicological significance of these findings are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01027401
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  • 7
    Electronic Resource
    Electronic Resource
    The mutagenic activity of agaritine — a constituent of the cultivated mushroomAgaricus bisporus —and its derivatives detected with the Salmonella/mammalian microsome assay (Ames Test) (1986)
    Springer
    European food research and technology 183 (1986), S. 85-89 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Purified agaritine (N′-(γ-L(+)-glutamyl)-p-hydroxymethylphenylhydrazine) isolated fromAgaricus bisporus,p-hydrazinobenzoic acid (its presumptive precursor) and some agaritine-degradation products were tested for mutagenic activity with theSalmonella/mammalian microsome assay (Ames test). Consistent with the literature, agaritine showed a distinct direct-acting mutagenicity with the strain TA1537 (30 revertants/gmol) and with TA97. Incubation of agaritine at alkaline pH increased the mutagenic effect. Pre-incubation of agaritine with γ-glutamyl transferase (GT) during 10 h at room temperature (pH 8.2) even enhanced the mutagenicity by a factor of 8 to 16 depending on the strain. In accordance with this finding, syntheticp-hydroxymethylphenylhydrazine (the presumptive product of the GT catalyzed degradation) showed also a distinct direct-acting mutagenicity, but the increase was only about 3- to 6-times compared with agaritine. The hypothetical ultimate mutagenic metabolite of agaritine, thep-hydroxymethylbenzenediazonium ion, a compound occuring naturally inA. bisporus, showed the highest mutagenic activity (with TA1537 approximately 300 to 1000 revertants/μol).
    Notes: Zusammenfassung Gereinigtes Agaritin [N′-(γ-L(+)glutamyl)-p-hydroxymethylphenylhydrazin]; (ein im ZuchtchampignonAgaricus bisporus vorkommender Inhaltsstoff),p-Hydrazinobenzoesaure (eine hypothetische Vorstufe von Agaritin) sowie einige Abbauprodukte von Agaritin wurden mit Hilfe desSalmonella/Säuger-Mikrosomen-Tests (Ames Test) auf mutagene Aktivität untersucht. In Übereinstimmung mit Literaturdaten zeigte Agaritin eine deutliche direkt wirkende mutagene Aktivitat mitSalmonella typhimurium TA1537 (30 Revertanten/gmol) and TA97. Inkubation von Agaritin bei alkalischem pH führte zu einem pH-abhangigen Anstieg der Mutagenität. Inkubation von Agaritin mitγ-Glutamyltransferase (GT) während 10 h (Zimmertemperatur; pH 8.2) führte sogar zu einer 8- bis 16 fachen Zunahme der Mutagenität. Synthetischesp-Hydroxymethylphenylhydrazin (das vermutliche Produkt des durch die GT katalysierten Abbaus von Agaritin) zeigte allerdings eine nur etwa 3- bis 6 mal höhere mutagene Aktivität als Agaritin. Das hypothetische ultimate Mutagen, das Hydroxymethyldiazonium-Ion, welches auch inA. bisporus vorkommt, zeigte die höchste Mutagenität (TA1537: ca. 300 bis 1000 Revertanten/gmol).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01041921
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  • 8
    Electronic Resource
    Electronic Resource
    Polymerase chain reaction (PCR): a possible alternative to immunochemical methods assuring safety and quality of food Detection of wheat contamination in non-wheat food products (1993)
    Springer
    European food research and technology 196 (1993), S. 248-251 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Abstract A rapid, sensitive and specific anlysis of food samples determining wheat contamination was established using polymerase chain reaction (PCR) technology. First, primers specific for highly conserved eukaryote DNA sequences were used to prove isolated nucleic acid substrate accessibility to PCR amplification. Subsequently, a highly repetitive and specific genomic wheat DNA segment was amplified by PCR for wheat detection. This assay was tested with 35 different food samples ranging from bakery additives to heated and processed food samples. In addition, the PCR method was compared to an immunochemical assay that detected the wheat protein component gliadin. Combination of both assays allowed a detailed characterization of wheat contamination. Hence, wheat flour contamination could be distinguished from gliadin used as a carrier for spices as well as from wheat starch addition.
    Notes: Zusammenfassung Eine schnelle, sensitive Nachweismethode, basierend auf der Polymerase-Kettenreaktion(PCR)-Technologie, wurde entwickelt, um Weizenverunreinigungen in dietätischen Nicht-Weizenprodukten zu bestimmen. Das PCR-System wurde so ausgearbeitet, daß zunächst mit einer Vervielfältigung spezifisch für Eukaryonten DNA die Substratqualität bestimmt wurde, um falsch-negative Resultate auszuschließen. Die nachfolgende PCR, ein weizentypisches, hochrepetetives Weizen-DNA-Segment vervielfältigend, gab Auskunft über eine mögliche Weizenverunreinigung. Getestet wurden 35 verschiedene, verarbeitete Nahrungsmittel, Mehle, Stärken und Additive. Diese 35 Proben wurden auch mit einer immunochemischen Methode untersucht, welche die Weizenkomponente Gliadin maß. Die Resultate beider Methoden erlaubten eine weitergehende Beurteilung der untersuchten Proben als eine Methode allein. So konnten Weizenverunreinigungen von als Träger Stoff für Gewürze und Aromen zugesetztem Gliadin unterschieden und Weizenstärkezusatz als solcher erkannt werden.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01202741
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  • 9
    Electronic Resource
    Electronic Resource
    Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products (1996)
    Springer
    European food research and technology 203 (1996), S. 339-344 
    Details
    ISSN: 1438-2385
    Keywords: Soya protein concentrates ; Meat products ; Nested PCR ; ELISA ; Food authenticity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A new method for the specific and sensitive detection of soya (Glycine max) in processed meat products has been developed using polymerase chain reaction (PCR) technology. The presence of soya deoxyribonucleic acid (DNA) from several soya protein concentrates was determined with two pairs of specific oligonucleotides yielding a 414-bp (bp=base pair) fragment and an internal 118-bp fragment amplified from the soya lectinLe1 gene. The test detected DNA from textured soya protein concentrates in meat products at a level of 1% and was confirmed by a commercially available enzyme-linked immunosorbent assay (ELISA).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01231072
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  • 10
    Electronic Resource
    Electronic Resource
    Subchronische Toxizitätsprüfung von schimmelgereiften Käsen (1984)
    Springer
    European food research and technology 179 (1984), S. 99-103 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Das Verhalten des Organismus gegenüber bekannten Mykotoxinen vonPenicillium roqueforti oderP. camemberti und weiteren noch nicht identifizierten, jedoch potentiell toxischen Stoffwechselprodukten in schimmelgereiften Käsen (Handelsproben von Blau- und Weißschimmelkäsen) wurde untersucht. In einem subchronischen Fütterungsversuch wurden große Mengen an Schimmelmyzel (Äquivalente zu 100 kg Käse/Mensch und Tag) an Mäuse verabreicht. Es wurden die folgenden Meßgrößen bestimmt: Körpergewichtsentwicklung, Organgewichte, Hämatologie, Blutplasma-Enzyme. Nach 28 Tagen ließen sich keinerlei Anzeichen toxischer Auswirkungen durch Mykotoxine erkennen. Noch unbekannte toxische Metaboliten konnten nicht nachgewiesen werden. Mit dem Konsum von schimmelgereiften Käsen scheint nach heutigem Wissen auch bei großem Verzehr keine gesundheitliche Gefährdung des Menschen verbunden zu sein.
    Notes: Summary The biological effects of known mycotoxins ofPenicillium roqueforti orP. camemberti and other still unknown, but potentially toxic metabolites in mould ripened cheese (commercial samples of Blue-and Camembert cheese) were investigated. High amounts of mycelium (equivalents of 100 kg cheese/man and day) were fed to mice in a subchronic feeding trial. The following parameters were determined: development of body weight, organ weights, hematology, blood plasma enzymes. No signs of adverse effects produced by cheese mycotoxins could be detected after 28 days. No still unknown toxic metabolites could be demonstrated. From these results no health hazard from the consumption of mould ripened cheese, even in high amounts, appears to exist.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01043258
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