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KMID : 0380620090410030350
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 3 p.350 ~ p.353
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A PCR Method for Rapid Detection of Peanut Ingredients in Food
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Lee Su-Jin
Yoon Jang-Ho
Hong Kwang-Won
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Abstract
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Peanut (Arachis hypogaea) often causes severe allergic reactions in sensitive people. Agglutinin is known to beone of the allergenic proteins in peanut. A polymerase chain reaction (PCR) method was developed to detect peanutingredients in food using a primer pair corresponding to the agglutinin gene. This primer pair enabled PCR amplificationof specific regions of agglutinin DNA from peanut, but not from 11 other nuts, beans, and cereals (pistachio, almond,sunflower seed, pine nut, walnut, soybean, black bean, kidney bean, azuki bean, rice, and black rice). The proposed PCRmethod successfully identified all of the 6 processed foods containing peanut whereas 13 other processed foods, whichdon’t declare peanuts as an ingredient, were all negative. The detection limit of this method for purified peanut DNA was100 pg/reaction. The sensitivity of this method was sufficient to detect peanut DNA in soybean DNA mixture which hadbeen spiked with 0.1% peanut DNA.
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KEYWORD
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agglutinin, food allergy, PCR, peanut, rapid detection
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