Development of an Efficient Method to Extract DNA from Refined Soybean Oil
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Development of an Efficient Method to Extract DNA from Refined Soybean Oil Yimiao Xia 1 & Fusheng Chen 1
&
Lianzhou Jiang 2 & Shanshan Li 1 & Jinyang Zhang 1
Received: 29 April 2020 / Accepted: 22 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Recently, soybean oil has become the most consumed genetically modified (GM) vegetable oil globally. To monitor products derived from GM sources, DNA-based analysis methods are being widely adopted, particularly to control the authenticity of several food products including oil. Considering that DNA isolation from foodstuffs is the first step in the detection of GM organisms, we compared five different methods to extract high quality DNA from refined soybean oil. We used ultraviolet spectrophotometry, nested polymerase chain reaction (PCR), and real-time PCR to evaluate DNA yield and purity, and the sensitivity of the optimized method was evaluated. According to our results, the most effective DNA extraction method was the cetyltrimethylammonium bromide–NucleoSpin Food Kit method. Using this method, 21–225 DNA copies were isolated from 1 mL soybean or blended oils, and the minimum ratio of soybean oil that could be detected from a mixture of soybean and peanut oil was 5%. To summarize, we report a novel method that combines pre-concentrating oils and commercial kits. This optimized DNA extraction method advances the traceability of soybean oils for authenticity issues and transgenic detection. Keywords DNA extraction . Round-up ready soybean . Refined oil . Traceability . Transgenic detection
Introduction Soybeans are widely consumed worldwide considering that they are rich in protein and oil content. Approximately, 78% of soybeans possessed biotech traits in 2018 (ISAAA 2018). Soybeans with the GTS 40-3-2 event (commercially known as Roundup Ready™ soybean) were first field tested in 1991 and first sold in 1996; glyphosate-resistant soybean consequently emerged as an important genetically modified (GM) crop worldwide. Soybeans are mainly processed to oil worldwide (Foreign Agricultural Service and United States Department of Agriculture 2019). Currently, the consumption of soybean oil is only next to that of palm oil, which is the most consumed Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12161-020-01867-4) contains supplementary material, which is available to authorized users. * Fusheng Chen [email protected] 1
College of Food Science and Technology, Henan University of Technology, No.100, Lianhua street, Zhengzhou 450001, People’s Republic of China
2
College of Food Science, Northeast Agricultural University, Harbin 150030, People’s Republic of China
vegetable oil globally (Foreign Agricultural Service and United States Department of Agriculture 2019). Increased attention is being paid to the safety of GM products, considering the prevalence of GM organisms in food matrices (Nicolia et al. 2013). Consequently, the legislation on GM products and commodities has becom
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