Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/101428
Title: Presence of CP4-EPSPS component in roundup ready soybean-derived food products
Authors: Wu, Honghong
Zhang, Yu
Zhu, Changqing
Xiao, Xiao
Zhou, Xinghu
Xu, Sheng
Shen, Wenbiao
Huang, Ming
Keywords: DRNTU::Science::Chemistry
Issue Date: 2012
Source: Wu, H., Zhang, Y., Zhu, C., Xiao, X., Zhou, X., Xu, S., et al. (2012). Presence of CP4-EPSPS component in roundup ready soybean-derived food products. International journal of molecular sciences, 13(2), 1919-1932.
Series/Report no.: International journal of molecular sciences
Abstract: With the widespread use of Roundup Ready soya (event 40-3-2) (RRS), the traceability of transgenic components, especially protein residues, in different soya-related foodstuffs has become an important issue. In this report, transgenic components in commercial soya (including RRS) protein concentrates were firstly detected by using polymerase chain reaction (PCR) and western blot. The results illustrated the different degradation patterns of the cp4-epsps gene and corresponding protein in RRS-derived protein concentrates. Furthermore, western blot was applied to investigate the single factor of food processing and the matrix on the disintegration of CP4-EPSPS protein in RRS powder and soya-derived foodstuffs, and trace the degradation patterns during the food production chain. Our results suggested that the exogenous full length of CP4-EPSPS protein in RRS powder was distinctively sensitive to various heat treatments, including heat, microwave and autoclave (especially), and only one degradation fragment (23.4 kD) of CP4-EPSPS protein was apparently observed when autoclaving was applied. By tracing the protein degradation during RRS-related products, including tofu, tou-kan, and bean curd sheets, however, four degradation fragments (42.9, 38.2, 32.2 and 23.4 kD) were displayed, suggesting that both boiling and bittern adding procedures might have extensive effects on CP4-EPSPS protein degradation. Our results thus confirmed that the distinctive residues of the CP4-EPSPS component could be traced in RRS-related foodstuffs.
URI: https://hdl.handle.net/10356/101428
http://hdl.handle.net/10220/18675
ISSN: 1422-0067
DOI: 10.3390/ijms13021919
Rights: © 2012 The Authors (licensee MDPI). This paper was published in International Journal of Molecular Sciences and is made available as an electronic reprint (preprint) with permission of the authors. The paper can be found at the following official DOI: [http://dx.doi.org/10.3390/ijms13021919]. One print or electronic copy may be made for personal use only. Systematic or multiple reproduction, distribution to multiple locations via electronic or other means, duplication of any material in this paper for a fee or for commercial purposes, or modification of the content of the paper is prohibited and is subject to penalties under law.
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:SPMS Journal Articles

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