Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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A PCR Method for Rapid Detection of Peanut Ingredients in Food

식품에서 땅콩 성분의 신속검출을 위한 PCR 방법

  • Lee, Su-Jin (Department of Food Science and Technology, Dongguk University) ;
  • Yoon, Jang-Ho (Department of Food Science and Technology, Dongguk University) ;
  • Hong, Kwang-Won (Department of Food Science and Technology, Dongguk University)
  • Published : 2009.06.30
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Abstract

Peanut (Arachis hypogaea) often causes severe allergic reactions in sensitive people. Agglutinin is known to be one of the allergenic proteins in peanut. A polymerase chain reaction (PCR) method was developed to detect peanut ingredients in food using a primer pair corresponding to the agglutinin gene. This primer pair enabled PCR amplification of 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 PCR method successfully identified all of the 6 processed foods containing peanut whereas 13 other processed foods, which don't declare peanuts as an ingredient, were all negative. The detection limit of this method for purified peanut DNA was 100 pg/reaction. The sensitivity of this method was sufficient to detect peanut DNA in soybean DNA mixture which had been spiked with 0.1% peanut DNA.

땅콩(Arachis hypogaea)은 예민한 사람들에게 심한 알레르기를 일으킬 수 있다. Agglutinin은 땅콩에서 알레르기 유발 단백질의 하나로 알려져 있다. 식품중의 땅콩성분을 검출하기 위하여 agglutinin 유전자에 특이적인 primer pair를 이용하는 polymerase chain reaction(PCR) 방법을 개발하였다. PCR 반응은 땅콩에서 agglutinin DNA의 특정부분을 증폭시켰으나 11종의 다른 견과류, 두류 및 곡류(피스타치오, 아몬드, 해바라기씨, 잣, 호두, 대두, 검은콩, 강낭콩, 팥, 백미, 흑미)에 대해서는 반응하지 않았다. 이 PCR 방법으로 땅콩성분이 함유된 6종의 가공식품을 모두 확인할 수 있었으며 땅콩이 구성성분으로 표시되지 않은 13종의 다른 가공식품에 대해서는 모두 음성반응을 나타냈다. 본 방법은 정제된 땅콩 DNA를 100 pg까지 검출할 수 있었으며 대두 DNA에 땅콩 DNA가 0.1%까지 혼합된 경우도 검출이 가능하였다.

Keywords

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