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Table 1 GMO detection of food products according to group type

From: Comparison of three DNA extraction methods for the detection and quantification of GMO in Ecuadorian manufactured food

Food groups Code Number of samples Endogenous genes Endogenous genes detectiona Transgenic event detection
Conventional method Commercial kits Qualitative PCR P35S and t-NOSb Percentage of GTS 40-3-2 event in whole food productc Percentage of MON810 in whole food productc
CTAB Wizard® Magnetic DNA Purification System for Food (PROMEGA) Dneasy mericon food (QIAGEN) P35S positive Tnos positive P35S and Tnos positive Code group % Code group %
Flour F 10 Lectin 5 5 7 9 5 5 F1 0.1 F2 0.1
F3 1.8
Alcohol dehydrogenase 4 5 4 F6 4.7 F6 3.7
F8 2.3
Cereal C 4 Lectin 2 1 3 4 0 0 C1 1.1   
Alcohol dehydrogenase 1 0 1   
Grain G 3 Lectin 1 1 3 3 0 0 G3 0.1   
Alcohol dehydrogenase 2 2 1   
Snacks Sk 4 Lectin 0 0 3 4 1 1 n/a n/a   
Alcohol dehydrogenase 2 4 1 n/a n/a   
Sausage S 14 Lectin 11 9 14 6 2 2 S1 2.3   
S2 2.1   
Alcohol dehydrogenase 0 3 1 S3 4.2   
S5 2.3   
S13 1.9   
Total   35       26 8 8     
  1. aPCR amplification of lectin and alcohol dehydrogenase genes
  2. bP35S refers to 35S promoter from the Cauliflower mosaic virus and Tnos refers to nopaline synthase terminator from Agrobacterium tumefaciens
  3. cGTS 40-3-2 and MON810 quantification with qPCR