Scientific journal

54 2015

Journal of Food and Nutrition Research
Summary No. 2 / 2015

Šmíd, J. – Godálová, Z. – Piknová, Ľ. – Siekel, P. – Kuchta, T.
Semi-quantitative estimation of soya protein-based additives in meat products using real-time polymerase chain reaction
Journal of Food and Nutrition Research, 54, 2015, No. 2, s. 165-170

Jiří Šmíd, Department of Microbiology, Molecular Biology and Biotechnology, VÚP Food Research Institute NAFC, Priemyselná 4, P. O. Box 25, 824 75 Bratislava 26, Slovakia; Institute of Food Chemistry and Biotechnology, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech Republic. E-mail:

Received 23 September 2014; 1st revised 1 December 2014; 2nd revised 8 January 2015; accepted 20 January 2015; published online 26 February 2015

Summary: A real-time polymerase chain reaction (PCR) detection system with a TaqMan probe for quantification of soya in meat products was developed and evaluated. The detection system targeted the Le1 gene encoding for soya lectin and exhibited 100% inclusivity (9 Glycine max cultivars) and 100% exclusivity (22 plant samples) for the detection of soya. Analytical sensitivity of the assay was 5.75 pg DNA per reaction, which corresponds to approx. 2 haploid genome equivalents. Practical detection and quantification limits for three different soya protein-based additives (protein concentrate, protein isolate, okara), in liver paté as a matrix, were at a level of 0.1 g·kg-1. The calibration lines for each series of model samples containing individual soya protein-based additives were statistically identical in the range from limit of quantification to 100 g·kg-1, which means that the same calibration line could be used for all soya protein-based additives. The developed real-time PCR facilitated semi-quantitative estimation of soya protein-based additives in meat products, which may be useful for the control of labelling of meat products.

Keywords: soya; protein; meat; polymerase chain reaction (PCR)

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