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United States Department of Agriculture

Agricultural Research Service

Research Project: REDUCING THE ALLERGENIC PROPERTIES OF PEANUTS Title: A Specific Qualitative Detection Method for Peanut (Arachis Hypogaea) in Foods Using Polymerase Chain Reaction

Authors
item Watanabe, T. - NATL. INSTIT. OF HEALTH
item Maleki, Soheila
item Akiyama, H. - NATL. INSTIT. OF HEALTH
item Yamakawa, H. - NISSHIN SEIFUN GROUP
item Iijima, K. - NISSHIN SEIFUN GROUP
item Yamazaki, F - MORINAGA CO., LTD.
item Matsumoto, T - CENTER NIPPON MEAT PACK.
item Futo, S. - FASMAC CO.
item Arakawa, F. - SAN-EI GEN FFI
item Watai, M. - SAN-EI GEN FFI

Submitted to: Journal of Food Biochemistry
Publication Type: Book / Chapter
Publication Acceptance Date: January 23, 2007
Publication Date: April 10, 2007
Citation: Watanabe, T., Maleki, S.J., Akiyama, H., Yamakawa, H., Iijima, K., Yamazaki, F., Matsumoto, T., Futo, S., Arakawa, F., Watai, M. 2007. A specific qualitative detection method for peanut (arachis hypogaea) in foods using polymerase chain reaction. Journal of Food Biochemistry. 30:215-223.

Interpretive Summary: A qualitative detection method was developed to detect peanuts in foods using polymerase chain reaction (PCR). Proper controls were used to confirm the validity of the DNA that was used for PCR. Plant specific amplified fragments were detected from 13 kinds of plants using a universal primer pair. In addition, for the specific detection of peanuts with a high sensitivity, we designed the primer pair from the gene encoding the precursor of peanut agglutinin. The primer pair specifically generates an amplified fragment from peanut genomic DNA. Very small amounts of peanut genomic DNA can be detected using the established method. Food processing hardly affected the results obtained using the established methods; moreover, we showed that the trace amount of peanut in the commercial food products could be qualitatively detected using this method. The reproducibility and applicability of the proposed methods were verified in a six-laboratory collaborative study.

Technical Abstract: We developed a qualitative detection method for peanuts in foods using polymerase chain reaction (PCR). We designed a universal primer pair CP 03-5’/ CP 03-3’ to confirm the validity of the DNAs for PCR. The plant specific amplified fragments were detected from 13 kinds of plants using the universal primer pair. In addition, for the specific detection of peanuts with a high sensitivity, we designed the primer pair agg 04-5’/ agg 05-3’ from the gene encoding the precursor of peanut agglutinin. The primer pair specifically generates a 95-bp amplified fragment from peanut genomic DNA. Five hundred femto grams (fg) of peanut genomic DNA can be detected using the established method. Food processing hardly affected the results obtained using the established methods; moreover, we showed that the trace amount of peanut in the commercial food products could be qualitatively detected using this method. The reproducibility and applicability of the proposed methods were verified in a six-laboratory collaborative study.

Last Modified: 10/24/2014
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