Özge Özgen ARUN, KARLO MURATOĞLU, Funda EKER YILMAZ

The effect of heat processing and pH on PCR detection of genetically modified (GM) Soy in meat products

Soya fasulyesi dünya genelinde en yaygın ekilen GD tahıl ürünü olup toplam GD tarım üretim alanının %47sini teşkil etmektedir. Buna karşın, GD tarım ürünleri tüketiciler tarafından yaygın olarak kabul görmemektedir. Bu yüzden, çeşitli ülkeler tüketicilere karar verme olanağı tanımak üzere GD gıdaların etiketlemesine yönelik yönetmelikler hazırlamıştır. Nihayetinde, 2010 yılında ülkemizde de GD gıdalarla ilgili mevzuat yürürlüğe girmiştir. Yönetmelik şartlarını karşılamak için, güvenilir tespit metotlarının geliştirilmesi bu bilim alanının önceliklerinden biri haline gelmiştir. Bu amaçla PCR-temelli metotlar en yaygın kullanılan teşhis yöntemlerindendir. Ancak, çeşitli gıda üretim yöntemleri (düşük pH, sıcaklık v.b.) DNA kalitesini ve böylece PCR hassasiyetini etkilemektedir. Çalışmamızın amacı, ısı ve pHın et ürünlerinde GD soyanın PCR tespitine olan kombine etkisini değerlendirmektir. Sonuçlarımıza göre, düşük pH ve ısının kombine etkisi tespit limitini etkilemekle beraber, proses sonrası dahi oldukça düşük seviyelerde GD soyanın tespiti mümkün olabilmektedir.

Et ürünlerinde ısıl işlem uygulamaları ve pHnın genetiği değiştirilmiş (GD) soyanın PCR ile tespiti üzerine etkisi

Soybean is the most cultivated GM crop worldwide, being planted on 47% of the global GM crop area. However, GM crops have not been widely publicly accepted. Thus, countries have established regulations for the labeling of GM foods to inform consumer decision making. In 2010, regulations on GM foods began to be enforced in Turkey. To meet these legislation requirements, the development of reliable detection methods is an important priority in this research area. PCR-based methods are most commonly used for this purpose. However, processing factors (low pH, heat etc.) afect DNA quality and thus the sensitivity of PCR. The aim of this study was to evaluate the combined efects of heat and pH on the detection of GM soy in meat products. We found that the combined efects of heat and low pH afect the detection limit, but low levels of GM soy can still be detected after processing.

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