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DNA extraction techniques compared for accurate detection of genetically modified organisms (GMOs) in maize food and feed products

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Abstract

In this paper, DNA extraction methods have been evaluated to detect the presence of genetically modified organisms (GMOs) in maize food and feed products commercialised in Turkey. All the extraction methods tested performed well for the majority of maize foods and feed products analysed. However, the highest DNA content was achieved by the Wizard, Genespin or the CTAB method, all of which produced optimal DNA yield and purity for different maize food and feed products. The samples were then screened for the presence of GM elements, along with certified reference materials. Of the food and feed samples, 8 % tested positive for the presence of one GM element (NOS terminator), of which half (4 % of the total) also contained a second element (the Cauliflower Mosaic Virus 35S promoter). The results obtained herein clearly demonstrate the presence of GM maize in the Turkish market, and that the Foodproof GMO Screening Kit provides reliable screening of maize food and feed products.

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Acknowledgments

This research has been financially supported by Republic of Turkey Small and Medium Enterprises Development Organization (KOSGEB) and Elips Health Products Ltd.

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Authors and Affiliations

  1. Uludag University Plant and Animal Production Department, Mustafa Kemalpasa Vocational School, 16500, Bursa, Turkey

    Aydin Turkec

  2. Elips Health Products Ltd, Ataturk mh. Namık Kemal cd no: 17, Tan Plaza, Atasehir, Istanbul, Turkey

    Hande Kazan & Burçin Karacanli

  3. Sabanci University Nanotechnology Research and Application Centre, Orhanlı, 34956, Tuzla, Istanbul, Turkey

    Stuart J. Lucas

Authors
  1. Aydin Turkec
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  2. Hande Kazan
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  3. Burçin Karacanli
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  4. Stuart J. Lucas
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Correspondence to Aydin Turkec.

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Turkec, A., Kazan, H., Karacanli, B. et al. DNA extraction techniques compared for accurate detection of genetically modified organisms (GMOs) in maize food and feed products. J Food Sci Technol 52, 5164–5171 (2015). https://doi.org/10.1007/s13197-014-1547-8

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  • DOI: https://doi.org/10.1007/s13197-014-1547-8

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