Evaluation of Presence of Soya Protein in Some Commercial Meat Products by Polymerase Chain Reaction Assays

Subject Areas : Microbiology

sara Bazyari ¹ , Hamid Reza Zamani Zadeh ² , Maryam Mizani ³ , Anoshe Sharifan ⁴

1 - دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران
2 - استاد گروه بیماری شناسی گیاهی دانشکده کشاورزی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران
3 - دانشیار دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران
4 - استادیار دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران

Received: 2014-12-24 Accepted : 2014-12-24 Published : 2014-12-22

Keywords: Meat products, PCR, Soya,

Abstract :

Introduction: Soya is used in meat products due to its functional and nutritional properties. Soya is also known as an intense allergen substance for some people according to the Institute of Standards and Industrial Research of Iran, therefore its presence must be mentioned on the label of the products. The purpose of this study is to develop a PCR assay for identifying soy protein as a hidden allergen substance in meat products. Materials and Methods: In this study, soya and meat products samples were prepared. The extraction of DNA from samples were carried out according to the instruction provided by MBST kit. The specific primer pairs of soya were designed and ordered. The PCR conditions were standardized to obtain the desired amplicon of 118bp for soya. Finally the PCR products were electrophoresed in 1.5% agarose gels. This method was used for detection of soya in commercial meat products and the results were compared with their labeling statements. Results: In optimized PCR condition, DNA fragment of 118bp for soya was amplified. This developed technique was successfully evaluated for detection of soya in meat products. The results showed that 100% of sausages and chicken nuggets, 33.3% of cold cuts, 60% of hamburgers and 75% of Loghme Kebab contained soya. Conclusion: The results indicated that PCR assay developed in this study was a rapid, sensitive, simple, reliable and commodious method that might be used for the detection of soya in raw and heat treated meat products.