Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation

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dc.authorid0000-0003-0959-6413en_US
dc.contributor.authorYılmaz, Remziye
dc.contributor.authorBayraç, Ceren
dc.contributor.authorBasman, Arzu
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2019-12-06T21:15:21Z
dc.date.available2019-12-06T21:15:21Z
dc.date.issued2019
dc.departmentKMÜ, Mühendislik Fakültesi, Biyomühendislik Bölümüen_US
dc.descriptionWOS:000457950900015en_US
dc.description.abstractSupplementation of wheat bread with maize, rye and oat flours provides higher amounts of protein, dietary fibres, antioxidants, minerals and vitamins. Minimum levels of non-wheat flours in composite breads are regulated by legislation. Thus, objective methods are needed to detect their supplementation levels in bread. In this study, convenient SYBR green-based real time PCR assays using genome specific primers were developed for species identification and quantification in wheat-based composite breads. Three PCR assays targeting gliadin, pML1, secalin and avenin genes for wheat, maize, rye and oat were validated by considerations of a single laboratory procedure. The cereal flour contents in bread with 20% maize, 30% rye and 15% oat flours were quantified as 21.46% +/- 3.90%, 34.43% +/- 7.12% and 12.54% +/- 3.59%, respectively. The limit of detection and limit of quantification values of the assays were 0.086%, 0.410% for maize, 0.166%, 0.808% for rye and 0.119%, 0.290% for oat in wheat-based composite bread. These assays were able to identify and quantify cereal flours in bread successfully and have potential as rapid and sensitive methods for routine detection and quantification of adulteration in wheat-based composite breads. This approach is also applicable to the analysis of all bakery products including any variety of wheat, maize, rye, oat.en_US
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1120779]en_US
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council of Turkey (Project no: 1120779). Thanks to Dr. Iskin Engin and Erdem Boy for technical assistance of the DNA extraction from flour and bread samples at the METU, Molecular Biology and Biotechnology R&D Centre, Genome Analysis Laboratory.en_US
dc.identifier.citationYılmaz, R., Bayraç, C., Başman, A., Köksel, H. (2019). Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation. Journal of Cereal Science, 85, 91-97.
dc.identifier.doi10.1016/j.jcs.2018.11.020
dc.identifier.endpage97en_US
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85059322081
dc.identifier.scopusqualityQ1
dc.identifier.startpage91en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jcs.2018.11.020
dc.identifier.urihttps://hdl.handle.net/11492/2553
dc.identifier.volume85en_US
dc.identifier.wosWOS:000457950900015
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.institutionauthorBayraç, Ceren
dc.language.isoen
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.journalJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAdulterationen_US
dc.subjectComposite Breaden_US
dc.subjectReal Time PCRen_US
dc.subjectCerealsen_US
dc.titleDevelopment of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validationen_US
dc.typeArticle

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