000			02048na a2200241 4500
003			PC10883
005			20180417112809.0
008			130622s2013
024			_a10.1016/j.foodchem.2012.11.036
040			_cH12O
041			_aeng
100			_9614 _aCabanillas Martín, Beatriz _eAlergología _4Servicio de Alergia
100			_9616 _aRodríguez Rodríguez, Julia _eAlergología _4Servicio de Alergia
100			_9617 _aFernández Crespo, Jesús _eAlergología _4Servicio de Alergia
245	0	0	_aReal time PCR to detect hazelnut allergen coding sequences in processed foods _h[artículo]
260			_bFood Chemistry, _c2013.
300			_a138(2-3):1976-1981.
500			_aFormato Vancouver: Iniesto E, Jiménez A, Prieto N, Cabanillas B, Burbano C, Pedrosa MM, et al. Real Time PCR to detect hazelnut allergen coding sequences in processed foods. Food Chem. 2013;138(2-3):1976-81.
520			_aResumen: A quantitative RT-PCR method, employing novel primer sets designed on Cor a 9, Cor a 11 and Cor a 13 allergen-coding sequences has been setup and validated. Its specificity, sensitivity and applicability have been compared. The effect of processing on detectability of these hazelnut targets in complex food matrices was also studied. The DNA extraction method based on (TAB-phenol-chloroform was the best for hazelnut. RT-PCR using primers for Cor a 9, 11 and 13 allowed a specific and accurate amplification of these sequences. The limit of detection was 1 ppm of raw hazelnut. The method sensitivity and robustness were confirmed with spiked samples. Thermal treatments (roasting and autoclaving) reduced yield and amplificability of hazelnut DNA, however, high-hydrostatic pressure did not affect. Compared with an ELISA assay, this RT-PCR showed higher sensitivity to detected hazelnut traces in commercial food-stuffs. The RT-PCR method described is the most sensitive of those reported for the detection of hazelnut traces in processed foods.
710			_999 _aServicio de Alergología
856			_uhttp://pc-h12o-es.m-hdoct.a17.csinet.es/pdf/pc10883.pdf _ySolicitar documento
942			_2ddc _cART _n0
999			_c10883 _d10883