000			nab a22 7a 4500
999			_c17729 _d17729
003			PC17729
005			20231030112528.0
008			231030b xxu||||| |||| 00| 0 eng d
040			_cH12O
041			_aeng
100			_9614 _aCabanillas Martín, Beatriz _eAlergología
245	0	0	_aDetection by real time PCR of walnut allergen coding sequences in processed foods. _h[artículo]
260			_bFood chemistry, _c2016
300			_a202:334-40.
500			_aFormato Vancouver: Linacero R, Ballesteros I, Sanchiz A, Prieto N, Iniesto E, Martinez Y et al. Detection by real time PCR of walnut allergen coding sequences in processed foods. Food Chem. 2016 Jul 1;202:334-40.
501			_aPMID: 26920302
504			_aContiene 43 referencias
520			_aA quantitative real-time PCR (RT-PCR) method, employing novel primer sets designed on Jug r 1, Jug r 3, and Jug r 4 allergen-coding sequences, was set up and validated. Its specificity, sensitivity, and applicability were evaluated. The DNA extraction method based on CTAB-phenol-chloroform was best for walnut. RT-PCR allowed a specific and accurate amplification of allergen sequence, and the limit of detection was 2.5pg of walnut DNA. The method sensitivity and robustness were confirmed with spiked samples, and Jug r 3 primers detected up to 100mg/kg of raw walnut (LOD 0.01%, LOQ 0.05%). Thermal treatment combined with pressure (autoclaving) reduced yield and amplification (integrity and quality) of walnut DNA. High hydrostatic pressure (HHP) did not produce any effect on the walnut DNA amplification. This RT-PCR method showed greater sensitivity and reliability in the detection of walnut traces in commercial foodstuffs compared with ELISA assays.
710			_999 _aServicio de Alergología
856			_uhttp://pc-h12o-es.m-hdoct.a17.csinet.es/pdf/pc/1/pc17729.pdf _ySolicitar documento
942			_2ddc _cART _n0