Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2007 by Universidad Católica de Valparaíso -- Chile
Vol. 9 No. 3, Issue of April 15, 2006
 


Table 2. Results of GMO analysis in foods.

Foods

Amplification

IVR

35S

Cry

Creamy Soup

-

ND

ND

Maize Flour

+

-(< 0.05%)

ND

Maiz Starch 1

+

-(< 0.3%)#

ND

Honey

+

-(< 2,10%)#

ND

Ice-cream

+

4,86 0,25*

-(< 0.05%)

Pre-cooked Maiz Flour

+(1/5)

-(< 0.05%)

ND

Maize Starch 2

+

1,03 0,25*

-(< 0.05%)

Fried Potatoes

+(1/10)

-(< 0.05%)

ND

Maize Snack 1

-

ND

ND

Maize Snack 2

-

ND

ND

Maize Snack 3

+(1/10)

-(< 0.05%)

ND

Popcorn

-

ND

ND

Maize-Oil

-

ND

ND

 

Le

35S

EPSPS

Lab GM Concentrate.

+

> 1

> 1

Lab GM Isolate

+

> 1

> 1

Argentinean Soy Flour

+

3,32 0,03*

2,29 0,11*

Brazilian Soy Isolate 1

+

0,13 0,05

0,10 0,11

Brazilian Soy Isolate 2

+

0,50 0,04

0,47 0,12

Soy Juice

-/IC (-)

ND

ND

Ice-cream

+

4,79 0,05*

4,03 0,11*

Mayonnaise

-/IC (-)

ND

ND

Brazilian Meal

+

0,90 0,05

< 0,05

Soy-Oil

-/IC (+)

ND

ND

The different amounts of DNA used were over the calibration curve limits.
*Values were obtained by interpolation, but less of 200 ng of genomic maize or soy DNA was used to be within the curve limits.
#The amount of maize or soybean DNA obtained after the food sample extraction was lower than 200 ng therefore 0.05% sensitivity was not reached.

Supported by UNESCO / MIRCEN network