Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-28T14:56:58.410Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of food components and processing parameterson DNA degradation in food

Published online by Cambridge University Press:  15 June 2005

Torsten Bauer ,
Walter P. Hammes ,
Norbert U. Haase  and
Christian Hertel
Torsten Bauer
Affiliation:
Institute of Food Technology, University of Hohenheim, 70593 Stuttgart, Germany
Walter P. Hammes
Affiliation:
Institute of Food Technology, University of Hohenheim, 70593 Stuttgart, Germany
Norbert U. Haase
Affiliation:
Federal Centre for Cereal, Potato and Lipid Research, 32765 Detmold, Germany
Christian Hertel
Affiliation:
Institute of Food Technology, University of Hohenheim, 70593 Stuttgart, Germany

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The effect of food components on degradation of DNA by DNase I (EC 3.1.21.1) was monitored by electrotransformation of Escherichia coli, making it possible to determine the number of plasmid molecules capable of giving rise to transformed cells. The transformation frequency increased linearly with the plasmid number within the range of 2 × 106 to 2 × 1010. DNA degradation was reduced by one order of magnitude in the presence of 0.05% (w.v–1) maltol or 1 mM putrescine. Complete inhibition of degradation was observed with ≥0.2% (w.v–1) maltol, ≥0.01% (w.v–1) octyl gallate or ≥0.5 mM of spermine. To monitor degradation of plant DNA during food processing, a real-time PCR system was established. The ratio of copy numbers of a potato gbss DNA fragment of 325 bp and a nested 96 bp fragment was determined. The latter served as internal reference for normalization. The system made it possible to exclude process-dependent changes of DNA concentration in the food matrix. Processing of genetically modified potatoes to dried potato sticks, crisps or flakes was studied and drying steps were shown to exert the strongest effect on DNA degradation, resulting in a drop of the ratio from 0.73 to 0.16.

Keywords

food processingfood componentspotatoDNA stabilityreal-time PCR
Type
Research Article
Information
Environmental Biosafety Research , Volume 3 , Issue 4 , October 2004 , pp. 215 - 223
Copyright
© ISBR, EDP Sciences, 2004

References

Bardócz, S, Grant, G, Brown, DS, Ralph, A, Pusztai, A (1993) Polyamines in food-implications for growth and health. J. Nutr. Biochem. 4: 66–71 CrossRef
Bauer, F, Hertel, C, Hammes, WP (1999) Transformation of Escherichia coli in foodstuffs. Syst. Appl. Microbiol. 22: 161–168 CrossRef
Bauer, T, Weller, P, Hammes, WP, Hertel, C (2003) The effect of processing parameters on DNA degradation in food. Eur. Food Res. Technol. 217: 338–343 CrossRef
Beck, E, Ludwig, G, Auerswald, EA, Reiss, B, Schaller, H (1982) Nucleotide sequence and exact localization of the neomycin phosphotransferase gene from transposon Tn5. Gene 19: 327–336 CrossRefPubMed
Belitz HD, Grosch W (1992) Lehrbuch der Lebensmittelchemie, Ed 4, Springer-Verlag, Berlin, Heidelberg, New York
Berdal, KG, Holst-Jensen A (2001) Roundup Ready® soybean event-specific real-time quantitative PCR assay and estimation of the practical detection and quantification limits in GMO analyses. Eur. Food Res. Technol. 213: 432–438 CrossRef
Bräutigam, M, Hertel, C, Hammes, WP (1997) Evidence for natural transformation of Bacillus subtilis in foodstuffs. FEMS Microbiol. Lett. 155: 93–98 CrossRef
Codex Alimentarius Commission (1999) Principles and guidelines for the conduct of microbiological risk assessment. CAC/GL-30.
ftp://ftp.fao.org/codex/standard/en/CXG_030e.pdf
Codex Alimentarius Commission (2003a) Report of the third session of the codex Ad Hoc intergovernmental task force on foods derived from biotechnology.
ftp://ftp.fao.org/codex/alinorm03/Al03_34e.pdf
Codex Alimentarius Commission (2003b) Guidelines for the conduct of food safety assessment of foods derived from recombinant-DNA plants. CAC/GL-45-2003. ftp://ftp.fao.org/codex/2003Prepublicationtexts/Codex_Texts_on_Biotechnology(E).pdf
de Vries, J, Meier, P, Wackernagel, W (2001) The natural transformation of the soil bacteria Pseudomonas stutzeri and Acinetobacter sp. by transgenic plant DNA strictly depends on homologous sequences in the recipient cells. FEMS Microbiol. Lett. 195: 211–215 CrossRef
de Vries, J, Wackernagel, W (2002) Integration of foreign DNA during natural transformation of Acinetobacter sp. by homology-facilitated illegitimate recombination. Proc. Natl. Acad. Sci. USA 99: 2094–2099 CrossRef
Demaneche, S, Jocteur-Monrozier, L, Quiquampoix, H, Simonet, P (2001) Evaluation of biological and physical protection against nuclease degradation of clay-bound plasmid DNA. Appl. Environ. Microb. 67: 293–299 CrossRef
Deng, H, Bloomfield, VA, Benevides, JM, George, JT Jr (2000) Structural basis of polyamine-DNA recognition: spermidine and spermine interactions with genomic B-DNAs of different GC content probed by Raman spectroscopy. Nucl. Acids Res. 17: 3379–3385 CrossRef
Douki, T, Bretonniere, Y, Cadet, J (2000) Protection against radiation-induced degradation of DNA bases by polyamines. Radiat. Res. 153: 29–35 CrossRef
England, LS, Holmes, SB, Trevors, JT (1998) Persistence of viruses and DNA in soil. World J. Microbiol. Biotechnol. 14: 163–169 CrossRef
European Commission (1997) Regulation No 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients. Official Journal of the European Communities L 043: 0001–0007. 14.02.1997
European Commission (1998) Council Regulation No 1139/98 of 26 May 1998 concerning the compulsory indication of the labelling of certain foodstuffs produced from genetically modified organisms of particulars other than those provided for in Directive 79/112/EEC. Official Journal of the European Communities L 159: 0004–0007. 03.06.1998
European Commission (2000) Regulation No 49/2000 of 10 January 2000 amending Council Regulation No 1139/98 concerning the compulsory indication on the labelling of certain foodstuffs produced from genetically modified organisms of particular or other than those provided for in Directive 79/112/EEC. Official Journal of the European Communities L 006: 0013–0014. 11.01.2000
European Commission (2003) Regulation No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed. Official Journal of the European Union L 268: 0001–0023. 18.10.2003
FAO/WHO (2000) Safety aspects of genetically modified foods of plant origin. Report of a joint FAO/WHO expert consultation on foods derived from biotechnology. http://www.who.int/foodsafety/publications/biotech/en/ec_june2000_en.pdf
Feuerstein, BG, Pattabiraman, N, Marton, LJ (1986) Spermine-DNA interactions: a theoretical study. Proc. Natl. Acad. Sci. USA 83: 5948–5952 CrossRef
Gebhard, F, Smalla, K (1998) Transformation of Acinetobacter sp. strain BD413 by transgenic sugar beet DNA. Appl. Environ. Microb. 64: 1550–1554
Gryson, N, Ronsse, F, Messens, K, de Loose, M, Verleyen, T, Dewettinck, K (2002) Detection of DNA during the refining of soybean oil. JAOCS 79: 171–174
Halasz, A, Barath, A, Simon-Sarkadi, L, Holzapfel, W (1994) Biogenic amines and their production by micro-organisms in food. Trends Food Sci. Tech. 5: 42–29 CrossRef
Heby, O (1981) Role of polyamines in the control of cell proliferation and differentiation. Differentiation 19: 1–20 CrossRefPubMed
Hupfer, C, Hotzel, H, Sachse, K, Engel, KH (1998) Detection of the genetic modification in heat-treated products of Bt maize by polymerase chain reaction. Z. Lebensm. Unters. Forsch. 206: 203–207 CrossRef
Hupfer, C, Mayer, J, Hotzel, H, Sachse, K, Engel, KH (1999) The effect of ensiling on PCR-based defection of genetically modified Bt maize. Eur. Food Res. Technol. 209: 301–304 CrossRef
Jonas, DA, Elmadfa, I, Engel, KH, Heller, KJ, Kozianowski, G, König, A, Müller, D, Narbonne, JF, Wackernagel, W, Kleiner, J (2001) Safety considerations of DNA in food. Ann. Nutr. Metab. 45: 235–254 CrossRef
Khan, NS, Hadi, SM (1998) Structural features of tannic acid important for DNA degradation in the presence of Cu(II). Mutagenesis 13: 271–274 CrossRef
Khan, NS, Ahmad, AS, Hadi, SM (2000) Anti-oxidant, pro-oxidant properties of tannic acid and its binding to DNA. Chem.-Biol. Interact. 125: 177–189 CrossRef
Kharazmi, M, Hammes, WP, Hertel, C (2002) Construction of a marker rescue system in Bacillus subtilis for detection of horizontal gene transfer in food. Syst. Appl. Microbiol. 25: 471–7 CrossRef
Kharazmi M, Bauer T, Hammes WP, Hertel C (2003a) Effect of food processing on the fate of DNA with regard to degradation and transformation capability in Bacillus subtilis. Syst. Appl. Microbiol. 26: 495–501
Kharazmi, M, Sczesny, S, Blaut, M, Hammes, WP, Hertel, C (2003b) Marker rescue studies of the transfer of recombinant DNA to Streptococcus gordonii in vitro, in foods and gnotobiotic rats. Appl. Environ. Microbiol. 69: 6121– 6127 CrossRef
Klein, J, Altenbuchner, J, Mattes, R (1998) Nucleic acid and protein elimination during the sugar manufacturing process of conventional and transgenic sugar beets. J. Biotechnol. 60: 145–153 CrossRef
Lammerding, AM (1997) An overview of microbial food safety risk assessment. J. Food. Prot. 60: 1420–1425 CrossRef
Lengsfeld, CS, Anchordoquy, TJ (2002) Shear-induced degradation of plasmid DNA. J. Pharm. Sci. 91: 1581– 1589 CrossRef
Lindahl, T (1993) Instability and decay of the primary structure of DNA. Nature 362: 709–715 CrossRef
Norrander, J, Kempe, T, Messing, J (1983) Construction of improved M13 vectors using oligodeoxynucleotide- directed mutagenesis. Gene 26: 101–106 CrossRef
Oh TJ, Kim IG (1998) Polyamines protect against DNA strand breaks and aid cell survival against irradiation in Escherichia coli. Biotechnol. Tech. 12: 755–758
Rizzi, A, Panebianco, L, Giaccu, D, Sorlini, C, Daffonichio, D (2003) Stability and recovery of maize DNA during food processing. Ital. J. Food Sci. 15: 499–510
Sambrook J, Russel DW (2001) Molecular Cloning: a laboratory manual, Ed 3. CSHL Press, Cold Spring Harbour, New York
Straub, JA, Hertel, C, Hammes, WP (1999) The fate of recombinant DNA in thermally treated fermented sausages. Z. Lebensm. Unters Forsch. 210: 62–67 CrossRef
Stute, R, Petridis, K, Steinhart, H, Biernoth, G (2002) Biogenic amines in fish and soy sauces. Eur. Food Res. Technol. 215: 101–107
Wittke, A, Lick, S, Heller, KJ (2002) Transformation of Bacillus subtilis in chocolate milk: evidence for low frequency of establishment of cells transformed under non-selective conditions. Syst. Appl. Microbiol. 25: 478–482 CrossRef
Yanisch-Perron, C, Vieira, J, Messing, J (1985) Improved M13 phage cloning vectors and host strains: nucleotide sequences of the M13mp18 and pUC19 vectors. Gene 33: 103–119 CrossRef
Yoshino, M, Haneda, M, Naruse, M, Htay, HH, Iwata, S, Tsubouchi, R, Murakami, K (2002) Prooxidant action of gallic acid compounds: copper-dependent strand breaks and the formation of 8-hydroxy-2'-deoxyguanosine in DNA. Toxicol. in vitro 16: 705–709 CrossRef
Zenz, KI, Neve, H, Geis, A, Heller, KJ (1998) Bacillus subtilis develops competence for uptake of plasmid DNA when growing in milk products. Syst. Appl. Microbiol. 21: 28–32 CrossRef