Detection of processed genetically modified food using CIM monolithic columns for DNA isolation

• Published in: Journal of Chromatography A 2005-02, Vol.1065 (1), p.107-113
• Main Authors: Jerman, Sergej, Podgornik, Aleš, Cankar, Katarina, Čadež, Neža, Skrt, Mihaela, Žel, Jana, Raspor, Peter
• Format: Article
• Language: English
• Subjects: Analytical, structural and metabolic biochemistry; anion-exchange chromatography; Biological and medical sciences; Chromatography, Ion Exchange - instrumentation; Convective interaction media; Convective Interactive Media; corn meal; DNA; DNA - isolation & purification; DNA isolation; Dna, deoxyribonucleoproteins; Electrophoresis, Agar Gel; extraction; food analysis; Food control; Food industries; Food, Genetically Modified; Fundamental and applied biological sciences. Psychology; General aspects; Genetically engineered food; Genetically modified food; genetically modified foods; Genetically modified organisms; ion exchange chromatography; isolation; Maize; Methods of analysis, processing and quality control, regulation, standards; Monolithic columns; Nucleic acids; Polymerase Chain Reaction; Processed foods; Real-time polymerase chain reaction; Spectrophotometry, Ultraviolet; transgenes
• ISSN: 0021-9673
• DOI: 10.1016/j.chroma.2004.09.014

The availability of sufficient quantities of DNA of adequate quality is crucial in polymerase chain reaction (PCR)-based methods for genetically modified food detection. In this work, the suitability of anion-exchange CIM (Convective Interaction Media; BIA Separations, Ljubljana, Slovenia) monolithic columns for isolation of DNA from food was studied. Maize and its derivates corn meal and thermally pre-treated corn meal were chosen as model food. Two commercially available CIM disk columns were tested: DEAE (diethylaminoethyl) and QA (quaternary amine). Preliminary separations were performed with standard solution of salmon DNA at different pH values and different NaCl concentrations in mobile phase. DEAE groups and pH 8 were chosen for further isolations of DNA from a complex matrix—food extract. The quality and quantity of isolated DNA were tested on agarose gel electrophoresis, with UV-scanning spectrophotometry, and by amplification with real-time PCR. DNA isolated in this way was of suitable quality for further PCR analyses. The described method is also applicable for DNA isolation from processed foods with decreased DNA content. Furthermore, it is more effective and less time-consuming in comparison with the existing proposed methods for isolation of DNA from plant-derived foods.