Presence of CP4-EPSPS Component in Roundup Ready Soybean-Derived Food Products

International Journal of Molecular Sciences

Honghong Wu²  Yu Zhang⁴  Changqing Zhu¹  Xiao Xiao²  Xinghu Zhou³  Sheng Xu²  Wenbiao Shen² 

[1] Jiangsu Entry-Exit Inspection and Quarantine Bureau, Nanjing 210001, China; E-Mail:;College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; E-Mails:;College of Food Sciences, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; E-Mail:;Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore; E-Mail:

关键词: foodstuffs;    Roundup Ready soybean;    soya protein concentrates;    traceability of CP4-EPSPS;    western blot;   

DOI  :  10.3390/ijms13021919

来源: mdpi

【 摘 要 】

With the widespread use of Roundup Ready soya (event 40-3-2) (RRS), the traceability of transgenic components, especially protein residues, in different soya-related foodstuffs has become an important issue. In this report, transgenic components in commercial soya (including RRS) protein concentrates were firstly detected by using polymerase chain reaction (PCR) and western blot. The results illustrated the different degradation patterns of the cp4-epsps gene and corresponding protein in RRS-derived protein concentrates. Furthermore, western blot was applied to investigate the single factor of food processing and the matrix on the disintegration of CP4-EPSPS protein in RRS powder and soya-derived foodstuffs, and trace the degradation patterns during the food production chain. Our results suggested that the exogenous full length of CP4-EPSPS protein in RRS powder was distinctively sensitive to various heat treatments, including heat, microwave and autoclave (especially), and only one degradation fragment (23.4 kD) of CP4-EPSPS protein was apparently observed when autoclaving was applied. By tracing the protein degradation during RRS-related products, including tofu, tou-kan, and bean curd sheets, however, four degradation fragments (42.9, 38.2, 32.2 and 23.4 kD) were displayed, suggesting that both boiling and bittern adding procedures might have extensive effects on CP4-EPSPS protein degradation. Our results thus confirmed that the distinctive residues of the CP4-EPSPS component could be traced in RRS-related foodstuffs.

【 授权许可】

CC BY   
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.