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J Agric Food Chem. 2008 Jun 25;56(12):4328-32. doi: 10.1021/jf800216h. Epub 2008 May 31.

Development of a real-time PCR for the detection of lupine DNA (lupinus species) in foods.

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Chair of General Food Technology, Technische Universit√§t M√ľnchen, Am Forum 2, D-85350 Freising-Weihenstephan, Germany.


Lupine flour, protein, and fiber have become common ingredients in food products. The association of lupine-related allergic incidents with peanut allergy is a cause for concern as the latter may bring about severe reactions. In this study, a hybridization probe-based real-time PCR assay for the detection of lupine DNA in foods was developed. Particular attention was paid to the specificity of the method, which was verified by analysis of DNA extracts from more than 50 potential food ingredients such as legumes, cereals, seeds, nuts, spices, fruits, and meat. The limit of detection of the method was determined as 0.1 mg/kg. The successful detection of the presence/absence of lupine DNA in 20 samples proved the suitability of the assay for the analysis of frequently encountered food matrices.

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