Detection of Common Transgenic Elements from Soy Sauce Samples by PCRs

Abstract

Aims: To establish PCR procedures for detecting common transgenic elements from soy sauce samples. Methodology: Soy sauce samples, Haitian, Jiajia, Taitaile and Lijinji, and common transgenic elements from them, the CaMV35S promoter, the NOS terminator, and the Cp4-EPSPS, were chosen to establish PCR procedures. Genomic DNAs from soy sauce samples were extracted by the improved CTAB method. Primers for amplifying transgenic elements were designed and transgenic elements were amplified with extracted genomic DNAs as the templates. Amplified products were detected and analyzed using 1% agarose gel electrophoresis. Results: The lectin gene from four samples, the NOS terminator from a sample and the Cp4 -EPSPS from two samples could be amplified by the established PCR procedure. The CaMV35S promoter sequence could be amplified from three soy sauce samples by the established nested PCR procedure. Conclusion: This study lays a good foundation for developing the reagent kit for detecting common transgenic elements from soy sauce samples.