PCR-Based Detection of Traces of Potentially Allergenic Soybean (<i>Glycine max</i>) in Food Matrices

Abstract

As an important source of food ingredients, it is necessary for soybean detection in foods because it was reported as one of the “big 8” food allergens. In this report, a PCR-based method was developed enabling the detection of even small traces of potentially allergenic soybean traces in food products. Soybean-specific primer was designed based on Gly m Bd 28K, one of the major allergens in soybean. The assay was applied to a wide range of food matrices and the detection limit was 0.01% (100ppm) for spiked peanut and whole milk samples, while it was 0.001% (10ppm) for skim milk, wheat and mung bean samples. It seems enough for soybean allergen detection in food matrices according to the threshold of soybean.