DNA Microsatellite Region for a Reliable Quantification of Soft Wheat Adulteration in Durum Wheat-Based Foodstuffs by Real-Time PCR
2009
Sonnante, Gabriella | Montemurro, Cinzia | Morgese, Anita | Sabetta, Wilma | Blanco, Antonio | Pasqualone, Antonella
Italian industrial pasta and durum wheat typical breads must be prepared using exclusively durum wheat semolina. Previously, a microsatellite sequence specific of the wheat D-genome had been chosen for traceability of soft wheat in semolina and bread samples, using qualitative and quantitative Sybr green-based real-time experiments. In this work, we describe an improved method based on the same soft wheat genomic region by means of a quantitative real-time PCR using a dual-labeled probe. Standard curves based on dilutions of 100% soft wheat flour, pasta, or bread were constructed. Durum wheat semolina, pasta, and bread samples were prepared with increasing amounts of soft wheat to verify the accuracy of the method. Results show that reliable quantifications were obtained especially for the samples containing a lower amount of soft wheat DNA, fulfilling the need to verify labeling of pasta and typical durum wheat breads.
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