# Development of PCR Methods for Detecting Wheat and Maize Allergens in Food

## TL;DR

Researchers developed new PCR methods to detect wheat and maize allergens in food, even after baking.

## Contribution

The study introduces novel PCR methods for detecting wheat and maize allergens in processed foods.

## Key findings

- PCR methods were developed to detect wheat HMW-GS and LMW-GS allergens after baking.
- Methods were also developed to detect Zea m 14, Zea m 8, and zein allergens in maize after baking.
- PCR methods proved reliable and sensitive for allergen detection in processed foods.

## Abstract

The detection of allergens is essential for ensuring food safety, protecting public health, and providing accurate information to consumers. Wheat (Triticum aestivum L.) and maize (Zea mays L.) are recognized as important food allergens. In this study, novel PCR methods were developed for the reliable detection of wheat and maize allergens, including wheat high-molecular-weight glutenin subunit (HMW-GS) and low-molecular-weight glutenin subunit (LMW-GS), as well as three maize allergens, namely, Zea m 14, Zea m 8, and zein. Wheat and maize genomic DNA, as well as allergen genes, were examined during 60 min of baking at 180 °C and 220 °C. Agarose gel electrophoresis revealed degradation of genomic DNA and amplified PCR fragments in correlation with increasing baking temperature and time. For each target gene, the best primers were identified that could detect HMW-GS and LMW-GS genes in wheat samples and Zea m 14, Zea m 8, and zein genes in maize samples after baking at 220 °C for 60 min and 40 min, respectively. The results indicate that these PCR methods can be used for the reliable and sensitive detection of wheat and maize allergens in processed foods.