The study demonstrates how PCR identifies genetically modified soybeans, suggesting improved safety for vegetable raw materials.
The article presents the results of a study of methods for the identification of genetically modified soybeans using polymerase chain reaction (PCR). The aim of the study was to control the quality of vegetable raw materials - soybeans by PCR. In the course of the work, modern laboratory devices (“Real-time CFX Connect”, “Rotor-Gene 6000”) and specialized reagents “Vet-Factor” were used. The technique included several stages: sampling, DNA isolation, reaction and analysis of the results. It has been experimentally established that the nutrient content in the studied soybean samples has differences. The genetically modified soybeans showed a decrease in protein, fat, fiber, and phosphorus levels by 3.0–12.0% compared with native soybeans. At the same time, the calcium content in GM soybeans is 11% higher. Based on the data obtained, the authors recommend using native soybeans for food production, and GM soybeans mainly for feed production. The conducted studies have confirmed the effectiveness of using the PCR method for the identification of GMOs in plant raw materials. The data obtained can be used to improve the quality control system of agricultural products and ensure food security.
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Pfeiffer et al. (2025) studied this question.
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