New Detection Method for Food Toxins Found

KOBE, Japan — A research group led by the Kobe University Research Center for Environmental Genomics has developed a technique that may enable faster and more accurate detection of toxic substances in food.

The technique, which is not yet ready for widespread practical use, involves artificially produced human enzymes that act as sensors for toxins in food samples.

Currently methods of food toxin analysis, such as chromatography and experimentation on mice, can take weeks to complete, a time frame the new technique could reduce to a few days.

The researchers are working to further improve the accuracy of the new approach.

The research group was formed in October 2006 comprising the university, the National Institute of Advanced Industrial Science and Technology in Tsukuba, Ibaraki Prefecture, and the wine maker Mercian Corp., based in Chuo Ward, Tokyo.

The enzyme used is cytochrome P450, which alters its chemical structure when it comes into contact with certain toxic substances.

The enzyme, which has 57 variant forms, is present in the human body and functions to detoxify it of harmful substances, according to Prof. Hiromasa Imaishi of Kobe University, the head of the team.

The team genetically engineered several types of the enzyme from coliform bacteria for use as sensors in the research.

Source: Daily Yomiuri Online