본 연구에서는 분자생물학적 방법을 통한 알레르기 유발 원재료 확인을 위해 PCR방법의 최적 조건을 구축하였 다. 가공식품에서 알레르기 원료성분 확인을 위하여 200bp 내외의 PCR 산물을 생성할 수 있는 종특이 프라이머를 설계하거나 선행연구사업 결과를 활용하였다. 대상 원료로는 국내 식품알레르기 표시대상인 난류, 우유, 메밀, 땅 콩, 대두, 밀, 고등어, 게, 새우, 돼지고기, 복숭아 및 토마 토와 제외국에서 알레르기 유발 성분으로 규정하고있는 아몬드, 참깨를 포함하여 총 14종을 대상으로 하였다. 특이 프라이머를 사용하여 PCR 한 결과 난류, 우유, 메밀, 땅콩, 대두, 밀, 고등어, 게, 새우, 돼지고기, 복숭아, 토마토, 아몬드 및 참깨로부터 각각 281, 131, 138, 120, 118, 127, 211, 174, 231, 138, 174, 132, 103 및 220bp의 특이 밴드를 확인하였으며 상호간의 비특이적 밴드는 검출되 지 않았다. 본 연구에서 확립한 알레르기 유발 원재료 검출법은 식품의 부정확한 표시나 가공식품의 제조과정 중 알레르기 유발물질의 비의도적 혼입 등으로부터 소비자를 보호하고 향후 수출 제품에 있어서 정확한 알레르기 유발 원재료 표기에 활용이 가능할 것으로 판단된다.

The method for detection foods containing allergenic materials by PCR was developed in this study. To detect allergenic raw material from processed food, species specific primer which up to 200bp for PCR product were designed or selected from advanced research. As target materials, 14 items were selected (12 target materials for allergen in Korea, 2 target materials for allergen in foreign countries). The amplicon size for eggs, milk, buckwheat, peanuts, beans, wheat, mackerel, crab, shrimp, pork, peach, tomato, almond, and sesame were confirmed 281, 131, 138, 120, 118, 127, 211, 174, 231, 138, 174, 132, 103, and 220bp, respectively. And any non-specific bands were not detected among each others. Detection method for allergenic material developed in this study could be used to investigate inaccurate goods for allergen labeling or non-intentional contaminant during processed foods manufacturing. In addition, the system will be usefully to detection accurate allergenic raw materials of export for other countries.

ABSTRACT
 서 론
 재료 및 방법
  재료선정
  시약 및 검체 구입
  유전자 추출
  Polymerase Chain Reaction (PCR) 반응액 및 반응조건
  결과확인
 결 과
  알레르기 유발 원재료 중 동물성 원료 확인
  알레르기 유발 원재료 중 식물성 원료 확인
 고 찰
 요 약
 참고문헌

• 박용춘(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) | Yong-Chjun Park (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) Correspondence to
• 김미라(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) | Mi-Ra Kim (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration)
• 신준호(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) | Jun-Ho Shin (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration)
• 김규헌(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) | Kyu-Heon Kim (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration)
• 이재황(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) | Jae-Hwang Lee (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration)
• 조태용(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) | Tae-Yong Cho (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration)
• 이화정(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) | Hwa-Jung Lee (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration)
• 이상재(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) | Sang-Jae Lee (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration)
• 한상배(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) | Sang-Bae Han (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration)