An Enhanced Method for
            <i>Vitis vinifera</i>
            L. DNA Extraction from Wines

Pereira, L. S.; Guedes-Pinto, Henrique; Martins-Lopes, Paula

doi:10.5344/ajev.2011.10022

Cited by 40 publications

(68 citation statements)

References 22 publications

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“…30,31 But, even if several studies have reported the ability to extract and genotype DNA from aged wine, [31][32][33] efficient DNA extraction remains difficult 30,33 due to winemaking practices, which significantly contribute to the removal of grapevine DNA from wine, and all the more after bottle ageing. 30,34 Moreover, a major problem in acquiring information from archeological DNA is to prevent contamination from modern samples. 16,35 Therefore, for the first time here the age of an unknown old wine along with its corresponding grape variety are assessed by non-targeted metabolomics analyses.…”

Section: Discussionmentioning

confidence: 99%

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

et al. 2017

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Restoration works in the old Clunisian Saint-Vivant monastery in Burgundy revealed an unidentified wine bottle (SV1) dating between 1772 and 1860. Chemical evidence for SV1 origin and nature are presented here using non-targeted Fourier Transform Ion Cyclotron Resonance Mass Spectrometry and Nuclear Magnetic Resonance analyses. The SV1 chemical diversity was compared to red wines (Pinot Noir) from the Romanée Saint Vivant appellation and from six different vintages spanning from 1915 to 2009. The close metabolomic signature between SV1 and Romanée Saint Vivant wines spoke in favor of a filiation between these wines, in particular considering the Pinot noir grape variety. A further statistical comparison with up to 77 Pinot noir wines from Burgundy and vintages from nearly all the 20th century, confirmed that SV1 must have been made more than one hundred years ago. The increasing number of detected high masses and of nitrogen containing compounds with the ageing of the wine was in accordance with known ageing mechanisms. Besides, resveratrol was shown here to be preserved for more than one hundred years in wine. For the first time, the age of an old unknown wine along with its grape variety have been assessed through non-targeted metabolomic analyses.

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Section: Discussionmentioning

confidence: 99%

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

et al. 2017

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“…The main constrain BIO Web of Conferences 02021-p.2 linked to their wide application in wines is associated to the quality and quantity of DNA extracted from the wine samples, given the fact that DNA can be highly degraded during the winemaking process (decanting and filtration), stabilization (clarification and racking) and aging [5]. Several DNA extraction protocols have been developed through the years [5][6][7]. The protocol developed by Pereira et al [7] has demonstrated to be able to extract DNA from small volume wine samples, 10 mL, and free of enzymatic inhibitors, therefore suitable for PCR-based technologies.…”

Section: Introductionmentioning

confidence: 99%

“…Several DNA extraction protocols have been developed through the years [5][6][7]. The protocol developed by Pereira et al [7] has demonstrated to be able to extract DNA from small volume wine samples, 10 mL, and free of enzymatic inhibitors, therefore suitable for PCR-based technologies. As previously mentioned DNA extracted from wine samples are highly degraded, and therefore this needs to be taken into account when choosing the molecular markers for varietal identification.…”

Section: Introductionmentioning

confidence: 99%

Wine fingerprinting using a bio-geochemical approach

Fernandes

Pereira

Jorge

et al. 2015

BIO Web of Conferences

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Abstract.The wine sector is a billion euro business and therefore subjected to multiple attempts of fraudulent practices. This requires the development of rapid and reliable methods to detect such situations. Several methodologies have been developed based on the chemical profiles of the wines, but they are limited due to the environmental conditions that cannot be controlled. The use of DNA-based detection systems are an emergent research field that have been extended to a wide variety of food products and are still the most reliable methods for varietal identification. However these methods are not suitable for geographical determination. Soil related fingerprints have a primary role considering that there is a relationship between the elemental composition of wine and the composition of the provenance soil. WineBioCode is a project aiming to define the best strategy for wine authenticity based on a multidisciplinary approach. Two DNA-based strategies have been developed based on Real-time PCR and a label free optical biosensor platform. Both platforms enabled successful identification of specific DNA-targets when applied to Vitis vinifera L., and can be applied throughout the grape-wine chain. The methods are complementary and can be used in different situations, according to the requirements. The geographical evaluation has been assessed by the strontium 87 Sr/ 86 Sr isotope ratio determination involving soil evaluation in the vineyards followed by its assay in the wine samples. The results are being integrated in order to establish the best procedure to be undertaken for wine fingerprinting, including varietal composition and geographical origin, therefore fulfilling the requirements of the geographical denominations in wine certification.

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Section: Res Dev Materials Sci Research and Development In Materials Sciencementioning

confidence: 99%

“…In addition, the study has quantified Saccharomyces cerevisiae DNA in residual wine samples [21]. Comparable to the previous studies, pure DNA were extracted using an enhanced protocol and quantified using VrZAG79 primer with optimized PCR conditions which can be applicable for both monovarietal and commercial wine samples [31].Oil: Oil and oil based products like margarine, other edible products act as an active ingredient in day to day life of the people around the world. Every oil species has a respective fatty acid profiles, TAG composition, and phytosterol profiling.…”

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DNA as a Biomaterial in Diagnosis of Food Adulteration and Food Safety Assurance

Muthu¹

2017

RDMS

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Apart from general applications of DNA, it can also be used as tool to assure the food safety, which is the main aspect of this review. Increasing GMO productions also increased the concern regarding the adulteration of GMO food products in our daily life. Countries around the world, raising the regulations regarding the GMO products to the consumer's table. Subsequently, the mode of adulteration in food products with GMO products feels difficult to identify. The food products also adulterer with low cost products which can also be detected by the isolation and identification of DNA from that product. The main focus on this review is to discuss the utilization of DNA as an effective tool to detect the adulteration and GMO content in various food products like oil, honey, beverages, baked products, animal feed, fried products, adulteration of milk and milk products. In the field of food safety, microbial contamination is also a major problem. Isolation of DNA from food can also reveals the presence of microbial contamination in the earlier stage. Also, the review emphases the way of utilizing DNA in differentiating organic foods from non-organic foods. ISSN: 2576-8840How to cite this article: Duraimurugan K, Narendhran S, Manikandan M. DNA as a Biomaterial A food should be free from microbial contamination until it reaches the consumers table. All kind of safety measures must be ensured by industries to make it possible. But still microbes are found in food products by any source, leading to the spoilage of food product and causing food borne infections to the consumers. Home cooked food samples collected from the villages in Malawi has shown to be contaminated upto 35% of pathogenic microbes and by further investigation, it was found that contamination of food samples by poor handling and unhygienic conditions [11]. Microbial contamination is a crucial problem in various food industries causing major economic losses. Various industries like dairy, poultry industries follow various cutting-edge technologies to reduce the microbial contamination in end product [12,13]. Microbial contamination can be explored by various physical methods including microscopic and culture depend approaches. But these techniques have various limitations in the confirmation of microbial presence. In present decades, PCR based methods are highly adopted due to its high accuracy and reliability [14].In the present review, we discuss the utilization of DNA as an effective tool in ensuring the quality and safety in various foods and processed food products (Figure 1). DiscussionDifferent DNA isolation methods from food products [20]. Apart from the standard protocols and commercial kits, various modified protocols are also adopted by researchers in order to enhance the efficiency of quality and quantity of extracted DNA [21]. DNA based detection of adulteration and GMO in food productsMilk and milk products: Milk stands as a source of high protein based food for vegetarians around the world. Commercial milk is available in the f...

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An Enhanced Method for Vitis vinifera L. DNA Extraction from Wines

Cited by 40 publications

References 22 publications

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

Wine fingerprinting using a bio-geochemical approach

DNA as a Biomaterial in Diagnosis of Food Adulteration and Food Safety Assurance

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