Comparative study of different methods for the extraction of DNA from fish species commercially available in South Africa

Cawthorn, Donna‐Mareè; Steinman, Harris; Witthuhn, R. Corli

doi:10.1016/j.foodcont.2010.07.003

Cited by 61 publications

(46 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Contamination of DNA with proteins usually reduces the A260 to A280 ratio to values lower than 1.7. [25] Residual impurities carried over from the DNA extraction procedure, such as phenol or ethanol, are also reported to reduce the A260 to A280 ratio. In this connection, residual chemical contamination from nucleic acid extraction procedures may result in an overestimation of the nucleic acid concentration.…”

Section: Resultsmentioning

confidence: 99%

“…Owing to the fact that raw fish muscle tissue is subject to different treatment conditions during the manufacturing process (high temperature, high pressure, addition of certain ingredients, etc. ), which considerably influences the quality of DNA, [23][24][25] it is necessary to optimize the DNA isolation procedures for each type of food product individually. In addition, ingredients and other substances present in food matrices (polysaccharides, proteins, or lipids) may not be completely removed during the DNA extraction procedure and may cause PCR inhibition.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue

Piskatá

Pospisilova

Bořilová

2017

International Journal of Food Properties

View full text Add to dashboard Cite

The most common techniques used to identify tuna species include methods based on the detection of specific DNA. The quality of species-specific DNA crucially affects the efficiency of amplification during the subsequent polymerase chain reaction (PCR). Detection of DNA in processed products can be adversely affected by DNA fragmentation during the processing steps and the use of ingredients that may inhibit the PCR reaction. In this study, several processing treatments applied to the muscle tissue of yellowfin tuna (Thunnus albacares) were evaluated. For DNA isolation three DNA extraction methods were compared. The concentration, purity, and amplificability of DNA were tested. The results revealed the variability among extraction procedures in terms of DNA quality and quantity in tuna muscle tissue processed under different processing technologies. ARTICLE HISTORY

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue

Piskatá

Pospisilova

Bořilová

2017

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Compared to other methods for the extraction of DNA from fishery products (Cawthorn et al, 2011), the KAPA Express Extract Kit has two advantages: (a) reduction of extraction time and (b) less possibilities for contamination. These advantages are the consequence of the omission of DNA purification steps.…”

Section: Extraction Of Dnamentioning

confidence: 99%

Evaluation of a Rapid PCR-Based Method for Species Identification of Raw and Processed Fish and Shrimps

Rehbein

Schiefenhövel

2012

Journal of Aquatic Food Product Technology

View full text Add to dashboard Cite

The increase of mislabeled seafood and illegal fisheries demands rapid methods to control fishery products. We have tested a rapid deoxyribonucleic acid (DNA) extraction and amplification method to identify raw and processed fish and shrimp using polymerase chain reaction (PCR)-based techniques. The KAPA Express Extract Kit delivered DNA from raw, cooked, canned, and marinated products that was suitable for mutation detection. Segments of mitochondrial genes, sized from 123 to 464 base pairs (bp), were amplified by PCR kits from two vendors. Amplicons of raw fish fillets were differentiated by single strand conformation polymorphism (SSCP) analysis, raw or cooked shrimps were analyzed by restriction fragment length polymorphism (RFLP), and the PCR product obtained for marinated herring was sequenced. The extracted DNA was not degraded during storage in the refrigerator for about 1 week or in the freezer-cabinet for 1 month.

show abstract

“…Difficulty in isolating intact and sufficient DNA from samples differs with the physico-biochemical natures of the tissue (Rumpho et al, 1994). For instance, polysaccharides, naturally present in tissue may not completely be removed using classical DNA extraction, causing inhibition of DNA amplification (Cawthorn et al, 2011;Besbes et al, 2015). Thus, DNA-based methods are highly dependent on the extraction and purification techniques (Lockley et al, 2002;Di Pinto et al, 2007) and selection of the appropriate method according to sample matrix type is crucial.…”

Section: Introductionmentioning

confidence: 99%

Comparison of DNA-extraction Methods Suitable for PCR-based Applications to Identify Shrimp Species in Commercial Products

Besbes¹,

Sadok²

2017

IPFS

View full text Add to dashboard Cite

Abstract:Seven different methods of DNA extraction were performed and compared in order to have the better DNA quality and quantity from specific seafood matrix such as various types of shrimp products. Thus, the nucleic acids extraction efficiency was evaluated according to DNA purity for PCR amplification. To evaluate the interaction of the different parameters, a multivariate regression, PLS approach was used to treat the results of PCR amplification of fresh and processed shrimp. The principal component (PCs) characterized the PCR amplification of shrimp (62% of all variance) with 59.0 and 3.0% for PC1 and PC2 respectively. Based on PC1 analysis, a positive correlation was obtained between the extraction procedures using PCI/SDS, DNeasy Tissue Kit (QIAGEN), TRITON and CTAB, and the results of PCR amplification. In addition to the successful optimization of DNA yield, the multivariate analysis revealed the different factors that affected the PCR amplification including the type of sample matrix. The comparison of the seven extractions methods, in this paper, has highlighted the efficacy of the SDS/PCI precipitation method for fresh and processed shrimp.

show abstract

Comparative study of different methods for the extraction of DNA from fish species commercially available in South Africa

Cited by 61 publications

References 27 publications

Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue

Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue

Evaluation of a Rapid PCR-Based Method for Species Identification of Raw and Processed Fish and Shrimps

Comparison of DNA-extraction Methods Suitable for PCR-based Applications to Identify Shrimp Species in Commercial Products

Contact Info

Product

Resources

About