Development and Validation of a Fast DNA Extraction Protocol for Fish Products

Xiong, Xiong; Huang, Manhong; Yuan, Fangying; Lü, Lixia

doi:10.1007/s12161-019-01554-z

Cited by 5 publications

(4 citation statements)

References 38 publications

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“…It is evident that those methods could also be used in a portable apparatus such biosensor because they don't demand any special equipment. Similar devices have been suggested for applications in the field of food safety, such as in the detection of foodborne pathogens, allergens and genetically modified organisms to food by the usage of LAMP method [30]. Knowing this and the variety of its applications, it could be used in the field for the determination of fecal pollution in the environment.…”

Section: Resultsmentioning

confidence: 98%

Evaluation of Molecular Methods to Be Used in Sensors for The Detection of Bacteria in Water

Vantarakis

2022

JBRS

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Waterborne E. coli and E. faecalis remain a major economic problem worldwide because of their significant impact on health and disease. There is a constant need for new diagnostic tools that can detect low bacterial concentrations in a more cost-and timeeffective manner. The development of rapid and simple molecular detection in situ is required where specialized laboratory services are limited. Hereby, the recovery of DNA from artificially contaminated water samples of three different DNA extraction methods was investigated. Two commercial kits (DNeasy Ultraclean Microbial Kit, Dynabeads™ DNA DIRECT™ Universal Kit) and a boiling method were evaluated. All methods produced DNA in sufficient concentration ranging 64.55-184.7 ng/μL for E. coli and E. faecalis, respectively. Then, PCR methods were applied to confirm the effectiveness of the process. All amplifications had an LOD ranging from 102 to 101. Here is suggested that boiling extraction could be used as a method with rapid results, easy in use, adequate efficiency, which could be included in a portable sensor tool, as biosensor. The results of the present study highlight the importance of DNA extraction suitable for the application in a biosensor for a real time monitoring of the water samples.

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Section: Resultsmentioning

confidence: 98%

Evaluation of Molecular Methods to Be Used in Sensors for The Detection of Bacteria in Water

Vantarakis

2022

JBRS

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“…McKillip et al (2000) found that the extraction efficiency of DNA from whey using the phenol, chloroform, and isoamyl alcohol method was low and the total DNA yield was extremely poor. Although the A260/A280 for satisfactory DNA is generally considered to be between 1.8 and 2.0 (Ferrara et al, 2006;Xiong et al, 2019), the purity of bovine whey powder DNA extract was higher than that of DNA extractions from milk powder or milk (Liao et al, 2017a(Liao et al, ,b, 2018b according to current relevant studies. This might be due to the optimization of the DNA extraction procedures to remove more contaminants and inhibitors, such as proteins and phenols.…”

Section: Dna Yield and Puritymentioning

confidence: 96%

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

Zhang

Qiao

et al. 2022

Journal of Dairy Science

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As one of the main ingredients in some milk powders, whey powder is sometimes added to pure goat milk products, which can cause health risks, economic fraud, and unfair competition of food industries. This study is the first to explore qualitative and quantitative methods to identify adulteration of bovine whey powder in goat dairy products based on DNA. We extracted DNA from whey powder using a modified DNA extraction method; this exhibited good quality and integrity, with purity of 1.53 to 1.75 and concentration of 122 to 179 ng/μL. Conventional PCR and real-time PCR were compared for qualitative detection of bovine whey powder; real-time PCR demonstrated sensitivity of 0.01 ng/ μL, which was higher than the 0.05 ng/μL detected by the conventional PCR method. Furthermore, real-time PCR was conducted for DNA quantitative detection, with good linearity (R 2 = 0.9858) obtained for bovine whey powder contents from 0.1% to 30%. Relative error decreased with increase of the mixing proportion of whey powder; the coefficient of variation above 0.1% of the mixing ratio was close to or less than 5%; and the relative standard deviation of repeatability results was less than 5%. Considering the economic costs of testing, conventional PCR could be performed first, and samples with obvious intentional adulteration detected can be further accurately quantified by real-time PCR. Overall, this research provides a realistic and effective method for qualitative and quantitative identification of bovine whey powder in goat dairy products, thus laying a good foundation for verification of goat dairy product label claims and industrial control.

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“…with freshwater catfish (Pangasianodon hypophthalmus) (Calosso et al 2020). The fraudulence cases have been reported on fish products (Xiong 2019), fish samples obtained in Brazil (Carvalho et al 2015), canned fish products (Shokralla et al 2015), and fish products in Italy (Corrado et al 2016). Meanwhile, several studies have also reported adulteration of fish products in Indonesia, including the product of mackerel crackers (Maulid and Nurilmala 2015), canned tuna , and shark products (Abdullah et al 2020).…”

Section: Introductionmentioning

confidence: 99%

“…DNA exists in most living cells, so identical information can be obtained in all parts of the sample with the same source (Paquin et al 2014). The validated species from the mislabeled on commercial fish products can be achieved by DNA barcoding (Xiong 2019;Adibah et al 2020). DNA barcoding techniques have been successfully used to identify canned fish products (Shokralla et al 2015) and cooked products (Pollack et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers

Nurilmala¹,

Ajitama²,

Jacoeb³

et al. 2020

Biodiversitas

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Abstract. Nurilmala M, Atjitama Y, Jacob AM, Indarwati AR, Nugraha R. 2020. Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers. Biodiversitas 21: 5650-5656. Shrimp crackers are snacks made from starch with the addition of shrimp and other ingredients. Authentication of shrimp crackers becomes a quality control method in line with its traceability since the morphological characters are not recognized in those products. The failure of the authentication will lead to adulteration of shrimp products. The study aimed to design shrimp-specific polymerase chain reaction (PCR) primers by and used them to authenticate shrimp cracker products to assure their traceability. The primers were designed from cytochrome oxidase subunit I (COI) gene with a GC content of 50% and a melting temperature of 57 °C. The amplicon had a length of 613 bp. Fourteen shrimp crackers having DNA concentrations 0.3 to 8.1 ng/µL were evaluated. Eight out of fourteen DNA samples were successfully amplified using the specific primer and could be visualized on the agarose gel at 500-750 bp. Those DNA samples were identified belonging to shrimp species, namely Litopenaeus vannamei, Metapenaeus ensis, and Fenneropenaeus merguiensis with 95% to 100% identity. Meanwhile, the other six DNA samples underwent PCR using universal primers. One sample was amplified and identified as fish (Sphyraena flavicauda). These results indicate illegal substitution of shrimp using unidentified species occurred in shrimp crackers.

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Development and Validation of a Fast DNA Extraction Protocol for Fish Products

Cited by 5 publications

References 38 publications

Evaluation of Molecular Methods to Be Used in Sensors for The Detection of Bacteria in Water

Evaluation of Molecular Methods to Be Used in Sensors for The Detection of Bacteria in Water

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers

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