Sequence analysis of mitochondrial 12S rRNA gene can identify meat species

Girish, P. S.; Anjaneyulu, A. S. R.; Viswas, K.N.; Anand, Manish Kumar; Rajkumar, N.; Shivakumar, B. M.; Bhaskar, Sharma

doi:10.1016/s0309-1740(03)00158-x

Cited by 149 publications

(93 citation statements)

References 11 publications

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“…For these reasons protein-based methods have been replaced by DNA-based ones. DNA characterized by more stability under intensive heating, pressures, and chemical processing, has conserved structure in whole body cells, has a great identification power since they are rely on the recognition of specific DNA segments sequence of a particular tissue or animal (Calvo et al, 2001;Frezza et al, 2003;Girish et al, 2004;Lanzilao et al, 2005;Akasaki et al, 2006;Arslan et al, 2006;Rashid et al, 2014). From DNAbased techniques, polymerase chain reaction (PCR) is the most employed, simple, time saving, sensitive and specific method that could identify the species of origin exposed to different processing conditions (Mafra et al, 2008;Bottero and Dalmasso, 2011;Floren et al, 2015).…”

Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

“…The PCR-RFLP of 12S rRNA were used by several researchers to discriminate between various animal species (Prakash et al, 2000;Girish et al, 2004;Rodriguez et al, 2004 and. More recent study by Girish et al (2005) stated that the method of PCR amplification of 456-bp from the 12SrRNA gene followed by digestion with AluI, HhaI, ApoI and BspTI could differentiate between beef, buffalo meat, mutton and chevonin fresh and processed meat but not in meat mixtures.…”

Section: Restriction Fragment Length Polymorphism (Pcr-rflp)mentioning

confidence: 99%

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Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

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| Identification of animal species of origin in meat and meat products is a matter of great concerns such as religious, economical, legal as well as medical aspects. Thus, several analytical techniques have been suggested for the identification of meat species either in individual or in mixed samples to protect consumers from the fraudulent and bad habits of marketing. DNA-based techniques especially the techniques based on polymerase chain reaction (PCR) are recognized as the most appropriate methods employed for species identification in raw and processed meat. PCR techniques including randomly amplified polymorphic DNA (PCR-RAPD), restriction fragment length polymorphism (PCR-RFLP), PCR with species-specific primers, real-time PCR and PCR-nucleotide sequencing allow identification of meat species under different processing conditions. But the variability of DNA content on the level of species as well as target tissue make the DNA-based methods somewhat unsuitable for the quantification of exact percentages of different species in meat and meat products. For these reasons the proteomic approaches depending on identification of different peptide biomarkers has been developed and employed to give information on the different composition of food. To broad the knowledge about these technologies, this review is compiled in an attempt to provide an overview of the possible PCR-based analytical techniques that could help in identifying the meat species of origin in meat and meat products and threw the light on the identification of species specific peptide biomarkers by proteomic technologies as a new and attractive alternative that could overcome some of the limitations that faced DNAbased methods especially when used for meat exposed to intensive heating of processing as well as for meat mixtures.

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Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Section: Restriction Fragment Length Polymorphism (Pcr-rflp)mentioning

confidence: 99%

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

View full text Add to dashboard Cite

show abstract

“…Species specific PCR reported in the present work is advantageous because it saves time as it do not involve any post amplification processing like restriction digestion as in PCR RFLP methods. Another method based on forensically important nucleotide sequencing (FINS) which involved PCR amplification of mitochondrial 12S rRNA gene followed by sequencing of amplicon was reported by Girish et al (2004) for identification of buffalo meat. But, FINS involve sequencing of nucleotides which is time consuming and involves additional cost.…”

Section: Resultsmentioning

confidence: 99%

A rapid method for authentication of Buffalo (Bubalus bubalis) meat by Alkaline Lysis method of DNA extraction and species specific polymerase chain reaction

et al. 2011

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Buffalo (Bubalus bubalis) meat is a major item of export from India but export of beef i.e. meat from cattle (Bos indicus) is prohibited. Also, adulteration of buffalo meat with that of beef (meat from cattle) is a common fraudulent practice because of prohibition on cow slaughter in most states of India. Food analysts require precise identification techniques to implement such regulations. In the present study, a method of DNA extraction by Alkaline lysis from meat samples and speciation of buffalo meat using species specific Polymerase Chain Reaction (PCR) has been reported. Alkaline lysis technique is a rapid method which involves triturating meat with four volumes of 0.2N NaOH, dilution of resultant liquid extract with eight volumes of 0.2N NaOH, heating the mix 75°C for 20 min followed by neutralization with eight volumes of 0.04N Tris HCl. Entire procedure of DNA extraction takes less than 30 min and it is economical as it involves less expensive chemicals. Method was successfully applied in animal byproducts also viz., liver, heart and kidney. For authentication of buffalo meat, pair of primers was designed based on mitochondrial D loop gene nucleotide sequence. PCR amplification using the designed primers gave amplicon of size 482 bp in buffalo and no amplification was detected in closely related species viz., cattle, sheep and goat meat samples. Results of the assay were highly repetitive and reliable. An export sample referred by export regulation authorities was also analyzed by using the Alkaline lysis method of DNA extraction and species specific PCR which enabled authentication of meat within 5 h.

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“…Sequencing analyses confirmed the differences among species and, although very short, they were considered very informative and enabled clustering of samples into their respective taxonomic group. The mitochondrial 12S rRNA gene was first targeted by Girish et al (2004) for the differentiation of cattle (Bos indicus), buffalo (Bubalus bubalis), sheep (Ovis aries), goat (Capra hircus), and mithun (Bos frontalis). The method was successfully applied to authenticate processed meat products (patties, steam cooked blocks, croquettes, and autoclaved blocks).…”

Section: Pcr-sequencingmentioning

confidence: 99%

“…The major limitation of PCR-sequencing is its unsuitability for identification of species in meat mixtures, producing ambiguous sequence results (Girish et al, 2004). The use of large sequence fragments is not recommended in the case of species identification in processed food products that contain low amounts of and degraded DNA (Pereira et al, 2008). 14.3.4 DNA Barcoding DNA barcoding relies on sequence variation within a short and standardized region of the genome, designated as a "barcode," to provide accurate species identification.…”

Section: Pcr-sequencingmentioning

confidence: 99%