A novel quantitative real-time PCR method for identification and quantification of mammalian and poultry species in foods

Ren, Yifei; Li, Xiang; Liu, Yueming; Liu, Yang; Cai, Yicun; Quan, Sheng; Pan, Liangwen; Chen, Shun-Sheng

doi:10.1016/j.foodcont.2017.01.003

Cited by 22 publications

(10 citation statements)

References 23 publications

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“…Mammalian and poultry species real-time PCR Universal myostatin sequence (Ren, et al, 2017) Salami, sausages, cutlets, canned meat and frozen ready-tocook food Cat, dog, mouse, rat and human…”

Section: Meat Product Food Fraud Analytical Technique Predictors Refementioning

confidence: 99%

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

Valdés

Beltrán

Mellinas

et al. 2018

Trends in Food Science & Technology

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Background: Food fraud is described as a violation of food law, which is intentionally committed to get an economic or financial gain through the consumer's swindle resulting in multi-million business and posing a public health threat. The main fraudulent practices are mislabelling of composition, certificates of origin, health claims, and artificial increases in weight or volume caused by replacement, dilution, addition or removal of some ingredients. Hardly 68% of the food fraud violations are produced in animal and vegetable products with high fat content (27% meat, 13% fish, 11% oils, 10% dairy products, 4% nuts and seeds and 3% animal by-products) becoming a crucial issue for food processing industries. Scope and approach: The present review focuses on the main authentication techniques and methods employed to clarify the authenticity of both animal and vegetable fat food products emphasizing the importance of the use of robust and reliable analytical techniques combined with multivariate analyses. Key findings and conclusions: Targeted approaches, such as as chromatography and DNA-based methods, combined with multivariate analysis have shown high accuracy, sensitivity and selectivity, allowing the simultaneous evaluation of multiple analytes. In addition, non-target methods, such as those based on spectroscopic techniques, have been used to establish the geographic origin of food products with quick response, low cost, non-destructive character and also offering the possibility to be miniaturized.

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Section: Meat Product Food Fraud Analytical Technique Predictors Refementioning

confidence: 99%

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

Valdés

Beltrán

Mellinas

et al. 2018

Trends in Food Science & Technology

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“…Food adulteration is economically motivated, with financial gain being the ultimate goal. Meat products are the frequent target of adulteration; due to its lower cost, horsemeat has become an alternative for beef (Ren et al., ).…”

Section: Introductionmentioning

confidence: 99%

The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review

Sajali

Wong

Hanapi

et al. 2018

Journal of Food Science

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High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.

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“…The species identification of ducks and geese has a number of important applications, including the testing of meat products [1][2][3], which are often adulterated with cheaper substitutes from other species due to cost; the testing of feathers and down during quality and quantity control of bedding inserts or outer garments; and the identification of birds involved in criminal cases or accidents [4,5]. Species identification can be a challenge when only partial, processed, or damaged fragments of meat or feathers are available.…”

Section: Introductionmentioning

confidence: 99%

“…In such cases, morphological identification can be difficult or even impossible, and the only possible tests may be DNA based. Species identification based on DNA often involves conventional polymerase chain reaction (PCR) and electrophoresis [1,6], Sanger's sequencing [6,12], and real-time PCR [2,3]. The last of these methods allows for quantitative species detection, which provides an advantage for commercial quality control of products derived from bird species.…”

Section: Introductionmentioning

confidence: 99%

Development of a sensitive and specific qPCR method to detect duck and goose DNA in meat and feathers

Natonek-Wiśniewska

Krzyscin

Bugno‐Poniewierska

2018

Eur Food Res Technol

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This study developed a method to identify the species of duck and goose DNA extracted from various matrices. The research material included meat, down, whole feathers, and blood. The analysis was performed with real-time PCR using minor groove binder probes and primers that bind to cytochrome b (duck) and 12S ribosomal RNA (goose) sequences. For all matrices, the reactions were species-specific. Cross-reactions either did not occur or occurred after 36 cycles, corresponding to an amplification for the species content of 10 − 5 %, i.e., several times below the limit of detection (LOD = 0.01%) and limit of quantification (LOQ = 0.1%). The standard curves obtained by consecutive dilutions were linear (R 2 > 0.99), the slopes ranged from 3.2 to − 3.6, and the retardation factors were 23-26. The amplitude threshold analysis demonstrated that significant differences between successive matrices make it impossible to select one reference material to produce a standard curve effective for analyzing each type of matrix. A comparison between the reference material and the test material reveals that the accuracy of the developed method (the match between the actual and the measured value) is above 78%. Validation methods indicate that this method can be used to identify duck and goose DNA in the analyzed matrices.

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A novel quantitative real-time PCR method for identification and quantification of mammalian and poultry species in foods

Cited by 22 publications

References 23 publications

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review

Development of a sensitive and specific qPCR method to detect duck and goose DNA in meat and feathers

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