Accurate determination of meat mass fractions using DNA measurements for quantifying meat adulteration

Temisak, Sasithon; Thangsunan, Pattanapong; Boonil, Jiranun; Yenchum, Watiporn; Hongthong, Kanjana; Yata, Teerapong; Rios‐Solis, Leonardo; Morris, Phattaraporn

doi:10.1101/2020.06.14.150375

Cited by 4 publications

(3 citation statements)

References 36 publications

(62 reference statements)

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“…Temisak et al. (2020) employed a triple ddPCR technique to detect pork, beef, and chicken concurrently, utilizing the actin gene and muscle growth inhibitor gene as markers. The developed method exhibited a high sensitivity, with a detection limit of 0.01%.…”

Section: Discussionmentioning

confidence: 99%

Research on quantitative detection technology of raccoon‐derived ingredient adulteration in sausage products

Wang,

Chen,

Xie

et al. 2024

Food Science & Nutrition

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This project presents a quantitative detection method to identify raccoon‐derived ingredient adulteration in sausage products. The specific copy gene of the raccoon was selected as the target gene. According to the specificity of its primer and probe, the quantitative detection method of raccoon microdrops by droplet digital PCR was established. In addition, the accuracy of the proposed method was verified by artificially mixed samples, and the applicability of this method was tested based on the commercially available products. The experimental results indicate that the raccoon mass (M) and raccoon‐extracted DNA concentration have a good linear relationship when the sample content is 5–100 mg, and there is also a significant linear relationship between DNA content and DNA copy number (C) with R2 = .9982. Therefore, using DNA concentration as the median signal, the conversion equation between raw raccoon mass (M) and DNA copy number (C) could be obtained as follows: M = (C + 177.403)/16.954. The detection of artificially mixed samples and commercial samples shows that the method is accurate and suitable for quantitative adulteration detection of various sausage products in the market.

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Section: Discussionmentioning

confidence: 99%

Research on quantitative detection technology of raccoon‐derived ingredient adulteration in sausage products

Wang,

Chen,

Xie

et al. 2024

Food Science & Nutrition

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show abstract

“…The LAMP-AuNP-probe assays were demonstrated for their capability of detecting pork content in process food products collected from supermarkets in Pathum Thani, Thailand. All the processed food products were tested for the presence of pork content by droplet digital PCR (ddPCR) (Temisak et al 2020) prior to LAMP-AuNP-probe colourimetric assays (Table S2). In Fig.…”

Section: Challenge Of the Lamp-aunp-probe Assay With Processed Food Smentioning

confidence: 99%

Combination of Loop-Mediated Isothermal Amplification and AuNP-Oligoprobe Colourimetric Assay for Pork Authentication in Processed Meat Products

Thangsunan¹,

Temisak²,

Morris³

et al. 2020

Food Anal. Methods

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Pork adulteration is a major concern for Muslims and Jews whose diets are restricted by religious beliefs, as well as those who are allergic to pork meat and its derivatives. Accurate pork authentication is of great importance to assist this demographic group of people in making decision on their product purchase. The aim of this study was to develop a new analytical method for pork authentication in processed meat products based on a combination of loop-mediated isothermal amplification (LAMP) and AuNP-nanoprobe colourimetric assay. The LAMP conditions were first optimised to obtain the highest yield of amplified DNA products within the shortest time. Oligoprobe-functionalised AuNPs were then hybridised with LAMP-DNA amplicons and subsequently challenged with MgSO4 at a high concentration to induce AuNP aggregation. In the presence of pork DNA, the colloidal AuNP-probe remained unchanged in its red colour, which indicates the dispersion of AuNPs. In contrast, in the absence of pork DNA, the colour was changed to colourless as a result from the aggregation of AuNPs. The LAMP-AuNP-nanoprobe assay offers a high sensitivity with a limit of detection as low as 100 pg of pork DNA. The assay is highly specific to pork content without cross-reactivity with the other meat species tested. The assay developed herein can become a simple, inexpensive, precise, and rapid analytical tool for small laboratories or the general public interested in halal food authentication.

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“…The LAMP-AuNPs-probe assays were demonstrated for their capability of detecting pork content in process-food products collected from supermarkets in Pathum Thani, Thailand. All the processed food products were tested for the presence of pork content by droplet digital PCR (ddPCR) (Temisak et al 2020) prior to LAMP-AuNPs-probe colourimetric assays (Table S2). In Fig.…”

Section: Challenge Of the Lamp-aunps-probe Assay With Processed Food mentioning

confidence: 99%

Combination of loop-mediated isothermal amplification and AuNP-oligoprobe colourimetric assay for pork authentication in processed-meat products

Thangsunan¹,

Temisak²,

Morris³

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

Pork adulteration is a major concern for Muslims and Jews whose diets are restricted by religious beliefs, as well as those who are allergic to pork meat and its derivatives. Accurate pork authentication is of great importance to assist this demographic group of people in making decision on their product purchase. The aim of this study was to develop a new analytical method for pork authentication in processed-meat products based on a combination of loop-mediated isothermal amplification (LAMP) and AuNP-nanoprobe colourimetric assay. The LAMP conditions were first optimised to obtain the highest yield of amplified DNA products within the shortest time. Oligoprobe-functionalised AuNPs were then hybridised with LAMP-DNA amplicons, and subsequently challenged with MgSO4 at a high concentration to induce AuNP aggregation. In the presence of pork DNA, the colloidal AuNPs-probe remained unchanged in its red colour, which indicates the dispersion of AuNPs. In contrast, in the absence of pork DNA, the colour was changed to colourless as a result from the aggregation of AuNPs. The LAMP-AuNP nanoprobe assay offers a high sensitivity with a limit of detection as low as 100 pg of pork DNA. The assay is highly specific to pork content without crossreactivity with the other meat species tested. The assay developed herein can become a simple, inexpensive, precise, and rapid analytical tool for small laboratories or the general public interested in halal food authentication. Keywords: pork authentication; pork adulteration; halal food authentication; loop-mediated isothermal amplification; AuNP-nanoprobe colourimetric assay

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Accurate determination of meat mass fractions using DNA measurements for quantifying meat adulteration

Cited by 4 publications

References 36 publications

Research on quantitative detection technology of raccoon‐derived ingredient adulteration in sausage products

Research on quantitative detection technology of raccoon‐derived ingredient adulteration in sausage products

Combination of Loop-Mediated Isothermal Amplification and AuNP-Oligoprobe Colourimetric Assay for Pork Authentication in Processed Meat Products

Combination of loop-mediated isothermal amplification and AuNP-oligoprobe colourimetric assay for pork authentication in processed-meat products

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