Analysis of Grape <i>Vitis vinifera</i> L. DNA in Must Mixtures and Experimental Mixed Wines Using Microsatellite Markers

Siret, René; Gigaud, Olivier; Rosec, Jean Philippe; This, Patrice

doi:10.1021/jf011462e

Cited by 54 publications

(58 citation statements)

References 22 publications

(27 reference statements)

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“…In this study, profiles generated by all microsatellite loci matched between samples from the same genotypes, reinforcing the view that nuclear SSR markers are suitable for certification purposes, as suggested by Baleiras-Couto and Eiras-Dias (2006), Savazzini and Martinelli (2006), and Siret et al (2000Siret et al ( , 2002.…”

Section: Nuclear Ssrsupporting

confidence: 74%

“…The must DNA sample concentrations ranged from 211 to 401 ng μL −1 . The must DNA yields were higher than those reported by other authors using similar samples (Faria et al 2000(Faria et al , 2008Garcia-Beneytez et al 2002;Siret et al 2002), ranging from 10 to 20 μg mL −1 of starting material. One of the reasons that may explain the higher yields obtained may be the fact that we have used immediately frozen fresh must samples, which preserved high-quality DNA.…”

Section: Dna Extraction and Quantificationcontrasting

confidence: 71%

“…However, efficient DNA extraction and amplification from other matrices such as grape must and wine remain difficult, mainly due to: (a) plant DNA decomposition during the maceration process; (b) presence of microorganisms' DNA, namely yeasts; (c) DNA polymerase inhibitors such as polysaccharides, tannins, and polyphenols, present in matrices especially further down the processing chain. Nevertheless, several reports have been successful using must and experimental wine samples (Baleiras-Couto and Eiras-Dias 2006;Faria et al 2000;Garcia-Beneytez et al 2002;Nakamura et al 2007;Rodríguez-Plaza et al 2006;Siret et al 2000Siret et al , 2002. Grapevine collections were formerly described using ampelographic descriptions including morphological and phenological aspects (Alleweldt and Dettweiler 1986;Dettweiler 1993;Ortiz et al 2004;Santiago et al 2005).…”

Section: Introductionmentioning

confidence: 99%

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Molecular Markers for Assessing Must Varietal Origin

et al. 2012

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Wine quality and market value greatly depend on the grapevine varietal composition, which may be characteristic of specific regions. In order to defend the distinct regions, Denominations of Origin were defined to protect against fraudulent practices. In this study, we evaluated the efficiency of two microsatellite-based systems (microsatellite (SSR) and intermicrosatellite (ISSR)) for must varietal composition determination and their potential role in certification purposes. Eleven Vitis vinifera L. varieties from leaf and monovarietal must DNA samples were screened with six SSR and 14 ISSR primers to discriminate polymorphisms. Principal coordinates analysis was performed with DCENTER on the resultant data using unweighted pair group mathematical average and revealed that ISSRs markers were not suitable for certification procedures, whereas nuclear SSR markers presented a complete correspondence between leaf and must samples, demonstrating that they were adequate for traceability purposes.

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Section: Nuclear Ssrsupporting

confidence: 74%

Section: Dna Extraction and Quantificationcontrasting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

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Molecular Markers for Assessing Must Varietal Origin

et al. 2012

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“…Late, same microsatellite loci and similar method was used as an attempt to analyze a grape variety Vitis vinifera in commercial must mixtures and also in experimental mixtures. The present study has proved that, DNA can be analyzed from the experimental wines until the last day of the fermentation process [30]. Vitis vinifera nine cis epoxycarotenoid dioxygenase2 (VvNCED2) was used as reference gene in authentication of grape variety in a wine samples.…”

Section: Res Dev Materials Sci Research and Development In Materials Sciencementioning

confidence: 83%

DNA as a Biomaterial in Diagnosis of Food Adulteration and Food Safety Assurance

Muthu¹

2017

RDMS

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Apart from general applications of DNA, it can also be used as tool to assure the food safety, which is the main aspect of this review. Increasing GMO productions also increased the concern regarding the adulteration of GMO food products in our daily life. Countries around the world, raising the regulations regarding the GMO products to the consumer's table. Subsequently, the mode of adulteration in food products with GMO products feels difficult to identify. The food products also adulterer with low cost products which can also be detected by the isolation and identification of DNA from that product. The main focus on this review is to discuss the utilization of DNA as an effective tool to detect the adulteration and GMO content in various food products like oil, honey, beverages, baked products, animal feed, fried products, adulteration of milk and milk products. In the field of food safety, microbial contamination is also a major problem. Isolation of DNA from food can also reveals the presence of microbial contamination in the earlier stage. Also, the review emphases the way of utilizing DNA in differentiating organic foods from non-organic foods. ISSN: 2576-8840How to cite this article: Duraimurugan K, Narendhran S, Manikandan M. DNA as a Biomaterial A food should be free from microbial contamination until it reaches the consumers table. All kind of safety measures must be ensured by industries to make it possible. But still microbes are found in food products by any source, leading to the spoilage of food product and causing food borne infections to the consumers. Home cooked food samples collected from the villages in Malawi has shown to be contaminated upto 35% of pathogenic microbes and by further investigation, it was found that contamination of food samples by poor handling and unhygienic conditions [11]. Microbial contamination is a crucial problem in various food industries causing major economic losses. Various industries like dairy, poultry industries follow various cutting-edge technologies to reduce the microbial contamination in end product [12,13]. Microbial contamination can be explored by various physical methods including microscopic and culture depend approaches. But these techniques have various limitations in the confirmation of microbial presence. In present decades, PCR based methods are highly adopted due to its high accuracy and reliability [14].In the present review, we discuss the utilization of DNA as an effective tool in ensuring the quality and safety in various foods and processed food products (Figure 1). DiscussionDifferent DNA isolation methods from food products [20]. Apart from the standard protocols and commercial kits, various modified protocols are also adopted by researchers in order to enhance the efficiency of quality and quantity of extracted DNA [21]. DNA based detection of adulteration and GMO in food productsMilk and milk products: Milk stands as a source of high protein based food for vegetarians around the world. Commercial milk is available in the f...

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“…DNA analysis has recently emerged as a novel and efficient technology in food tests, initially developed for the detection of GM food ingredients (Hemmer, 1997;Hurst, Knight, & Bruce, 1999;Peano, Samson, Palmieri, Gulli, Marmiroli, 2004), and now expanding to species and cultivar discrimination of raw material in food and feed (Busconi et al, 2003;Hunt, Parkes, & Davies, 1997;Krcmar & Rencova, 2003;Pasqualone, Montemurro, Caponio, & Blanco, 2004;Siret, Gigaud, Rosec, & This, 2002).The prerequisite for DNA analysis of processed food is the availability of high quality genomic DNA. Studies on DNA extraction from wheat flour and baked products (Tilley, 2004) and soybean and maize products (Peano et al, 2004) demonstrated that there is significant DNA degradation during food processing, particularly when chemical and enzymatic treatment is applied, and that sometimes the extracted DNA is only useful for amplification of DNA fragment of less than 300 bp.…”

Section: Introductionmentioning

confidence: 99%