Analytical Methods for Quantification of Relative Flying Fish Paste Content in Processed Sea Food (ago-noyaki)

Nagase, Mitsutoshi; Maeta, Kazuhiko; Aimi, Tadanori; Suginaka, Katsuaki; Morinaga, Tsutomu

doi:10.3136/fstr.16.403

FSTR

2010

DOI: 10.3136/fstr.16.403

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Analytical Methods for Quantification of Relative Flying Fish Paste Content in Processed Sea Food (ago-noyaki)

Mitsutoshi Nagase¹,

Kazuhiko Maeta

Tadanori Aimi³

et al.

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Cited by 2 publications

References 17 publications

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Quantification of relative flying fish paste content in the processed seafood ago-noyaki using real-time PCR

Nagase

Hidaka

et al. 2010

Fish Sci

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Real-time polymerase chain reaction (PCR) analysis of the 3 0 -portion of the mitochondrial 16S RNA gene (rDNA) coding sequence was used to determine flying fish paste in ago-noyaki. We quantified the amount of flying fish paste in ago-noyaki samples using flying fishspecific primers (Tobi16SF3/Tobi16SR) and universal primers (Univ16SF2/Univ16SR2). Using real-time PCR of standard ago-noyaki, a standard equation was obtained (y = 1.08x -3.20; R 2 = 0.977). This equation was then used to estimate the relative flying fish paste contents of eight commercially available ago-noyaki and two similar products. These results verified that the ago-noyaki products that had already been labeled with the E-mark deserved this status.

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Quantification of relative flying fish paste content in the processed seafood ago-noyaki using real-time PCR

Nagase

Hidaka

et al. 2010

Fish Sci

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DNA Markers Detecting Non-glutinous Rice in Glutinous Rice Processed Food

Yusuke¹,

Adachi²

2013

J. Food Sci. Technol. Res.

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To facilitate authentic food labeling, primer sets were constructed to detect contamination with non-glutinous rice in glutinous rice processed foodstuffs. Primers for two DNA markers were designed, because each glutinous rice cultivar has either 23-bp duplication or a 7764-bp insert in the Wx gene. Single PCR products were generated using primer set F12-R14-R15, with a 163-bp fragment obtained from non-glutinous rice, and 138-bp and 186-bp fragments from glutinous rice, due to the presence of the 23-bp duplication. A 190-bp PCR product was generated with primer set F22-R05 from non-glutinous rice, whereas this fragment was not obtained from glutinous rice, which harbors the 7764-bp insert. The PCR detection rates of non-glutinous rice with these DNA markers were evaluated using mixed DNA from rice cakes made in our laboratory. The PCR detection methods exhibited a 100 % detection rate at the following sensitivities. F12-R14-R15 detected non-glutinous rice content at levels exceeding 2.5 %, in samples containing glutinous rice with the 23-bp duplication. F22-R05 detected non-glutinous rice content at levels above 1.0 %, in samples containing glutinous rice with the 7764-bp insert. Commercial products were analyzed, and as a result, these DNA markers were amplified from their DNA. Here, we have demonstrated that these primer sets might be useful for detection of non-glutinous rice in glutinous rice processed foods, made from glutinous rice having either the 23-bp duplication or the 7764-bp insert.

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Analytical Methods for Quantification of Relative Flying Fish Paste Content in Processed Sea Food (ago-noyaki)

Cited by 2 publications

References 17 publications

Quantification of relative flying fish paste content in the processed seafood ago-noyaki using real-time PCR

Quantification of relative flying fish paste content in the processed seafood ago-noyaki using real-time PCR

DNA Markers Detecting Non-glutinous Rice in Glutinous Rice Processed Food

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