Authentication of processed Philippine sardine products using Hotshot DNA extraction and minibarcode amplification

Labrador, Kevin; Agmata, Altair; Palermo, Joseph Dominic; Follante, Jhunrey; Pante, Ma. Josefa R.

doi:10.1016/j.foodcont.2018.11.027

Cited by 16 publications

(9 citation statements)

References 22 publications

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“…The data are analysed using these newly developed techniques and we analyse both singleand mixed-species samples using two different primer pairs. Our study furthermore contributes to the still very limited amount of information available on the prevalence of seafood fraud in Southeast Asia (Labrador, Agmata, Palermo, Follante, & Pante, 2019;Sarmiento, Pereda, Ventolero, & Santos, 2018;Sultana et al, 2018;Too, Adibah, Danial Hariz, & Siti Azizah, 2016;Tran, Nguyen, Nguyen, & Guiguen, 2018). Note that Singapore is a good area for developing seafood authentication methods because it is a very large seafood market.…”

Section: Introductionmentioning

confidence: 72%

MinION sequencing of seafood in Singapore reveals creatively labelled flatfishes, confused roe, pig DNA in squid balls, and phantom crustaceans

Puniamoorthy

Srivathsan

et al. 2020

Food Control

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Food mislabelling is a growing world-wide problem that is increasingly addressed through the authentication of ingredients via techniques like mass spectrometry or DNAsequencing. However, traditional DNA sequencing methods are slow, expensive, and require well-equipped laboratories. We here test whether these problems can be overcome through the use of Nanopore sequencing. We sequenced 92 single and 13 mixed-species samples bought in supermarkets and restaurants in Singapore which has a large and diverse seafood trade. We successfully obtained DNA barcodes for 94% and 100% of the single-and mixed-species products after correcting the numerous sequencing errors of MinION reads with a correction pipeline optimized for DNA barcodes. We find comparatively low levels of clear-cut mislabelling for single-species samples (7.6 %) while the rates are higher for mixed-species samples (38.5 %). These low rates are somewhat deceptive, however, because of the widespread use of vague common species names that do not allow for a precise assessment of the expected ingredients. With regard to the clearly mislabelled single-species products, higher-value products (e.g., prawn roe, wild-caught Atlantic salmon, halibut) are replaced with lowervalue ingredients (e.g., fish roe, Pacific salmon, arrowtooth flounder) while more serious problems are observed for mixed-species samples. Cuttlefish and prawn balls repeatedly contained pig DNA and 100% of all mixed samples labelled as containing crustaceans ('crab', 'prawn', 'lobster') only yielded fish barcodes. We conclude that there is a need for more regular testing of seafood samples and suggest that due to speed and low-cost, MinION would be a good instrument for this purpose. We also emphasize the need for developing clearer labelling guidelines..

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Section: Introductionmentioning

confidence: 72%

MinION sequencing of seafood in Singapore reveals creatively labelled flatfishes, confused roe, pig DNA in squid balls, and phantom crustaceans

Puniamoorthy

Srivathsan

et al. 2020

Food Control

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“…Identification of short DNA sequences, called DNA barcodes, has been widely exploited for species discrimination. DNA barcoding and minibarcoding were used to authenticate animal-derived food products sold in the Chinese market [125] and to identify selected brands of locally-produced canned and dried sardines in the Philippines [126].…”

Section: Dna-based Techniquesmentioning

confidence: 99%

“…Given the widespread practice of species fraud and the serious consequences it can have, it is no wonder that a wide variety of conventional methods and spectral fingerprinting techniques have been investigated in order to aid in addressing this issue. DNA analysis and MS methods are among the most commonly used techniques in this regard [126,145,146,184,185]. Seven freshwater fish species Species identification NIR (1000-1799 nm) PCA, LDA [190] Fish surimi; white croaker, hairtail, red coat Species identification FT-IR (2500-25000 nm) PCR [191] Fish surimi; white croaker, hairtail, red coat Species identification NIR (1000-2500 nm) DA [192] Freshwater shrimps Addition adulterant LF-NMR, MRI PCA, PLSR [193] Tilapia Detection of thawed fish NIR (1000-2500 nm) PCA [194] Crucian carp Detection of thawed fish VIS/NIR HSI (400-1000 nm) PLS-DA [195] Grass carp Detection of thawed fish VIS/NIR HIS (400-1000 nm) SIMCA, PLS-DA, LS-SVM, and PNN [196] Shelled shrimp Detection of thawed products VIS/NIR HSI (400-1000 nm) SIMCA, RF [197] PCA Several spectroscopic techniques in conjunction with chemometric tools have been used to identify fish species and detect fraud.…”

Section: Fish and Seafood Productsmentioning

confidence: 99%

Section: Examples Of Recent Use Of Spectroscopic and Traditional Mmentioning

confidence: 99%

See 1 more Smart Citation

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

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“…Based on this study result, DNA mini-barcodes were successfully applied to heavily processed shark products. Though for some closely related species, low sequence variation in short mini barcode fragment might cause ambiguity and failed to provide further identification into species level (Mitchell and Hellberg 2016;Labrador et al 2019). Researches on fish and seafood authentication have been established in many countries i.e.…”

Section: Implication Of Molecular Analysis In Shark and Rays Sustainamentioning

confidence: 99%

DNA-based analysis of shark products sold on the Indonesian market towards seafood labelling accuracy program

et al. 2020

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Abstract. Abdullah A, Nurilmala M, Muttaqin E, Yulianto I. 2020. DNA-based analysis of shark products sold on the Indonesian market towards seafood labelling accuracy program. Biodiversitas 21: 1385-1390. Authentication of fishery products has relied mainly on DNA analysis of mitochondrial genes such as cytochrome c oxidase I (COI) DNA barcoding and cytochrome b (cyt b) gene fragments. The trend of sharks and rays food products trading in Indonesia significantly increased, due to their important role as protein source which may threaten the vulnerability status of some species. This study was aimed to determine the reliability of COI mini- DNA barcode and cyt b fragment for identification of shark species of heavily processed fishery products. We found the mini-DNA barcode was an effective tool to identify the shark species traded in local markets with most of the sample identifies as Carcharhinus falciformis. Our results highlight the urgency of applying DNA-based method as a routine method to control the labelling of Indonesian fish products and to manage sustainable fisheries.

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Authentication of processed Philippine sardine products using Hotshot DNA extraction and minibarcode amplification

Cited by 16 publications

References 22 publications

MinION sequencing of seafood in Singapore reveals creatively labelled flatfishes, confused roe, pig DNA in squid balls, and phantom crustaceans

MinION sequencing of seafood in Singapore reveals creatively labelled flatfishes, confused roe, pig DNA in squid balls, and phantom crustaceans

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

DNA-based analysis of shark products sold on the Indonesian market towards seafood labelling accuracy program

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