Authentication technologies using DNA-based approaches for meats and halal meats determination

Sheikha, Aly Farag El; Mokhtar, Nur Fadhilah Khairil; Amie, Ceesay; Lamasudin, Dhilia Udie; Isa, Nurulfiza Mat; Mustafa, Shuhaimi

doi:10.1080/08905436.2017.1369886

Cited by 50 publications

(29 citation statements)

References 133 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Regarding substitutions of meat ingredients by other animal species, such as tissues, fat or proteins, some authors have reported recent studies in pork (Al-Kahtani, Ismail, & Asif Ahmed, 2017;Yacoub & Sadek, 2017). In this context, a recent review explaining all DNA-based techniques used for the study of meat authenticity has been recently published (El Sheikha, et al, 2017).…”

Section: Tablementioning

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

View full text Add to dashboard Cite

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.

show abstract

Section: Tablementioning

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

View full text Add to dashboard Cite

show abstract

“…Halal products attract non‐Muslim consumers that focus on the origin of goods. Hence, the authenticity and integrity of the products are part and parcel of a product being labeled halal …”

Section: Introductionmentioning

confidence: 99%

Potential authentication of various meat‐based products using simple and efficient DNA extraction method

et al. 2020

Self Cite

View full text Add to dashboard Cite

BACKGROUND: The growth of halal food consumption worldwide has resulted in an increase in the request for halal authentication. DNA-based detection using powerful real-time polymerase chain reaction (PCR) technique has been shown to be highly specific and sensitive authentication tool. The efficient DNA extraction method in terms of quality and quantity is a backbone step to obtain successful real-time PCR assays. In this study, different DNA extraction methods using three lysis buffers were evaluated and developed to recommend a much more efficient method as well as achieve a successful detection using real-time PCR.RESULTS: The lysis buffer 2 (LB2) has been shown to be the best lysis buffer for DNA extraction from both raw and processed meat samples comparing to other lysis buffers tested. Hence, the LB2 has been found to be ideal to detect meat and porcine DNAs by real-time PCR using pairs of porcine specific primers and universal primers which amplified at 119 bp fragment and 93 bp fragment, respectively. This assay allows detection as low as 0.0001 ng of DNA. Higher efficiency and sensitivity of real-time PCR via a simplified DNA extraction method using LB2 have been observed, as well as a reproducible and high correlation coefficient (R 2 = 0.9979) based on the regression analysis of the standard curve have been obtained.CONCLUSION: This study has established a fast, simple, inexpensive and efficient DNA extraction method that is feasible for raw and processed meat products. This extraction technique allows an accurate DNA detection by real-time PCR and can also be implemented to assist the halal authentication of various meat-based products available in the market.

show abstract

“…The food labels of meat and meat products are required to mark the meat source specifically to prevent adulteration in many countries, but the mixture of lower-price meat into high-price meat is still common, for example, adulterating pork or duck meat into beef or mutton or donkey meat, therefore, a reliable identification method of meat species is critical for surveillance of the commercial adulteration (Hong et al, 2017). The existing identification methods are mainly classified into protein-based approaches, for example, radioimmunoassay (Lowenstein et al, 2006), chromatography (Lozano et al, 2017;Pebriana et al, 2017;Wu et al, 2018) and Chemometrics-Assisted Shotgun Proteomics (Yuswan et al, 2018), and DNA-based approaches (Sheikha et al, 2017), for example, polymerase chain reaction (PCR) (Karabasanavar et al, 2017;Man et al, 2012;Mane et al, 2012), multi-PCR (Abuzinadah et al, 2015;Jia et al, 2016), realtime PCR (ÅAkalar & Kaynak, 2016;Herrero et al, 2013;Pegels et al, 2015;Sudjadi et al, 2016), PCR-RFLP (Bielikova et al, 2010), Biochip technology (Iwobi et al, 2011), forensically informative nucleotide sequencing (Rajpoot et al, 2017), and real-time PCR coupled melting curve analysis (Yuru et al, 2016). The structure of meat protein are usually destroyed by the processes such as shredding, cooking and roasting, therefore, the reliability of protein-based approaches is compromised, by comparison, the DNA-based approaches are more reliable, among which PCR is the most commonest assay, PCR, forensically informative nucleotide sequencing and melting curve for analyzing the adulterated meat product is very effective, but limited by the presence of PCR inhibitors in real biological samples and food samples, and meat products are the very complex matrix, mainly composed of proteins, lipids, pigments, enzymes, and other substances, which may interfere with PCR reactions (Wilson, 1997).…”

Section: Introductionmentioning

confidence: 99%

Visual detection of donkey-derived ingredients by loop-mediated isothermal amplification with 4-(2-pyridylazo)-resorcinol sodium salt

Wang

Zhu

Wang

2020

CyTA - Journal of Food

View full text Add to dashboard Cite

The objective of this study was to develop a reliable visual method for rapid detection of donkey components to protect consumers from commercial adulteration. Six specific loop-mediated isothermal amplification (LAMP) primers targeted at donkey mitochondrial cytochrome b gene were designed, the mitochondrial DNA extraction simplified, the LAMP reaction system optimized, the specificity verified with mitochondrial DNA of horse, pork, cow, sheep, chicken, duck, and rabbit as negative controls, the detection limit determined with gradient dilution of adulterated meat with donkey meat, and the visual LAMP method for detection of donkey-derived ingredient in common meat products established. The results showed that the modified mitochondrial DNA extraction method was simple and repeatable, and the visual LAMP method with 4-(2-pyridylazo)-resorcinol sodium salt as indicator can accurately and specifically detect the donkey meat in common meat products, 1% detection limit. The study provided a promising solution for facilitating the surveillance of the commercial adulteration in processed meat.

show abstract

Authentication technologies using DNA-based approaches for meats and halal meats determination

Cited by 50 publications

References 133 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

Potential authentication of various meat‐based products using simple and efficient DNA extraction method

Visual detection of donkey-derived ingredients by loop-mediated isothermal amplification with 4-(2-pyridylazo)-resorcinol sodium salt

Contact Info

Product

Resources

About