Detection of pork adulteration by highly-specific PCR assay of mitochondrial D-loop

Karabasanavar, Nagappa S.; Singh, Suresh Prasad; Kumar, Deepak; Shebannavar, Sunil

doi:10.1016/j.foodchem.2013.08.084

Cited by 127 publications

(72 citation statements)

References 26 publications

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“…This species specific PCR resulted in an amplicon of size 482 pb for buffalo and no amplification in the other species. Karabasanavar et al (2014) designed a new species specific primers specific for the mitochondrial D-loop region of pigs that give a unique amplicon containing 712 pb providing a very sensitive and specific PCR…”

Section: Pcr With the Use Of Species-specific Primersmentioning

confidence: 99%

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

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| Identification of animal species of origin in meat and meat products is a matter of great concerns such as religious, economical, legal as well as medical aspects. Thus, several analytical techniques have been suggested for the identification of meat species either in individual or in mixed samples to protect consumers from the fraudulent and bad habits of marketing. DNA-based techniques especially the techniques based on polymerase chain reaction (PCR) are recognized as the most appropriate methods employed for species identification in raw and processed meat. PCR techniques including randomly amplified polymorphic DNA (PCR-RAPD), restriction fragment length polymorphism (PCR-RFLP), PCR with species-specific primers, real-time PCR and PCR-nucleotide sequencing allow identification of meat species under different processing conditions. But the variability of DNA content on the level of species as well as target tissue make the DNA-based methods somewhat unsuitable for the quantification of exact percentages of different species in meat and meat products. For these reasons the proteomic approaches depending on identification of different peptide biomarkers has been developed and employed to give information on the different composition of food. To broad the knowledge about these technologies, this review is compiled in an attempt to provide an overview of the possible PCR-based analytical techniques that could help in identifying the meat species of origin in meat and meat products and threw the light on the identification of species specific peptide biomarkers by proteomic technologies as a new and attractive alternative that could overcome some of the limitations that faced DNAbased methods especially when used for meat exposed to intensive heating of processing as well as for meat mixtures.

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Section: Pcr With the Use Of Species-specific Primersmentioning

confidence: 99%

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

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“…Kesmen et al (2007) amplified different regions of mitochondrial genes using species-specific oligonucleotides for detection of horse, donkey, pig, beef and sheep DNA in cooked sausages and could detected the presence of as little as 0.01 ng DNA of each species. Furthermore, Karabasanavar et al (2014) used species-specific primers targeting the porcine mitochondrial D-loop region and detected pork DNA in amounts of 10 pg. In our investigation, 1 and 5% meat were added to the prepared mixtures, and we were able to detect even as little as 1% of chicken, bovine and ovine DNA in the pork sausages.…”

Section: Resultsmentioning

confidence: 99%

Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages

Kušec¹,

Samac²,

Margeta³

et al. 2017

Czech J. Food Sci.

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Djurkin Kušec I., Samac D., Margeta V., Radišić Ž., Vincek D., Kušec G. (2017): Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages. Czech J. Food Sci., 35: 386-391.The purpose of this investigation was the identification of chicken, beef and sheep meat in pork sausages using PCR-RFLP and PCR with species-specific primers. Six dry fermented pork sausages were produced by adding beef, sheep and chicken meat to each in the amount of 1 and 5%. DNA was extracted from five regions of each sausage and PCR-RFLP together with PCR using species-specific primers was performed. PCR-RFLP analysis was successful only for chicken meat, while species-specific PCR was effective for identification of chicken, beef and sheep meat in all ratios and from all regions of the sausages. The results of our study show that discovering adulteration using PCR-RFLP is suitable only for chicken meat in the investigated products, while for detection of beef and sheep meat use of species-specific oligonucleotides is more effective.

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“…However, each has disadvantages and limitations, including: being non-specific, time consuming and costly (Ilhak and Arslan 2007;Safdar and Abasıyanık 2013;Karabasanavar et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Among the DNA-based methods, PCR is considered to be the most advanced molecular technique for identifying the origins of meat species, added non-meat proteins, and all food allergens in meat products, especially in mixed products, due to its simplicity, speed, specificity and sensitivity, repeatability, and low detection range (Cammà et al 2012;Amaral et al 2013;Sakaridis et al 2013;Safdar and Abasıyanık 2013;Chun Chi et al 2014;Karabasanavar et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…DNA-based methods include; species specific PCR, random amplified polymorphic DNA (RAPD), restriction fragment length polymorphic PCR (RFLP), single strand conformation polymorphic PCR (SSCP), real-time PCR, and multiplex-PCR (Ghovvati et al 2009;Stamoulis et al 2010;Karabasanavar et al 2014). In the present study, a sensitive and specific multiplex-PCR method was used with speciesspecific primers for detection purposes (Ilhak and Arslan 2007).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Specific identification of chicken and soybean fraud in premium burgers using multiplex-PCR method

Tafvizi

Hashemzadegan

2015

J Food Sci Technol

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The increased consumption of meat products, such as hamburger in large cities such as Tehran, has highlighted the importance of quality control for these products. Due to the escalating cost of red meat, and the difficulty of detecting adulteration in ground meat, the replacement of red meat with cheaper animal and plant proteins in these products is clearly possible. As a result, the aim of this study was to investigate the validity of labeling in premium hamburgers made of beef. In addition, the presence of soybean and chicken meat, which constitutes commercial fraud in premium hamburgers, was detected using a sensitive and quick multiplex-PCR method. In total, 10 specified brands of premium hamburgers purported to consist of beef were collected from markets in Tehran City, Iran. DNA was extracted from the premium hamburgers, then, simplex-PCR and multiplex-PCR fwere optimized using specific beef, chicken and soybean primers. The 118, 183, and 274 bp fragments, were amplified in all samples from soybean lectin, 12 s rRNA, and mitochondrial cytochrome b genes, respectively. The results indicated the addition of chicken meat and soybean in the premium hamburgers which were not indicated on their labels.

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Detection of pork adulteration by highly-specific PCR assay of mitochondrial D-loop

Cited by 127 publications

References 26 publications

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages

Specific identification of chicken and soybean fraud in premium burgers using multiplex-PCR method

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