Methodological Approaches to DNA Authentication of Foods, Wines and Raw Materials for Their Production

Abstract

DNA authentication of wines is a process of verifying their authenticity by genetic identification of the main plant component. The sample preparation of experimental and commercial wines was carried out by precipitation of wine debris by centrifugation with preliminary exposure with precipitators and co-precipitators, including developed macro- and micro- volume methods applicable to white or red wines, using polyvinylpyrrolidone as a co-precipitator. Addition of 2-mercaptoethanol and proteinase K to the lysing solution made it possible to adapt the technology for DNA extraction from the precipitated wine debris. The additionally tested technique of DNA extraction from wine debris by dimethyl sulfoxide (DMSO) lysis had fewer stages and, consequently, a lower risk of contamination. The results of further testing of one of the designed primer pairs (UFGT-F1 and UFGT-R1) in conjunction with the tested methods of wine material sample preparation and nucleic acid extraction, showed the advantage in the given set of oligonucleotides over previously used ones in terms of sensitivity, specificity and reproducibility. The developing strategy for genetic identification of grape varieties and DNA authentication of wines produced from them based on direct sequencing of polymerase chain reaction (PCR) products is implemented by interpreting the detected polymorphic positions of variable Vitis vinifera L. UFGT gene locus with distribution and split into 13 UFGT gene-associated groups.

Miniaturized Microscale Solid-Phase Extraction-Based Module for Highly Efficient DNA Extraction and Purification from Grapevine Samples

“…The development of DNA-based methods and bioinformatics tools has opened new and exciting venues for more efficient monitoring of wine and grapevine, since these methods are reproducible and reliable to trace among other V. vinifera varieties. 12 The main limitations of such analysis are related to the complexity of the vegetable sample, the loss of DNA integrity throughout food processing, 13 the risk of cross-contamination during various steps of DNA analysis, 14 and the presence of compounds that prevent DNA detection, such as PCR inhibitors. 15 Therefore, efficient DNA extraction and purification are crucial for the success of DNA-based methods.…”

Stepwise Approach for Tracing the Geographical Origins of the Manila Clam Ruditapes philippinarum Using Dual-Element Isotopes and Carbon Isotopes of Fatty Acids

“…The increasing demand for traceability has led to various studies that have presented scientific evidence for some techniques as well as for national policies [4,7]. For agricultural products, dairy products, and processed foods, such as oil and wine, reliable results have been reported for several approaches using stable isotopes, DNA, metabolomics, and microbiological information [14,15]. For example, stable isotope analysis (SIA) is an effective method for determining environmental information, habitat, and ecosystem-based diets [16,17].…”

Integrated Approach from Sample-to-Answer for Grapevine Varietal Identification on a Portable Graphene Sensor Chip

“…In addition, the most limiting factor is the low DNA content since physical and chemical treatments frequently lead to random breaks in the strands, reducing fragment size, the presence of potentially interfering DNA from yeast and bacteria, and the presence of inhibitors of amplification reactions . Nevertheless, the DNA degradation factors do not impede the application of a molecular-based authentication approach. , The extraction and amplification steps are required since significant differences among samples might be found if not fully optimized and tested.…”

“… 21 Nevertheless, the DNA degradation factors do not impede the application of a molecular-based authentication approach. 22 , 23 The extraction and amplification steps are required since significant differences among samples might be found if not fully optimized and tested.…”