Preliminary Studies on SDS‐PAGE and Isoelectric Focusing Identification of Sturgeon Sources of Caviar

Chen, I.-C.; Chapman, Frances A.; O’Keefe, Sean F.

doi:10.1111/j.1365-2621.1996.tb13150.x

Cited by 14 publications

(11 citation statements)

References 18 publications

(22 reference statements)

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“…technique as a species identification tool has been reported by Etienne et al 23 and Chen et al 24 • Medicine and veterinary medicine. The technique described will probably be able to detect 'extra' bands associated with protein expression in pathogens.…”

Section: Discussionmentioning

confidence: 98%

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Using SDS–PAGE gel fingerprinting to identify soft‐bodied wood‐boring insect larvae to species

O’Neill¹,

Denos²,

Reed³

2017

Pest Management Science

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The experience gained in undertaking this study gives us confidence that we will be able to develop a field deployable system in the medium term. We believe that as a high-throughput identification tool, this technology is superior to competitor technologies (e.g. fingerprinting of imaged DNA gels) in terms of speed, cost and ease of use; and therefore, is suitable for low-cost deployment in the field. © 2017 Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 98%

“…In addition, the wider use of the technique as a species identification tool has been reported by Etienne et al . and Chen et al Medicine and veterinary medicine.…”

Section: Discussionmentioning

confidence: 99%

Using SDS–PAGE gel fingerprinting to identify soft‐bodied wood‐boring insect larvae to species

O’Neill¹,

Denos²,

Reed³

2017

Pest Management Science

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“…However, IEF has given weak differentiation between species and is very sensitive to the processing method and to the sampling of the caviar (Rehbein, 1985;Keyvanfar et al, 1988 andChen et al, 1996). Different authors have undertaken protein-electrophoresis studies of enzymatic and non-enzymatic proteins in sturgeons, providing some worthwhile results for differentiating species, populations and even sexes; nevertheless, the techniques are difficult to apply in caviar used for trade because these techniques can be applied only to live or very fresh material.…”

Section: Techniques For Caviar Identificationmentioning

confidence: 96%

Identification of Sturgeon Caviar Using DNA Markers

Rejón

Robles

Herrán

et al. 2009

Biology, Conservation and Sustainable Development of Sturgeons

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The meat and, above all, the caviar from sturgeons have been gastronomic emblems of delicacy from time immemorial. When sturgeons were abundant, caviar was marketed primarily from three species (Huso huso, Acipenser gueldenstaedtii and A. stellatus) mostly from the Caspian Sea. However, these are not the only species of sturgeons used traditionally to produce quality caviar, nor is the Caspian its only geographic origin. For example, caviar from sturgeons belonging to the species A. sturio or A. naccarii captured in the Guadalquivir River (southern Spain) gained renown in the 1960s, winning prizes at world fairs. Now, when sturgeons are almost disappearing all over the world, the caviar trade has become far more complex. In fact, practically all sturgeon species can produce quality caviar, not only in the wild (in steady decline) but also in fish farms. This scenario makes it necessary to monitor the sale of caviar at a worldwide level, and for this the application of molecular techniques based on DNA, together with others, can be of great use. In this chapter, we present two types of DNA markers for this purpose: some, especially nuclear-DNA markers, indicate qualitative differences between the different species (presence/ absence of these markers); and others, particularly mitochondrial-DNA, indicate differences in certain bases of nucleotide sequences. In addition, sturgeons produce interspecific hybrids. Consequently, nuclear markers along with mitochondrial ones are needed for accurately identifying the species responsible for a given caviar.

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“…Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (ca. 12% SDS‐PAGE) has been used to differentiate sturgeon caviar species (Scobbie and Mackie 1990; Chen et al. 1996).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Salmon (Oncorhynchus Keta) and Sturgeon (Acipenser Transmontanus) Caviar Proteins

Al‐Holy

Rasco

2006

J Food Biochemistry

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The solubility of protein components in salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar in distilled water, 5% (w/v) NaCl, 70% (v/v) ethanol at 65C, and 0.2% (w/v) NaOH was determined. The salt soluble proteins were the predominant fraction and constituted 84.2% of the recovered protein in salmon and 86.1% in sturgeon samples. The two most prominent protein fractions (12.5% sodium dodecyl sulfate-polyacrylamide gel electrophoresis) for sturgeon caviar are most likely vitellin (96 kDa) and ovomucoid or phosvitin (28 kDa). For salmon roe, small proteins, possibly lysozyme or phosvitin (10 kDa), are also present.3 Corresponding

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Preliminary Studies on SDS‐PAGE and Isoelectric Focusing Identification of Sturgeon Sources of Caviar

Cited by 14 publications

References 18 publications

Using SDS–PAGE gel fingerprinting to identify soft‐bodied wood‐boring insect larvae to species

Using SDS–PAGE gel fingerprinting to identify soft‐bodied wood‐boring insect larvae to species

Identification of Sturgeon Caviar Using DNA Markers

Characterization of Salmon (Oncorhynchus Keta) and Sturgeon (Acipenser Transmontanus) Caviar Proteins

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