Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality

Zhao, Jing; Zhang, Ting; Liu, Yongfeng; Wang, Xingyu; Zhang, Lan; Ting, Ku; Quek, Siew Young

doi:10.1016/j.foodchem.2018.03.073

Cited by 15 publications

(6 citation statements)

References 38 publications

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“…When assessing DNA purity, the UV light absorption ratio A260/A280 is in the range of 1.8-2.0 for DNA extracts free of impurities [51]. In our work, we obtained goodquality DNA isolates from all analysed samples, i.e., from frozen and thawed, cooked, and sterilised muscle tissue and commercial products, and the A260/A280 ratios for the analysed samples were within the recommended limits.…”

Section: Impact Of Processing On Dna Extraction and Qualitymentioning

confidence: 58%

“…Long-distance transport of frozen products, as it is often the case with fish or seafood, and all operations related to their distribution can contribute to temperature fluctuations inside the load, consequently, to DNA degradation. Previous studies on beef and earthworms have shown that even a single thawing and refreezing cycle of the product led to DNA degradation [51,53].…”

Section: Impact Of Processing On Dna Extraction and Qualitymentioning

confidence: 99%

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A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR

Spychaj

Goderska

Fornal

et al. 2021

International Journal of Food Science

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Among the foodstuff, most often adulterated are white meat and meat products as well as fish and fish products. For this reason, we evaluated in practice the possibilities of identifying selected species of white meat, i.e., guinea fowl and rabbit as well as four fish species, namely, pollock, hake, sole, and panga, in thermally treated samples. The aim was to check whether the previously published in the scientific literature species-specific primers allows for the identification of processed meat using the end-point PCR technique. To identify the six species, the short sequence fragments (from 130 to 255 bp) of 12S rRNA, COX3, mitochondrial ATP synthase Fo subunit 6 (ATP6) gene, pantophysin (Pan I) gene, 5S rRNA gene, and microsatellite markers (locus: Phy01-KUL) were selected. Stability and specificity of the six pair primers were evaluated on cooked and autoclaved meat, and commercially processed food samples such as rabbit and guinea pâtés, ready-made baby food, and breaded, fried, and deep-frozen fish products. The method proved to be useful for the authentication of severely processed food products against fraudulent species substitution and mislabelling and this approach may be an alternative to more advanced and more expensive PCR techniques.

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Section: Impact Of Processing On Dna Extraction and Qualitymentioning

confidence: 58%

Section: Impact Of Processing On Dna Extraction and Qualitymentioning

confidence: 99%

A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR

Spychaj

Goderska

Fornal

et al. 2021

International Journal of Food Science

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“…Primer sequences are indicated in Table 1. qPCR was performed on a fluorimetric thermal cycler iCycler iQ TM Real-time Detection System (Bio-Rad Laboratories, Hercules, CA, USA) using the standard three-step thermal cycling conditions (Zhao et al, 2018). Three biological replicates and their technological replicates were carried out for each sample, and b-globin was chosen as the endogenous internal control.…”

Section: Quantitative Polymerase Chain Reaction Validation and Statis...mentioning

confidence: 99%

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality

Wei

Jiao

et al. 2022

Int J of Food Sci Tech

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To investigate the inner mechanisms of meat quality differences between high-quality (HQ) and lowquality (LQ), a comparative quantitative study between longissimus thoracis and external intercostals of goat muscle was performed from proteome to phosphorylated proteome using RP-HPLC in combination with the 'isobaric tag' for relative and absolute quantitation (iTRAQ) labelling strategy. Altogether, 1441 proteins were identified in our study, of which 673 were phosphoproteins, and a total of twenty were common differentially expressed proteins. Myosin, carbonic anhydrase, and phosphoglucomutase could be used as proteins marker for HQ and LQ meat. Bioinformatics analysis showed that these proteins exhibited different rates for glycolysis and oxidative phosphorylation reaction, thus causing the different pH and NADH change rates, and resulting in better colour, tenderness, and water retention in HQ meat. The release of Ca 2+ and adenosine triphosphate changed the meat quality through calcium signalling. Our finding provides a comprehensive view of proteome changes and their phosphorylation levels in goat muscle, involved in producing meats of different muscle parts. It also gives a better understanding of the regulation of protein on various biological processes that determine the final meat quality attributes.

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“…The DNA quantity was measured using a NanoDrop spectrophotometer (De-Novix Inc, Wilmington, DE, USA). The quality of isolated DNA was assessed by electrophoresis on 1% agarose gel as described by Lee et al [7] and Zhao et al [8]. Experimentally, the samples (24 µL) were electrophoresed by applying 100 volts (1-5 V/cm) for a period of 60 min.…”

Section: Isolation Of Dna From Hairmentioning

confidence: 99%

Melanogenesis Markers Expression in Premature Graying of Hair: A Cross-Sectional Study

Pss

Madhunapantula

Betkerur

et al. 2021

Skin Pharmacol Physiol

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Background: Studies on mice and aging human hair follicles provide compelling evidence that graying of hair results from premature differentiation of Melanocyte stem cells (MeSC) in the niche/bulge. Objective: To analyze whether differentiation of melanocyte stem cells is responsible for premature graying of hair (PGH). Methods: Twenty- five patients of PGH (n=25) attending dermatology department were recruited. Five unpigmented and five pigmented hairs were obtained per patient by separating individual follicles by 1 mm punch biopsies. The hairs were dissected at a distance of 2 mm from the bulb to separate the stem cells (upper segment) (US) from the melanocytes (lower segment) (LS). RNA was extracted from hair follicle segments US and LS, and expression of GP100, Tyrosinase (TYR) and Tyrosinase related protein-1 (TYRP1) genes was quantified using Qiagen one-step RT-PCR kit. Results: We found melanogenesis gene expression in both temporary (US) and permanent (LS) segments of unpigmented and pigmented hair follicles. When compared between the US and LS of white hair, the expression of TYR and GP100 was much higher in US than LS, suggestive of melanogenesis in the bulge. Similarly, when compared between white and black US, the expression of all three genes was higher in white US than black US, although not statistically significant. Limitations: Low samples size and lack of data pertaining to the expression of genes at protein level are the limitations of current study. Conclusion: Even though this pilot study data yielded key information about the expression of GP100, TYR and TYRP-1 at mRNA level, further studies quantifying the expression of these genes at protein level are needed to provide additional clues to further address the results in detail.

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Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality

Cited by 15 publications

References 38 publications

A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR

A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality

Melanogenesis Markers Expression in Premature Graying of Hair: A Cross-Sectional Study

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