Identification for adulteration of beef with chicken based on single primer-triggered isothermal amplification-Reference-Cited by-同舟云学术

Identification for adulteration of beef with chicken based on single primer-triggered isothermal amplification

Published:2021-03-04 Issue:5 Volume:17 Page:337-344
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Chen Jiao¹,Zhang Pansong²,Wang Haixia¹,Shi Yanjing¹

Affiliation:

1. College of Marine Science and Biological Engineering, Qingdao University of Science and Technology , Qingdao 266042 , P. R. China

2. Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Faculty of Life Sciences, Northwest University , Xian 710069 , P. R. China

Abstract

Abstract Adulteration of beef with cheap chicken has become a growing problem worldwide. In this study, a quick, single primer-triggered isothermal amplification (SAMP) combined with a fast nucleic acid extraction method was employed to detect the chicken meat in adulterated beef. Chicken from adulterated beef was identified using the chicken species-specific primer designed according to the Gallus gallus mitochondrial conserved sequences. Our SAMP method displayed good specificity and sensitivity in detecting chicken and beef meat DNA–the limit of detection (LOD) of SAMP is 0.33 pg/μL of chicken and beef total DNA and 2% w/w chicken meat in beef. The whole work flow from DNA extraction to signal detection can be finished within 1 h, fulfilling the requirement of on-site meat species identification.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2019-0239/pdf

Reference27 articles.

1. Griffiths, A, Sotelo, C, Mendes, R, Pérez-Martín, R, Schröder, U, Shorten, M, et al.. Current methods for seafood authenticity testing in Europe: is there a need for harmonisation? Food Contr 2014;45:95–100. https://doi.org/10.1016/j.foodcont.2014.04.020.

2. Nakyinsige, K, Man, YBC, Sazili, AQ. Halal authenticity issues in meat and meat products. J Meat Sci 2012;91:207–14. https://doi.org/10.1016/j.meatsci.2012.02.015.

3. Kim, M, Yoo, I, Lee, SY, Hong, Y, Kim, HY. Quantitative detection of pork in commercial meat products by TaqMan® real-time PCR assay targeting the mitochondrial Dloop region. Food Chem 2016;210:102–6. https://doi.org/10.1016/j.foodchem.2016.04.084.

4. Calvo, JH, Osta, R, Zaragoza, P, Agric, J. Quantitative PCR detection of pork in raw and heated ground beef and pâté. J Agric Food Chem 2002;50:5265. https://doi.org/10.1021/jf0201576.

5. Ma, B, Dai, M, Fang, J, Wu, Y, Zhang, M. Visual loop-mediated isothermal amplification (LAMP) method for identification bovine and ovine gene in animal foodstuff. Am J Food Technol 2016;11:193–203. https://doi.org/10.3923/ajft.2016.193.203.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Detection of chicken adulteration in beef via ladder-shape melting temperature isothermal amplification (LMTIA) assay;Biotechnology & Biotechnological Equipment;2022-05-26

2. Rapid Full-Cycle Technique to Control Adulteration of Meat Products: Integration of Accelerated Sample Preparation, Recombinase Polymerase Amplification, and Test-Strip Detection;Molecules;2021-11-11