A Novel Universal Primer Multiplex Real-Time PCR (UP-M-rtPCR) Approach for Specific Identification and Quantitation of Cat, Dog, Fox, and Mink Fractions Using Nuclear DNA Sequences

Author:

Wang Wenjun12,Wei Tiean1,Shi Manna1,Han Yu1,Shen Yang1,Zhou Xiang1,Liu Bang13ORCID

Affiliation:

1. Key Laboratory of Agricultural Animal Genetics, Breeding, and Reproduction of Ministry of Education, Hongshan Laboratory, Huazhong Agricultural University, Wuhan 430070, China

2. College of Animal Science and Technology, Hebei Agricultural University, Baoding 071000, China

3. Hubei Hongshan Laboratory, Wuhan 430070, China

Abstract

Adulteration of meat with carnivorous animals (such as cats, dogs, foxes, and minks) can cause ethical problems and lead to disease transmission; however, DNA quantitative methods for four carnivorous species in one tube reaction are still rare. In this study, a carnivore-specific nuclear DNA sequence that is conserved in carnivorous animals but has base differences within the sequence was used to design universal primers for its conserved region and corresponding species-specific probes for the hypervariable region. A novel universal primer multiplex real-time PCR (UP-M-rtPCR) approach was developed for the specific identification and quantitation of cat, dog, fox, and mink fractions in a single reaction, with a 0.05 ng absolute limit of detection (LOD) and 0.05% relative LOD. This approach simplifies the PCR system and improves the efficiency of simultaneous identification of multiple animal-derived ingredients in meat. UP-M-rtPCR showed good accuracy (0.48–7.04% relative deviation) and precision (1.42–13.78% relative standard deviation) for quantitative analysis of cat, dog, fox, and mink DNA as well as excellent applicability for the evaluation of meat samples.

Funder

Key Program of National Natural Science Foundation of China

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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