A real-time quantitative PCR detection method for pork, chicken, beef, mutton, and horseflesh in foods

被引：94

作者：

Tanabe, Soichi ^{[1
]}

Hase, Makiko ^{[2
]}

Yano, Takeo ^{[3
]}

Sato, Masahiko ^{[4
]}

Fujimura, Tatsuya ^{[5
]}

Akiyama, Hiroshi ^{[6
]}

机构：

[1] Hiroshima Univ, Grad Sch Biosphere Sci, Hiroshima 7398528, Japan

[2] Appl Biosyst Japan, Applicat Support Dept, Tokyo 1040032, Japan

[3] Oriental Yeast Co Ltd, Nagahama Branch, Biochem Prod & Dev Ctr, Shiga 5260804, Japan

[4] Itoham Foods Inc, Cent Res Inst, Moriya, Ibaraki 3020104, Japan

[5] Nippon Meat Packers Inc, R&D Ctr, Tsukuba, Ibaraki 3002646, Japan

[6] Natl Inst Hlth Sci, Div Novel Foods & Immunochem, Setagaya Ku, Tokyo 1588501, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2007年 / 71卷 / 12期

关键词：

real-time PCR; cytochrome b; meat; mince; labeling;

D O I：

10.1271/bbb.70683

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A rapid real-time quantitative PCR method to detect trace amounts of pork, chicken, beef, mutton, and horseflesh in foods was developed. The primers and TaqMan MGB (minor groove binder) probes were designed on the gene encoding cytochrome b for the specific detection of each species. The limit of quantification of this method was found to be 100 fg/mu l of each mitochondrial DNA in 10ng/mu l of the wheat mitochondrial DNA matrix. The calculated R-2 values of the standard curves for the five species ranged between 0.994 and 0.999. This method would be particularly useful in the detection of hidden meat mince in processed foods, which would verify food labeling and gain consumers' trust.

引用

页码：3131 / 3135

页数：5

共 13 条

[1]

FUJIMURA T, UNPUB BIOSCI BIOTECH

[2]

Holzhauser T, 2006, WOODHEAD PUBL FOOD S, P125, DOI 10.1533/9781845690057.2.125

[3] Detection of genetically modified maize MON810 and NK603 by multiplex and real-time polymerase chain reaction methods [J].

Huang, HY ;

Pan, TM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (11) :3264-3268

[4] Quantitation of genetically modified organisms in food [J].

Hübner, P ;

Studer, E ;

Lüthy, J .

NATURE BIOTECHNOLOGY, 1999, 17 (11) :1137-1138

[5]

Hübner P, 2001, J AOAC INT, V84, P1855

[6] SIMPLE PROCEDURE OF DNA ISOLATION FROM HUMAN SERUM [J].

ISHIZAWA, M ;

KOBAYASHI, Y ;

MIYAMURA, T ;

MATSUURA, S .

NUCLEIC ACIDS RESEARCH, 1991, 19 (20) :5792-5792

[7]

Kuribara H, 2002, J AOAC INT, V85, P1077

[8] A quick and simple method for the identification of meat species and meat products by PCR assay [J].

Matsunaga, T ;

Chikuni, K ;

Tanabe, R ;

Muroya, S ;

Shibata, K ;

Yamada, J ;

Shinmura, Y .

MEAT SCIENCE, 1999, 51 (02) :143-148

[9]

Shindo Y, 2002, J AOAC INT, V85, P1119

[10] PCR method of detecting pork in foods for verifying allergen labeling and for identifying hidden pork ingredients in processed foods [J].

Tanabe, Soichi ;

Miyauchi, Eiji ;

Muneshige, Akemi ;

Mio, Kazuhiro ;

Sato, Chikara ;

Sato, Masahiko .

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2007, 71 (07) :1663-1667

← 1 2 →