Identification of goose, mule duck, chicken, turkey, and swine in foie gras by species-specific polymerase chain reaction

被引：65

作者：

Rodríguez, MA ^{[1
]}

García, T ^{[1
]}

González, I ^{[1
]}

Asensio, L ^{[1
]}

Mayoral, B ^{[1
]}

López-Calleja, I ^{[1
]}

Hernández, PE ^{[1
]}

Martín, R ^{[1
]}

机构：

[1] Univ Complutense, Fac Vet, Dept Nutr & Bromatol 3, E-28040 Madrid, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 06期

关键词：

species identification; foie gras; PCR; 12S rRNA;

D O I：

10.1021/jf025784+

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A specific Polymerase Chain Reaction (PCR) has been developed for the identification of goose (Anser anse), mule duck (Anas platyrhynchos x Cairina moschata), chicken (Gallus gallus), turkey (Meleagris gallopavo), and swine (Sus scrofa domesticus) in foie gras. A forward common primer was designed on a conserved DNA sequence in the mitochondrial 12S ribosomal RNA gene (rRNA), and reverse primers were designed to hybridize on species-specific DNA sequences of each species considered. The different sizes of the species-specific amplicons, separated by agarose gel electrophoresis, allowed clear identification of goose, mule duck, chicken, turkey, and swine in foie gras. Analysis of experimental mixtures demonstrated that the detection limit of the assay was similar to1% for each species analyzed. This genetic marker can be very useful for the accurate identification of these species, avoiding mislabeling or fraudulent species substitution in foie gras.

引用

页码：1524 / 1529

页数：6

共 27 条

[1] ALTMAN PL, 1976, CELL BIOL BIOL HDB, V1
[2] GEL-ELECTROPHORESIS - A QUALITATIVE METHOD FOR DETECTION OF DUCK AND GOOSE LIVER IN CANNED FOIE GRAS
BONNEFOI, M
BENARD, G
LABIE, C
[J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (05) : 1362 - 1363
[3] RAPID EVOLUTION OF ANIMAL MITOCHONDRIAL-DNA
BROWN, WM
GEORGE, M
WILSON, AC
[J]. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 1979, 76 (04) : 1967 - 1971
[4] Identification of sole (Solea solea) and Greenland halibut (Reinhardtius hippoglossoides) by PCR amplification of the 5S rDNA gene
Céspedes, A
García, T
Carrera, E
González, I
Fernández, A
Hernández, PE
Martín, R
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (03) : 1046 - 1050
[5] SPECIES IDENTIFICATION OF COOKED MEATS BY DNA HYBRIDIZATION ASSAY
CHIKUNI, K
OZUTSUMI, K
KOISHIKAWA, T
KATO, S
[J]. MEAT SCIENCE, 1990, 27 (02) : 119 - 128
[6] POLYMERASE CHAIN-REACTION ASSAY FOR DETECTION OF SHEEP AND GOAT MEATS
CHIKUNI, K
TABATA, T
KOSUGIYAMA, M
MONMA, M
SAITO, M
[J]. MEAT SCIENCE, 1994, 37 (03) : 337 - 345
[7] LYSOZYMES IN EGGS AND PLASMA FROM CHICKEN, DUCK AND GOOSE - CHOICE AND USE OF MABS TO DETECT ADULTERANTS IN FOIE-GRAS
HEMMEN, F
PARAF, A
SMITHGILL, S
[J]. JOURNAL OF FOOD SCIENCE, 1993, 58 (06) : 1291 - 1293
[8] Determination of the animal origin of raw food by species-specific PCR
Herman, L
[J]. JOURNAL OF DAIRY RESEARCH, 2001, 68 (03) : 429 - 436
[9] Hermier D., 1997, Cahiers de Nutrition et de Dietetique, V32, P242
[10] DETECTION OF SPECIES SUBSTITUTION IN RAW AND COOKED MEATS USING IMMUNOASSAYS
HSIEH, YHP
WOODWARD, BB
HO, SH
[J]. JOURNAL OF FOOD PROTECTION, 1995, 58 (05) : 555 - 559

← 1 2 3 →