DIFFERENTIATION OF CLOSELY RELATED SPECIES BY DNA HYBRIDIZATION

被引：62

作者：

EBBEHOJ, KF

THOMSEN, PD

机构：

[1] Division of Animal Genetics, Department of Animal Science and Animal Health, The Royal Veterinary and Agricultural University, DK-1870 Frederiksberg C

来源：

MEAT SCIENCE | 1991年 / 30卷 / 04期

关键词：

D O I：

10.1016/0309-1740(91)90044-Q

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The specificity of genomic DNA probes for species differentiation by slot blot hybridization has been investigated. Experiments have been performed investigating species differentiation between monkey and human and between cattle, goat and sheep. It is demonstrated that cross hybridization between probe and DNA sequences from closely related species is reduced by addition of unlabelled DNA from the cross hybridizing species. Quantitative species differentiation is shown possible for all species although with different detection limits. For differentiation between cattle and sheep or goat the detection limits are determined to less than 0.01% whereas the detection limits for differentiation between the closely related species sheep and goat are about 10%.

引用

页码：359 / 366

页数：8

共 12 条

[1] DISCRIMINATION BETWEEN CLOSELY RELATED TRITICEAE SPECIES USING GENOMIC DNA AS A PROBE [J].

ANAMTHAWATJONSSON, K ;

SCHWARZACHER, T ;

LEITCH, AR ;

BENNETT, MD ;

HESLOPHARRISON, JS .

THEORETICAL AND APPLIED GENETICS, 1990, 79 (06) :721-728

[2]

BAUR C, 1987, ARCH LEBENSM, V38, P149

[3] SEQUENCE AND EVOLUTION OF RELATED BOVINE AND CAPRINE SATELLITE DNAS - IDENTIFICATION OF A SHORT DNA-SEQUENCE POTENTIALLY INVOLVED IN SATELLITE DNA AMPLIFICATION [J].

BUCKLAND, RA .

JOURNAL OF MOLECULAR BIOLOGY, 1985, 186 (01) :25-30

[4] SPECIES IDENTIFICATION OF COOKED MEATS BY DNA HYBRIDIZATION ASSAY [J].

CHIKUNI, K ;

OZUTSUMI, K ;

KOISHIKAWA, T ;

KATO, S .

MEAT SCIENCE, 1990, 27 (02) :119-128

[5] THE EFFECTS OF CURING AND COOKING ON THE DETECTION OF SPECIES ORIGIN OF MEAT-PRODUCTS BY COMPETITIVE AND INDIRECT ELISA TECHNIQUES [J].

DINCER, B ;

SPEAROW, JL ;

CASSENS, RG ;

GREASER, ML .

MEAT SCIENCE, 1987, 20 (04) :253-265

[6] SPECIES DIFFERENTIATION OF HEATED MEAT-PRODUCTS BY DNA HYBRIDIZATION [J].

EBBEHOJ, KF ;

THOMSEN, PD .

MEAT SCIENCE, 1991, 30 (03) :221-234

[7] A TECHNIQUE FOR RADIOLABELING DNA RESTRICTION ENDONUCLEASE FRAGMENTS TO HIGH SPECIFIC ACTIVITY [J].

FEINBERG, AP ;

VOGELSTEIN, B .

ANALYTICAL BIOCHEMISTRY, 1983, 132 (01) :6-13

[8] IDENTIFICATION OF THE SPECIES OF ORIGIN OF FRESH, COOKED AND CANNED MEAT AND MEAT-PRODUCTS USING ANTISERA TO THERMOSTABLE MUSCLE ANTIGENS BY OUCHTERLONY DOUBLE DIFFUSION TEST [J].

KANGETHE, EK ;

GATHUMA, JM ;

LINDQVIST, KJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1986, 37 (02) :157-164

[9]

KRETSCHMER PJ, 1981, J BIOL CHEM, V256, P1975

[10] STRUCTURE AND EVOLUTION OF GOAT GAMMA-GLOBIN, BETA-C-GLOBIN AND BETA-A-GLOBIN GENES - 3 DEVELOPMENTALLY REGULATED GENES CONTAIN INSERTED ELEMENTS [J].

SCHON, EA ;

CLEARY, ML ;

HAYNES, JR ;

LINGREL, JB .

CELL, 1981, 27 (02) :359-369

← 1 2 →