Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, Kuala Lumpur 50603, Malaysia.
Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, Kuala Lumpur 50603, Malaysia; Centre for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia.
Food Chem. 2017 Jun 1;224:97-104. doi: 10.1016/j.foodchem.2016.12.062. Epub 2016 Dec 22.
Replacement of beef by buffalo and vice versa is frequent in global markets, but their authentication is challenging in processed foods due to the fragmentation of most biomarkers including DNA. The shortening of target sequences through use of two target sites might ameliorate assay reliability because it is highly unlikely that both targets will be lost during food processing. For the first time, we report a tetraplex polymerase chain reaction (PCR) assay targeting two different DNA regions in beef (106 and 120-bp) and buffalo (90 and 138-bp) mitochondrial genes to discriminate beef and buffalo in processed foods. All targets were stable under boiling, autoclaving and microwave cooking conditions. A survey in Malaysian markets revealed 71% beef curries contained buffalo but there was no buffalo in beef burgers. The assay detected down to 0.01ng DNA and 1% meat in admixed and burger products.
在全球市场上，牛肉和水牛肉经常相互替代，但由于大多数生物标志物（包括 DNA）的碎片化，在加工食品中对其进行鉴定具有挑战性。通过使用两个靶标位点缩短靶序列可能会提高检测可靠性，因为在食品加工过程中两个靶标都丢失的可能性极小。我们首次报道了一种四重聚合酶链反应（PCR）检测方法，该方法针对牛肉（106 和 120-bp）和水牛（90 和 138-bp）线粒体基因中的两个不同 DNA 区域，用于区分加工食品中的牛肉和水牛。所有靶标在煮沸、高压灭菌和微波烹饪条件下均稳定。在马来西亚市场的一项调查显示，71%的咖喱牛肉中含有水牛，但牛肉汉堡中没有水牛。该检测方法在混合和汉堡产品中可检测到低至 0.01ng DNA 和 1%的肉。
