Department of Biotechnology, Faculty of Science, Necmettin Erbakan University, Konya, Turkey.
Department of Molecular Biology and Genetics, Faculty of Science, Necmettin Erbakan University, Konya, Turkey.
J Sci Food Agric. 2020 May;100(7):3056-3061. doi: 10.1002/jsfa.10336. Epub 2020 Feb 27.
Pistachio (Pistacia vera L.) is an expensive culinary nut species; it is therefore susceptible to adulteration for economic profit. Green pea (Pisum sativum L.) kernels constitute the most common material used for adulterating chopped / ground pistachio nuts and pistachio paste. Food genomics enables the species composition of a food sample to be ascertained through DNA analysis. Accordingly, a barcode DNA genotyping approach was used to standardize a test method to identify green pea adulteration in pistachio nuts.
The trnL (UAA)-trnF (GAA) intergenic spacer in the plastid genome was the target analyte in the present study. The barcode locus displayed a significant, discriminatory size difference between pistachio and pea, with amplicon sizes of 449 and 179 bp, respectively. Polymerase chain reaction-capillary electrophoresis (PCR-CE) analysis of the intergenic spacer resulted in the successful identification of species composition in the in-house admixtures, which contained 5% to 30% of green pea.
The present work describes a fast and straightforward DNA test that identifies green pea adulteration in pistachio nuts without requiring a statistical data interpretation process. The plastid trnL (UAA)-trnF (GAA) intergenic spacer length widely varies among plant taxa, so the PCR-CE protocol that operates on the intergenic spacer holds the potential to reveal adulteration with a plethora of adulterants. The PCR-CE assay described in the present work can be adopted readily by food-quality laboratories in the public sector or the food industry as an easy and reliable method to analyze pistachio authenticity. © 2020 Society of Chemical Industry.
开心果（Pistacia vera L.）是一种昂贵的食用坚果，因此容易为了经济利益而被掺假。青豆（Pisum sativum L.）仁是掺假碎/磨开心果和开心果酱最常用的材料。食品基因组学使通过 DNA 分析能够确定食品样品的物种组成。因此，采用条码 DNA 基因分型方法对识别开心果中青豆掺假的测试方法进行了标准化。
本研究的靶标分析物是质体基因组中的 trnL（UAA）-trnF（GAA）基因间隔区。条码基因座在开心果和豌豆之间显示出显著的、可区分的大小差异，扩增子大小分别为 449bp 和 179bp。基因间隔区的聚合酶链反应-毛细管电泳（PCR-CE）分析导致能够成功识别内部混合物的物种组成，其中含有 5%至 30%的青豆。
本工作描述了一种快速而直接的 DNA 测试方法，可识别开心果中的青豆掺假，而无需进行统计数据分析。叶绿体 trnL（UAA）-trnF（GAA）基因间隔区在植物分类群中广泛变化，因此基于基因间隔区操作的 PCR-CE 方案有可能揭示与多种掺杂物的掺假。本工作中描述的 PCR-CE 测定法可以被公共部门或食品工业的食品质量实验室容易地采用，作为分析开心果真实性的简单可靠方法。© 2020 化学工业协会。
