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热处理鸡肉丸子中猪血血浆的种属特异性鉴定。

Species-specific identification of porcine blood plasma in heat-treated chicken meatballs.

作者信息

Shahimi Safiyyah, Abd Mutalib Sahilah, Ismail Norfadzilah, Elias Aishah, Hashim Haslaniza, Kashim Mohd Izhar Ariff Mohd

机构信息

Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43500 UKM Bangi, Selangor, Malaysia.

Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Malaysia.

出版信息

Saudi J Biol Sci. 2021 Apr;28(4):2447-2452. doi: 10.1016/j.sjbs.2021.01.043. Epub 2021 Feb 13.

DOI:10.1016/j.sjbs.2021.01.043
PMID:33911957
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8071913/
Abstract

This study was conducted to detect the presence of chicken and porcine DNA in meatballs using mitochondria DNA (mtDNA) of cytochrome (cyt b) and nuclear DNA (nDNA) short interspersed nuclear element (SINE) species-specific primers, respectively. While, the mtDNA primers targeted transfer RNA-ATP8 (tRNA-ATP8) gene was used for 1 and 5% (w/w) chicken meatball spiked with commercial porcine blood plasm. Chicken meatballs spiked with 1% and 5% (v/w) fresh and commercial porcine blood plasma, respectively were prepared and heat-treated using five (n = 5) cooking methods: boiling, pan-frying, roasting, microwaving and autoclaving. Two pairs of mtDNA and nDNA primers used, produced 129 and 161 bp amplicons, respectively. Whereas, tRNA-ATP8 primers produced 212 bp of amplicon. Electrophoresis analysis showed positive results for porcine DNA at 1% and 5% (w/w or v/v) for all of the different cooking techniques, either for fresh or commercial blood plasma using SINE primers but not for tRNA-ATP8 primers. The present study has highlighted the useful of species-specific primers of SINE primers in PCR analysis for detecting porcine DNA blood plasma in heat-treated chicken meatballs.

摘要

本研究旨在分别使用细胞色素b(cyt b)的线粒体DNA(mtDNA)和核DNA(nDNA)短散在核元件(SINE)物种特异性引物,检测肉丸中鸡和猪的DNA。同时,针对转移RNA - ATP8(tRNA - ATP8)基因的mtDNA引物用于添加了商业猪血浆的1%和5%(w/w)鸡肉丸。分别制备了添加1%和5%(v/w)新鲜和商业猪血浆的鸡肉丸,并使用五种(n = 5)烹饪方法进行热处理:煮沸、煎、烤、微波和高压灭菌。所使用的两对mtDNA和nDNA引物分别产生了129和161 bp的扩增子。而tRNA - ATP8引物产生了212 bp的扩增子。电泳分析表明,对于所有不同的烹饪技术,无论是使用新鲜血浆还是商业血浆,在1%和5%(w/w或v/v)时,使用SINE引物检测猪DNA均呈阳性结果,但使用tRNA - ATP8引物时则未检测到。本研究强调了SINE引物的物种特异性引物在PCR分析中用于检测热处理鸡肉丸中猪血DNA的实用性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da5d/8071913/0caff52550ae/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da5d/8071913/e5a0755b0a11/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da5d/8071913/9271c6a5b3aa/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da5d/8071913/933317909b73/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da5d/8071913/0caff52550ae/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da5d/8071913/e5a0755b0a11/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da5d/8071913/9271c6a5b3aa/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da5d/8071913/933317909b73/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da5d/8071913/0caff52550ae/gr4.jpg

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