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Filonzi L, Ardenghi A, Rontani PM, Voccia A, Ferrari C, Papa R, Bellin N, Nonnis Marzano F. Molecular Barcoding: A Tool to Guarantee Correct Seafood Labelling and Quality and Preserve the Conservation of Endangered Species. Foods 2023; 12:2420. [PMID: 37372635 DOI: 10.3390/foods12122420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
The recent increase in international fish trade leads to the need for improving the traceability of fishery products. In relation to this, consistent monitoring of the production chain focusing on technological developments, handling, processing and distribution via global networks is necessary. Molecular barcoding has therefore been suggested as the gold standard in seafood species traceability and labelling. This review describes the DNA barcoding methodology for preventing food fraud and adulteration in fish. In particular, attention has been focused on the application of molecular techniques to determine the identity and authenticity of fish products, to discriminate the presence of different species in processed seafood and to characterize raw materials undergoing food industry processes. In this regard, we herein present a large number of studies performed in different countries, showing the most reliable DNA barcodes for species identification based on both mitochondrial (COI, cytb, 16S rDNA and 12S rDNA) and nuclear genes. Results are discussed considering the advantages and disadvantages of the different techniques in relation to different scientific issues. Special regard has been dedicated to a dual approach referring to both the consumer's health and the conservation of threatened species, with a special focus on the feasibility of the different genetic and genomic approaches in relation to both scientific objectives and permissible costs to obtain reliable traceability.
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Affiliation(s)
- Laura Filonzi
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43124 Parma, Italy
| | - Alessia Ardenghi
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43124 Parma, Italy
| | - Pietro Maria Rontani
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43124 Parma, Italy
| | - Andrea Voccia
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43124 Parma, Italy
| | - Claudio Ferrari
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43124 Parma, Italy
| | - Riccardo Papa
- Department Biology, University of Puerto Rico, Rio Piedras, San Juan 00925, Puerto Rico
| | - Nicolò Bellin
- Department Biology, University of Puerto Rico, Rio Piedras, San Juan 00925, Puerto Rico
| | - Francesco Nonnis Marzano
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43124 Parma, Italy
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Parvalbumin: A Major Fish Allergen and a Forensically Relevant Marker. Genes (Basel) 2023; 14:genes14010223. [PMID: 36672964 PMCID: PMC9858982 DOI: 10.3390/genes14010223] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/19/2022] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
Parvalbumins (PVALBs) are low molecular weight calcium-binding proteins. In addition to their role in many biological processes, PVALBs play an important role in regulating Ca2+ switching in muscles with fast-twitch fibres in addition to their role in many biological processes. The PVALB gene family is divided into two gene types, alpha (α) and beta (β), with the β gene further divided into two gene types, beta1 (β1) and beta2 (β2), carrying traces of whole genome duplication. A large variety of commonly consumed fish species contain PVALB proteins which are known to cause fish allergies. More than 95% of all fish-induced food allergies are caused by PVALB proteins. The authentication of fish species has become increasingly important as the seafood industry continues to grow and the growth brings with it many cases of food fraud. Since the PVALB gene plays an important role in the initiation of allergic reactions, it has been used for decades to develop alternate assays for fish identification. A brief review of the significance of the fish PVALB genes is presented in this article, which covers evolutionary diversity, allergic properties, and potential use as a forensic marker.
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Mukherjee S, Hanak P, Jilkova D, Musilova Z, Horka P, Lerch Z, Zdenkova K, Cermakova E. Simultaneous detection and quantification of two European anglerfishes by novel genomic primer. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Aksun Tümerkan ET. Detection of Parvalbumin Fish Allergen in Canned Tuna by Real-Time PCR Driven by Tuna Species and Can-Filling Medium. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27175674. [PMID: 36080437 PMCID: PMC9457812 DOI: 10.3390/molecules27175674] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/26/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022]
Abstract
Canned tuna is considered one of the most popular and most commonly consumed products in the seafood market, globally. However, in past decades, fish allergens have been detected as the main concern regarding food safety in these seafood products and are listed as the top eight food allergies. In the group of fish allergens, parvalbumin is the most common. As a thermally stable and calcium-binding protein, parvalbumin can be easily altered with changing the food matrices. This study investigated the effect of a can-filling medium (tomato sauce, spices, and brine solutions) on the parvalbumin levels in canned tuna. The effect of pH, calcium content, and the DNA quality of canned tuna was also investigated before the parvalbumin-specific encoded gene amplification. The presence of fish allergens was determined by melting curve analyses and confirmed by agarose gel electrophoresis. The obtained results showed that the presence of parvalbumin in commercially canned tuna was driven by can-filling mediums, thermal conductivity, calcium content, and the acidity of various ingredients in food matrices. The intra-specific differences revealed a variation in fish allergens that are caused by cryptic species. This study proved that allergens encoding gene analyses by agarose electrophoresis could be used as a reliable approach for other food-borne allergens in complex food matrices.
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Affiliation(s)
- Elif Tugce Aksun Tümerkan
- Department of Food Processing-Food Technology, Vocational School of Health Services, Ankara Yıldırım Beyazıt University, Ankara 06760, Turkey;
- AYBU Central Research Laboratory, Application and Research Center, Ankara Yıldırım Beyazıt University, Ankara 06010, Turkey
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Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10010018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering medium also increased the appreciated redness-yellowness color of the canned tuna, which showed a higher chromatic and intense color. Olfactory and kinesthetic sensations were significantly dependent on the type of oil used as covering medium. Tuna succulence and adhesiveness were promoted by the use of EVOO, which also contributed to decreasing the tuna-related aroma sensations. The tuna sensory data could be successfully used to identify the type of vegetable oil used. Moreover, a potentiometric electronic tongue allowed discriminating between the canned tuna samples according to the vegetable oil used (mean sensitivity of 96 ± 8%; repeated K-fold cross-validation) and the fruity intensity of the EVOO (mean sensitivity of 100%; repeated K-fold cross-validation). Thus, the taste sensor device could be a practical tool to verify the authenticity of the declared covering medium in canned tuna and to perceive the differences in consumers’ taste.
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6
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Rapid Identification of Salmo salar Using a Combined Isothermal Recombinase Polymerase Amplification–Lateral Flow Strip Approach. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02128-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Establishment of a PCR Method for the Identification of Mink-Derived Components in Common Edible Meats. JOURNAL OF ANALYSIS AND TESTING 2021. [DOI: 10.1007/s41664-021-00178-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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8
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DNA-based techniques for seafood species authentication. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 95:207-255. [PMID: 33745513 DOI: 10.1016/bs.afnr.2020.09.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Global trade of seafood has increased in the last decade, leading to significant concerns associated with seafood fraud. Seafood fraud involves the intentional misrepresentation of fish or shellfish for the purpose of economic gain and includes acts such as species substitution, illegal transshipment, overtreatment/short weighting, and mislabeling country of origin or production method. These fraudulent acts have had economic, environmental, and public health consequences on a global level. DNA-based techniques for seafood authentication are utilized by regulatory agencies and can be employed as part of a food fraud risk mitigation plan. This chapter will focus specifically on the use of DNA-based methods for the detection of seafood species substitution. Various methods have been developed for DNA-based species identification of seafood, including polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP), species-specific PCR, real-time PCR, Sanger sequencing, microarrays, and high-resolution melting (HRM). Emerging techniques for seafood authentication include droplet digital PCR, isothermal amplification, PCR-enzyme-linked immunosorbent assay (ELISA), and high-throughput or next-generation sequencing. Some of these DNA-based methods target specific species, such as real-time PCR and droplet digital PCR, while other methods allow for simultaneous differentiation of a wide range of fish species, including Sanger sequencing and high-throughput sequencing. This chapter will begin with an introduction on seafood fraud and species substitution, followed by an analysis of the main DNA-based authentication methods and emerging techniques for species identification.
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Pecoraro C, Crobe V, Ferrari A, Piattoni F, Sandionigi A, Andrews AJ, Cariani A, Tinti F. Canning Processes Reduce the DNA-Based Traceability of Commercial Tropical Tunas. Foods 2020; 9:E1372. [PMID: 32992465 PMCID: PMC7650566 DOI: 10.3390/foods9101372] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 09/18/2020] [Accepted: 09/24/2020] [Indexed: 11/16/2022] Open
Abstract
Canned tuna is one of the most widely traded seafood products internationally and is of growing demand. There is an increasing concern over the vulnerability of canned tuna supply chains to species mislabelling and fraud. Extensive processing conditions in canning operations can lead to the degradation and fragmentation of DNA, complicating product traceability. We here employed a forensically validated DNA barcoding tool (cytochrome b partial sequences) to assess the effects of canning processes on DNA degradation and the identification of four tropical tuna species (yellowfin, bigeye, skipjack and longtail tuna) collected on a global scale, along their commercial chains. Each species was studied under five different canning processes i.e., freezing, defrosting, cooking, and canning in oil and brine, in order to investigate how these affect DNA-based species identification and traceability. The highest percentage of nucleotide substitutions were observed after brine-canning operations and were greatest for yellowfin and skipjack tuna. Overall, we found that DNA degradation significantly increased along the tuna canning process for most specimens. Consequently, most of the specimens canned in oil or brine were misidentified due to the high rate of nucleotide substitution in diagnostic sequences.
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Affiliation(s)
- Carlo Pecoraro
- Physalia-Courses, 10249 Berlin, Germany;
- Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum University of Bologna, 48121 Ravenna, Italy; (A.F.); (F.P.); (A.J.A.); (A.C.); (F.T.)
| | - Valentina Crobe
- Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum University of Bologna, 48121 Ravenna, Italy; (A.F.); (F.P.); (A.J.A.); (A.C.); (F.T.)
| | - Alice Ferrari
- Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum University of Bologna, 48121 Ravenna, Italy; (A.F.); (F.P.); (A.J.A.); (A.C.); (F.T.)
| | - Federica Piattoni
- Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum University of Bologna, 48121 Ravenna, Italy; (A.F.); (F.P.); (A.J.A.); (A.C.); (F.T.)
| | - Anna Sandionigi
- Department of Electronics Information and Bioengineering, Politecnico di Milano, 20133 Milano, Italy;
| | - Adam J. Andrews
- Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum University of Bologna, 48121 Ravenna, Italy; (A.F.); (F.P.); (A.J.A.); (A.C.); (F.T.)
| | - Alessia Cariani
- Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum University of Bologna, 48121 Ravenna, Italy; (A.F.); (F.P.); (A.J.A.); (A.C.); (F.T.)
| | - Fausto Tinti
- Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum University of Bologna, 48121 Ravenna, Italy; (A.F.); (F.P.); (A.J.A.); (A.C.); (F.T.)
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Mahapatra S, A R, Dwivedy P, E S, S A S, A K. Character-based identification system of scombrids from Indian waters for authentication and conservation purposes. MITOCHONDRIAL DNA PART B-RESOURCES 2020; 5:3221-3224. [PMID: 33458118 PMCID: PMC7783091 DOI: 10.1080/23802359.2020.1810144] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Scombrids are the important component of pelagic fishery resources which include 54 species under 15 genera commonly known as mackerels, bonitos, and tunas. Due to the high commercial value attained, there are real chances of fraudulent substitution by species of inferior value. DNA based species identification methods can be applied to detect product adulteration, as well as to better contribute to the conservation and management of these species by providing accurate species identification independently of the age of the individuals or the tissue processed. In this study, a total of 15 commercially important scombrid species from Indian waters were analyzed. Due to the inadequacy of mitochondrial COI barcoding gene in discriminating between some Thunnus species, cytochrome b sequences were used instead. For all the 15 species, we propose a DNA character-based keys which uses a diagnostic combination of nucleotides and respective probes, including the first character-based keys and probes to differentiate between Thunnus albacares and T. obsesus.
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Affiliation(s)
- Sonalismita Mahapatra
- Institute of Fisheries Postgraduate Studies, TNJFU OMR Campus, Vaniyanchavadi, Chennai
| | - Rathipriya A
- Institute of Fisheries Postgraduate Studies, TNJFU OMR Campus, Vaniyanchavadi, Chennai
| | - Priyadarshini Dwivedy
- Institute of Fisheries Postgraduate Studies, TNJFU OMR Campus, Vaniyanchavadi, Chennai
| | - Suresh E
- Institute of Fisheries Postgraduate Studies, TNJFU OMR Campus, Vaniyanchavadi, Chennai
| | - Shanmugam S A
- Institute of Fisheries Postgraduate Studies, TNJFU OMR Campus, Vaniyanchavadi, Chennai
| | - Kathivelpandian A
- Institute of Fisheries Postgraduate Studies, TNJFU OMR Campus, Vaniyanchavadi, Chennai
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Fernandes TJR, Amaral JS, Mafra I. DNA barcode markers applied to seafood authentication: an updated review. Crit Rev Food Sci Nutr 2020; 61:3904-3935. [DOI: 10.1080/10408398.2020.1811200] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Joana S. Amaral
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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12
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Yao L, Lu J, Qu M, Jiang Y, Li F, Guo Y, Wang L, Zhai Y. Methodology and application of PCR-RFLP for species identification in tuna sashimi. Food Sci Nutr 2020; 8:3138-3146. [PMID: 32724578 PMCID: PMC7382206 DOI: 10.1002/fsn3.1552] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 01/03/2020] [Accepted: 01/22/2020] [Indexed: 11/24/2022] Open
Abstract
The Thunnini, or tuna, comprise many species with very different commercial values. The principal raw tuna product on the market is sashimi, for which the species used is difficult to identify through conventional morphological analysis. The present study amplified the cytochrome b gene (Cytb) of 4 major tuna species used for preparing sashimi-yellowfin tuna (Thunnus albacares), southern bluefin tuna (Thunnus maccoyii), bigeye tuna (Thunnus obesus), and Atlantic bluefin tuna (Thunnus thynnus)-and 4 species commonly mislabeled as components of tuna sashimi-albacore tuna (Thunnus alalunga), skipjack tuna (Katsuwonus pelamis), striped marlin (Tetrapturus audax), and swordfish (Xiphias gladius). Polymerase chain reaction (PCR) amplicons were digested with 5 restriction enzymes-Eco147 I, Hinf I, Mbo I, Xag I, and Hind II-to obtain characteristic restriction maps of the above-mentioned raw tuna species and the commonly mislabeled species. An identification method using PCR restriction fragment length polymorphism (PCR-RFLP) was established and validated using 39 commercial tuna sashimi samples, which verified that this method provides results consistent with those obtained by classical sequencing. PCR-RFLP has several advantages over classical sequencing, such as simplicity, speed and accuracy. This technique could support species identification for raw tuna and sashimi.
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Affiliation(s)
- Lin Yao
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and QualityMinistry of Agriculture and Rural AffairsQingdaoChina
- Yellow Sea Fisheries Research InstituteChinese Academy of Fishery SciencesQingdaoChina
| | - Jianping Lu
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Meng Qu
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and QualityMinistry of Agriculture and Rural AffairsQingdaoChina
- Yellow Sea Fisheries Research InstituteChinese Academy of Fishery SciencesQingdaoChina
| | - Yanhua Jiang
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and QualityMinistry of Agriculture and Rural AffairsQingdaoChina
- Yellow Sea Fisheries Research InstituteChinese Academy of Fishery SciencesQingdaoChina
| | - Fengling Li
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and QualityMinistry of Agriculture and Rural AffairsQingdaoChina
- Yellow Sea Fisheries Research InstituteChinese Academy of Fishery SciencesQingdaoChina
| | - Yingying Guo
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and QualityMinistry of Agriculture and Rural AffairsQingdaoChina
- Yellow Sea Fisheries Research InstituteChinese Academy of Fishery SciencesQingdaoChina
| | - Lianzhu Wang
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and QualityMinistry of Agriculture and Rural AffairsQingdaoChina
- Yellow Sea Fisheries Research InstituteChinese Academy of Fishery SciencesQingdaoChina
| | - Yuxiu Zhai
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and QualityMinistry of Agriculture and Rural AffairsQingdaoChina
- Yellow Sea Fisheries Research InstituteChinese Academy of Fishery SciencesQingdaoChina
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13
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Böhme K, Calo-Mata P, Barros-Velázquez J, Ortea I. Review of Recent DNA-Based Methods for Main Food-Authentication Topics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3854-3864. [PMID: 30901215 DOI: 10.1021/acs.jafc.8b07016] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Adulteration and mislabeling of food products and the commercial fraud derived, either intentionally or not, is a global source of economic fraud to consumers but also to all stakeholders involved in food production and distribution. Legislation has been enforced all over the world aimed at guaranteeing the authenticity of the food products all along the distribution chain, thereby avoiding food fraud and adulteration. Accordingly, there is a growing need for new analytical methods able to verify that all the ingredients included in a foodstuff match the qualities claimed by the manufacturer or distributor. In this sense, the improved performance of most recent DNA-based tools in term of sensitivity, multiplexing ability, high-throughput, and relatively low-cost give them a game-changing role in food-authenticity-related topics. Here, we provide a thorough and updated vision on the recently reported approaches that are applying these DNA-based tools to assess the authenticity of food components and products.
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Affiliation(s)
- Karola Böhme
- Department of Analytical Chemistry, Nutrition and Food Science , University of Santiago de Compostela , E-27002 Lugo , Spain
| | - Pilar Calo-Mata
- Department of Analytical Chemistry, Nutrition and Food Science , University of Santiago de Compostela , E-27002 Lugo , Spain
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science , University of Santiago de Compostela , E-27002 Lugo , Spain
| | - Ignacio Ortea
- Proteomics Unit , Maimonides Institute for Biomedical Research (IMIBIC) , E-14004 Córdoba , Spain
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Fernandes TJ, Costa J, Oliveira MBP, Mafra I. Exploiting 16S rRNA gene for the detection and quantification of fish as a potential allergenic food: A comparison of two real-time PCR approaches. Food Chem 2018; 245:1034-1041. [DOI: 10.1016/j.foodchem.2017.11.068] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 11/10/2017] [Accepted: 11/16/2017] [Indexed: 11/24/2022]
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15
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Xu K, Feng J, Ma X, Wang X, Zhou D, Dai Z. Identification of tuna species (Thunnini tribe) by PCR-RFLP analysis of mitochondrial DNA fragments. FOOD AGR IMMUNOL 2015. [DOI: 10.1080/09540105.2015.1086978] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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