Plants Adulteration in Processed Food Products by PCR Technique
Abstract
The adulteration of plants or plant products in processed food products using polymerase chain reaction (PCR) of psaA (Photosystem I P700 chlorophyll a apoprotein A1) gene approximately 190 bp in size was examined. 7 plant samples, 4 plant starch samples, 3 meat samples, 5 processed meat samples and 3 milk samples were investigated. The PCR results of all plant, plant starch, and processed meat samples were positive, but only the meat samples were negative, indicating that plants or plant products adulteration existed in processed meat and milk products. The minimum amount of soybean DNA detectable by this PCR technique is 5×10-4 nanograms, making the developed PCR assay based on psaA gene available and efficient option for detecting plants and plant products adulteration in processed food products. Keywords : PCR technique, processed food, psaAReferences
Boonshu, B, Chanacot, N., & Jingan, K. (2014). Be carefull sophistication food. Department of Science service, Ministry of Science and technology, 194, 7-9. (in Thai)
Caffarri, S., Tibiletti, T., Jennings, R.C., & Santabarbara, S. (2014). A comparison between plant photo- system I and Photosystem II Architecture and functioning. Current Protein & Peptide Science,
15(4), 296-331.
Che Man, Y.B., Aida, A., Raha, A., & Som, R. (2007). Identification of pork derivatives in food products by species-specific polymerase chain reaction (PCR) for halal verification. Food Control, 18(7), 885-889.
Chikuni, K., Tabata, T., Kosugiyama, M., Monma, M., & Saito, M. (1994a). Polymerase chain reaction assay for detection of sheep and goat meats. Meat Science, 37, 337-345.
Chikuni, K., Tabata, T., Saito, M., & Monma, M. (1994b). Sequencing of mitochondrial cytochrome b genes for the identification of meat species. Animal Science and Technology (Jpn), 65, 571-579.
Hoss, M., & Paabo, S. (1993). DNA extraction from Pleistocene bones by a silica-based purification method. Nucleic Acids Research, 21(16), 3913-3914.
Safdar, M., & Abasiyanik, M.F. (2013). Development of fast multiplex real-time PCR assays based on EvaGreen fluorescence dye for identification of beef and soybean origins in processed sausages Food Research International, 54, 1652-1656.
Santabarbara, S., Kuprov, L., Fairclough, W.V., Purton, S., Hore, P.J., Heathcote, P., & Evanz, M.C. (2005). Bidirectional electrotransfer in photosystem I: determination of two distances between P700+ and A1-in spin-correlated radical pairs. Biochemistry, 44(6), 2119-2128.
Zhang, G.H., Zheng, M.G., Zhou, Z.J., Ouyang, H.S., & Lu, Q. (1999). Establishment and application of a polymerase chain reaction for the identification of beef. Meat Science, 51, 233-236.
Caffarri, S., Tibiletti, T., Jennings, R.C., & Santabarbara, S. (2014). A comparison between plant photo- system I and Photosystem II Architecture and functioning. Current Protein & Peptide Science,
15(4), 296-331.
Che Man, Y.B., Aida, A., Raha, A., & Som, R. (2007). Identification of pork derivatives in food products by species-specific polymerase chain reaction (PCR) for halal verification. Food Control, 18(7), 885-889.
Chikuni, K., Tabata, T., Kosugiyama, M., Monma, M., & Saito, M. (1994a). Polymerase chain reaction assay for detection of sheep and goat meats. Meat Science, 37, 337-345.
Chikuni, K., Tabata, T., Saito, M., & Monma, M. (1994b). Sequencing of mitochondrial cytochrome b genes for the identification of meat species. Animal Science and Technology (Jpn), 65, 571-579.
Hoss, M., & Paabo, S. (1993). DNA extraction from Pleistocene bones by a silica-based purification method. Nucleic Acids Research, 21(16), 3913-3914.
Safdar, M., & Abasiyanik, M.F. (2013). Development of fast multiplex real-time PCR assays based on EvaGreen fluorescence dye for identification of beef and soybean origins in processed sausages Food Research International, 54, 1652-1656.
Santabarbara, S., Kuprov, L., Fairclough, W.V., Purton, S., Hore, P.J., Heathcote, P., & Evanz, M.C. (2005). Bidirectional electrotransfer in photosystem I: determination of two distances between P700+ and A1-in spin-correlated radical pairs. Biochemistry, 44(6), 2119-2128.
Zhang, G.H., Zheng, M.G., Zhou, Z.J., Ouyang, H.S., & Lu, Q. (1999). Establishment and application of a polymerase chain reaction for the identification of beef. Meat Science, 51, 233-236.
Downloads
Published
2017-07-25
Issue
Section
บทความวิจัยจากการประชุมวิชาการระดับชาติ"วิทยาศาสตร์วิจัย"ครั้งที่ 9
