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Ma X, Xia H, Pan Y, Huang Y, Xu T, Guan F. Double-Tube Multiplex TaqMan Real-Time PCR for the Detection of Eight Animal-Derived Dairy Ingredients. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11640-11651. [PMID: 38725129 PMCID: PMC11117397 DOI: 10.1021/acs.jafc.4c01294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 04/09/2024] [Accepted: 04/30/2024] [Indexed: 05/23/2024]
Abstract
Milk and dairy products represent important sources of nutrition in our daily lives. The identification of species within dairy products holds importance for monitoring food adulteration and ensuring traceability. This study presented a method that integrated double-tube and duplex real-time polymerase chain reaction (PCR) with multiplex TaqMan probes to enable the high-throughput detection of animal-derived ingredients in milk and dairy products. The detection system utilized one pair of universal primers, two pairs of specific primers, and eight animal-derived specific probes for cow, buffalo, goat, sheep, camel, yak, horse, and donkey. These components were optimized within a double-tube and four-probe PCR multiplex system. The developed double-tube detection system could simultaneously identify the above eight targets with a detection limit of 10-0.1 pg/μL. Validation using simulated adulterated milk samples demonstrated a detection limit of 0.1%. The primary advantage of this method lies in the simplification of the multiplex quantitative real-time PCR (qPCR) system through the use of universal primers. This method provides an efficient approach for detecting ingredients in dairy products, providing powerful technical support for market supervision.
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Affiliation(s)
- Xinyu Ma
- College
of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Huili Xia
- Taizhou
Food and Drug Inspection and Research Institute, Taizhou 318000, China
| | - Yingqiu Pan
- Taizhou
Food and Drug Inspection and Research Institute, Taizhou 318000, China
| | - Yafang Huang
- College
of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Ting Xu
- College
of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Feng Guan
- College
of Life Sciences, China Jiliang University, Hangzhou 310018, China
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2
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Mitochondrial genes as strong molecular markers for species identification. THE NUCLEUS 2022. [DOI: 10.1007/s13237-022-00393-4] [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] Open
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3
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Zhang X, Qiao C, Fu S, Jiao Y, Liu Y. DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products. J Dairy Sci 2022; 105:4749-4759. [PMID: 35450717 DOI: 10.3168/jds.2021-21618] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Accepted: 02/16/2022] [Indexed: 11/19/2022]
Abstract
As one of the main ingredients in some milk powders, whey powder is sometimes added to pure goat milk products, which causes health risks, economic fraud, and unfair competition of food industries. This study is the first to explore qualitative and quantitative methods to identify adulteration of bovine whey powder in goat dairy products based on DNA. We extracted DNA from whey powder using a modified DNA extraction method; this exhibited good quality and integrity, with purity of 1.53 to 1.75 and concentration of 122 to 179 ng/μL. Conventional PCR and real-time PCR were compared for qualitative detection of bovine whey powder; real-time PCR demonstrated sensitivity of 0.01 ng/μL, which was higher than the 0.05 ng/μL detected by the conventional PCR method. Furthermore, real-time PCR was conducted for DNA quantitative detection, with good linearity (R2 = 0.9858) obtained for bovine whey powder contents from 0.1% to 30%. Relative error decreased with increase of the mixing proportion of whey powder; the coefficient of variation above 0.1% of the mixing ratio was close to or less than 5%; and the relative standard deviation of repeatability results was less than 5%. Considering the economic costs of testing, conventional PCR could be performed first, and samples with obvious intentional adulteration detected can be further accurately quantified by real-time PCR. Overall, this research provides a realistic and effective method for qualitative and quantitative identification of bovine whey powder in goat dairy products, thus laying a good foundation for verification of goat dairy product label claims and industrial control.
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Affiliation(s)
- Xueru Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Chunyan Qiao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Shangchen Fu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Yang Jiao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
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A high sensitivity method of closed-tube loop-mediated isothermal amplification developed for visual and rapid detection of cow milk adulteration. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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Vafin RR, Galstyan AG, Tyulkin SV, Gilmanov KK, Yurova EA, Semipyatniy VK, Bigaeva AV. Species identification of ruminant milk by genotyping of the κ-casein gene. J Dairy Sci 2021; 105:1004-1013. [PMID: 34802731 DOI: 10.3168/jds.2020-19931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Accepted: 09/29/2021] [Indexed: 12/18/2022]
Abstract
The development of molecular genetic and bioinformatic systems for identifying the species of milk and the raw material composition of dairy products is of great scientific and practical importance with the purpose of introducing developments in the system for controlling the turnover of falsified products. The aim of the research is to develop a method of PCR-RFLP analysis for species identification of milk and dairy products from agricultural ruminant animals by the κ-casein gene (CSN3) with the possibility of qualitative and relative quantitative assessment of species-specific DNA of the tested biomaterial. The objects of research were samples of raw milk and milk powder, pasteurized cream, and hard and semi-hard cheeses. The developed method of species identification of milk and dairy products includes sample preparation of the studied samples, nucleic acid extraction, combined PCR-RFLP technique, detection of obtained results by the method of horizontal electrophoresis in agarose gel and their analysis, including using the developed mathematical algorithms and software. The synergistic effect established in combined operation of 2 restriction enzymes ensured their application in a mix with increased performance in an ergonomic way in the context of DNA authentication of cow, goat, and sheep milk and dairy products based on them. The specificity and sensitivity of the proposed method is potentially suitable for implementing the development of a system to control the turnover of falsified and counterfeit goods.
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Affiliation(s)
- R R Vafin
- V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 109316, Moscow, Russia
| | - A G Galstyan
- All-Russian Scientific Research Institute of the Dairy Industry, 115093, Moscow, Russia
| | - S V Tyulkin
- V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 109316, Moscow, Russia
| | - Kh Kh Gilmanov
- V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 109316, Moscow, Russia
| | - E A Yurova
- All-Russian Scientific Research Institute of the Dairy Industry, 115093, Moscow, Russia
| | - V K Semipyatniy
- All-Russian Scientific Research Institute of the Dairy Industry, 115093, Moscow, Russia.
| | - A V Bigaeva
- All-Russian Scientific Research Institute of the Dairy Industry, 115093, Moscow, Russia
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6
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Baptista M, Cunha JT, Domingues L. DNA-based approaches for dairy products authentication: A review and perspectives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Liao J, Liu Y. Extraction and detection of DNA from UHT milk during storage. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1839565] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Jing Liao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
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Detection of the Bovine Milk Adulterated in Camel, Horse, and Goat Milk Using Duplex PCR. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01678-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Liao J, Liu Y. Purification procedures meaningfully influence DNA quantification in milk. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhao J, Zhang T, Liu Y, Wang X, Zhang L, Ku T, Quek SY. Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality. Food Chem 2018; 260:160-165. [PMID: 29699657 DOI: 10.1016/j.foodchem.2018.03.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 02/14/2018] [Accepted: 03/17/2018] [Indexed: 10/17/2022]
Abstract
Freezing is a practical method for meat preservation but the quality of frozen meat can deteriorate with storage time. This research investigated the effect of frozen storage time (up to 66 months) on changes in DNA yield, purity and integrity in beef, and further analyzed the correlation between beef quality (moisture content, protein content, TVB-N value and pH value) and DNA quality in an attempt to establish a reliable, high-throughput method for meat quality control. Results showed that frozen storage time influenced the yield and integrity of DNA significantly (p < 0.05). The DNA yield decreased as frozen storage time increased due to DNA degradation. The half-life (t1/2 = ln2/0.015) was calculated as 46 months. The DNA quality degraded dramatically with the increased storage time based on gel electrophoresis results. Polymerase chain reaction (PCR) products from both mitochondrial DNA (mtDNA) and nuclear DNA (nDNA) were observed in all frozen beef samples. Using real-time PCR for quantitative assessment of DNA and meat quality revealed that correlations could be established successfully with mathematical models to evaluate frozen beef quality.
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Affiliation(s)
- Jing Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China
| | - Ting Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China.
| | - Xingyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China
| | - Lan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China
| | - Ting Ku
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China
| | - Siew Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand; Riddet Institute, Palmerston North, New Zealand.
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Liao J, Yang L, Sheppard A, Liu Y. Comparison of DNA quality in raw and reconstituted milk during sterilization. J Dairy Sci 2018; 101:147-153. [DOI: 10.3168/jds.2017-13461] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2017] [Accepted: 09/14/2017] [Indexed: 11/19/2022]
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