Low DNA concentration recovered from highly processed products such as gelatin and gelatin-based products renders difficulty in detecting porcine contamination using conventional PCR techniques. We ...documented here a porcine-specific loop-mediated isothermal amplification (LAMP) to identify porcine traces in gelatin products. The porcine-specific primers were designed according to mitochondrial DNA of Cytochrome b gene sequence. Here we used two different reaction mixtures for LAMP assay (GENIE and MYRM) against the same DNA samples extracted from gelatin products and porcine-specific primers to detect the presence of porcine DNA. The porcine-specific primers were shown to be specific only to
Sus scrofa
against 14 DNA of other meat species. The analytical sensitivity of the LAMP assay for porcine DNA detection is 1 pg/µL using both GENIE (within 30 m) and MYRM (within 60 m) reaction mixtures. Analysis against 32 samples of gelatin products showed that five samples were found to contain porcine DNA; two samples out of six gelatin powder samples and three gelatin capsule samples out of nine. Out of these five positive samples, three were not labeled containing porcine gelatin. Overall, LAMP assay in this study showed an excellent specificity, sensitivity and rapidity in detection of porcine DNA in gelatin products.
High‐quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers ...application of DNA‐based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.
Analytical approaches of meat authentication in food Sajali, Nurhayatie; Wong, Sie Chuong; Abu Bakar, Suhaili ...
International journal of food science & technology,
April 2021, Volume:
56, Issue:
4
Journal Article
Peer reviewed
Open access
Summary of analytical approaches for meat authentication.
Summary
Meat industry sector is likely exposed to illegal practices which involve replacement of meat ingredients with other animal species. ...Meat products are commonly modified during processing, and the cases have been rampant in certain part of the world. Meanwhile, individual consumption patterns are affected by religious belief and health reason. For instance, Muslims and Jews are prohibited from consuming pork and allergic reaction to certain meat species affects choices of meat products. Thus, food authentication is vital as it offers protection to consumers from fraudulent act. Numerous authentication techniques have been developed to tackle food fraud issues. Authentication methods are categorised mainly as targeted analysis which provides quantitative outcome and non‐targeted analysis which offers qualitative result. In the present review, both targeted and non‐targeted analyses for meat species authentication are discussed based on previous research conducted using these methods and how they serve the purpose for authentication.
Aims: The aim of this study was to examine whether allicin, a compound derived from fresh garlic, leads to growth inhibition and changes in the ultrastructure of the cell surface on medically ...important filamentous fungi, particularly Aspergillus fumigatus.Methodology and results: The minimum inhibitory concentration (MIC) of allicin in A. fumigatus ATCC 36607 was determined by broth microdilution method according to the CLSI M38-A2 documents whereby the minimal fungicidal concentration (MFC) was determined by plating suspensions from visibly clear wells onto Sabouraud dextrose agar (SDA). Morphological changes on cell surface were observed through scanning electron microscopy (SEM) after 48 h incubation with allicin. In addition, time kill assay was conducted by incubating A. fumigatus at selected time points within 24 h period. Our finding indicated that the MIC and MFC for allicin were both 3.2 µg/mL. Quantitative data for optical density obtained through microplate reader indicated that p<0.05 at MIC value in comparison with untreated control. Observation of allicin-treated cells through SEM demonstrated complete abrogation of hyphae formation at 3.2 µg/mL and reduced mycelial growth at 1.6 µg/mL of allicin. This finding revealed anti-hyphal activity of allicin at 3.2 µg/mL. When A. fumigatus was incubated with 3.2 µg/mL allicin in the time course assay, the inhibitory effect of allicin was evident after 12 h incubation. Conclusion, significance and impact of study: Our finding strongly implied that allicin exerts its antifungal activity against A. fumigatus via inhibiting the fungal cell proliferation as well as hindering transformation of the conidia into hyphae. Thus, this study depicted potential antifungal property of allicin to be used as alternative therapy to alleviate invasive fungal infection caused by A. fumigatus.
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