Development and comparison of a porcine gelatin detection system targeting mitochondrial markers for Halal authentication
DC Field | Value | Language |
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dc.contributor.author | Kang, Su San Na | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.contributor.author | Kim, Hyunsook | - |
dc.date.accessioned | 2022-07-10T22:59:59Z | - |
dc.date.available | 2022-07-10T22:59:59Z | - |
dc.date.created | 2021-05-12 | - |
dc.date.issued | 2018-11 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/149032 | - |
dc.description.abstract | This study aimed to compare the sensitivity of porcine-specific primers targeting different mitochondrial DNA for the detection of porcine gelatin in ramen stock powder designated "Halal" using SYBR Green I real-time PCR. Four mitochondrial DNA markers (D-loop, ATP8, ND5, and 12S rRNA) were used to detect the porcine gelatin DNA. Extraction of DNA from porcine gelatin and spiked mixtures was successfully performed using a DNeasy Mericon Food Kit. Each primer had high porcine specificity for D-loop, ATP8, and ND5 genes, but not the 12S rRNA gene. Also, the detection limit for each primer was tested in a serial dilution of porcine gelatin DNA (10, 1, 0.1, 0.05, 0.01, and 0.005 ng) and ramen stock powder spiked with porcine gelatin (1, 0.1, 0.05, and 0.025%). Assays targeting both D-loop and ND5 genes were able to detect a level as low as 0.01 ng, while the detection limit for the ATP8 gene was 0.05 ng in pure porcine gelatin. The detection limits of D-loop, ATP8, and ND5 genes were 0.05%, 0.1%, and 1% (w/w) in ramen stock powder spiked with porcine gelatin, respectively. In conclusion, a novel detection system targeting the mitochondrial D-loop was superior to the others and could be an effective and simple method to authenticate Halal products. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER | - |
dc.title | Development and comparison of a porcine gelatin detection system targeting mitochondrial markers for Halal authentication | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.contributor.affiliatedAuthor | Kim, Hyunsook | - |
dc.identifier.doi | 10.1016/j.lwt.2018.07.062 | - |
dc.identifier.scopusid | 2-s2.0-85051132901 | - |
dc.identifier.wosid | 000445715600096 | - |
dc.identifier.bibliographicCitation | LWT-FOOD SCIENCE AND TECHNOLOGY, v.97, pp.697 - 702 | - |
dc.relation.isPartOf | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.title | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 97 | - |
dc.citation.startPage | 697 | - |
dc.citation.endPage | 702 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | REAL-TIME PCR | - |
dc.subject.keywordPlus | POLYMERASE-CHAIN-REACTION | - |
dc.subject.keywordPlus | SOURCE-TRACKING METHOD | - |
dc.subject.keywordPlus | CYTOCHROME-B GENE | - |
dc.subject.keywordPlus | MEAT-PRODUCTS | - |
dc.subject.keywordPlus | PORK ADULTERATION | - |
dc.subject.keywordPlus | IDENTIFICATION | - |
dc.subject.keywordPlus | ASSAY | - |
dc.subject.keywordPlus | DNA | - |
dc.subject.keywordPlus | MIXTURES | - |
dc.subject.keywordAuthor | Porcine gelatin | - |
dc.subject.keywordAuthor | Halal products | - |
dc.subject.keywordAuthor | Mitochondrial DNA markers | - |
dc.subject.keywordAuthor | D-loop | - |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S0023643818306455?via%3Dihub | - |
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