Quantification of the percentage proportion of individual animal species in meat products by multiplex qPCR and digital PCR

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F23%3AN0000102" target="_blank" >RIV/00027162:_____/23:N0000102 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/67985904:_____/23:00576045 RIV/62157124:16270/23:43880779

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0956713523004243?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713523004243?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodcont.2023.110024" target="_blank" >10.1016/j.foodcont.2023.110024</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Quantification of the percentage proportion of individual animal species in meat products by multiplex qPCR and digital PCR

Popis výsledku v původním jazyce

Determining the composition of food and verifying the manufacturer’s declaration continues to represent a methodological challenge. Various methods based on the analysis of proteins (peptides), chemical examination or even DNA detection fail to analyze a complex sample composed of more than one species. Since manufacturers declare the composition of products in percentage weight, the problem for all analytical methods is to determine the 100% muscle and fat tissues containing different amounts of DNA, as water or ice do not contain any DNA. The aim of this study was, therefore, to investigate the possibility of quantifying the percentage of the dominant meat species (pork, chicken and beef) in samples of 2- and 3-component mixtures and in meat products. Two different calculation methods were applied to qPCR and it was shown that a calibration curve is not necessarily required for composition evaluation. Comparison of qPCR and ddPCR showed that these two methods provide comparable data with a low level of discrepancy. The data obtained by qPCR and ddPCR were compared with each other and with the theoretical number of genomic copies. The study showed that the percentage of meat constituents in products with high muscle content can be quantified with high confidence even without taking the heat treatment into account. It was, however, shown that fat can negatively affect the calculation of component proportions and complicate the interpretation of the data.

Název v anglickém jazyce

Quantification of the percentage proportion of individual animal species in meat products by multiplex qPCR and digital PCR

Popis výsledku anglicky

Determining the composition of food and verifying the manufacturer’s declaration continues to represent a methodological challenge. Various methods based on the analysis of proteins (peptides), chemical examination or even DNA detection fail to analyze a complex sample composed of more than one species. Since manufacturers declare the composition of products in percentage weight, the problem for all analytical methods is to determine the 100% muscle and fat tissues containing different amounts of DNA, as water or ice do not contain any DNA. The aim of this study was, therefore, to investigate the possibility of quantifying the percentage of the dominant meat species (pork, chicken and beef) in samples of 2- and 3-component mixtures and in meat products. Two different calculation methods were applied to qPCR and it was shown that a calibration curve is not necessarily required for composition evaluation. Comparison of qPCR and ddPCR showed that these two methods provide comparable data with a low level of discrepancy. The data obtained by qPCR and ddPCR were compared with each other and with the theoretical number of genomic copies. The study showed that the percentage of meat constituents in products with high muscle content can be quantified with high confidence even without taking the heat treatment into account. It was, however, shown that fat can negatively affect the calculation of component proportions and complicate the interpretation of the data.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40301 - Veterinary science

Projekt

<a href="/cs/project/QJ1530107" target="_blank" >QJ1530107: Metody pro identifikaci, sledovatelnost a ověřování autenticity potravin a krmiv s komponenty živočišného původu</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Control

ISSN

0956-7135

e-ISSN

1873-7129

Svazek periodika

154

Číslo periodika v rámci svazku

December 2023

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

—

Kód UT WoS článku

999

EID výsledku v databázi Scopus

2-s2.0-85167818278