Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875640" target="_blank" >RIV/62157124:16270/17:43875640 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00027162:_____/17:N0000057

Výsledek na webu

<a href="http://www.tandfonline.com/doi/full/10.1080/10942912.2017.1297953" target="_blank" >http://www.tandfonline.com/doi/full/10.1080/10942912.2017.1297953</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/10942912.2017.1297953" target="_blank" >10.1080/10942912.2017.1297953</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue

Popis výsledku v původním jazyce

The most common techniques used to identify tuna species include methods based on the detection of specific DNA. The quality of species-specific DNA crucially affects the efficiency of amplification during the subsequent polymerase chain reaction (PCR). Detection of DNA in processed products can be adversely affected by DNA fragmentation during the processing steps and the use of ingredients that may inhibit the PCR reaction. In this study, several processing treatments applied to the muscle tissue of yellowfin tuna (Thunnus albacares) were evaluated. For DNA isolation three DNA extraction methods were compared. The concentration, purity, and amplificability of DNA were tested. The results revealed the variability among extraction procedures in terms of DNA quality and quantity in tuna muscle tissue processed under different processing technologies.

Název v anglickém jazyce

Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue

Popis výsledku anglicky

The most common techniques used to identify tuna species include methods based on the detection of specific DNA. The quality of species-specific DNA crucially affects the efficiency of amplification during the subsequent polymerase chain reaction (PCR). Detection of DNA in processed products can be adversely affected by DNA fragmentation during the processing steps and the use of ingredients that may inhibit the PCR reaction. In this study, several processing treatments applied to the muscle tissue of yellowfin tuna (Thunnus albacares) were evaluated. For DNA isolation three DNA extraction methods were compared. The concentration, purity, and amplificability of DNA were tested. The results revealed the variability among extraction procedures in terms of DNA quality and quantity in tuna muscle tissue processed under different processing technologies.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

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)

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

International journal of food properties

ISSN

1094-2912

e-ISSN

—

Svazek periodika

20

Číslo periodika v rámci svazku

S1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

14

Strana od-do

"S430?S443"

Kód UT WoS článku

000423507200036

EID výsledku v databázi Scopus

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