DNA-based techniques for authentication of processed food and food supplements

被引:158
作者
Lo, Yat-Tung
Shaw, Pang-Chui [1 ]
机构
[1] Chinese Univ Hong Kong, Li Dak Sum Yip Yio Chin R&D Ctr Chinese Med, State Key Lab Phytochem & Plant Resources West Ch, Shatin, Hong Kong, Peoples R China
关键词
Molecular authentication; Food products; Food supplements; Processed materials; DNA degradation; PCR; GENETICALLY-MODIFIED ORGANISMS; MEAT SPECIES IDENTIFICATION; LINKED-IMMUNOSORBENT-ASSAY; OLIVE OIL; OLIGONUCLEOTIDE MICROARRAY; BACTERIAL COMMUNITY; EXTRACTION METHODS; MASS-SPECTROMETRY; DIAGNOSTIC PCR; AMPLIFICATION;
D O I
10.1016/j.foodchem.2017.08.022
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Authentication of food or food supplements with medicinal values is important to avoid adverse toxic effects, provide consumer rights, as well as for certification purpose. Compared to morphological and spectrometric techniques, molecular authentication is found to be accurate, sensitive and reliable. However, DNA degradation and inclusion of inhibitors may lead to failure in PCR amplification. This paper reviews on the existing DNA extraction and PCR protocols, and the use of small size DNA markers with sufficient discriminative power for molecular authentication. Various emerging new molecular techniques such as isothermal amplification for on-site diagnosis, next-generation sequencing for high-throughput species identification, high resolution melting analysis for quick species differentiation, DNA array techniques for rapid detection and quantitative determination in food products are also discussed.
引用
收藏
页码:767 / 774
页数:8
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