Development of a Method to Detect Meat in Vegetarian Foods by Real-time PCR Investigator

Assist. Prof. Dr. Chuta Boonphakdee
Faculty of Science, Burapha University

In this study, the researcher developed a real-time PCR-based assay using SYBR-green dye for the detection of contaminated meat in vegetarian foods. The highly efficient real-time PCR assay was able to distinguish between meat and plant foods using an amplified 161-bp 18S rRNA gene (1^st primer pair). The difference in Tm (melting temperature) of substances of animal and plant origin was revealed at 82.15-82.75°C and 80.36-80.50°C, respectively. In addition to this, the 28S rRNA gene was used to confirm the result in that contaminated meat (fish, crab, pork and beef) can be indicated. This validate real-time method was specifically identified chicken contamination using another part of 18S rRNA gene (2^nd primer pair). The developed assay was also applied to examine 24 products labeled vegetarian food obtained from local supermarkets and 16 out of 24 (66.67%) were contaminated with meat. Evaluation of the assay sensitivity demonstrated a 0.001% of the chicken DNA substitution of soybean DNA can be detected.

แหล่งข้อมูล:

โครงการวิจัยชื่อ “Development of a Method to Detect Meat in Vegetarian Foods by Real-time PCR Investigator” – ระยะเวลาโครงการ: September 2014 – February 2015

Development of a Method to Detect Meat in Vegetarian Foods by Real-time PCR Investigator

February 20, 2015