Comparison of DNA extraction methods for meat analysis

Yalcinkaya B., Yumbul E., Mozioglu E., Akgoz M.

FOOD CHEMISTRY, cilt.221, ss.1253-1257, 2017 (SCI-Expanded) identifier identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 221
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodchem.2016.11.032
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1253-1257
  • Anahtar Kelimeler: Genomic DNA extraction, Meat and meat products, Adulteration, Spectrophotometric analysis, Fluorometric analysis, qPCR, Biometrology, GENOMIC DNA
  • Acıbadem Mehmet Ali Aydınlar Üniversitesi Adresli: Hayır

Özet

Preventing adulteration of meat and meat products with less desirable or objectionable meat species is important not only for economical, religious and health reasons, but also, it is important for fair trade practices, therefore, several methods for identification of meat and meat products have been developed. In the present study, ten different DNA extraction methods, including Tris-EDTA Method, a modified Cetyltrimethylammonium Bromide (CTAB) Method, Alkaline Method, Urea Method, Salt Method, Guanidinium Isothiocyanate (GuSCN) Method, Wizard Method, Qiagen Method, Zymogen Method and Genespin Method were examined to determine their relative effectiveness for extracting DNA from meat samples. The results show that the salt method is easy to perform, inexpensive and environmentally friendly. Additionally, it has the highest yield among all the isolation methods tested. We suggest this method as an alternative method for DNA isolation from meat and meat products. (C) 2016 Elsevier Ltd. All rights reserved.