首页> 外文期刊>Journal of Agricultural and Food Chemistry >Comparative study of methods for DNA preparation from olive oil samples to identify cultivar SSR alleles in commercial oil samples: Possible forensic applications
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Comparative study of methods for DNA preparation from olive oil samples to identify cultivar SSR alleles in commercial oil samples: Possible forensic applications

机译:从橄榄油样品中制备DNA以确定商品油样品中SSR等位基因的方法的比较研究:可能的法医学应用

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Virgin olive oil is made from diverse cultivars either mixed or single. Those ensure different tastes and typicity, and these may be also enhanced by the region of production of cultivars. The different olive oil labels correspond to their chemical composition and acidity. Labels also may correspond to a protected origin indication, and thus, such oils contain a given composition in cultivars. To verify the main cultivars used at the source of an olive oil sample, our method is based on DNA technology. DNA is present in all olive oil samples and even in refined oil, but the quantity may depend on the oil processing technology and oil conservation conditions. Thus, several supports were used to retain DNA checking different techniques (silica extraction, hydroxyapatite, magnetic beads, and spun column) to prepare DNA from variable amounts of oil. At this stage, it was usable for amplification through PCR technology and especially with the magnetic beads, and further purification processes were checked. Finally, the final method used magnetic beads. DNA is released from beads in a buffer. Once purified, we showed that it did not contain compounds inhibiting PCR amplification using SSR primers. Aliquot dilution fractions of this solution were successfully routinely used through PCR with different SSR primer sets. This enables confident detection of eventual alien alleles in oil samples. First applied to virgin oil samples of known composition, either single cultivars or mixtures of them, the method was verified working on commercial virgin oil samples using bottles bought in supermarkets. Last, we defined a protocol starting from 2 x 40 mL virgin olive oil, and DNA was prepared routinely in about 5 h. It was convenient to genotype together several loci per sample to check whether alleles were in accordance with those of expected cultivars. Thus, forensic applications of our method are expected. However, the method needs further improvement to work on all oil samples.
机译:初榨橄榄油由混合或单一的不同品种制成。这些确保不同的口味和典型性,并且品种的生产区域也可能会增强这些口味和典型性。不同的橄榄油标签对应于其化学成分和酸度。标签也可能对应于受保护的原产地标记,因此,此类油在栽培品种中包含给定的成分。为了验证橄榄油样品来源中使用的主要品种,我们的方法基于DNA技术。所有橄榄油甚至精制油中都存在DNA,但其数量可能取决于制油工艺和保油条件。因此,使用了几种支持物来保留DNA,以检查不同的技术(二氧化硅提取,羟基磷灰石,磁珠和离心柱),以从不同量的油中制备DNA。在这一阶段,它可用于通过PCR技术进行扩增,尤其是与磁珠一起使用,并检查了进一步的纯化过程。最后,最后的方法是使用磁珠。 DNA在缓冲液中从磁珠释放。纯化后,我们证明它不包含使用SSR引物抑制PCR扩增的化合物。通过使用不同的SSR引物对进行PCR成功成功地常规使用了该溶液的等分稀释级分。这样就可以可靠地检测出油样中的最终外来等位基因。首先将这种方法应用于已知成分的原始油样品(单一品种或混合物),并使用超市购买的瓶子对商用原始油样品进行了验证。最后,我们定义了从2 x 40 mL初榨橄榄油开始的实验方案,并在大约5小时内常规制备了DNA。将每个样品的几个基因座一起进行基因分型以检查等位基因是否与预期品种一致是很方便的。因此,我们方法的法医学应用是可以预期的。但是,该方法需要进一步改进才能在所有油样上使用。

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