A universal DNA microarray for rapid fish species authentication

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2025-01-19 DOI:10.1016/j.fochms.2025.100241

Patrizia Bade , Sebastian Stix , Kristina Kappel , Jan Fritsche , Ilka Haase , Andrew Torda , Nils Wax , Markus Fischer , Dirk Brandis , Ute Schröder

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Abstract

DNA microarrays are now used in fields such as gene expression analysis, pathogen/virus detection and identification of biomarkers. Although they have been used in the food sector for species identification, they detect a limited number of species and are thus less suited for fishery products due to the large variety of traded species. Here, the aim of this proof-of-principle study was to design a universal DNA microarray that should be able to distinguish all fish species by comparing hybridization signal patterns from samples with patterns obtained from reference specimens. A universal set of 100 DNA probes (based on the genetic marker genes 16S ribosomal RNA and cytochrome b) generated species-specific DNA probe patterns for all 86 analyzed fish specimens. This new screening method shows potential to authenticate specimens from all fish species and by this could play an important role in fighting fraudulent practices and adulteration in the seafood sector.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.