Maria Clara G. Queiroz-Brito , Paulo Travassos , Mônica L. Adam , Rodrigo A. Torres
{"title":"An alternative and effective tissue pre-treatment to improve the DNA identification of canned tuna samples","authors":"Maria Clara G. Queiroz-Brito , Paulo Travassos , Mônica L. Adam , Rodrigo A. Torres","doi":"10.1016/j.jfca.2025.108439","DOIUrl":null,"url":null,"abstract":"<div><div>DNA purity represents a major challenge to investigate food authenticity of canned products due to DNA degradation. Herein, we present a low-cost protocol to increase concentration and purity of DNA extracted from canned samples. The experiment mainly consists of: (1) drying the canned tissue in paper filter, (2) washing it with a PBS solution, (3) store in ethanol 96 % at −20°C, and (4) perform DNA extraction. The pre-treated samples showed an increase of both DNA concentration and purity (A260/A280 ratio), indicating that some of the inhibiting molecules were successfully removed. These differences between the two treatments were statistically significant (p < 0.01). At the amplification level, the pre-treatment allowed the recovery of complete fragments of the barcode region COX1 with approximately 650 bp. Since obtaining relevant levels of DNA purity and concentration from degraded samples, and the sequencing of large fragments from processed samples represents a difficult task, the presented results demonstrate a positive effect of the proposed protocol. Thus, the combination of this treatment with other methodologies, such as mini-barcoding, and sample types is strongly encouraged.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"148 ","pages":"Article 108439"},"PeriodicalIF":4.6000,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157525012554","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
DNA purity represents a major challenge to investigate food authenticity of canned products due to DNA degradation. Herein, we present a low-cost protocol to increase concentration and purity of DNA extracted from canned samples. The experiment mainly consists of: (1) drying the canned tissue in paper filter, (2) washing it with a PBS solution, (3) store in ethanol 96 % at −20°C, and (4) perform DNA extraction. The pre-treated samples showed an increase of both DNA concentration and purity (A260/A280 ratio), indicating that some of the inhibiting molecules were successfully removed. These differences between the two treatments were statistically significant (p < 0.01). At the amplification level, the pre-treatment allowed the recovery of complete fragments of the barcode region COX1 with approximately 650 bp. Since obtaining relevant levels of DNA purity and concentration from degraded samples, and the sequencing of large fragments from processed samples represents a difficult task, the presented results demonstrate a positive effect of the proposed protocol. Thus, the combination of this treatment with other methodologies, such as mini-barcoding, and sample types is strongly encouraged.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.