Jesús Daniel Villanueva-Zayas, Roberto Rodríguez-Ramírez, Alma Guadalupe Villa-Lerma, Luz Angélica Ávila-Villa, Marco Antonio Ceballos-Fabela, Juan Francisco Hernández-Chávez, Alejandro Miguel Figueroa-López
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引用次数: 0
摘要
近年来,由于食品欺诈(如贴错标签或添加植物脂肪),墨西哥政府对牛奶牛奶酪的生产商和销售商实施了多次经济制裁。然而,还没有关于山羊奶酪真伪的官方报告。这项研究旨在通过用牛乳或大豆蛋白替代食品来检测山羊奶酪的掺假情况。为此,研究人员通过实时 PCR(qPCR)技术,对 12 个品牌的山羊奶酪中的牛细胞色素 b 基因(274 bp)和凝集素基因(118 bp)进行了扩增,每个物种的检测限为检测到的最低浓度,置信度≥95%,牛乳为 0.01 ng/µL,大豆 DNA 为 0.1 ng/µL。研究结果表明不含大豆蛋白,但发现牛乳的掺假程度很高(92.3%)。上述证据表明,监管机构有必要改进验证和溯源机制,以确保这些产品的真实性,并通过提供可靠的信息来保护消费者。
Authenticity Determination of Goat Cheese In Mexico Using qPCR Assay
In recent years, the Mexican government has implemented several economic sanctions on producers and marketers of milk bovine cheese due to food fraud such as mislabeling or addition of vegetable fats. However, there have been no official reports on the authenticity of goat cheese. This research aimed to detect adulteration in goat cheese by terms of food substitution with bovine milk or soy protein. For which, bovine cytochrome b genes (274 bp) and lectin genes (118 bp) were amplified in 12 commercial brands of goat cheese by real-time PCR (qPCR) where the detection limit for each species was assigned to the lowest concentration detected with a confidence level ≥ 95% being 0.01 ng/µL for bovine milk, and 0.1 ng/µL for soy DNA. Research findings indicate the absence of soy protein; however, a high degree of adulteration with bovine milk (92.3%) was found. The above evidence suggests the need for regulatory agencies to improve verification and traceability mechanisms to ensure the authenticity of these products and protect consumers by providing reliable information.
期刊介绍:
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.