Premium
Molecular approaches for the detection of truffle species in processed food products
Author(s) -
Amicucci Antonella,
Guidi Chiara,
Zambonelli Alessandra,
Potenza Lucia,
Stocchi Vilberto
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1196
Subject(s) - truffle , internal transcribed spacer , biology , polymerase chain reaction , restriction fragment length polymorphism , oligomer restriction , food products , oligonucleotide , multiplex polymerase chain reaction , species identification , spore , food science , dna , multiplex , genetics , botany , gene , ribosomal rna
Molecular identification techniques were applied in order to analyse food products containing fragments of some Tuber species. Samples of fungal DNA were processed by analyses of the internal transcribed spacer (ITS) region. The polymerase chain reaction (PCR) using truffle species‐specific primers, multiplex PCR, restriction fragment length polymorphism (RFLP) analysis, sequencing of the ITS region and specific oligonucleotide probe hybridisation were used. The results obtained demonstrate the applicability of these molecular strategies to the identification of truffles, even when their morphological characteristics are difficult to interpret owing to the drastic treatments utilised in food preparation or the use of unripe fruit bodies (lacking spores). Furthermore, testing was also possible starting from very small amounts of sample and degraded DNA. The methods described have important applications in both the production and sale of such food products, in order to avoid fraud and reveal the possible presence of other fungal species. © 2002 Society of Chemical Industry