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Applying COI Barcode to Identify Animal Origin of Food
Author(s) -
Wu Yajun,
Yang Yange,
Liu Minchang,
Wang Bin,
Wang Yingchun,
Wang Hongyue
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14627
Subject(s) - barcode , dna barcoding , biology , tracing , ingredient , food products , food chain , computational biology , computer science , microbiology and biotechnology , food science , evolutionary biology , ecology , operating system
DNA barcoding possesses advantages of high resolution, high sensitivity, and capability in capturing as much identity information as possible. However, highly varying sources of food materials and a complicated supply chain bring about challenge to the application of barcoding methods. In this study, different barcode systems were compared to establish a robust method for tracing animal species in food. Experiments on food samples from mammal, poultry, and fish proved that a mini barcode system targeting a 192 bp COI gene fragment was able to accurately identify both raw and highly processed animal food. In order to distinguish species in a mixed food sample, cloning technique was used by which as low as 10% target animal ingredient could be detected. Testing of marketed food products verified the capability of the mini barcoding method in identifying illegally claimed product.