Identification of anchovy (Engraulis encrasicholus L.) and gilt sardine (Sardinella aurita) by polymerase chain reaction, sequence of their mitochondrial cytochrome b gene, and restriction analysis of polymerase chain reaction products in semipreserves.
A method of authenticating anchovy (Engraulis encrasicholus L.) and gilt sardine (Sardinella aurita) semipreserves (salt-cured and fillets in oil) has been developed by polymerase chain reaction (PCR) followed by sequence and restriction site analysis. The amplification of a fragment of the cytochrome b gene by universal primers produced a 376 base pairs (bp) fragment in all samples analyzed. Digestion of PCR products with XhoI, TaqI, AluI, and HinfI endonucleases yielded species-specific profiles distinguishing anchovy from gilt sardine. Therefore, the restriction length fragment polymorphism (RLFP) technique can be used to determine the species identity of anchovy and gilt sardine in semipreserves.
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Dipartimento di Sanità, Patologia, Farmaco-Tossicologia e Benessere degli Animali, Sezione di Ispezione degli Alimenti, Facoltà di Medicina Veterinaria, Università degli Studi di Bari, 70010 Valenzano (Bari), Italy.
Zanelli
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D000818:Animals; D001483:Base Sequence; D003573:Cytochrome b Group / Q000235:genetics*; D004272:DNA, Mitochondrial / Q000032:analysis* / Q000235:genetics*; D005399:Fishes / Q000145:classification* / Q000235:genetics; D005519:Food Preservation; D008969:Molecular Sequence Data; D016133:Polymerase Chain Reaction / Q000379:methods; D012150:Polymorphism, Restriction Fragment Length; D015183:Restriction Mapping / Q000379:methods; D016415:Sequence Alignment
D003573:Cytochrome b Group; D004272:DNA, Mitochondrial