DNA barcoding coupled with high‐resolution melting analysis for nut species and walnut milk beverage authentication

Background Walnut (Juglans regia L.) is one of the most widely cultivated nuts. Walnut milk beverage is very popular in China due to its nutritional value. However, adulterated walnut milk ingredients have been detected in the Chinese market. Peanut and soybean are sold at much lower prices than wal...

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Veröffentlicht in:Journal of the science of food and agriculture 2020-04, Vol.100 (6), p.2372-2379
Hauptverfasser: Ding, Yanfei, Jiang, Guangze, Huang, Lihong, Chen, Chengtong, Sun, Junwei, Zhu, Cheng
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container_issue 6
container_start_page 2372
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creator Ding, Yanfei
Jiang, Guangze
Huang, Lihong
Chen, Chengtong
Sun, Junwei
Zhu, Cheng
description Background Walnut (Juglans regia L.) is one of the most widely cultivated nuts. Walnut milk beverage is very popular in China due to its nutritional value. However, adulterated walnut milk ingredients have been detected in the Chinese market. Peanut and soybean are sold at much lower prices than walnut and are reported to be commonly used for adulteration in the industrial chain of walnut milk production. The purpose of this study is therefore to develop an accurate and efficient method for detecting the authenticity of the raw materials used in walnut milk beverage. Results DNA barcoding and high‐resolution melting (HRM) analyses were used to identify common adulterated raw ingredients such as peanut and soybean in commercial walnut milk beverage samples. The chloroplast psbA‐trnH gene was used for sequencing, and HRM analysis was performed. We also prepared experimental mixtures, in the laboratory, with different quantities of walnut, peanut, and soybean. High‐resolution melting analysis of the experimental mixtures clearly distinguished all of them. The results revealed that most of the walnut milk beverage samples fell in the same cluster of walnut species. Several samples fell in the peanut cluster, confirming that they were adulterated products. Conclusion The results revealed that HRM analysis based on the psbA‐trnH barcode sequence can be used to identify raw ingredients in walnut milk beverages. © 2020 Society of Chemical Industry
doi_str_mv 10.1002/jsfa.10241
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Walnut milk beverage is very popular in China due to its nutritional value. However, adulterated walnut milk ingredients have been detected in the Chinese market. Peanut and soybean are sold at much lower prices than walnut and are reported to be commonly used for adulteration in the industrial chain of walnut milk production. The purpose of this study is therefore to develop an accurate and efficient method for detecting the authenticity of the raw materials used in walnut milk beverage. Results DNA barcoding and high‐resolution melting (HRM) analyses were used to identify common adulterated raw ingredients such as peanut and soybean in commercial walnut milk beverage samples. The chloroplast psbA‐trnH gene was used for sequencing, and HRM analysis was performed. We also prepared experimental mixtures, in the laboratory, with different quantities of walnut, peanut, and soybean. High‐resolution melting analysis of the experimental mixtures clearly distinguished all of them. The results revealed that most of the walnut milk beverage samples fell in the same cluster of walnut species. Several samples fell in the peanut cluster, confirming that they were adulterated products. Conclusion The results revealed that HRM analysis based on the psbA‐trnH barcode sequence can be used to identify raw ingredients in walnut milk beverages. © 2020 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10241</identifier><identifier>PMID: 31901140</identifier><language>eng</language><publisher>Chichester, UK: John Wiley &amp; Sons, Ltd</publisher><subject>Arachis - chemistry ; Arachis - genetics ; authentication ; Beverages ; Beverages - analysis ; China ; Chloroplasts ; Chloroplasts - genetics ; Clusters ; Deoxyribonucleic acid ; DNA ; DNA barcoding ; DNA Barcoding, Taxonomic - methods ; DNA, Plant - genetics ; Food Contamination - analysis ; Gene sequencing ; Genetic analysis ; Glycine max - chemistry ; Glycine max - genetics ; high‐resolution melting ; Ingredients ; Juglans - chemistry ; Juglans - genetics ; Juglans regia ; Melting ; Milk ; Milk production ; Nuts ; Nuts - chemistry ; Peanuts ; Pricing ; psbA‐trnH ; Raw materials ; Soybeans ; TrnH gene ; walnut milk beverage ; Walnuts</subject><ispartof>Journal of the science of food and agriculture, 2020-04, Vol.100 (6), p.2372-2379</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2020 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3571-1554d4e93045de8a2103863fd2e0287db756bd92f13635b6e4d801fdd82308aa3</citedby><cites>FETCH-LOGICAL-c3571-1554d4e93045de8a2103863fd2e0287db756bd92f13635b6e4d801fdd82308aa3</cites><orcidid>0000-0002-8672-4469</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.10241$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.10241$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31901140$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ding, Yanfei</creatorcontrib><creatorcontrib>Jiang, Guangze</creatorcontrib><creatorcontrib>Huang, Lihong</creatorcontrib><creatorcontrib>Chen, Chengtong</creatorcontrib><creatorcontrib>Sun, Junwei</creatorcontrib><creatorcontrib>Zhu, Cheng</creatorcontrib><title>DNA barcoding coupled with high‐resolution melting analysis for nut species and walnut milk beverage authentication</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>Background Walnut (Juglans regia L.) is one of the most widely cultivated nuts. Walnut milk beverage is very popular in China due to its nutritional value. However, adulterated walnut milk ingredients have been detected in the Chinese market. Peanut and soybean are sold at much lower prices than walnut and are reported to be commonly used for adulteration in the industrial chain of walnut milk production. The purpose of this study is therefore to develop an accurate and efficient method for detecting the authenticity of the raw materials used in walnut milk beverage. Results DNA barcoding and high‐resolution melting (HRM) analyses were used to identify common adulterated raw ingredients such as peanut and soybean in commercial walnut milk beverage samples. The chloroplast psbA‐trnH gene was used for sequencing, and HRM analysis was performed. We also prepared experimental mixtures, in the laboratory, with different quantities of walnut, peanut, and soybean. High‐resolution melting analysis of the experimental mixtures clearly distinguished all of them. The results revealed that most of the walnut milk beverage samples fell in the same cluster of walnut species. Several samples fell in the peanut cluster, confirming that they were adulterated products. 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Walnut milk beverage is very popular in China due to its nutritional value. However, adulterated walnut milk ingredients have been detected in the Chinese market. Peanut and soybean are sold at much lower prices than walnut and are reported to be commonly used for adulteration in the industrial chain of walnut milk production. The purpose of this study is therefore to develop an accurate and efficient method for detecting the authenticity of the raw materials used in walnut milk beverage. Results DNA barcoding and high‐resolution melting (HRM) analyses were used to identify common adulterated raw ingredients such as peanut and soybean in commercial walnut milk beverage samples. The chloroplast psbA‐trnH gene was used for sequencing, and HRM analysis was performed. We also prepared experimental mixtures, in the laboratory, with different quantities of walnut, peanut, and soybean. High‐resolution melting analysis of the experimental mixtures clearly distinguished all of them. The results revealed that most of the walnut milk beverage samples fell in the same cluster of walnut species. Several samples fell in the peanut cluster, confirming that they were adulterated products. Conclusion The results revealed that HRM analysis based on the psbA‐trnH barcode sequence can be used to identify raw ingredients in walnut milk beverages. © 2020 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley &amp; Sons, Ltd</pub><pmid>31901140</pmid><doi>10.1002/jsfa.10241</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-8672-4469</orcidid></addata></record>
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subjects Arachis - chemistry
Arachis - genetics
authentication
Beverages
Beverages - analysis
China
Chloroplasts
Chloroplasts - genetics
Clusters
Deoxyribonucleic acid
DNA
DNA barcoding
DNA Barcoding, Taxonomic - methods
DNA, Plant - genetics
Food Contamination - analysis
Gene sequencing
Genetic analysis
Glycine max - chemistry
Glycine max - genetics
high‐resolution melting
Ingredients
Juglans - chemistry
Juglans - genetics
Juglans regia
Melting
Milk
Milk production
Nuts
Nuts - chemistry
Peanuts
Pricing
psbA‐trnH
Raw materials
Soybeans
TrnH gene
walnut milk beverage
Walnuts
title DNA barcoding coupled with high‐resolution melting analysis for nut species and walnut milk beverage authentication
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