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 |
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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 |
format | Article |
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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</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 & 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.
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><subject>Arachis - chemistry</subject><subject>Arachis - genetics</subject><subject>authentication</subject><subject>Beverages</subject><subject>Beverages - analysis</subject><subject>China</subject><subject>Chloroplasts</subject><subject>Chloroplasts - genetics</subject><subject>Clusters</subject><subject>Deoxyribonucleic acid</subject><subject>DNA</subject><subject>DNA barcoding</subject><subject>DNA Barcoding, Taxonomic - methods</subject><subject>DNA, Plant - genetics</subject><subject>Food Contamination - analysis</subject><subject>Gene sequencing</subject><subject>Genetic analysis</subject><subject>Glycine max - chemistry</subject><subject>Glycine max - genetics</subject><subject>high‐resolution melting</subject><subject>Ingredients</subject><subject>Juglans - chemistry</subject><subject>Juglans - genetics</subject><subject>Juglans regia</subject><subject>Melting</subject><subject>Milk</subject><subject>Milk production</subject><subject>Nuts</subject><subject>Nuts - chemistry</subject><subject>Peanuts</subject><subject>Pricing</subject><subject>psbA‐trnH</subject><subject>Raw materials</subject><subject>Soybeans</subject><subject>TrnH gene</subject><subject>walnut milk beverage</subject><subject>Walnuts</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kEtOwzAQhi0EoqWw4QDIEjukwNiO81hWhfJQBQtgHTnxpHVJk2InVN1xBM7ISUgIsGQ1o5lvPo1-Qo4ZnDMAfrF0uWo77rMdMmQQhx4Ag10ybJfck8znA3Lg3BIA4jgI9slAsBgY82FImsv7MU2VzSptyjnNqmZdoKYbUy_owswXn-8fFl1VNLWpSrrCou4wVapi64yjeWVp2dTUrTEz6NpFe6uKbrQyxQtN8Q2tmiNVTb3AsjaZ6kSHZC9XhcOjnzoiz9Orp8mNN3u4vp2MZ14mZMg8JqWvfYwF-FJjpDgDEQUi1xyBR6FOQxmkOuY5E4GQaYC-joDlWkdcQKSUGJHT3ru21WuDrk6WVWPb513CRSRFKOMgbKmznsps5ZzFPFlbs1J2mzBIuoSTLuHkO-EWPvlRNukK9R_6G2kLsB7YmAK3_6iSu8fpuJd-Afn6h9M</recordid><startdate>202004</startdate><enddate>202004</enddate><creator>Ding, Yanfei</creator><creator>Jiang, Guangze</creator><creator>Huang, Lihong</creator><creator>Chen, Chengtong</creator><creator>Sun, Junwei</creator><creator>Zhu, Cheng</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-8672-4469</orcidid></search><sort><creationdate>202004</creationdate><title>DNA barcoding coupled with high‐resolution melting analysis for nut species and walnut milk beverage authentication</title><author>Ding, Yanfei ; 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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</abstract><cop>Chichester, UK</cop><pub>John Wiley & 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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