High resolution melting analysis for identification of commercially-important Mytilus species

•HRM assay give specific identification of commercial Mytilus species.•HRM method has a high efficiency compared with traditional methods.•The propose method is faster and less expensive than PCR-RFLP method.•HRM method did not gave misidentifications, being a reliable traceability tool.•HRM method...

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Veröffentlicht in:Food chemistry 2017-08, Vol.229, p.716-720
Hauptverfasser: Jilberto, Felipe, Araneda, Cristián, Larraín, María Angélica
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Sprache:eng
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Zusammenfassung:•HRM assay give specific identification of commercial Mytilus species.•HRM method has a high efficiency compared with traditional methods.•The propose method is faster and less expensive than PCR-RFLP method.•HRM method did not gave misidentifications, being a reliable traceability tool.•HRM method shows high sensitivity (0.96), specificity (1.00) and precision (1.00). Mytilus are edible mussels, including commercially-significant species such as M. chilensis, M. galloprovincialis and M. edulis. The scientific name of the species must be indicated on commercial products to satisfy labelling and traceability requirements. Species identification using morphological criteria is difficult due the plasticity of these characteristics and the absence of shells in processed products, and conventional PCR-based methods are laborious and time-intensive. As alternative, we propose high resolution melting (HRM) analysis as a simple tool to detect and identify SNP (single nucleotide polymorphisms) and length polymorphisms in Mytilus spp. We designed HRM-specific primers for the Mytilus genus to identify M. chilensis, M. galloprovincialis, M. edulis and their hybrids through clearly-distinguishable melting curves. HRM analysis showed high sensitivity (0.9639), specificity (1.0000) and precision (1.0000) compared to a conventional PCR-RFLP test. HRM is a fast and low cost method, being a reliable tool for species identification within the Mytilus genus.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.02.109