The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review.

High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA.

Differential expression of the gene late in grain development may explain quantitative differences in (1,3;1,4)-β-glucan concentration in barley.

The cellulose synthase-like gene , which is essential for (1,3;1,4)-β-glucan biosynthesis in barley, collocates with quantitative trait loci (QTL) for grain (1,3;1,4)-β-glucan concentration in several populations, including CDC Bold × TR251. Here, an alanine-to-threonine substitution (caused by the only non-synonymous difference between the CDC Bold and TR251 alleles) was mapped to a position within HvCSLF6 that seems unlikely to affect enzyme stability or function. Consistent with this, transient expression of full-length cDNAs from CDC Bold and TR251 in led to accumulation of similar amounts of (1,3;1,4)-β-glucan accumulation.