Droplet digital polymerase chain reaction (ddPCR) suffers from the need for specific equipment and skilled personnel; thus, we here present a chamber-based digital PCR microfluidic device that is compatible with fluorescence image read-out systems and removes bubbles by a pre-degassed microfluidic device that consists of a pilot channel and micro chamber arrays. Digitalized PCR reagents are introduced into micro chambers, and thermocycles are taken to perform a DNA amplification process. Then, fluorescence images of a micro chamber array are read out and analyzed to obtain the total number of positive chambers. Thereby, the copy numbers of target DNA are calculated for quantitative detections. As a validation, this device is evaluated by the application of meat authentication. We performed dPCR tests using DNA templates extracted from a pure mutton DNA template with different dilutions. Then, the dPCR chip was used to identify the meat authentication using mutton-chicken mixtures with different mass ratios, showing its performance in real biotechnical applications.
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http://dx.doi.org/10.3390/mi12060694 | DOI Listing |
Zhongguo Zhong Yao Za Zhi
December 2024
Experimental Research Center, China Academy of Chinese Medical Sciences Beijing 100700, China.
Calcined oyster is a commonly used shellfish traditional Chinese medicine in clinical practice in China. During the processing of oysters, their microscopic characteristics are destroyed, and open-fire calcination can damage the DNA of oysters, making it difficult to identify the primary source. The establishment of a specific polymerase chain reaction(PCR) method for the identification of calcined oysters can provide a guarantee for the safety and clinical efficacy of the medicine and its processed products.
View Article and Find Full Text PDFAppetite
January 2025
Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University & Research, P.O. Box 17, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.
It is widely accepted that the (over)consumption of meat is negatively linked to environmental problems and public health issues, yet research shows that actual meat consumption remains (too) high. While most research related to the protein transition focuses on consumers' motivations, perceptions and acceptance towards plant-based meat alternatives, a clear need arises to extensively study the context in which (plant-based) meals are consumed. In this research, a generative research approach was applied to extend knowledge on flexitarian households' meat reduction practices.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
In this study, an integrated approach combining UHPLC-HRMS, H NMR spectroscopy, and sensory analysis unveiled the unique lipid fingerprint of long-ripened Protected Designation of Origin (PDO) Coppa Piacentina. Lipidomic profiling revealed significant alterations in lipid classes, including triacylglycerols, sphingolipids, and their oxidation products, which likely contribute to the distinctive flavor, texture, and nutritional properties of this traditional Italian product. UHPLC-HRMS analysis identified various lipid species, highlighting dynamic changes occurring throughout the 240-day ripening process.
View Article and Find Full Text PDFJ Proteomics
February 2025
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
The authenticity of halal meat is a global issue because pork adulteration occurs. Certain religions, such as Islam and Judaism, prohibit the use of pork in food products. The purpose of this study was to evaluate the volume of trypsin with 10, 50 and 100 μL (20 μg/100 μL) and the digestion time from overnight to 30-120 min to establish a fast and straightforward procedure on proteomic analysis for halal authentication of meat and meat products.
View Article and Find Full Text PDFFoods
November 2024
LAQV/REQUIMTE, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
Roe deer meat is a prized game product in many European countries. However, concerns exist regarding the accuracy of the amount of declared roe deer in processed game meat foods. This study aimed to develop a reliable method for the detection and quantification of roe deer in commercialized game meat products.
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