JSFA

Article http://dx.doi.org/10.26855/ijfsa.2023.12.012

Application of DNA Barcode COI Sequence in the Identification of Common Fish Adulteration

TOTAL VIEWS: 1330

Ruining Kang1, Qingxiang Zhang1, Qing Yang2, Zhengpeng Wei2, Yanbo Wang1, Jinmei Wang2, Lanlan Zhu1,*

1Shandong University of Technology, Zibo, Shandong, China.

2Rongcheng Taixiang Food Co., Ltd, Rongcheng, Shandong, China.

*Corresponding author: Lanlan Zhu

Published: January 22,2024

Abstract

Objective: In order to reduce the adulteration of fish products and ensure the rights and interests of consumers and their lives and health, this study draws on the research results of bioinformatics and molecular biology and uses DNA barcode COI sequence for analysis. Establish a technical system for the identification of the origin of common fish varieties in the market, in order to provide technical support for the quality assurance of fish products. Methods: DNA barcoding technology was used in this study with the mitochondrial cytochrome oxidase subunit I (COI) gene as the target locus. DNA was extracted from samples of 7 commercially available fish species. PCR was carried out using specific COI primers followed by agarose gel electrophoresis to separate amplified products. The amplified DNA was separated using agarose electrophoresis. This allowed for the determination of the most appropriate annealing temperature for the PCR reaction system and COI primers, based on the observed electrophoretic separation effect. The amplified DNA was then manually sequenced, and subsequently, the sequences were compared and spliced manually. Multiple sequence comparison was used to analyze the homology of the related sequences. Results: COI sequences showed over 98% similarity, with the exception of big-head carp and mackerel sequencing, demonstrating that universal primers are not adequate for freshwater fish like bighead carp and mackerel. The Spanish mackerel, together with other fish, had indeterminate fish mixture components; DNA barcoding technology was found useful in precisely detecting single fish, but not for the identification of fish flesh mixtures. Conclusion: In this investigation, we examined the COI sequences of seven different fish varieties procured from the market, including Spanish mackerel, crucian carp, black carp, clear river fish, mackerel, carp, and bighead carp. Our findings indicate that not all fish items in the market can be identified through the utilization of universal primers for the COI gene. New primers should be designed to optimize the DNA streaking technique. The results from the PCR amplification of DNA extracted from mixed fish meat indicated that, simultaneously, COI was unable to identify mixed fish products using the DNA streaking technique. New universal primers for the COI gene or PCR amplification of double or multiple genes can enhance DNA barcode technology. This improvement reduces fish product adulteration, ensuring market order, and protecting consumer rights and interests.

References

[1] Ahmed MU, Hasan Q, Mosharraf Hossain M, Saito M, & Tamiya E. Meat species identification based on the loop mediated isothermal amplification and electrochemical DNA sensor [J]. Food Control, 2010, 21: 599-605.

[2] Cermakova E, Lencova S, Mukherjee S, Horka P, Vobruba S, Demnerova K, & Zdenkova K. Identification of Fish Species and Targeted Genetic Modifications Based on DNA Analysis: State of the Art [J]. Foods, 2023, 12(1): 228.

[3] Hebert P D N, Cywinska Aball S L, et al. Biological identifications through DNA barcodes [J]. Proceedings of the Royal Society of London B: Biological Sciences, 2003, 270: 313-321.

[4] Hebert P D, Nratnasingham S, & Dewaard Jr. Barcoding animal life: cytochrome C oxidase subunit I divergences among closely related species [J]. Proceedings Biological Sciences, 2003, 270(1): 96-99.

[5] Ran-Ran Xing, Ran-Ran Hu, Jian-Xun Han, Ting-Ting Deng, & Ying Chen. DNA barcoding and mini-barcoding in authenticat-ing processed animal-derived food: A case study involving the Chinese market [J]. Food Chemistry, 2020, (309) 125653, ISSN 0308-8146. 

[6] Yat-Tung Lo & Pang-Chui Shaw. DNA-based techniques for authentication of processed food and food supplements [J]. Food Chemistry, 2018, 767-774. 

[7] Liu Jun. Exploring vertebrate systematic evolution and species identification of fish products based on mitochondrial DNA polymorphism [D]. Yantai: Yantai University, 2018.

[8] Xiong Xiong, Fangying Yuan, Manhong Huang, Lixia Lu, Xiaohui Xiong, & Jing Wen. DNA barcoding revealed mislabeling and potential health concerns with roasted fish products sold across China [J]. Journal of Food Protection, 2019, 1200-1209.

[9] A.B. Adibah, S. Syazwan, M.Z. Haniza Hanim, M.Z. Badrul Munir, A.G. Intan Faraha, & M.N. Siti Azizah. Evaluation of DNA barcoding to facilitate the authentication of processed fish products in the seafood industry [J]. LWT, 2020, 109585, ISSN 0023-6438. 

[10] Qian Tang, Qi Luo, Qian Duan, Lei Deng, & Renyi Zhang. DNA barcode identification of fish products from Guiyang Markets in Southwestern People's Republic of China [J]. Journal of Food Protection, 2022, 583-590.

[11] Kannuchamy Nagalakshmi, Pavan-Kumar Annam, Gudipati Venkateshwarlu, Gireesh-Babu Pathakota, & Wazir Singh Lakra. Mislabeling in Indian seafood: An investigation using DNA barcoding [J]. Food Control, Volume 59, 2016, 196-200.

[12] Kaiying Liu, Shan Zhao, Zichen Yu, Yuejuan Zhou, Jinyi Yang, Rui Zhao, Changxing Yang, Wenwen Ma, Xi Wang, Mengxia Feng, Yongtao Tang, Kui Li, & Chuanjiang Zhou. Application of DNA barcoding in fish identification of supermarkets in Henan province, China: More and longer COI gene sequences were obtained by designing new primers [J]. Food Research International, Volume 136, 2020, 109516, ISSN 0963-9969. 

[13] Jiang ZH. Construction of DNA barcodes of four marine fishes of the family Stenoglossidae [D]. Hangzhou: China University of Metrology, 2019.

[14] Ward R D., Zemlak T Sinnes B H, et al. DNA barcoding Australia's fish species [J]. Philosophical Transactions of the Royal Society Part B, 2005, 360: 1847-1857. 

[15] Wang Min, Liu Herb, Huang Hai, et al. Application of DNA barcoding technology in the identification of fish and meat products in Shenzhen [J]. Food Science, 2015, 36(20): 247-251.

[16] Mosa KA, Soliman S, El-Keblawy A, et al. Using DNA barcoding to detect adulteration in different herbal plant-based products in the United Arab Emirates: proof of concept and validation [J]. Recent Pat Food Nutr Agric, 2018, 9(1): 55-64.

[17] Kousuke Ishii. Manabu Fukui optimization of annealing temperature to reduce bias caused by a primer mismatch in multitemplate PCR [J]. Applied and Environmental Microbiology, 2001, 3753-3755. 

[18] Li XG. Research on authentication technology of fish fillet (meat) based on DNA barcode [D]. Shanghai: Shanghai Ocean Uni-versity, 2014. 

[19] Qiqi Yang, Junwei Zhang, Jian Zhu, Jianping Liu, & Qiang Huang. DNA polymerase binding to the primer/template duplex af-fects the efficiency of PCR [J]. China Biotechnology, 2014, 34 (5): 6-13 

[20] S Z O, S N P J, S K S, et al. DNA barcoding of commercial fish products using dual mitochondrial markers exposes evidence for mislabelling and trade of endangered species [J]. IOP Conference Series: Earth and Environmental Science, 2021, 736(1). 

[21] Mst. Afifa khatun, Arzina Hossain, Md. Shakhawat Hossain, M. Kamruzzaman Munshi, & Roksana Huque. Detection of species adulteration in meat products and Mozzarella-type cheeses using duplex PCR of mitochondrial cyt b gene: A food safety concern in Bangladesh [J]. Food Chemistry Volume 2, 2021, 2666-5662.

How to cite this paper

Application of DNA Barcode COI Sequence in the Identification of Common Fish Adulteration

How to cite this paper: Ruining Kang, Qingxiang Zhang, Qing Yang, Zhengpeng Wei, Yanbo Wang, Jinmei Wang, Lanlan Zhu. (2023) Application of DNA Barcode COI Sequence in the Identification of Common Fish AdulterationInternational Journal of Food Science and Agriculture7(4), 493-500.

DOI: http://dx.doi.org/10.26855/ijfsa.2023.12.012