Prospects for DNA authentication in wine production monitoring
Autor: | Anastasia Ryabova, Sergey Khurshudyan, Vladislav Semipyatniy, Aram Galstyan, Ramil Vafin, Lev Oganesyants |
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Jazyk: | angličtina |
Rok vydání: | 2018 |
Předmět: |
0106 biological sciences
0301 basic medicine Vitis vinifera L SNP Wine Computational biology Biology 01 natural sciences 03 medical and health sciences chemistry.chemical_compound Production (economics) grapes marker Authentication lcsh:TP368-456 digestive oral and skin physiology food and beverages DNA SSR variety lcsh:Food processing and manufacture 030104 developmental biology PCR chemistry authentication identification Identification (biology) HRM analysis 010606 plant biology & botany Food Science |
Zdroj: | Foods and Raw Materials, Vol 6, Iss 2, Pp 438-448 (2018) |
ISSN: | 2310-9599 2308-4057 |
Popis: | Wines DNA authentication is a technological process of their authenticity verification by genetic identification of the main plant ingredient by means of molecular genetic analysis of the residual amounts of Vitis vinifera L nucleic acids extracted from end product cellular debris. The main aim of the research was the analysis of scientific and methodological approaches to the extraction of residual amounts of nucleic acids in wine raw materials and DNA authentication of wines for their subsequent application in solving the problem of determining wine products authenticity and place of origin. The prior art includes various approaches to the extraction of Vitis vinifera L. nucleic acids among which the three methods by Savazzini & Martinelli, Pereira and Bigliazzi can be named basically. Analysis of the effectiveness of different methods of DNA extraction from wines indicates the superiority of the Pereira method over other traditional methods of extraction in terms of DNA yield and quality. Besides, the nucleic acid extracted from wines is characterized as residual since its concentration is significantly reduced in a multi-stage wine production process. The yield of extracted nucleic acid also decreases as the wine ages. The use of microsatellite DNA loci designed for grapes genetic identification is one of the approaches applicable for wine DNA authentication. SSR markers of nuclear and chloroplast DNA, as well as sets of STS primers delighed for special SRS loci (and originally used for identification and certification of grape varieties and hybrids), found partial application in wine DNA authentification. Along with SSR markers, SNP markers, integrated into the system of wine DNA authentification by PCR method in real-time mode, HRM analysis, ad sequencing, have a high identification potential. |
Databáze: | OpenAIRE |
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