Comparison of two commercial methods for smooth-shelled mussels (Mytilus spp.) species identification

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100121
Cynthia M. Asorey , Felipe Jilberto , Ilka Haase , Rainer Schubbert , María Angélica Larraín , Cristián Araneda
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Abstract

Seafood international trade has increased the labeling requirements in standards and regulations to include product information that enable traders and consumers to make informed choices. The European Union (EU) Regulation No. 1379/2013 imposes the declaration of an official commercial designation and scientific names for all the fishery and aquaculture products to be offered for sale to the final consumers. DNA analyses are used to enforce this regulation and to test authenticity in processed foods. We compared the performance of two mono-locus approaches for species identification (SI) in 61 Mytilus mussels: the high-resolution melting analysis of the polyphenolic adhesive protein gene and the partial sequencing of the histone H1C gene. The H1C sequences were analyzed with five different methods. Both approaches show discrepancies in the identification of putative hybrids (0.0 < κ < 0.687 and 0.0 < MCC < 0.724). Excluding putative hybrids, methods show substantial to perfect agreement (0.772 < κ < 1.0 and 0.783 < MCC < 1.0). This study highlights the need to use standardized molecular tools, as well as to use multi-locus methods for SI of Mytilus mussels in testing laboratories.

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两种商业贻贝(Mytilus spp.)种类鉴定方法的比较
海产品国际贸易增加了标准和法规中的标签要求,以包括产品信息,使贸易商和消费者能够做出明智的选择。欧盟(EU)第1379/2013号法规规定,所有向最终消费者出售的渔业和水产养殖产品必须声明官方商业名称和科学名称。DNA分析被用来执行这一规定,并测试加工食品的真实性。我们比较了61种贻贝物种鉴定(SI)的两种单位点方法的性能:多酚粘附蛋白基因的高分辨率熔融分析和组蛋白H1C基因的部分测序。用5种不同的方法对H1C序列进行分析。两种方法在鉴定假定的杂交株上都存在差异(0.0 <κ& lt;0.687和0.0 <MCC & lt;0.724)。排除假定的杂交种,方法显示出大量的完全一致(0.772 <κ& lt;1.0和0.783 <MCC & lt;1.0)。这项研究强调了使用标准化分子工具的必要性,以及在测试实验室中使用多位点方法对贻贝的SI进行检测。
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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
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