FIELD: biotechnology.
SUBSTANCE: invention relates to the field of biotechnology. Invention is a method for determining species identity of tissues of chickens and pigs in food raw materials, fodder and food products, involving extraction of DNA from chicken tissues (Gallus gallus) and pig (Sus scrofa) by sorption method, stating a polymerase chain reaction with detection of amplification products using specific for DNA genome regions chicken (Gallus gallus) and pig (Sus scrofa) oligonucleotide primers, probes, dyes, internal control sample and positive control samples, measurement of specific signals and control signals and interpretation of results, according to the invention, a single-stage polymerase chain reaction is carried out with fluorescent detection using a thermal cycler of the Rotor-Gene Q type and measure the accumulation fluorescent signals through channels of corresponding fluorescent dyes: JOE/Yellow for a specific signal for pig tissues (Sus scrofa); FAM/Green – chicken tissues (Gallus gallus) and Cy5/Red – for internal control sample, interpretation of results is carried out based on the presence or absence of the intersection of the fluorescence curve with the threshold line, if the curves of accumulation of the fluorescent signal are up to 35 cycles, the result of the reaction is considered positive, and if the curves do not cross the threshold line or cross it after 35 cycles, the result of the reaction is negative, wherein for internal control sample suspension of bacteriophage T4 with concentration of 5×103 copies of nucleotide sequences at 1 mcl, and for a positive control sample – a mixture containing fragments of genomes of chicken tissues (Gallus gallus), pig tissues (Sus scrofa) and bacteriophage T4, taken in ratio 1:1:1.
EFFECT: invention makes it possible to increase accuracy of identification of species affiliation of chicken and pigs tissues.
1 cl, 5 dwg, 5 tbl
Title | Year | Author | Number |
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TEST SYSTEM FOR DETERMINING SPECIES AFFILIATION OF TISSUES OF CHICKENS AND PIGS IN FOOD RAW MATERIALS, FODDER AND FOOD PRODUCTS | 2018 |
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Authors
Dates
2019-09-17—Published
2018-10-01—Filed