FIELD: veterinary science.
SUBSTANCE: invention relates to veterinary microbiology. Described is a method for identifying DNA of Far Eastern sardine (Sardinops melanostictus) tissue in a sample, involving extraction of DNA from the sample by a sorption method, polymerase chain reaction with fluorescent detection with 45 real-time amplification cycles using oligonucleotide primers, probes, fluorescent dyes specific for a region of the animal’s DNA: for a specific signal for an animal – JOE/Yellow and Cy5/Red – for an internal control sample in the form of a suspension of T4 bacteriophage with concentration of 5 × 103 phage particles per 1 mcl, wherein the internal control sample is presented in the form of a mixture containing fragments of the genome of tissue of the Far Eastern sardine or willows (Sardinops melanostictus) and bacteriophage T4 at ratio of 1:1, primers and probes have the following base sequences: T4F TACATATAAATCACGCAAAGC – primer; T4R TAGTATGGCTAATCTTATTGG – primer; T4P CY5 ACATTGGCACTGACCGAGTTC – probe; Sm-F GGTAGAGCAATTCCCTGCGT – primer; Sm-R CCGAGTCCCCTCATGGTTTT – primer; Sm-Z R6G CATTGGACTATTAGGACCCGCA – probe, and measuring the accumulation of fluorescent signals on channels of the corresponding fluorescent dyes, interpreting the results based on the presence or absence of the intersection of the fluorescence curve with the threshold line, if the fluorescent signal accumulation curves go up to 35th cycle, the reaction result is considered to be positive, and if the curves do not cross the threshold line or cross it after 35th cycle, the reaction result is negative. Sample represents a sample of fish products, meat-and-bone fish meal, fodders.
EFFECT: invention serves to expand functional capabilities and increase accuracy of identification of fish tissue species.
2 cl, 2 tbl
Title | Year | Author | Number |
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TEST SYSTEM FOR IDENTIFICATION OF DNA OF JAPANESE PILCHARD (SARDINOPS MELANOSTICTUS) TISSUE IN FISH PRODUCTS, IN MEAT-AND-BONE FISH MEAL AND FODDERS BY MEANS OF REAL-TIME POLYMERASE CHAIN REACTION | 2023 |
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Authors
Dates
2025-02-21—Published
2023-06-23—Filed