Development of a DNA Metabarcoding Method for the Identification of Bivalve Species in Seafood Products

The production of bivalve species has been increasing in the last decades. In spite of strict requirements for species declaration, incorrect labelling of bivalve products has repeatedly been detected. We present a DNA metabarcoding method allowing the identification of bivalve species belonging to...

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Autores principales:	Kristina Gense, Verena Peterseil, Alma Licina, Martin Wagner, Margit Cichna-Markl, Stefanie Dobrovolny, Rupert Hochegger
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	DNA metabarcoding next generation sequencing food authentication bivalves Mytilidae Pectinidae Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/af01b5f350a9421d829cb55438296257
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spelling	oai:doaj.org-article:af01b5f350a9421d829cb554382962572021-11-25T17:33:24ZDevelopment of a DNA Metabarcoding Method for the Identification of Bivalve Species in Seafood Products10.3390/foods101126182304-8158https://doaj.org/article/af01b5f350a9421d829cb554382962572021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2618https://doaj.org/toc/2304-8158The production of bivalve species has been increasing in the last decades. In spite of strict requirements for species declaration, incorrect labelling of bivalve products has repeatedly been detected. We present a DNA metabarcoding method allowing the identification of bivalve species belonging to the bivalve families Mytilidae (mussels), Pectinidae (scallops), and Ostreidae (oysters) in foodstuffs. The method, developed on Illumina instruments, targets a 150 bp fragment of mitochondrial 16S rDNA. We designed seven primers (three primers for mussel species, two primers for scallop species and a primer pair for oyster species) and combined them in a triplex PCR assay. In each of eleven reference samples, the bivalve species was identified correctly. In ten DNA extract mixtures, not only the main component (97.0–98.0%) but also the minor components (0.5–1.5%) were detected correctly, with only a few exceptions. The DNA metabarcoding method was found to be applicable to complex and processed foodstuffs, allowing the identification of bivalves in, e.g., marinated form, in sauces, in seafood mixes and even in instant noodle seafood. The method is highly suitable for food authentication in routine analysis, in particular in combination with a DNA metabarcoding method for mammalian and poultry species published recently.Kristina GenseVerena PeterseilAlma LicinaMartin WagnerMargit Cichna-MarklStefanie DobrovolnyRupert HocheggerMDPI AGarticleDNA metabarcodingnext generation sequencingfood authenticationbivalvesMytilidaePectinidaeChemical technologyTP1-1185ENFoods, Vol 10, Iss 2618, p 2618 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	DNA metabarcoding next generation sequencing food authentication bivalves Mytilidae Pectinidae Chemical technology TP1-1185
spellingShingle	DNA metabarcoding next generation sequencing food authentication bivalves Mytilidae Pectinidae Chemical technology TP1-1185 Kristina Gense Verena Peterseil Alma Licina Martin Wagner Margit Cichna-Markl Stefanie Dobrovolny Rupert Hochegger Development of a DNA Metabarcoding Method for the Identification of Bivalve Species in Seafood Products
description	The production of bivalve species has been increasing in the last decades. In spite of strict requirements for species declaration, incorrect labelling of bivalve products has repeatedly been detected. We present a DNA metabarcoding method allowing the identification of bivalve species belonging to the bivalve families Mytilidae (mussels), Pectinidae (scallops), and Ostreidae (oysters) in foodstuffs. The method, developed on Illumina instruments, targets a 150 bp fragment of mitochondrial 16S rDNA. We designed seven primers (three primers for mussel species, two primers for scallop species and a primer pair for oyster species) and combined them in a triplex PCR assay. In each of eleven reference samples, the bivalve species was identified correctly. In ten DNA extract mixtures, not only the main component (97.0–98.0%) but also the minor components (0.5–1.5%) were detected correctly, with only a few exceptions. The DNA metabarcoding method was found to be applicable to complex and processed foodstuffs, allowing the identification of bivalves in, e.g., marinated form, in sauces, in seafood mixes and even in instant noodle seafood. The method is highly suitable for food authentication in routine analysis, in particular in combination with a DNA metabarcoding method for mammalian and poultry species published recently.
format	article
author	Kristina Gense Verena Peterseil Alma Licina Martin Wagner Margit Cichna-Markl Stefanie Dobrovolny Rupert Hochegger
author_facet	Kristina Gense Verena Peterseil Alma Licina Martin Wagner Margit Cichna-Markl Stefanie Dobrovolny Rupert Hochegger
author_sort	Kristina Gense
title	Development of a DNA Metabarcoding Method for the Identification of Bivalve Species in Seafood Products
title_short	Development of a DNA Metabarcoding Method for the Identification of Bivalve Species in Seafood Products
title_full	Development of a DNA Metabarcoding Method for the Identification of Bivalve Species in Seafood Products
title_fullStr	Development of a DNA Metabarcoding Method for the Identification of Bivalve Species in Seafood Products
title_full_unstemmed	Development of a DNA Metabarcoding Method for the Identification of Bivalve Species in Seafood Products
title_sort	development of a dna metabarcoding method for the identification of bivalve species in seafood products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/af01b5f350a9421d829cb55438296257
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Development of a DNA Metabarcoding Method for the Identification of Bivalve Species in Seafood Products

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