Investigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling

Abstract Seafood is commonly seen in cuisines of the Asia–Pacific regions. The rates and consequences of seafood substitution frauds in Taiwan were elusive. To address this, we conducted a consumer-centered study, collecting seafood dishes and cooking materials from restaurants and markets easily ac...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Pei-Ying Chen, Cheng-Wei Ho, An-Chi Chen, Ching-Yi Huang, Tsung-Yun Liu, Kung-Hao Liang
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2020
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/e6faf170605743af8181c2e7700bbabc
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:e6faf170605743af8181c2e7700bbabc
record_format	dspace
spelling	oai:doaj.org-article:e6faf170605743af8181c2e7700bbabc2021-12-02T13:58:13ZInvestigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling10.1038/s41598-020-79070-y2045-2322https://doaj.org/article/e6faf170605743af8181c2e7700bbabc2020-12-01T00:00:00Zhttps://doi.org/10.1038/s41598-020-79070-yhttps://doaj.org/toc/2045-2322Abstract Seafood is commonly seen in cuisines of the Asia–Pacific regions. The rates and consequences of seafood substitution frauds in Taiwan were elusive. To address this, we conducted a consumer-centered study, collecting seafood dishes and cooking materials from restaurants and markets easily accessible to the residents in Taiwan. Seafood substitutions were evaluated using DNA barcodes in the mitochondrial MT-CO1 gene. Among the 127 samples collected, 24 samples were mislabeled (18.9%, 95% Confidence interval [CI] = [12.5–26.8%]). The mislabel rates vary in different fish and product types (snapper [84.6%, 54.6–98.1%], cod [25%, 5.5–57.2%], swordfish [16.7%, 2.1–48.4%], cobia [16.7%, 0.4–64.1%], surimi products [100.0%]). A deep microbiome profiling was performed in 8 correctly-labeled conventional sushi and 2 tilapia sashimi mislabeled as snapper, with sequencing depths greater than 100,000 reads for every sample. The relative abundance of Pseudomonas genus is significantly higher in tilapia sashimi than in conventional sushi (P = 0.044). In conclusion, the gross seafood mislabel rate in Taiwan is 18.9% (12.5–26.8%). Snapper, cod and surimi products are particularly vulnerable to fraudulent substitutions. The high abundance of Pseudomonas in tilapia sashimi mislabeled as snapper unveils a potential health issue pertaining to the consumption of raw mislabeled seafood.Pei-Ying ChenCheng-Wei HoAn-Chi ChenChing-Yi HuangTsung-Yun LiuKung-Hao LiangNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 10, Iss 1, Pp 1-9 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Pei-Ying Chen Cheng-Wei Ho An-Chi Chen Ching-Yi Huang Tsung-Yun Liu Kung-Hao Liang Investigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling
description	Abstract Seafood is commonly seen in cuisines of the Asia–Pacific regions. The rates and consequences of seafood substitution frauds in Taiwan were elusive. To address this, we conducted a consumer-centered study, collecting seafood dishes and cooking materials from restaurants and markets easily accessible to the residents in Taiwan. Seafood substitutions were evaluated using DNA barcodes in the mitochondrial MT-CO1 gene. Among the 127 samples collected, 24 samples were mislabeled (18.9%, 95% Confidence interval [CI] = [12.5–26.8%]). The mislabel rates vary in different fish and product types (snapper [84.6%, 54.6–98.1%], cod [25%, 5.5–57.2%], swordfish [16.7%, 2.1–48.4%], cobia [16.7%, 0.4–64.1%], surimi products [100.0%]). A deep microbiome profiling was performed in 8 correctly-labeled conventional sushi and 2 tilapia sashimi mislabeled as snapper, with sequencing depths greater than 100,000 reads for every sample. The relative abundance of Pseudomonas genus is significantly higher in tilapia sashimi than in conventional sushi (P = 0.044). In conclusion, the gross seafood mislabel rate in Taiwan is 18.9% (12.5–26.8%). Snapper, cod and surimi products are particularly vulnerable to fraudulent substitutions. The high abundance of Pseudomonas in tilapia sashimi mislabeled as snapper unveils a potential health issue pertaining to the consumption of raw mislabeled seafood.
format	article
author	Pei-Ying Chen Cheng-Wei Ho An-Chi Chen Ching-Yi Huang Tsung-Yun Liu Kung-Hao Liang
author_facet	Pei-Ying Chen Cheng-Wei Ho An-Chi Chen Ching-Yi Huang Tsung-Yun Liu Kung-Hao Liang
author_sort	Pei-Ying Chen
title	Investigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling
title_short	Investigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling
title_full	Investigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling
title_fullStr	Investigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling
title_full_unstemmed	Investigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling
title_sort	investigating seafood substitution problems and consequences in taiwan using molecular barcoding and deep microbiome profiling
publisher	Nature Portfolio
publishDate	2020
url	https://doaj.org/article/e6faf170605743af8181c2e7700bbabc
work_keys_str_mv	AT peiyingchen investigatingseafoodsubstitutionproblemsandconsequencesintaiwanusingmolecularbarcodinganddeepmicrobiomeprofiling AT chengweiho investigatingseafoodsubstitutionproblemsandconsequencesintaiwanusingmolecularbarcodinganddeepmicrobiomeprofiling AT anchichen investigatingseafoodsubstitutionproblemsandconsequencesintaiwanusingmolecularbarcodinganddeepmicrobiomeprofiling AT chingyihuang investigatingseafoodsubstitutionproblemsandconsequencesintaiwanusingmolecularbarcodinganddeepmicrobiomeprofiling AT tsungyunliu investigatingseafoodsubstitutionproblemsandconsequencesintaiwanusingmolecularbarcodinganddeepmicrobiomeprofiling AT kunghaoliang investigatingseafoodsubstitutionproblemsandconsequencesintaiwanusingmolecularbarcodinganddeepmicrobiomeprofiling
_version_	1718392234533978112

Investigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling

Ejemplares similares