dna extraction (3)


DNA authentication of wines is challenging given the acidic and alcoholic medium of wines coupled with their long storage. Russian researchers have investigated using the centrifuged debris precipitated from either red or white wines using various precipitators and co-precipitators as a source of DNA for grape varietal identification. The strategy for identification was based on direct sequencing of the PCR (polymerase chain reaction) products amplified using primers based on the grape UFGT gene locus. Although DNA extracted directly from grape varieties gave good varietal identification, there were some problems in identifcation encountered in analysing commercial wines, which indicated further research is necessary for method improvement. 

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Fruit content and fruit authenticity are crucial to informing the consumer about the quality and authenticity of jam. However, jam is one of the most difficult products to extract undegraded DNA that can be amplified from the fruit ingredients being an acid high sugar product. Czech researchers have tested three extraction methods - two commercial kits and the CTAB method on 14 different jams to find which one produced the most well-amplifiable DNA. 

       Read the full article at: DNA extraction of jam

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