Algae are growing in popularity as an alternative protein source. Because algae-based foods undergo drying, grinding, and extraction during processing, morphological identification of raw materials becomes almost impossible, increasing the risk of substitution with lower priced species and the unintended incorporation of allergenic species.
In this study (purchase required, $USD 31.50) the authors developed single polymerase chain reaction (PCR) and multiplex PCR assays for the authentication of six edible algal species (Pyropia spp., Saccharina japonica, Undaria pinnatifida, Ecklonia stolonifera, Chlorella spp., and Arthrospira platensis). Species-specific primers were designed based on multiple sequence alignment, targeting the rbcL, nad5, and cox1 genes.
They report that specificity and sensitivity were confirmed by capillary electrophoresis, achieving detection limits of 0.1 pg for single PCR and 1 pg for multiplex PCR. Application to commercial algae-based processed food products further confirmed the feasibility of the developed assays in real food matrices.
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