A MODIFIED CTAB METHOD FOR DNA EXTRACTION FROM SOYBEAN AND MEAT PRODUCTS
2013
Stefanova, P., University of Food Technology, Plovdiv (Bulgaria) | Taseva, M., University of Food Technology, Plovdiv (Bulgaria) | Georgieva, Ts., National Center of Public Health and Analyses, Plovdiv (Bulgaria) | Gotcheva, V., University of Food Technology, Plovdiv (Bulgaria) | Angelov, A., University of Food Technology, Plovdiv (Bulgaria)
DNA extraction from different food matrices is a critical step in PCR analysis. The aim of the present study was to explore the efficiency of a modified CTAB method in comparison with three commercial kits for DNA extraction from soybean and meat products. The methods were compared by the yield and purity of the extracted DNA, its fragmentation state and suitability for amplification. The modified CTAB method gave best results for all groups of soybean and meat products - DNA amounts of 114.98 ng/mg product to 314.47 ng/mg product. Compared to the commercial kits, the modified CTAB method was the only one that produced amplifiable DNA from all soybean and meat products tested. Therefore, the modified CTAB method could be the method of choice for DNA extraction from complex and variously processed meat products and from raw and low-processed soybean products in order to ensure a reliable quality and authenticity control in the meat food chain.
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