Recent Advances on DNA based method in Food Analysis
From the introduction of the application of science in the study of food and consumption, it has been observed that analysis played a key role in the Food industry. From determining composition to the presence of adulterants, food analytical methods are essential in maintaining quality and integrity of food products for consumer use. The Speed and Accuracy of the results are crucial in choosing a method for analysis. Methods which are rapid and accurate are favored over those which lack one of the two. Among these methods, one of the methods that are known to possess these attributes is through DNA-based methods of analysis. DNA Analysis
DNA Analysis is a known method for the determining the genetic make-up of a substance of a biological substance. It is based on the concept that the genetic composition of a given material is unique to that material and is a good basis for its identity (i.e. Beef contains genetic components attributed to beef, not for pork or chicken). Essentially, the use of DNA Analysis is able to detect the presence or absence of a particular component of food. This pertains to the use of immunoassays such as ELISA paired with DNA amplification methods such as Polymerase Chain Reaction or PCR. A combination of the two methods results in a method of analysis known as DNA immunoassay. Polymerase Chain Reaction
PCR is a method for DNA amplification which utilizes the initial ability of DNA polymerase enzyme to synthesize DNA strands. The process involves obtaining a target sequence of the DNA and amplifying it through multiple copies. This entails a qualitative result in determining the coding sequence for a specific substrate. Many forms of PCR are utilized in food analysis particularly in allergen detection. These methods include PCR-ELISA, Real-time PCR and PCR-PNA-HPLC. PCR-ELISA Immunoassay
Immunoassays focus on the immunological biochemical reactions that...
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