Extracting High Quality DNA from Food Samples

Consumers are becoming increasingly interested in the quality of their food and the effect it has on their health. In conjunction with recent food scandals, this customer interest drives food producers to offer increased transparency in their food products. One major topic is the source of raw materials

This matter refers to both the inclusion of materials originating from genetically modified organisms, and the use of the appropriate materials as shown on the ingredient listing.

Technologies based on Polymerase Chain Reaction (PCR) are highly effective in examining the origins of food materials and the genetic backgrounds of materials in processed food, as they offer great sensitivity. A specific quality and quantity of DNA are needed to make use of the PCR-based processes to analyse food.

Certain sample materials (including plant samples and processed food) hold substantial levels of inhibitors, which obstruct PCR-based downstream applications and thus impede analysis.

In the study outlined here, DNA was extracted from northern shrimp, hazelnut and two distinct varieties of cheese. DNA extraction was carried out with the innuPREP DNA Kit-IPC16 and innuPREP Food DNA Kit-IPC16. Extraction was accomplished with InnuPure® C16/C16 touch.

Following optional homogenization and lysis, lysed samples were placed in the Reagent Plastics of the kits. The Reagent Plastics of the kits come ready filled with all necessary buffers and magnetic particles for DNA extraction.
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