Application Guide - QIAxcel Advanced

106 QIAxcel Advanced Application Guide 10/2016 References 1. European Market Observatory for Fisheries and Aquaculture Products. (2014) The EU Fish Market, Edition 2014. Brussels: Directorate-General for Maritime Affairs and Fisheries of the European Commission. 2. COMMISSION REGULATION (EU) No 56/2013 of 16 January 2013 amending Annexes I and IV to Regulation (EC) No 999/2001 of the European Parliament and of the Council laying down rules for the prevention, control and eradication of certain transmissible spongiform encephalopathies. OJ L 21, 24.1.2013, p. 3. 3. Warner, K., Timme, W., Lowell, B. and Hirshfield,. M. (2013) Oceana study reveals seafood fraud nationwide. Washington, D.C.: Oceana. 4. Garric, A. (2014) Fraude à l’étiquetage du poisson: la France bonne élève en Europe. Le Monde, March 28. www.lemonde.fr/planete/article/2014/02/28/fraude-a-l-etiquetage-du-poisson-la-france-bonne-eleve-en-europe_4375582_3244.html (accessed March 10, 2015) 5. Le Loët, K. (2014) Poissons: fraude a l’etiquette. Terraeco 55, 42. www.terraeco.net/Poissons-Fraude-a-l-etiquette,53866.html (accessed March 10, 2015) 6. Wolf, C., Burgener, M., Hübner, P. and Lüthy, J. (2000) PCR-RFLP analysis of mitochondrial DNA: differentiation of fish species. LWT – Food Sci Technol 33, 144. 7. Espiñeira, M., Vieites, J. M. and Santaclara, F. J. (2009) Development of a genetic method for the identification of salmon, trout, and bream in seafood products by means of PCR–RFLP and FINS methodologies. Eur Food Res Technol 229, 785. 8. Herrero B., Madriñán, M., Vieites, J.M. and Espiñeira, M. (2010) Authentication of Atlantic cod (Gadus morhua) using real time PCR. J Agric Food Chem 58, 4794. 9. Ward, R.D., Zemlak, T.S., Innes, B.H., Last, P.R. and Herbert, P.D. (2005) DNA barcoding Australia’s fish species. Philos Trans R Soc Lond B Biol Sci 360, 1847. 10. Fish barcode of life. www.fishbol.org/ (accessed March 10, 2015) 11. Park, J.Y., et al (2012) Comparative study between next generation sequencing technique and identification of microarray for species identification within blended food products. BioChip J 6, 354. 12. Dalvin, S., Glover, K.A., Sørvik, A.G.E., Seliussen, B.B. and Taggart, J.B. (2010) Forensic identification of severely degraded Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) tissues. Invest Genetics 1, 12. HaeIII O. keta 15 bp 419 bp 600 bp HinfI O. keta 15 bp 459 bp 600 bp Ddel O. keta 15 bp 347 bp 341 bp 600 bp 117 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel S. salar 15 bp 41 bp 309 bp 109 bp 600 bp HaeIII O. keta 15 bp 419 bp 600 bp HinfI O. keta 15 bp 459 bp 600 bp Ddel O. keta 15 bp 347 bp 341 bp 600 bp 117 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel S. salar 15 bp 41 bp 309 bp 109 bp 600 bp Ddel almon spinach lasagna 15 bp 269 bp 201 bp 600 bp Ddel almon spinach lasagna 15 bp 29 bp 316 bp 118 bp 600 bp HinfI O. keta 15 bp 459 bp 600 bp Ddel O. keta 15 bp 347 bp 341 bp 600 bp 117 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel S. salar 15 bp 41 bp 309 bp 109 bp 600 bp Ddel Salmon spinach lasagna 15 bp 269 bp 201 bp 600 bp Ddel Salmon spinach lasagna 15 bp 29 bp 316 bp 118 bp 600 bp HinfI O. keta 15 bp 459 bp 600 bp Ddel O. keta 15 bp 347 bp 341 bp 600 bp 117 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel S. salar 15 bp 41 bp 309 bp 109 bp 600 bp Ddel Salmon spinach lasagna 15 bp 269 bp 201 bp 600 bp Ddel Salmon spinach lasagna 15 bp 29 bp 316 bp 118 bp 600 bp Ddel O. keta 15 bp 347 bp 341 bp 600 bp 117 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel S. salar 15 bp 41 bp 309 bp 109 bp 600 bp Ddel Salmon spinach lasagna 15 bp 269 bp 201 bp 600 bp Ddel Salmon spinach lasagna 15 bp 29 bp 316 bp 118 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel S. salar 15 bp 41 bp 309 bp 109 bp 600 bp Ddel Salmon spinach lasagna 15 bp 269 bp 201 bp 600 bp Ddel Salmon spinach lasagna 15 bp 29 bp 316 bp 118 bp 600 bp Salmon spinach lasagn 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel S. salar 15 bp 41 bp 309 bp 109 bp 600 bp Ddel Salmon spinach lasagna 15 bp 269 bp 201 bp 600 bp Ddel Salmon spinach lasagna 15 bp 29 bp 316 bp 118 bp 600 bp Salmon spinach lasagn 15 bp 600 bp Ddel Salmon spinach lasagna 15 bp 600 bp Ddel S. salar 15 bp 41 bp 309 bp 109 bp 600 bp Ddel Salmon spinach lasagna 15 bp 269 bp 201 bp 600 bp Ddel Salmon spinach lasagna 15 bp 29 bp 316 bp 118 bp 600 bp Salmon spinach lasagn 15 bp 600 bp Ddel S. salar 15 bp 41 bp 309 bp 109 bp 600 bp Ddel Salmon spinach lasagna 15 bp 269 bp 201 bp 600 bp Figure 2. Analysis of a commercial food (salmon spinach lasagna) by fragment analysis using QIAxcel Advanced. S. salar, O. gorbuscha and O. keta were identified. HaeIII, HinfI and DdeI digestion enabled discrimination between S. salar and the 2 Onchorhynchus species. O. gorbuscha and O. keta were later identified using another enzyme (data not shown). Blue lines indicate bands in the lasagna sample corresponding to O. keta. Red lines indicate bands in the lasagna sample corresponding to S. salar.

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