Application for Identification of Food Raw Materials by PCR using Universal Primer

ABSTRACT - In order to determine an authenticity of food ingredient, we used DNA barcode method by univer-sal primers. For identification of animal food ingredients, LCO1490/HCO2198 and VF2/FISH R2 designed for ampli-fying cytochrome c oxidase subunit1 (CO1) region and L14724/H15915 for cytochrome b (cyt b) region onmitochondrial DNA were used. Livestock (cow, pig, goat, sheep, a horse and deer) was amplified by LCO1490/HCO2198, VF2/FISH R2 and L14724/H15915 primers. Poultry (chicken, duck, turkey and ostrich) was amplified byLCO1490/HCO 2198 and VF2/FISH R2 primers. But, Fishes (walleye pollack, herring, codfish, blue codfish, trout,tuna and rockfish) were only amplified by VF2/FISH R2 primers. For plant food ingredients, 3 types of primers (trnH/psbA, rpoB 1F/4R and rbcL 1F/724R) have been used an intergenic spacer, a RNA polymerase beta subunit and aribulose bisphosphate carboxylase region on plastid, respectively. Garlic, onion, radish, green tea and spinach wereamplified by trnH/psbA, rpoB 1F/4R and rbcL 1F/724R. The PCR product sizes were same by rpoB 1F/4R and rbcL1F/724R but, the PCR product size using trnH/psbA primer was different with others for plants each. We establishedPCR condition and universal primer selection for 17 item's raw materials for foods and determine base sequences aimto PCR products in this study. This study can apply to determine an authenticity of foods through making an compar-ison between databases and base sequences in gene bank. Therefore, DNA barcode method using universal primerscan be a useful for species identification techniques not only raw materials but also processed foods that are difficultto analyze by chemical analysis.Key words: Universal primer, PCR (Polymerase Chain Reaction), DNA barcode, raw material