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Journal of Nutrition and Human Health | Volume 3
May 23-24, 2019 | Vienna, Austria
Joint Event
2nd International Conference on Gastroenterology and Digestive Disorders
17th International Conference on Nutrition and Fitness
&
Fish meat consumption increases worldwide, even in
landlocked countries, due to its health benefits. In this
context, it is becoming critical to control the fish market of
developed countries, also regarding the proper labelling
according to the zoological origin of the traded fish. This
is important economically, as mislabelling can result from
the fraudulent substitution of species of high value with
some less expensive fish. Proper labelling is also important
in terms of the impact on health as fish parvalbumin
can trigger allergic reactions in sensitive consumers. The
severity of the reaction varies, according to some reports,
for each individual patient based on the species of fish.
Methods based on polymerase chain reaction (PCR) can be
employed in fish species determination from small piece of
meat devoid of morphological traits. Approaches based on
mitochondrial markers play dominant role so far. However,
intron regions of nuclear genes can serve as a platform for
such approaches as well. Second intron in protein coding
region of fish parvalbumin gene was used as such marker
in a model species Black seabream. In interlaboratory study
all participating laboratories detected Black seabream with
no false positivities in panel of other fish species. Also, Real
Time PCR modification can be designed. This approach
brings ability to quantify the amount of target fish species
as an extra readout of the assessment. Such information can
be very useful in inspection of fish market as adulteration
usually takes place in complex foods and extent of admixed
species is important criterion. Cloning of fragment of nuclear
gene intron into plasmid vector can lead to recombinant
calibrators for such detection methods based on Real Time
PCR and bring these assays on more defined, precise and
generally more sophisticated in methods.
Speaker Biography
Petr Hanak graduated in biology in 1990 at Charles University, Prague,
Czech Republic. He obtained his PhD in biochemistry at Safarik´s
University in Kosice, Slovakia in 2006. Currently, he is the head of
laboratory of molecular biology in Food Research Institute in Prague.
His research interest includes employment of PCR in fraud detection
of food, in particular fish species determination by various PCR
modifications.
e:
Petr Hanak
Food Research Institute, Czech Republic
Polymerase Chain Reaction in the assessment of fish meat
taxonomic identity
Notes: