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題 名 | Effect of Processing on Sequence of Cytochrome B Gene and Its Restriction Site in the Meat of Puffer Takifugu rubripes=加工對虎河魨肌肉中細胞色素b基因序列和限制酶切位之影響 |
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作 者 | 鄭朝安; 謝喻文; 野口玉雄; 荒川修; 黃登福; | 書刊名 | 藥物食品分析 |
卷 期 | 9:4 2001.12[民90.12] |
頁 次 | 頁232-237 |
分類號 | 341.91 |
關鍵詞 | 加工; 細胞色素b基因; 聚合酶連鎖反應; 河魨; 虎河魨; Processing; Cytochrome b gene; Polymerase chain reaction; Puffer; Takifugu rubripes; |
語 文 | 英文(English) |
中文摘要 | 以PCR技術及直接定序分析新鮮、冷凍、蒸煮殺菌之虎河魨中粒線體DNA之cytochrorne b gene部分片段 (376bp) 序列,結果發現新鮮、冷凍及蒸煮殺菌之虎河魨魚肉中,此段序列並無差異。同時台灣產養殖個體和日本產野生或養殖個體之376bp序列亦無差異度。顯示虎河魨有其獨特之基因型態。經由限制酶BstZI和AatII作用於新鮮、冷凍、蒸煮殺菌之虎河魨中上述基因序列,發現限制晦BstZI均有相同切位,可將其切割成相同兩段,而限制晦AatII並無切位。由此顯示限制酶切位和直接定序分析似乎可做為新鮮、冷凍、蒸煮殺菌之虎河魨魚種鑑別方法。 |
英文摘要 | The polymerase chain reaction (PCR) and direct sequence analysis were used to determine the amount of genetic variation in a 376- nucleotide region of the mitochondrial cytochrome b gene in fresh, frozen and steam sterilized meats of puffer Takifugu rubripes. a diversity of sequence between fresh, frozen and steam sterilized meats was not found. The puffer specimens collected from either culture ponds in Taiwan or wild seawaters and culture waters in Japan had the same sequence of 376-nucleotide region. Restriction enzyme BstZI was found to cut the amplified region of cytochrome b gene in fresh, frozen and steam sterilized meats of puffer T. rubripes, while restriction enzyme AatII did not. This indicates that the sequence and restriction site analyses might be used to authenticate species of different processed meats of puffer T. rubripes. |
本系統中英文摘要資訊取自各篇刊載內容。