Effects of Different Processing Methods on Oyster DNA
Chemical state of nucleic acids in oyster affects its flavor and gene analysis. In this study, the effect of food processing on oyster DNA was studied. After processing fresh oysters by microwave, freeze−thaw , grinding, salting, high temperature, DNA, an
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Effects of Different Processing Methods on Oyster DNA Ping Dong, Ran An, Xiushuang Jia, Dong Han and Xingguo Liang
Abstract Chemical state of nucleic acids in oyster affects its flavor and gene analysis. In this study, the effect of food processing on oyster DNA was studied. After processing fresh oysters by microwave, freeze-thaw , grinding, salting, high temperature, DNA, and free bases were extracted. DNA was analyzed by gel electrophoresis, and free bases were determined by LC-MS. The results showed that oyster DNA was affected differently by the five processing methods. Microwave brought out the denatured DNA, high-temperature caused the rupture of genomic DNA, both freeze–thaw and grinding affected the molecular weight of oyster DNA slightly, while salting can increase the stability of DNA in oyster. Bases showed different sensitivity to the applied processing methods. Base pair G-C escaped from DNA strands together. High-temperature caused depurination. The results will be helpful for the development of typical flavor food, analysis of DNA from processing food, and studies on nucleic acids metabolism diseases. Keywords Oyster
DNA Free base Processing
145.1 Introduction Oyster is a group of bivalve molluscs living in temperate and tropic sea. As a very important economy shell fish, oyster is the main components of mollusc production [1]. As we known, oyster is so delicious that it is greatly popular all over the world. A lot of oyster products were developed to meet the needs of the consumers, including raw oyster, stream oyster, fried oyster, canned oyster, salty
P. Dong R. An X. Jia D. Han X. Liang (&) College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People’s Republic of China e-mail: [email protected]
T.-C. Zhang et al. (eds.), Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), Lecture Notes in Electrical Engineering 251, DOI: 10.1007/978-3-642-37925-3_145, Ó Springer-Verlag Berlin Heidelberg 2014
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oyster, smoked oyster, dried oyster, etc. And it is also the major material to make oyster sauce which is a popular flavoring sauce in China. As reported, oyster is a kind of sea food with higher nucleic acids content. Only mentioning purines, the total content is up to 176 mg/100 g [2]. Intake of nucleic acids still has some controversies. (1) Germany researchers investigated foreign DNA in mammalian systems from 1990s. Their results demonstrated that some foreign DNA fragments supplied by daily food survived from gastrointestinal (GI) tract and retrieved in many organs, including blood, peripheral leukocytes, spleen, and liver [3]. Surprisingly, the uptaken foreign DNA can also penetrate the placental circulatory system and reach the offspring of pregnant animals [4]. The survival foreign DNA may have some biological significance on host mammalians. It is inconsistent to the traditional nucleic acids metabolism theory considering that the foreign DNA is broken into nucleotides, nucleosides, a
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