A new RAPD-PCR based analytical assay for detection of sea bass and sea bream treated with ionizing radiation

Sakalar E., Arman K.

FOOD SCIENCE AND BIOTECHNOLOGY, vol.24, no.4, pp.1233-1237, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 24 Issue: 4
  • Publication Date: 2015
  • Doi Number: 10.1007/s10068-015-0158-0
  • Journal Name: FOOD SCIENCE AND BIOTECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1233-1237
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

Random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) was used to evaluate the effects of irradiation on the DNA of sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata). Meats of sea bass and sea bream were exposed to 0.25, 0.5, 1, 3, 5, and 7 kGy of irradiation (dosage rate 1.31 kGy/h) in a gamma cell at room temperature of approximately 10A degrees C. RAPD-PCR was carried out using DNA samples of both control and irradiated groups. Gel electrophoresis showed loss of some amplicons, especially in the upper long bands of irradiated samples. Due to DNA damage caused by irradiation, the visibility of bands decreased as the radiation dosage increased. This study can be used as a basis for screening of irradiated samples based on loss of specific bands for a specific amount of irradiation.