Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Identification of Faulty Red Pepper Powder Containing Seasoned Red-pepper Sauce

고추다대기 혼입 불량고춧가루 판별법 개발

  • Park, Yong-Chjun (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Lim, Ji-Young (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Kim, Mi-Ra (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Park, Young-Eun (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Lim, Jan-Di (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Hwang, Cho-Rong (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Kim, Kyu-Heon (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Lee, Jae-Hwang (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Cho, Tae-Yong (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Lee, Hwa-Jung (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Lee, Sang-Jae (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) ;
  • Han, Sang-Bae (Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration)
  • 박용춘 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 임지영 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 김미라 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 박영은 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 임잔디 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 황초롱 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 김규헌 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 이재황 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 조태용 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 이화정 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 이상재 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀) ;
  • 한상배 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀)
  • Received : 2012.05.08
  • Accepted : 2012.06.15
  • Published : 2012.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the experimental method has been investigated using molecular biological way to identify raw materials from seasoned red-pepper sauce which is one of the most popular spices in Korea. 6 kinds of seasoned red-pepper sauces were chosen as a sample containing chilli pepper, garlic, onion as a major ingredient and species specific primers were used for the identification of the raw material of processed food. Selected samples were pre-treated to remove salt (samples were washed with distilled water 3~4 times for desalting), after that, to amplify the extracted genes, whole genome amplification (WGA) kit was performed. Afterwards, PCR products were confirmed through the electrophoresis. As a result, 102, 180, 280 bp of specific PCR products were confirmed for each major ingredients such as chilli pepper, garlic, onion. From this study, the gene extraction method was validated for the identification of ingredients from the spices and it would be applied to distinction of low quality chilli pepper powder including seasoned red-pepper sauce illegally.

본 연구에서는 향신료 조제품인 고추다대기의 사용원료 확인을 위한 분자생물학적 기법을 이용한 시험법을 검토하였다. 시료 중 원료성분 확인을 위하여 고추, 마늘, 양파의 종 특이 프라이머를 이용하였으며, 대상 식품원료로는 고추다대기 6건을 선정하였다. 시료로부터 직접 유전자 추출 후 PCR을 실시하였으나 고추 등 사용원료의 확인이 어려웠다. 따라서 염 성분을 제거하기 위하여 증류수를 이용하여 3~4회 세척 후 PCR한 결과 6건 중 5건에서만 고추유전자 확인되었으며, 마늘 및 양파 성분은 모두 확인이 불가능하였다. 따라서 염 성분 제거 후 추출유전자의 증폭을 위하여 Whole Genome Amplification (WGA) 키트를 사용 후 PCR을 실시하였다. 그 결과 모든 시료에서 고추유전자(102 bp)를 확인하였으며, 양파를 함유하는 6건 및 마늘을 함유하는 4건에서 각각 양파(280 bp) 및 마늘(180 bp) 유전자를 확인하였다. 따라서 본 연구에서 검토된 고추다대기에 대한 시료 전처리법, 유전자추출법, 추출유전자증폭법 등은 고추다대기를 이용한 불량고춧가루 제조 시 이를 판별할 수 있어 식품안전관리에 활용할 수 있을 것으로 기대된다.

Keywords

References

  1. Kim, S.K.: Analysis of adulteration of red ginseng, bokbunja and plum extracts by the $^{13}C/^{12}C$ isotopic ratio, Master's thesis., University of Sejong, Seoul, Korea (2010).
  2. Park, Y.C., Ahn, C.Y., Jin, S.O., Kim, K.H., Lee, J.H., Cho, T.Y., Lee, H.J., Park, K.S. and Yoon, H.S.: Identification of raw materials in processed meat products by PCR using species- specific primer. J. Fd Hyg. Saferty., 27, 68-73 (2012).
  3. Official, J.: The European communities; Article 8. Regulation(EC) No. 178 (2002).
  4. Woon, J.H. and Lim, K.J.: Understanding and response of melamin in food. Food Ind., 206, 51-65 (2008).
  5. http://kosis.kr/index/index.jsp.
  6. Shin, H.H. and Lee, S.R.: Attempts to estimate the use level of red pepper in Kimchi and Kochujang. Korean J. Food Sci. Technol., 23, 301-305 (1991).
  7. Kim, H.J., Park, S.H. and Kim, H.Y.: Study for detection of glyphosate tolerant soybean using PCR. Korean J. Food Sci. Technol., 33, 521-524 (2001).
  8. Kwak, B.Y., Ko, S.H., Park, C.W., Son, D.Y. and Shon, D.H.: Development of enzyme-linked immunosorbent assay for glyphosate- tolerant soybeans. Korean J. Food Sci. Technol., 35, 366-372 (2003).
  9. Kim, Y.M., Sohn, S.H., Jeong, S.I., Yoon, M.S., Kim, T.S. and Park, Y.H.: Detection methods for genetically modified soybeans. J. Korean Soc. Agric. Chem. Biotechnol., 45, 185-189 (2002).
  10. Wurz, A., Bluth, A., Zeltz, P., Pfeifer, C and Willmund, R.: Quantitative analysis of genetically modified organisms (GMO) in processed food by PCR-based methods. Food Control., 10, 385-389 (1999). https://doi.org/10.1016/S0956-7135(99)00080-8
  11. Hubner, P., Studer, E. and Luthy, J.: Quantitative competitive PCR for the detection of genetically modified organisms in food. Food Control., 10, 353-358 (1999). https://doi.org/10.1016/S0956-7135(99)00074-2
  12. Goodwin, P.R.: Food allergen detection methods: a coordinated approach. J. AOAC Int., 87, 1383-1390 (2004).
  13. Fabrice, T., Celia, M. and Caterine, H.: Food and forensic molecular identification:update and challentes, TRENDS in Biotech., 23, 359-366 (2005). https://doi.org/10.1016/j.tibtech.2005.05.006
  14. Folmer O, M. Black, W. Hoeh, R. Lutz, R. Vrijenhoek.: DNA primers for amplification of mitochodrial cytochrome C oxidase subunit I from diverse metazoan invertebrates. Mol. Mar. Bio and Biotech., 3, 294-299 (1994).
  15. Paul D, N. Hebert, Alina Cywinska, Shelley L. Ball, Jeremy R. deWaard.: Biological identifications through DNA Barcodes. Proc. R. Soc. Lond. B., 270, 313-321 (2003). https://doi.org/10.1098/rspb.2002.2218
  16. Michael T. Monaghan, Michael Balke, T. Ryan Gregory, Alfried P. Vogler.: DNA-based species delineation in tropical beetles using mitochondrial and nuclear markers. Philosophical Transactions of The Royal Society B., 360, 1925-1933 (2005). https://doi.org/10.1098/rstb.2005.1724
  17. Kocher, T.D., Thomas, W.K., Meyer, A., Edwards, S.V., Paabo, S. and Vellablanca, F.X.: Dynamics of mitochondrial DNA evolution in animals: amplification and sequencing with conserved primers. Proc, Natl. Acad. Sci., 86, 6196-6200 (1989). https://doi.org/10.1073/pnas.86.16.6196
  18. Tomoaki Mitani, Atsushi Akane, Takuma Tokiyasu, Sumitaka Yoshimura, Yutaka Okii, Manabu Yoshida.: Identification of animal species using the partial sequences in the mitochondrial 16S-rRNA gene. Legal Med., 11, 449-450 (2009). https://doi.org/10.1016/j.legalmed.2009.02.002
  19. Padovan G. J, D. De Jong, L. P. Rodrigues, J. S. Marchini.: Detection of adulteration of commercial honey samples by the $^{13}C/^{12}C$ isotope ratio. Food Chem., 82, 633-636 (2003). https://doi.org/10.1016/S0308-8146(02)00504-6
  20. Schellenberg, A., Chmielus, S., Schlicht, C., Camin, F., Perini, M., Bontempo, L., Heinrich, K., Kelly, S.D., Rossmann, A., Thomas, F., Jamin, E. and Horacek, M.: Multielement stable isotope ratio (H, C, N, S) of honey from different european regions, Food Chem., 121, 770-777 (2010). https://doi.org/10.1016/j.foodchem.2009.12.082
  21. Hong, E.J., Kim, K.W., Park, S.J., Kang, J.W., Kim, D.S., Lee, H.J., Kim, E.J., Lee, J.H., Lee, K.H. and Noh, B.S.: Discrimination of the salted cuttle fish and the salted mitra squid in economically motivated authentication food using electronic nose based on mass spectrometer. FoodEng. Progress., 15, 122-129 (2011).
  22. Ampuero, S., Bogdanov, S. and Bosset, J.O.: Classification of unifloral honey with an MS-based electronic nose using different sampling model, SHS, SPME and INDEX. European Food Sci. Technol., 41, 609-614 (2004).
  23. Anguita, G., Martin, R., Garci, T., Morales, P. and Haza, A.I.: Immunostick ELISA for detection of cow's milk in Ewe's milk and cheese using a monoclonal antibody against $\beta$-casein. J. FoodProt., 59, 436-437 (1996).
  24. Anguita, G., Martin, R., Garci, T., Morales, P., Haza, A.I., Gonzalez, I., Sanz, B. and Hrnandez, P.E.: A competitive enzyme-linked immunosorbent assay for detection of bovine milk in bovine and caprine milk and cheese using a monoclonal antibody against bovine $\beta$-casein. J. FoodProt., 60, 64-66 (1997).
  25. Park, J.K., Shin, K.H., Chung, K.Y. and Chung, E.R.: Identification of meat species using species-specific PCR-RFLP Fingerprint of mitochondrial 12S rRNA gene. Korean J. Food Sci. Ani. Resour., 27, 209-215 (2007). https://doi.org/10.5851/kosfa.2007.27.2.209
  26. Kim, M.Y., Kim, J.H., Kim, H.J., Park, S.H., Woo, G.J. and Kim, H.Y.: Monitoring of genetically modified soybean and processed foods in korean market using PCR. J. Korean Soc. Agric. Chem. Biotechnol., 46, 344-347 (2003).
  27. Jeon, Y.J., Kang, E.S. and Hong, K.W.: A PCR method for rapid detection of buckwheat ingredients in food. J. Korean Soc. Appl. Biol. Chem., 50, 276-280 (2007).
  28. Song, H.S., Kim, J.H., Kim, D.H. and Kim, H.Y.: Qualitative and quantitative analysis of genetically modified pepper. J. Microbiol. Biotechnol., 17, 335-341 (2007).
  29. Innocenzo Muzzalupo, Massimiliano Pellegrino, Enzo Perri: Detection of DNA in virgin olive oils extracted from destoned fruits. Eur Food Res Technol., 224, 469-475 (2007) https://doi.org/10.1007/s00217-006-0340-y
  30. Zhao, W.G., Chung, J.W., Lee, G.A., Ma, K.H., Kim, H.H., Kim, K.T., Chung, I.M., Lee, J.K., Kim, N.S., Kim, S.M. and Park, Y.J.: Molecular genetic diversity and population structure of a selected core set in garlic and its relatives using novel SSR markers. Plant Breeding., 130, 46-54 (2011) https://doi.org/10.1111/j.1439-0523.2010.01805.x
  31. McCallum, J., Clarke, A., Pither-Joyce, M., Shaw, M., Butler, R., Brash, D., Scheffer, J., Sims, I., van Heusden, S., Shigyo, M. and Havey, M.J.: Genetic mapping of a major gene affecting onion bulb fructan content. Theor Appl Genet., 112, 958-67 (2006). https://doi.org/10.1007/s00122-005-0199-5

Cited by

  1. Development of Primer Sets for the Detection of Polygonum multiflorum, Cynanchum wilfordii and C. auriculatum vol.30, pp.3, 2015, https://doi.org/10.13103/JFHS.2015.30.3.289