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   全文下載

Effect of Processing on Sequence of Cytochrome B Gene and Its Restriction Site in the Meat of Puffer Takifugu rubripes

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cytochrome b gene部分片段（376 bp）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376 bp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?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?BstZI均有相同切位，可將其切割成相同兩段，而限制?AatII並無切位。由此顯示限制?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。

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. 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cytochrome b gene部分片段（376 bp）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376 bp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，發現限制酶BstZI均有相同切位，可將其切割成相同兩段，而限制酶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。