Malays. Appl. Biol. (2019) 48(2): 125–130
DETECTION OF PORCINE DNA IN GELATIN CONTAINING
MUFFINS USING PORCINE GENE CHIPTM ANALYSIS
NURSHEILA MUSTAFA MUIN1, SAHILAH ABD. MUTALIB1*, AISHAH ELIAS1,
NORRAKIAH ABDULLAH SANI1, AMINAH ABDULLAH2, RAZALEE SEDEK1
and IZHAR ARIFF MOHD. KASHIM3
1Centre for Biotechnology and Functional Food, Faculty of Science and Technology,
Universiti Kebangsaan Malaysia
2Natural Medicine Research Centre, Universiti Islam Malaysia, 63000 Cyberjaya, Malaysia
3Department of Shariah, Faculty of Islamic Studies, Universiti Kebangsaan Malaysia,
43500 UKM Bangi Malaysia
*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Accepted 6 May 2019, Published online 31 May 2019
ABSTRACT
This study was carried out to compare the sensitivity of two detection techniques using conventional polymerase chain reaction (PCR) and Porcine gene chip (OliproTM, Selangor, MY). Experimental samples consist of 15 muffins added with different percentage of porcine gelatin (1, 0.5, 0.1, 0.05, 0.01 and 0% w/w), and then cooked in two different ways (steamed and baked) were analyzed for the presence of porcine DNA in gelatin. Both Porcine gene chip and PCR analysis were targeting the gene of cytochrome b (cyt b). Porcine DNA detection in muffin samples using gene chip and PCR method were able to detect the presence of the porcine DNA at 73 and 53% of samples, respectively. Thus, this study demonstrated that the sensitivity level of porcine the DNA detection was high in Porcine Gene chip in comparisons with the PCR analysis.
Key words: Porcine detection, Porcine Gene ChipTM, PCR analysis, gelatin-based products
