Scientific journal

51 2012

Journal of Food and Nutrition Research
Summary No. 2 / 2012

Hanák, P. – Laknerová, I. – Švátora, M.
Second intron in the protein-coding region of the fish parvalbumin gene – a promising platform for polymerase chain reaction-based discrimination of fish meat of various species
Journal of Food and Nutrition Research, 51, 2012, No. 2, s. 81-88

Petr Hanák, Department of Nutritive Substances, Food Research Institute Prague, Radiová 7, 102 31 Praha 10, Czech Republic. E-mail:

Summary: An end-point polymerase chain reaction (PCR) for the discrimination of meat of various fish species is presented. The method is based on sequences of highly diverse intron regions within the parvalbumin gene. A procedure leading to such a sequence was developed through the use of a bioinformatic approach. A matrix describing the variability of DNA base pairs in each position of exons was constructed using available fish parvalbumin cDNA sequences, and this was used as an instrument for designing species-independent degenerate primers. Intron sequences suitable for designing species-specific primers were obtained from amplicons produced by PCR initiated by the degenerate primers. Pairs of primers designed to anneal within the second intron in the protein-coding region of the parvalbumin gene led to PCR stringent enough to distinguish black seabream (Spondyliosoma cantharus) from Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss).

Keywords: polymerase chain reaction; fish species identification; parvalbumin gene; sequence alignment; Black seabream; Atlantic salmon; Rainbow trout

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