Fish DNA Sensors for Authenticity Assessment-Application to Sardine Species Identification

Area of Science:

• Food Science
• Analytical Chemistry
• Biotechnology

Background:

• Food and fish adulteration is a global concern, posing economic risks and health hazards like severe allergies.
• Sardines are frequently adulterated due to their nutritional value, with species substitution being common.
• Detecting adulteration in processed fish is challenging due to altered tissue morphology, necessitating advanced analytical methods.

Purpose of the Study:

• To develop and validate the first DNA sensors for accurate sardine species identification.
• To provide a rapid, instrument-free method for detecting fish adulteration, particularly in processed products.
• To address the need for high specificity in distinguishing between closely related fish species.

Main Methods:

• Utilized DNA-based methods for species identification, employing Polymerase Chain Reaction (PCR) amplified sequences.
• Developed a sensing principle involving sequence hybridization with specific probes and capture in a sensor's test zone.
• Employed gold nanoparticles as reporters for naked-eye detection, eliminating the need for sophisticated equipment.

Main Results:

• Successfully detected as low as 5% adulteration of *Sardina pilchardus* with *Sardinella aurita*.
• Demonstrated high reproducibility in detecting adulteration within processed mixtures simulating canned fish products.
• Validated the efficacy of the DNA sensors for distinguishing between closely related sardine species.

Conclusions:

• The developed DNA sensors offer a promising tool for reliable and rapid detection of sardine species adulteration.
• This naked-eye detection method provides a cost-effective and accessible solution for food safety and authenticity verification.
• The study highlights the potential of DNA-based biosensors in combating food fraud and ensuring consumer health.