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Yıl 2021, Cilt: 49 Sayı: 1, 37 - 41, 01.01.2021
https://doi.org/10.15671/hjbc.623487

Öz

Kaynakça

  • 1. Turkish Food Codex Communiqué on Honey (No: 2012/58). Turkish Food Codex Communiqué on Honey (No: 2012/58) http://wwwresmigazetegovtr/eskiler/2012 /07/20120727-12htm
  • 2. RH. Luchese, ER. Prudêncio, AF. Guerra, Honey as a Functional Food. In Honey Analysis. InTech. 2017.
  • 3. A. Şahin, Y. Meral, Türkiye’de Coğrafi Işaretleme ve Yöresel Ürünler. Türk Bilimsel Derlemeler Dergisi 5 (2012) 88-92.
  • 4. SA. Jain, FTD. Jesus, GM., EDD. Marchioro Araújo Extraction Of DNA from Honey and Its Amplification by PCR for Botanical Identification. Food Sci Technol 33 (2013) 753-756.
  • 5. A. Valentini, C. Miquel, P. Taberlet (2010). DNA barcoding for honey biodiversity. Diversity 2: 610-617.
  • 6. M. Kempf, S. Heil, I. Hasslauer, L. Schmidt, K. von der Ohe, C. Theuring, A. Reinhard, P. Schreier, T. Beuerle, Pyrrolizidine alkaloids in Pollen and Pollen Products. Mol Nutr Food Res 54 (2010) 292-300.
  • 7. Kempf M, Reinhard A, Beuerle T, Pyrrolizidine Alkaloids (Pas) in Honey and Pollen-Legal Regulation of PA Levels in Food and Animal Feed Required. Mol Nutr Food Res 54 (2010) 158-168.
  • 8. B. Çöl, M. Karaali, Çam Balında Farklı DNA Izolasyon Tekniklerinin Değerlendirilmesi. MJST (2016) 152-155.
  • 9. I. Escriche, M. Kadar, M. Juan-Borrás, E. Domenech, Using Flavonoids, Phenolic Compounds and Headspace Volatile Profile for Botanical Authentication of Lemon and Orange Honeys. Food Res Int, 44 (2011) 1504-1513.
  • 10. I. Hermosin, RM. Chicon, MD. Cabezudo, Free Amino Acid Composition and Botanical Origin of Honey. Food Chem 83 (2003) 263-268. 15.
  • 11. R. Fernandez-Torres, JL. Perez-Bernal, MA. Bello-Lopez, M. Callejon-Mochon, JC. JimenezSanchez, A. Guiraum-Perez, Mineral Content and Botanical Origin of Spanish Honeys. Talanta 65 (2005) 686-691.
  • 12. E. Anklam, M. Lipp, B. Radovic, E. Chiavaro, G. Palla, Characterisation of Italian Vinegar by Pyrolysis–Mass Spectrometry and A Sensor Device (‘Electronic Nose’). Food Chem 61 (1998) 243–248.
  • 13. V. Kaškonienė, PR. Venskutonis, Floral Markers in Honey of Various Botanical and Geographic Origins: A Review. Compr Rev Food Sci Food Saf 9 (2010) 620–634.
  • 14. J. Hawkins, N. de Vere, A. Griffith, CR. Ford, J. Allainguillaume, MJ. Hegarty, L. Baillie, B. Adams-Groom, Using DNA Metabarcoding to Identify the Floral Composition of Honey: A New Tool for Investigating Honey Bee Foraging Preferences. PLoS One 10 (2015) 1-20.
  • 15. M. Casiraghi, M. Labra, E. Ferri, A. Galimberti, F. De Mattia, DNA Barcoding: A Six-Question Tour to Improve Users’ Awareness About the Method”. Brief Bioinform 11 (2010) 440–453.
  • 16. A. Sandionigi, A. Galimberti, M. Labra, E. Ferri, E. Panunzi, DeF. Mattia, M. Casiraghi, Analytical Approaches For DNA Barcoding Data – How To Find A Way For Plants?. Plant Biosyst 146(2012) 805–813.
  • 17. I. Bruni, A. Galimberti, L. Caridi, D. Scaccabarozzi, F. De Mattia, M. Casiraghi, M. Labra, A DNA Barcoding Approach to Identify Plant Species in Multiflower Honey. Food Chem 170 (2015) 308-315.
  • 18. C. Olivieri, I. Marota, F. Rollo, S. Luciani, Tracking Plant, Fungal, And Bacterial DNA in Honey Specimens. J Forensic Sci 57 (2012) 222–227.
  • 19. A. Özkök, Çİ. Karaaslan, H. Akel. Balda DNA Izolasyonu ile Bitkisel Orijin Belirleme, Hacettepe Üniversitesi Bilimsel Araştırmalar Birimi, Proje Numarası: FHD-2015-8179, 12.10.2015-12.10.2016.
  • 20. A. Özkök, Ç. Karaaslan, H. Akel, D. Canlı. Bal Analizinde Yeni Nesil DNA Dizi Analizi Metodunun Kullanımı ve Validasyonu, Tarımsal Araştırmalar Genel Müdürlüğü (TAGEM), Proje numarası: TAGEM-16/AR-GE/31, 01.09.2016-01.09.2018.
  • 21. A. Galimberti, F. De Mattia, A. Losa, I. Bruni, S. Federici, M. Casiraghi, S. Martellos, M. Labra, DNA Barcoding as A New Tool for Food Traceability. Food Res Int 50 (2013) 55–63.
  • 22. P. Manivanan, SM. Rajagopalan, M. Subbarayalu, Studies On Authentication of True Source of Honey Using Pollen DNA Barcoding. J Entomol Zool Stud 6 (2018) 255-261.
  • 23. M. Saravanan, G. Mohanapriya, R. Laha, R. Sathishkumar, DNA Barcoding Detects Floral Origin of Indian Honey Samples. Genome, 62 (2019) 341-348.
  • 24. VJ. Utzeri, A. Ribani, G. Schiavo, F. Bertolini, S. Bovo, L. Fontanesi, Application of Next Generation Semiconductor Based Sequencing to Detect the Botanical Composition of Monofloral, Polyfloral and Honeydew Honey. Food Control 86 (2018) 342-349.
  • 25. I. Laube, H. Hird, P. Brodmann, S. Ullmann, M. Schone-Michling, J. Chisholm, H. Broll, Development of Primer and Probe Sets for The Detection of Plant Species in Honey. Food Chem 118 (2010) 979-986.
  • 26. R. Lalhmangaihi, S. Ghatak, R. Laha, G. Gurusubramanian, NS. Kumar Protocol for Optimal Quality and Quantity Pollen Dna Isolation from Honey Samples. J Biomol Tech 25 (2014) 92-95.
  • 27. RC. Laha, S. Mandal, L. Ralte, L. Ralte, NS. Kumar, G. Gurusubramanian, R. Satishkumar, R. Mugasimangalam, NA. Kuravadi, Meta-Barcoding in Combination with Palynological Inference Is a Potent Diagnostic Marker for Honey Floral Composition. AMB Express, 7 (2017) 1-8.
  • 28. S. Soares, L. Grazina, J. Costa, JS. Amaral, MB. Oliveira, I. Mafra, Botanical Authentication of Lavender (Lavandula Spp.) Honey by A Novel DNA-Barcoding Approach Coupled to High Resolution Melting Analysis. Food Control 86 (2018) 367-373.
  • 29. LF. Cuevas-Glory, JA. Pino, LS. Santiago, E. Sauri-Duch, A Review of Volatile Analytical Methods for Determining the Botanical Origin of Honey. Food Chem 103 (2007) 1032-1043.

Molecular approach to detecting pollen types in honey: DNA barcoding

Yıl 2021, Cilt: 49 Sayı: 1, 37 - 41, 01.01.2021
https://doi.org/10.15671/hjbc.623487

Öz

Günümüzde, özellikle doğal ürünlere olan ilginin artmasına bağlı
olarak arı ürünlerine olan talep artmıştır. Bu ürünlerden biri olan balın
taklit edilmesi oldukça kolay olmasına rağmen taklitlerin tespit edilmesi de
bir o kadar zordur. Sahteciliği tespit etme noktasında özellikle baldaki bitki
kaynaklarını tespit etmeye yönelik çalışmalar yapılmaktadır. Balın botanik
orijinini tanımlamak için yaygın olarak kullanılan yöntemler,
melissopalinolojik analiz ve kimyasal analizlerdir. Son yıllarda ise daha hızlı,
basit ve güvenilir sonuç sunan DNA tabanlı yöntemler ile balın bitki kaynakları
tespit edilmeye başlanmasına rağmen bu konuda yapılan çalışmalar Türkiye’de yok
denecek kadar azdır. Bireysel polen tanelerinin görsel olarak incelenmesini
gerektiren morfolojik tanımlama yöntemlerinin aksine, yakın zamanda
geliştirilen genetik yaklaşımlar, polen analizlerinin ölçeğini ve çözünürlüğünü
artırma potansiyeline sahiptir. Bu çalışmada balda moleküler teknikler
kullanılarak yapılan çalışmaların sonuçları derlenerek toplu bir veri sunulması
amaçlanmış ve yöntemin avantaj ve dezavantajları değerlendirilmiştir. 

Kaynakça

  • 1. Turkish Food Codex Communiqué on Honey (No: 2012/58). Turkish Food Codex Communiqué on Honey (No: 2012/58) http://wwwresmigazetegovtr/eskiler/2012 /07/20120727-12htm
  • 2. RH. Luchese, ER. Prudêncio, AF. Guerra, Honey as a Functional Food. In Honey Analysis. InTech. 2017.
  • 3. A. Şahin, Y. Meral, Türkiye’de Coğrafi Işaretleme ve Yöresel Ürünler. Türk Bilimsel Derlemeler Dergisi 5 (2012) 88-92.
  • 4. SA. Jain, FTD. Jesus, GM., EDD. Marchioro Araújo Extraction Of DNA from Honey and Its Amplification by PCR for Botanical Identification. Food Sci Technol 33 (2013) 753-756.
  • 5. A. Valentini, C. Miquel, P. Taberlet (2010). DNA barcoding for honey biodiversity. Diversity 2: 610-617.
  • 6. M. Kempf, S. Heil, I. Hasslauer, L. Schmidt, K. von der Ohe, C. Theuring, A. Reinhard, P. Schreier, T. Beuerle, Pyrrolizidine alkaloids in Pollen and Pollen Products. Mol Nutr Food Res 54 (2010) 292-300.
  • 7. Kempf M, Reinhard A, Beuerle T, Pyrrolizidine Alkaloids (Pas) in Honey and Pollen-Legal Regulation of PA Levels in Food and Animal Feed Required. Mol Nutr Food Res 54 (2010) 158-168.
  • 8. B. Çöl, M. Karaali, Çam Balında Farklı DNA Izolasyon Tekniklerinin Değerlendirilmesi. MJST (2016) 152-155.
  • 9. I. Escriche, M. Kadar, M. Juan-Borrás, E. Domenech, Using Flavonoids, Phenolic Compounds and Headspace Volatile Profile for Botanical Authentication of Lemon and Orange Honeys. Food Res Int, 44 (2011) 1504-1513.
  • 10. I. Hermosin, RM. Chicon, MD. Cabezudo, Free Amino Acid Composition and Botanical Origin of Honey. Food Chem 83 (2003) 263-268. 15.
  • 11. R. Fernandez-Torres, JL. Perez-Bernal, MA. Bello-Lopez, M. Callejon-Mochon, JC. JimenezSanchez, A. Guiraum-Perez, Mineral Content and Botanical Origin of Spanish Honeys. Talanta 65 (2005) 686-691.
  • 12. E. Anklam, M. Lipp, B. Radovic, E. Chiavaro, G. Palla, Characterisation of Italian Vinegar by Pyrolysis–Mass Spectrometry and A Sensor Device (‘Electronic Nose’). Food Chem 61 (1998) 243–248.
  • 13. V. Kaškonienė, PR. Venskutonis, Floral Markers in Honey of Various Botanical and Geographic Origins: A Review. Compr Rev Food Sci Food Saf 9 (2010) 620–634.
  • 14. J. Hawkins, N. de Vere, A. Griffith, CR. Ford, J. Allainguillaume, MJ. Hegarty, L. Baillie, B. Adams-Groom, Using DNA Metabarcoding to Identify the Floral Composition of Honey: A New Tool for Investigating Honey Bee Foraging Preferences. PLoS One 10 (2015) 1-20.
  • 15. M. Casiraghi, M. Labra, E. Ferri, A. Galimberti, F. De Mattia, DNA Barcoding: A Six-Question Tour to Improve Users’ Awareness About the Method”. Brief Bioinform 11 (2010) 440–453.
  • 16. A. Sandionigi, A. Galimberti, M. Labra, E. Ferri, E. Panunzi, DeF. Mattia, M. Casiraghi, Analytical Approaches For DNA Barcoding Data – How To Find A Way For Plants?. Plant Biosyst 146(2012) 805–813.
  • 17. I. Bruni, A. Galimberti, L. Caridi, D. Scaccabarozzi, F. De Mattia, M. Casiraghi, M. Labra, A DNA Barcoding Approach to Identify Plant Species in Multiflower Honey. Food Chem 170 (2015) 308-315.
  • 18. C. Olivieri, I. Marota, F. Rollo, S. Luciani, Tracking Plant, Fungal, And Bacterial DNA in Honey Specimens. J Forensic Sci 57 (2012) 222–227.
  • 19. A. Özkök, Çİ. Karaaslan, H. Akel. Balda DNA Izolasyonu ile Bitkisel Orijin Belirleme, Hacettepe Üniversitesi Bilimsel Araştırmalar Birimi, Proje Numarası: FHD-2015-8179, 12.10.2015-12.10.2016.
  • 20. A. Özkök, Ç. Karaaslan, H. Akel, D. Canlı. Bal Analizinde Yeni Nesil DNA Dizi Analizi Metodunun Kullanımı ve Validasyonu, Tarımsal Araştırmalar Genel Müdürlüğü (TAGEM), Proje numarası: TAGEM-16/AR-GE/31, 01.09.2016-01.09.2018.
  • 21. A. Galimberti, F. De Mattia, A. Losa, I. Bruni, S. Federici, M. Casiraghi, S. Martellos, M. Labra, DNA Barcoding as A New Tool for Food Traceability. Food Res Int 50 (2013) 55–63.
  • 22. P. Manivanan, SM. Rajagopalan, M. Subbarayalu, Studies On Authentication of True Source of Honey Using Pollen DNA Barcoding. J Entomol Zool Stud 6 (2018) 255-261.
  • 23. M. Saravanan, G. Mohanapriya, R. Laha, R. Sathishkumar, DNA Barcoding Detects Floral Origin of Indian Honey Samples. Genome, 62 (2019) 341-348.
  • 24. VJ. Utzeri, A. Ribani, G. Schiavo, F. Bertolini, S. Bovo, L. Fontanesi, Application of Next Generation Semiconductor Based Sequencing to Detect the Botanical Composition of Monofloral, Polyfloral and Honeydew Honey. Food Control 86 (2018) 342-349.
  • 25. I. Laube, H. Hird, P. Brodmann, S. Ullmann, M. Schone-Michling, J. Chisholm, H. Broll, Development of Primer and Probe Sets for The Detection of Plant Species in Honey. Food Chem 118 (2010) 979-986.
  • 26. R. Lalhmangaihi, S. Ghatak, R. Laha, G. Gurusubramanian, NS. Kumar Protocol for Optimal Quality and Quantity Pollen Dna Isolation from Honey Samples. J Biomol Tech 25 (2014) 92-95.
  • 27. RC. Laha, S. Mandal, L. Ralte, L. Ralte, NS. Kumar, G. Gurusubramanian, R. Satishkumar, R. Mugasimangalam, NA. Kuravadi, Meta-Barcoding in Combination with Palynological Inference Is a Potent Diagnostic Marker for Honey Floral Composition. AMB Express, 7 (2017) 1-8.
  • 28. S. Soares, L. Grazina, J. Costa, JS. Amaral, MB. Oliveira, I. Mafra, Botanical Authentication of Lavender (Lavandula Spp.) Honey by A Novel DNA-Barcoding Approach Coupled to High Resolution Melting Analysis. Food Control 86 (2018) 367-373.
  • 29. LF. Cuevas-Glory, JA. Pino, LS. Santiago, E. Sauri-Duch, A Review of Volatile Analytical Methods for Determining the Botanical Origin of Honey. Food Chem 103 (2007) 1032-1043.
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Articles
Yazarlar

Nesrin Ecem Bayram 0000-0002-5496-8194

Yayımlanma Tarihi 1 Ocak 2021
Kabul Tarihi 22 Eylül 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 49 Sayı: 1

Kaynak Göster

APA Ecem Bayram, N. (2021). Molecular approach to detecting pollen types in honey: DNA barcoding. Hacettepe Journal of Biology and Chemistry, 49(1), 37-41. https://doi.org/10.15671/hjbc.623487
AMA Ecem Bayram N. Molecular approach to detecting pollen types in honey: DNA barcoding. HJBC. Ocak 2021;49(1):37-41. doi:10.15671/hjbc.623487
Chicago Ecem Bayram, Nesrin. “Molecular Approach to Detecting Pollen Types in Honey: DNA Barcoding”. Hacettepe Journal of Biology and Chemistry 49, sy. 1 (Ocak 2021): 37-41. https://doi.org/10.15671/hjbc.623487.
EndNote Ecem Bayram N (01 Ocak 2021) Molecular approach to detecting pollen types in honey: DNA barcoding. Hacettepe Journal of Biology and Chemistry 49 1 37–41.
IEEE N. Ecem Bayram, “Molecular approach to detecting pollen types in honey: DNA barcoding”, HJBC, c. 49, sy. 1, ss. 37–41, 2021, doi: 10.15671/hjbc.623487.
ISNAD Ecem Bayram, Nesrin. “Molecular Approach to Detecting Pollen Types in Honey: DNA Barcoding”. Hacettepe Journal of Biology and Chemistry 49/1 (Ocak 2021), 37-41. https://doi.org/10.15671/hjbc.623487.
JAMA Ecem Bayram N. Molecular approach to detecting pollen types in honey: DNA barcoding. HJBC. 2021;49:37–41.
MLA Ecem Bayram, Nesrin. “Molecular Approach to Detecting Pollen Types in Honey: DNA Barcoding”. Hacettepe Journal of Biology and Chemistry, c. 49, sy. 1, 2021, ss. 37-41, doi:10.15671/hjbc.623487.
Vancouver Ecem Bayram N. Molecular approach to detecting pollen types in honey: DNA barcoding. HJBC. 2021;49(1):37-41.

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