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Iranian Journal of Parasitology، جلد ۱۲، شماره ۲، صفحات ۲۳۶-۲۴۲
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چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Comparison of Three Different DNA Extraction Methods for Linguatula serrata as a Food Born Pathogen
چکیده انگلیسی مقاله Background: One of the most important items in molecular characterization of food-borne pathogens is high quality genomic DNA. In this study, we investigated three protocols and compared their simplicity, duration and costs for extracting genomic DNA from Linguatula serrata . Methods: The larvae were collected from the sheep’s visceral organs from the Yazd Slaughterhouse during May 2013. DNA extraction was done in three different methods, including commercial DNA extraction kit, Phenol Chloroform Isoamylalcohol (PCI), and salting out. Extracted DNA in each method was assessed for quantity and quality using spectrophotometery and agarose gel electrophoresis, respectively. Results: The less duration was regarding to commercial DNA extraction kit and then salting out protocol. The cost benefit one was salting out and then PCI method. The best quantity was regarding to PCI with 72.20±29.20 ng/μl, and purity of OD260/OD280 in 1.76±0.947. Agarose gel electrophoresis for assessing the quality found all the same. Conclusion: Salting out is introduced as the best method for DNA extraction from L. seratta as a food-borne pathogen with the least costand appropriate purity. Although, the best purity was regarding to PCI but PCI is not safe as salting out. In addition, the duration of salting out was less than PCI. The least duration was seen in commercial DNA extraction kit, but it is expensive and therefore is not recommended for developing countries where consumption of offal is common.
کلیدواژه‌های انگلیسی مقاله DNA, Genomics, Pentastomida, Food safety
نویسندگان مقاله گیلدا اسلامی | gilda eslami
research center for food hygiene and safety, shahid sadoughi university of medical sciences, yazd, iran dept. of parasitology and mycology, faculty of medicine, shahid sadoughi university of medical sciences, yazd, iran


سپیده خلعتبری لیماکی | sepideh khalatbari limaki
dept. of food hygiene and safety, faculty of health, shahid sadoughi university of medical sciences, yazd, iran


محمد حسن احرامپوش | mohammad hasan ehrampoush
research center for food hygiene and safety, shahid sadoughi university of medical sciences, yazd, iran dept. of environmental health, faculty of health, shahid sadoughi university of medical sciences, yazd, iran


مصطفی غلامرضایی | mostafa gholamrezaei
dept. of parasitology and mycology, faculty of medicine, shahid sadoughi university of medical sciences, yazd, iran


بهادر حاجی محمدی | bahador hajimohammadi
research center for food hygiene and safety, shahid sadoughi university of medical sciences, yazd, iran dept. of food hygiene and safety, faculty of health, shahid sadoughi university of medical sciences, yazd, iran


احمد عریان | ahmad oryan
dept. of pathology, school of veterinary medicine, shiraz university, shiraz, iran

سازمان اصلی تایید شده: دانشگاه شیراز (Shiraz university)

نشانی اینترنتی http://ijpa.tums.ac.ir/index.php/ijpa/article/view/1629
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/69/article-69-403715.pdf
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original Article(s)
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