Application Guide - QIAxcel Advanced

132 QIAxcel Advanced Application Guide 10/2016 Conclusions • The QIAxcel capillary electrophoresis system as well as conventional agarose gel electrophoresis provided suitable differentiation of relevant animal species. However, compared to agarose gel electrophoresis, QIAxcel analysis enables significantly shorter running time, eliminates sample preparation and exposure to mutagenic reagents, and requires fewer analysis and handling steps, freeing time for more demanding laboratory work and reducing manual errors. • Fragments shorter than 100 bp were detected with the QIAxcel system but not with agarose gels, greatly reducing the practical value of the agarose gel system. • QIAxcel documentation of results, presented as a gel- like image, an electropherogram, or in table format, is automatic and reliable. The QIAxcel system provides more detailed information than conventional agarose gel electrophoresis. A B Figure 2. PCR-RFLP analysis (Tru9 I) of meat from several exotic and game species. DNA isolated from crocodile (1), kangaroo (2), ostrich (3), duck (4), red deer (5), roe deer (6), kudu (7), springbok (8), quail (9), rabbit (10), bison (11, 12); water buffalo (13), chamois (14), and emu (15) was amplified by PCR, digested with Tru9 I and analyzed using A. the QIAxcel system with the QIAxcel DNA High Resolution Kit or B. traditional agarose gel electrophoresis. M: 100 bp DNA Ladder. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 M References 1. Meyer, R., Höfelein, C., Lüthi, J., and Candrian, U. (1995) Polymerase chain reaction-restriction fragment length polymorphism analysis: a simple method for species identification in food. JAOAC Int. 78,1542. 2. Matssunaga, T.K., Chikuni, K., Tanabe, R., Muroya, S., Shitaba, K., Yamada, J., and Shinmura, Y. (1999) A quick and simple method for the identification of meat species and meat products by PCR assay. Meat Sci. 51, 143. 3. Wolf, C., Rentsch, J., and Hubner, P. (1999) PCR-RFLP analysis of mitochondrial DNA: a reliable method for species identification. J. Agric. Food Chem. 47, 1350. 4. Schweizerisches Lebensmittelbuch SLMB (Swiss Food Manual SLMB) www.slmb.bag.admin.ch/slmb/index.html. 5. Maede, D. (2006) A strategy for molecular species detection in meat and meat products by PCR-RFLP and DNA sequencing using mitochondrial and chromosomal genetic sequences. Euro. Food Res. Technol. 224, 209. 123456789101112131415123456789101112131415

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