Comparison of methods of DNA extraction from tree nuts

견과류로부터 효율적인 DNA 추출 방법 비교

  • Suh, Seung-Man (Institute of Life Sciences & Resources, Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Park, Saet-Byul (Institute of Life Sciences & Resources, Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Kim, Mi-Ju (Institute of Life Sciences & Resources, Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Kim, Hae-Yeong (Institute of Life Sciences & Resources, Department of Food Science and Biotechnology, Kyung Hee University)
  • 서승만 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 박샛별 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 김미주 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 김해영 (경희대학교 생명자원과학연구원 식품생명공학과)
  • Received : 2018.02.25
  • Accepted : 2018.06.14
  • Published : 2018.08.31


This study aimed to explore efficient DNA extraction methods using tree nuts. Four different DNA extraction procedures, including silica membrane method, modified silica method, cetyltrimethylammonium bromide (CTAB) method, and modified CTAB method were examined for their relative efficiency in extracting DNA from pistachio, pine nut, almond, hazelnut, cashew nut, walnut, and peanut. The quality and quantity of the extracted DNA were subsequently assessed by spectrometric measurements, gel electrophoresis, and PCR amplifications. CTAB method was the most appropriate one for extracting DNA from pine nut, cashew nut, pistachio, and peanut. However, it could be replaced by the silica membrane method for walnut and modified CTAB method for almond and hazelnut.


Supported by : 식품의약품안전평가원


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