Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Development and Application of Molecular Markers for Identifying Ulva species in Commercial Pyropia Seafoods

김(Pyropia spp.) 가공식품에 포함된 녹조 파래류(Ulva spp.) 동정을 위한 분자마커 개발 및 적용

  • Ha, Dong-Soo (Aquatic Plant Variety Center, National Fisheries Research and Development Institute) ;
  • Hwang, Mi Sook (Seaweed Research Center, National Fisheries Research and Development Institute) ;
  • Kim, Seung-Oh (Aquatic Plant Variety Center, National Fisheries Research and Development Institute) ;
  • Lee, Jee Eun (Marine Research Institute, Pusan National University) ;
  • Lee, Sang-Rae (Marine Research Institute, Pusan National University)
  • 하동수 (국립수산과학원 수산식물품종관리센터) ;
  • 황미숙 (국립수산과학원 해조류바이오연구센터) ;
  • 김승오 (국립수산과학원 수산식물품종관리센터) ;
  • 이지은 (부산대학교 해양연구소) ;
  • 이상래 (부산대학교 해양연구소)
  • Received : 2014.09.04
  • Accepted : 2014.10.10
  • Published : 2014.10.31
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Abstract

Pyropia, economic red algae species, have been cultivated in Korea (referred to as 'gim'), Japan ('nori'), and China ('zicai') for over 300 years. Vegetable seaweed Pyropia species are sold in the public markets in various forms as commercial seafoods. In Korea, two kinds of Pyropia seafood made with species of Pyropia and Ulva (sea lettuce, referred to as 'parae') are also sold. These are referred to as 'parae-gim' (with Pyropia spp. and U. linza) and 'gamtaegim' (with Pyropia spp. and U. prolifera). There is currently no method for identifying the seaweed species that comprise Pyropia seafood products. Therefore, we developed novel molecular markers to identify Ulva species in commercial Pyropia seafoods. Based on rbcL molecular markers, we identified informative characteristics to discriminate U. linza and U. prolifera as seafood ingredients. Moreover, PCR with 3'-end mismatch primers successfully isolated the specific rbcL sequences of U. linza and U. prolifera from Pyropia seafoods. Therefore, our novel molecular markers will be useful for identifying the ingredient species of commercial seafoods.

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References

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