EVALUATION OF DIFFERENT DNA ISOLATION METHODS FROM PINE HONEY

Bekir Çöl, Mehmet Karaali
1.405 281

Abstract


Honey is a sweet food made by bees and some other insects. Pine honey is a type of honey which is produced by honey bees from the sugary secretions made by the some insect species, such as Marchalina hellenica, living on the pine trees. Pine honey is mostly produced in the Mediterranean countries such as Turkey and some regions of Greece. Honey is a highly consumed natural food product and it is associated with numerous health benefits. The knowledge of physiochemical and biological properties of honey as well as its floral origin is very important. Knowing the diversity of pollens, microorganism content of honey or ensuring its GMO (genetically modified organisms) status is significant both in terms of health and economy. To obtain such information, one of the most effective ways is to analyze the DNA of pine honey and identify the biological species it contains.  Due to the nature of pine honey such as its viscosity and the presence of inhibitors, there is not a perfect reliable convincing DNA isolation method available to date.  In this study, we collected pine honey samples from Mugla region (Turkey) and isolated DNA from the precipitated pollens of the honey using three different DNA isolation approaches. These methods include a modified CTAB method, manual silica dioxide approach and DNeasy Plant Mini Kit. DNA extraction protocols were compared in terms of DNA yield and purity. We demonstrate that the use of DNeasy plant kit has given relatively better results under the conditions of the current study for the Pine honey of Muğla.


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