In this study, based on an analysis of two DNA barcode markers (cytochrome c oxidase subunit I and cytochrome b genes), we performed species identification and monitored labeling compliance for 50 commercial pufferfish products sold in on-line markets in Korea. Using these barcode sequences as a query for species identification and phylogenetic analysis, we screened the GenBank database. A total of seven pufferfish species (Takifugu chinensis, T. pseudommus, T. xanthopterus, T. alboplumbeus, T. porphyreus, T. vermicularis, and Lagocephalus cheesemanii) were identified and we detected 35 products (70%) that were non-compliant with the corresponding label information. Moreover, the labels on 12 commercial products contained only the general common name (i.e., pufferfish), although not the scientific or Korean names for the 21 edible pufferfish species. Furthermore, the proportion of mislabeled highly processed products (n = 9, 81.8%) was higher than that of simply processed products (n = 26, 66.7%). With respect to the country of origin, the percentage of mislabeled Chinese products (n = 8, 80%) was higher than that of Korean products (n = 26, 66.7%). In addition, the market and dialect names of different pufferfish species were labeled only as Jolbok or Milbok, whereas two non-edible pufferfish species (T. vermicularis and T. pseudommus) were used in six commercial pufferfish products described as JolboK and Gumbok on their labels, which could be attributable to the complex classification system used for pufferfish. These monitoring results highlight the necessity to develop genetic methods that can be used to identify the 21 edible pufferfish species, as well as the need for regulatory monitoring of commercial pufferfish products.

Materials and Methods
    검체 수집
    시료 전처리 및 DNA 추출
    목적 유전자 증폭 및 염기서열 분석
    DNA 바코드 정보를 이용한 복어의 종판별
Results
    BLAST 검색 및 계통 분석 결과
    사용 원재료와 표시사항 일치도 분석
Discussion
Acknowledgement
국문요약
ORCID

• 이지영(서울여자대학교 자연과학대학 식품공학과) | Ji Young Lee (Division of Applied Food System, Major of Food Science and Technology, Seoul Women’s University, Seoul, Korea)
• 김건희(서울여자대학교 자연과학대학 식품공학과) | Kun Hee Kim (Division of Applied Food System, Major of Food Science and Technology, Seoul Women’s University, Seoul, Korea)
• 강태선(서울여자대학교 자연과학대학 식품공학과) | Tae Sun Kang (Division of Applied Food System, Major of Food Science and Technology, Seoul Women’s University, Seoul, Korea) Corresponding author