DNA persistence of bite marks on food and its relevance for STR typing
International Journal of Legal Medicine, 2017
Authors
Journal
International Journal of Legal Medicine
Study Design
Addressed Question
Persistence of salivary DNA in bite marks on food
Activity Context
Category
Specifications
Variables of Interest
Stringency of Control
Number of Individuals
6-11
Replicates per Individual and Condition
1
Nucleic Acid
Bodily Origin
Depositor & Contact
Depositor Characteristics
N/A
Criteria for Shedder Status
N/A
Previous Activities
drinking a mouthful of water and 5 min break
Contact Scenario
biting into food - storage at varying conditions - sampling
Primary Substrate
Primary Substrate Type
apple, chocolate bar, control glass plate
Primary Substrate Material
Deposit
biting or controlled deposit of 30 µl saliva
Delay
N/A
Secondary Substrate
Secondary Substrate Type
N/A
Secondary Substrate Material
N/A
Secondary Substrate Contact
N/A
Further Transfer
N/A
Sampling
Background DNA on Sampled Surface
Sampling Time
delayed
Persistence
storage indoors (dark, dry) or outdoors (November: humid, relatively cold, protected from rain but moist or September: warmer) for time: 1, 7, 14, 21 days
Sampling Method
moist (distilled water) swabbing
Sampling Area
the whole biting area
Laboratory Analysis
Extraction
Maxwell extraction system, Maxwell 16 Blood DNA Purification kit
DNA Quantification
Quantifiler Duo kit
Input for Profiling
set volume: 10 µl DNA template
Profiling
PowerPlex ESX17 Fast, 3130 Genetic Analyzer, GeneMapper ID v3.2.1 software, threshold: 50 rfu
Reference Samples
taken from all depositors
Profile Interpretation and Mixture Analysis
comparison to reference profiles and determination of the degree of completeness, LR calculations using Statistefix v.2.3.5640
RNA Data Interpretation
N/A
Results
DNA Quantity
0-228 ng/bite mark
Profile Quality
mostly full profiles, partial to no profiles where degradation was too strong
Parameter Used for Comparison
degree of completeness (=Number of alleles detected/number of possible alleles), DNA yield, alpha-amylase activity
Summary of Results
Interpersonal variability of DNA deposit and amylase activity; Microscope slides and chocolate bars did not change much, apples were observed to get moldy with time, especially under warmer conditions; Amylase activity was reduced with time with warmer conditions and increased moisture as well as the presence of mold leading to an increased speed of reduction; higher DNA yields from apples compared to chocolate bars and microscopic slides (either due to increased bite mark size or increased saliva production due to the acidic nature of the apples); DNA amount decreased with storage time for all samples, the effect was stronger for chocolate bars and microscope slides (wash-off assumed) under cold and wet conditions and for apples under warm conditions; no correlation between DNA yield and amylase activity observed; STR profiling: full STR profiles from apples indoors and outdoors under cold and humid conditions (preservation), chocolate bars and microscopic slides (inert or hygroscopic surfaces) more affected by humidity (only partial or empty profiles after 21 days outdoors); warmer conditions lead to increased mold growth and decreased profile quality on apples (informative STR profiles still obtainable in some cases); Conclusion: a variability of factors affects the quality of DNA from bitemarks (physical, chemical and microbial effects), so the outcome is not predictable, but this study encourages the analysis of bite marks even if the visual appearance is rather unfavorable
Raised Questions
Factors affecting individuals saliva deposit
Cautionary Remarks
for outdoor samples: wash-off vs. DNA degradation not differentiated experimentally