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DNA extraction from chanterelle mushroom (Cantharellus cibarius)

This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance against the drab autumn forest background. It has a fruity smell, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent food mushroom. Chanterelles are common in northern parts of Europe and North America, including Mexico, in Asia including the Himalayas, and in Africa including Zambia.

How to do it

Homogenize 50 mg of the tissue together with 350µl Mole Plant Lysis Buffer and 4µl Proteinase K (20mg/ml) with beads and a bead beater (Here I have used a Precellys instrument from Bertin and ceramic beads in a 2 ml tube. Incubate at the appropriate temperature for your proteinase for 2 hrs or O/N. Use 200 ul of this as input in the GeneMole robot with MoleStrips DNA Plant. Run the DNA Plant protocol.

Results

DNA was eluted in 100 ul elution buffer.
DNA concentration: 49 ng/ul
OD 260/280: 2,07
OD 260/230: 1,89

Downstream application tested

None

Authors comments

Incubation without homogenizing the tissue reduced the yield by 50%. Homogenizing without proteinase K seems to give the same yield as with proteinase K, but with a lower OD 260/230. The effect of incubation time is not tested.

(08/13/10) Thomas Borge, Mole Genetics