The relationship between food and DNA is quite tight but surprisingly DNA can enter our kitchen as an extra ingredient too. Just follow this simple recipe-tutorial and with a little bit of alcohol and pineapple juice you’ll get a glass full of DNA.
First, you need some organic material as the source of DNA… and plants like strawberries or banana work the best. Why? Because their cells are 1) relatively easy to smash favoring the release of the DNA hidden inside the nuclei and 2) contain a large amount of DNA. Indeed, both the fruits, as many other plants, are polyploidy: they have multiple copies of a set of chromosomes. For example, while humans have only two copies of a set of 23 chromosomes, the banana has 3 copies of a set of 11 and the strawberry 8 copies of a set of 7 … That’s a lot of DNA! In addition, as a special assistant in the kitchen equipment, we need Bromelain, an enzyme in the pineapple juice that untangles the strains of DNA allowing them to freely float in water. Finally, it comes in handy to add a little bit of alcohol at high %. This adds a sparkle to the juicy extract but also it helps the DNA to aggregate, forming a fuzzy bubble visible to human eye.
Sounds tasty? At least now you can have a toast with DNA!