Yaofang Fan , Yuxin Xue , Haoran Wang , Yu Liao , Zhiying Gao , Xiujuan Wang , Chao Shi , Cuiping Ma
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引用次数: 0
Abstract
The accurate and rapid detection of foodborne pathogens based on nucleic acid amplification techniques (NAATs) is urgently needed for public health. However, the low specificity and poor sensitivity, resulting from the formation of hairpin structures, false positive, primer dimers, mismatched hybridization, reaction buffer content, and low thermal conductivity severely restrict their real-world applications. Herein, the 3D branched crystalline carbon nitride with 1D nanoneedles (3DBC-C3N4)-based four kinds of NAATs including polymerase chain reaction (PCR), accelerated strand exchange amplification (ASEA), loop-mediated isothermal amplification (LAMP) and strand exchange amplification (SEA) were investigated for rapid, specific, and quantitative detection of pathogens, due to its high adsorption affinity for primers and DNA staining dyes, which suppresses the background fluorescence signal, interacts with the polymerase, and enhances thermal conductivity. The 3DBC-C3N4 with unique structures possesses abilities such as adsorption, release, restriction, and good thermal conductivity. Furthermore, its nanoconfined environment enhances the enzymatic amplification process. Thus, a faster amplification rate, specific amplification and higher products yields were obtained, allowing quantitative detection of V. parahaemolyticus in food samples down to 10° CFU/g for PCR, 103 CFU/g for ASEA, 101 CFU/g for LAMP and 103 CFU/g for SEA, which was one or two orders of magnitude lower compared with the classic assay of PCR, SEA, and LAMP. In addition, 3DBC-C3N4 enhanced the effect of multiple rounds of PCR amplification. The impacts of 3DBC-C3N4 on the efficiency and specificity of various NAATs provide a method for pathogen testing in food safety.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.