环介导等温扩增(LAMP)快速、简便地鉴定日本血吸虫

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100115

Yohei Sugano , Kozue Sakata , Kosuke Nakamura , Aoi Hosokawa , Hirokazu Kouguchi , Tomohiro Suzuki , Kazunari Kondo

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引用次数: 1

摘要

日本蘑菇是日本的一种主要有毒蘑菇。当日本血吸虫引起的食物中毒发生时，需要一种不依赖于形态辨别的快速准确的鉴定方法。由于环介导等温扩增(LAMP)方法符合这些要求，我们建立了一种检测日本血吸虫的LAMP方法。扩增在60 min内完成，2 h内确定日本稻蛾是否存在，包括DNA提取方案。LAMP方法对13种食用菌无交叉反应，对日本赤霉病菌有较高的特异性，即使在含有1%日本赤霉病菌的混合食用菌样品中也有足够的检测灵敏度。此外，在加热消化后的模拟食物中毒样品和实际食物中毒残留样品中均可检测到日本芽孢杆菌。

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Loop-mediated isothermal amplification (LAMP) for rapid and easy identification of Omphalotus japonicus

Omphalotus japonicus is a major toxic mushroom in Japan. When food poisoning caused by O. japonicus occurs, quick and accurate identification using a method that does not rely on morphological discrimination is required. Because the loop-mediated isothermal amplification (LAMP) method meets these requirements, we developed a LAMP method for detecting O. japonicus. Amplification occurred within 60 min, and the presence or absence of O. japonicus was confirmed within 2 h, including the DNA extraction protocol. The LAMP method did not show cross-reactivity with 13 species of edible mushrooms, had high specificity toward O. japonicus, and had sufficient detection sensitivity even in a mixed mushroom sample containing 1% O. japonicus. Additionally, O. japonicus could be detected in simulated food poisoning samples of heated and digested mushrooms, and in actual food poisoning residual samples.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.