A New Generation Microarray for the Simultaneous Detection and Identification of Yersinia pestis and Bacillus anthracis in Food. (18th October 2012)

• Record Type: Journal Article
• Authors: Goji, Noriko; MacMillan, Trevor; Amoako, Kingsley Kwaku
• Other Names: Wong Hin-Chung Academic Editor.
• Is Part Of: Journal of pathogens. Volume 2012(2012)
• Publication Date: 2012-10-18
• Subjects: Pathogenic microorganisms -- Periodicals; Bacteria -- pathogenicity; Microbiological Phenomena; Infection; Pathogenic microorganisms; Electronic journals; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 616.9
• DOI: 10.1155/2012/627036
• Languages: English
• ISSNs: 2090-3057

Abstract

Abstract : The use of microarrays as a multiple analytic system has generated increased interest and provided a powerful analytical tool for the simultaneous detection of pathogens in a single experiment. A wide array of applications for this technology has been reported. A low density oligonucleotide microarray was generated from the genetic sequences of Y. pestis and B. anthracis and used to fabricate a microarray chip. The new generation chip, consisting of 2, 240 spots in 4 quadrants with the capability of stripping/rehybridization, was designated as "Y-PESTIS/B-ANTHRACIS 4x2K Array." The chip was tested for specificity using DNA from a panel of bacteria that may be potentially present in food. In all, 37 unique Y. pestis -specific and 83 B. anthracis -specific probes were identified. The microarray assay distinguished Y. pestis and B. anthracis from the other bacterial species tested and correctly identified the Y. pestis -specific oligonucleotide probes using DNA extracted from experimentally inoculated milk samples. Using a whole genome amplification method, the assay was able to detect as low as 1 ng genomic DNA as the start sample. The results suggest that oligonucleotide microarray can specifically detect and identify Y. pestis and B. anthracis and may be a potentially useful diagnostic tool for detecting and confirming the organisms in food during a bioterrorism event.