Detection of porcine-derived ingredients from adulterated meat based on real-time loop-mediated isothermal amplification. (October 2020)

• Record Type: Journal Article
• Authors: Cai, Shaoxin; Kong, Fande; Xu, Shufei
• Is Part Of: Molecular and cellular probes. Volume 53(2020)
• Publication Date: 2020-10
• Subjects: Real-time loop-mediated isothermal amplification (real-time LAMP) -- Porcine-derived ingredients -- Adulteration -- Rapid detection; Molecular probes -- Diagnostic use -- Periodicals; Pathology, Cellular -- Technique -- Periodicals; Cell Biology -- Periodicals; Molecular Biology -- Periodicals; Sondes moléculaires -- Utilisation diagnostique -- Périodiques; Cytopathologie -- Technique -- Périodiques; 572
• DOI: 10.1016/j.mcp.2020.101609
• Languages: English
• ISSNs: 0890-8508

Abstract

Abstract: Increasingly globalized and complex food supply chains contribute to a growing problem of meat fraud. Meat adulteration with pork is especially exceptionable to the global population for health concern and religious faith reasons. To prevent unfair competition and protect consumer rights, an efficient and rapid assay to identify the species of meat products is crucial. In this study, a real-time loop-mediated isothermal amplification (real-time LAMP) assay was developed for the detection of a porcine gene in meat products. The designed primers were highly selective for the porcine gene. The amplification showed no cross-reactivity with 11 other meats. The established method required 20 min with an initial amplification curve of approximately 10 min and demonstrated a detection limit of 1.76 pg/μL porcine DNA, which is 1000 times more sensitive than PCR. This study is the first attempt at detecting porcine-derived ingredients using a real-time LAMP assay in commercial products. This method meets specificity, rapidness, robustness, and sensitivity criteria; its practical application will greatly aid in battling adulteration in the food industry. Highlights: The real-time LAMP was developed and compared to PCR, qPCR. The method had good specificity, which is 1000 times more sensitive than PCR. The minimum detect ability could reach 1.76 pg/μL. First attempt at detecting porcine-derived ingredients using real-time LAMP. Provided a new way to detect pork-derived ingredients in meat adulteration.