A novel method to detect meat adulteration by recombinase polymerase amplification and SYBR green I

Cao, Yuhao; Zheng, Kaizhi; Jiang, Jingwei; Wu, Jianliang; Shi, Fangxiong; Song, Xuemei; Jiang, Yongqing

doi:10.1016/j.foodchem.2018.05.115

Cited by 59 publications

(30 citation statements)

References 18 publications

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“…In addition, when amplification products were carried out with MLFD test, the visualized results for different amplification products were consistent with expectations ( Figure 3 ). Compared to PCR-based methods, the whole procedure of RPA-MLFD for meat specie identification is more rapid (<35 min), easy to operate as it could be carried out at a low temperature (37–42 °C) without professional equipment, and RPA results can be directly visualized on the dipsticks [ 28 , 31 , 32 , 33 ]. Moreover, the design of RPA amplification is relatively simple, only one pair of primers and one probe are needed to complete amplification, which is more convenient than isothermal LAMP [ 34 , 35 ].…”

Section: Resultsmentioning

confidence: 99%

Recombinase Polymerase Amplification Based Multiplex Lateral Flow Dipstick for Fast Identification of Duck Ingredient in Adulterated Beef

Zhang

Zhou

et al. 2020

Animals

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Meat adulteration has become a global social problem. In order to protect consumers from meat adulteration, several methods have been developed to identify meat species. However, the conventional methods are labor-intensive, time-consuming and require instruments. In the present study, a rapid and visual method based on recombinase polymerase amplification (RPA) and multiplex lateral flow dipstick (MLFD) was developed to detect duck ingredient in adulterated beef. Using recombinase and strand displacement polymerase enable RPA to amplify different double-labeled DNA amplicons at room temperature, which can be further detected by MLFD. The whole reaction process can be finished within 35 min, and the results can be determined by naked eyes. As low as 5% of duck ingredient in adulterated beef can be easily measured. Moreover, we confirmed that our new method held good potential in the detection of commercially processed meat samples. In conclusion, this study reported a useful animal derived meat adulteration detection method, which have potential application in future.

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Section: Resultsmentioning

confidence: 99%

Recombinase Polymerase Amplification Based Multiplex Lateral Flow Dipstick for Fast Identification of Duck Ingredient in Adulterated Beef

Zhang

Zhou

et al. 2020

Animals

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“…each data point represents a single cut within the experiment and not a single sample. Additionally, all models were generated using the mass region m/z 600–950, a spectral intensity threshold of 2e 6 counts and a bin width of 0.5 Da. PCA was used to reduce the dimensionality of the data prior to LDA analysis using the first 25 PCA components.…”

Section: Methodsmentioning

confidence: 99%

“…DNA sequencing is a highly efficient and accurate analytical platform which has advanced in reducing the time required to obtain identifications (30 minutes excluding sample preparation time) 6 . However, its limitation of only differentiating between tissue samples from different biological species makes it totally ill-equipped to detect offal adulteration within species.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection and specific identification of offals within minced beef samples utilising ambient mass spectrometry

Black

Chevallier

Cooper

et al. 2019

Sci Rep

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The morphological transformation of beef tissues after various processing treatments facilitates the addition of cheap offal products. Undetectable to the naked eye, analytical techniques are required to identify such scenarios within minced and processed products. DNA methodologies are ill-equipped to detect adulteration of offal cuts from the same species and vibrational spectroscopic studies, although rapid and non-destructive, have proved inconclusive as to whether the specific adulterant can be identified. For the first time we present a mass spectrometric approach employing an ambient ionisation process to eliminate sample preparation and provide near-instantaneous results. Rapid evaporative ionisation mass spectrometry (REIMS) was used to assess its capabilities of detecting minced beef adulteration with beef brain, heart, kidney, large intestine and liver tissues and chemometric analysis enabled unique or significant markers to be identified. The adulteration levels detected with the REIMS technology when analysing raw adulterated beef burgers were; brain (5%); heart (1–10%); kidney (1–5%); large intestine (1–10%) and liver (5–10%). For boiled adulterated samples; brain (5–10%); heart (1–10%); kidney (1–5%); large intestine (1–10%) and liver (5–10%). REIMS allows rapid and specific identification of offal cuts within adulterated beef burgers and could provide a paradigm shift across many authenticity applications.

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“…Enzymes play an important role in initiating the amplification process of target genes without any thermocycling in these methods (Mayboroda, Katakis, & O'Sullivan, 2018). Loop‐mediated isothermal amplification (LAMP) (Shi et al., 2017), cross‐priming amplification (CPA) (Feng, Li, Wang, & Pan, 2018), recombinase polymerase amplification (RPA) (Cao et al., 2018), and strand exchange amplification (SEA) (Liu et al., 2019) are isothermal amplification techniques that have been applied for the identification of animal species in various meat products. These isothermal methods also require lesser time than the PCR methods.…”

Section: Introductionmentioning

confidence: 99%

Rapid point‐of‐care testing methods/devices for meat species identification: A review

Kumar

Narsaiah

2020

Comp Rev Food Sci Food Safe

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The authentication of animal species is an important issue due to an increasing trend of adulteration and mislabeling of animal species in processed meat products. Polymerase chain reaction is the most sensitive and specific technique for nucleic acid‐based animal species detection. However, it is a time‐consuming technique that requires costly thermocyclers and sophisticated labs. In recent times, there is a need of on‐site detection by point‐of‐care (POC) testing methods and devices under low‐resource settings. These POC devices must be affordable, sensitive, specific, user‐friendly, rapid and robust, equipment free, and delivered to the end users. POC devices should also confirm the concept of micro total analysis system. This review discusses POC testing methods and devices that have been developed for meat species identification. Recent developments in lateral flow assay‐based devices for the identification of animal species in meat products are also reviewed. Advancements in increasing the efficiency of lateral flow detection are also discussed.

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A novel method to detect meat adulteration by recombinase polymerase amplification and SYBR green I

Cited by 59 publications

References 18 publications

Recombinase Polymerase Amplification Based Multiplex Lateral Flow Dipstick for Fast Identification of Duck Ingredient in Adulterated Beef

Recombinase Polymerase Amplification Based Multiplex Lateral Flow Dipstick for Fast Identification of Duck Ingredient in Adulterated Beef

Rapid detection and specific identification of offals within minced beef samples utilising ambient mass spectrometry

Rapid point‐of‐care testing methods/devices for meat species identification: A review

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