Highly Simple and Sensitive Molecular Amplification-Integrated Fluorescence Anisotropy for Rapid and On-Site Identification of Adulterated Beef

Abstract

Fluorescence polarization (FP) signal is a self-referencing fluorescence signal, and it is less dependent on dye concentration and environmental interferences, which makes FP measurement a highly attractive alternative sensing technology to conventional fluorescent detection methods. Here we adopted a strategy for rapid increase of molecular weight to increase the FP signal for the detection of meat adulteration. The molecular weight of fluorescent labeled primers increased rapidly by slight preamplification, and the FP values were varied accordingly. We found a positive correlation between adulteration ratio and the FP signals. Detection limit for adulterated beef can be reached as low as 0.1% (wt %), meeting or better than the most detection requirements. On the basis of this proposed amplification-integrated FP method, both the standard samples and the commercial processed beef samples were successfully authenticated with satisfied results.

Recent progress in nanomaterial-enhanced fluorescence polarization/anisotropy sensors

“…Furthermore, the anisotropy and polarization are less sensitive to the fluorescence fluctuation and the photobleaching than other fluorescent assay method [13,14]. Up to now, FP/FA has been widely introduced for the detecting various targets in a variety of application fields including environmental monitoring, food safety, and clinical diagnosis due to its automated high-throughput capability, homogeneous-phase, accuracy, and speed [15][16][17][18][19][20][21]. But just as a coin has two sides, conventional FP/FA inevitably has its disadvantage, poor detection sensitivity and substantial background owing to the lack of an efficient amplification mechanism.…”

Heptaplex Polymerase Chain Reaction Assay for the Simultaneous Detection of Beef, Buffalo, Chicken, Cat, Dog, Pork, and Fish in Raw and Heat-Treated Food Products

“…Consequently, the adulteration or substitution of animal species in food products is likely to be practiced. The increased demand for meat and meat products, along with their escalating cost, increases their susceptibility to fraudulent adulteration, substitution, and mislabeling worldwide . In many countries, poultry meat is often substituted with red meat .…”

“…Consumers nowadays are quality-conscious and pay great attention to integrity and the species origin of food products due to public health issues and biodiversity perspectives, as well as religious and cultural conventions. 2 Consumers are also deeply concerned with animal origin when buying foods due to the prevalence of bovine spongiform encephalopathy (BSE) in cows, 3 buffalopox in buffalos and cows, 4 scrapie in sheep and goats, 5 avian influenza virus in poultry, 3 and swine influenza virus in pork. 3 These occurrences have ultimately reduced the consumption of meat species in food.…”

“…The increased demand for meat and meat products, along with their escalating cost, increases their susceptibility to fraudulent adulteration, substitution, and mislabeling worldwide. 2 In many countries, poultry meat is often substituted with red meat. 6 The recent inclusion of rat meat in lamb products, pork in beef products, monkey and canine meat in soup items, as well as canine and feline meat for chevon 2,7 has created deep concern and apprehension because of the likelihood of many of these species to carry potentially infectious zoonoses.…”

“…2 In many countries, poultry meat is often substituted with red meat. 6 The recent inclusion of rat meat in lamb products, pork in beef products, monkey and canine meat in soup items, as well as canine and feline meat for chevon 2,7 has created deep concern and apprehension because of the likelihood of many of these species to carry potentially infectious zoonoses. Moreover, such substitute items are also forbidden in certain religions, such as Islam and Judaism.…”