Pestivirus spillover effect: molecular detection of bovine viral diarrhea virus in domestic and feral pigs

Abstract

Pestivirus infections are important in the livestock industries, with infection occurring in cattle, sheep and pigs. The Pestivirus genus of the family Flaviviridae, includes four recognized species: bovine viral diarrhea virus 1 (BVDV-1), bovine viral diarrhea virus 2 (BVDV-2), border disease virus (BDV), and classical swine fever virus (CSFV). All pestivirus species can infect pigs, therefore accurate and specific pestivirus detection and differentiation is of great importance to assure control measures in swine populations. The aim of the study was the molecular detection of different pestiviruses in domestic and feral pigs. A total of 527 samples (92 pigs and 435 wild boars) were tested for pestiviruses detection using molecular assays. Eleven positive samples (6 wild boars and 5 domestic pigs) were identified using panpestivirus primers targeting the 5’- UTR region of the pestivirus RNA genome. Further all the positive samples were sequentially tested for detection of CSFV, BVDV-1 and BVDV-2 using specific primers. All RNAs were identified as positives for BVDV-1 and no amplification signals were obtained from BVDV-2 and CSFV. The current detection of BVDV-1 in clinical swine specimens highlights the important risk factor of swine population as reservoir and consequently carrier for BVDV.

A label-free G-quadruplex aptamer/gold nanoparticle-based colorimetric biosensor for rapid detection of bovine viral diarrhea virus genotype 1

“…The sequence of the forward and reverse primers used in this work were and , respectively. The primers were selected from Anita et al study [ 43 ]. RT-PCR amplification was carried out in a total volume of 11 μl including 2 μl of prepared cDNA, 2.75 μl of SYBR Green 4X master mix, 0.4 μl from each forward and reverse primer, 5.45 μl of distilled water, in a condition of 3 min at 95 °C, 45 cycles of 10 sec at 95 °C, 10 sec at 59 °C (as annealing temperature) and 15 sec at 72 °C, and then 15 sec at 95 °C and 1 min at 60 °C.…”