Rapid detection of duck ingredient in adulterated foods by isothermal recombinase polymerase amplification assays

Zhou, Cang; Wang, Jinfeng; Xiang, Jialin; Fu, Qi; Sun, Xiaoxia; Liu, Libing; Ai, Lianfeng; Wang, Jianchang

doi:10.1016/j.fochms.2023.100162

Cited by 6 publications

(3 citation statements)

References 39 publications

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“…As a result of RPA, homogeneous dsDNA product of a given length is obtained. The successful application of RPA in combination with fluorescent and colorimetric detection [56,57] or with ICT [58][59][60][61][62][63][64][65] for detecting the impurities in meat (chicken, duck, pig, etc.) has been described.…”

Section: Isothermal Amplification Methodsmentioning

confidence: 99%

Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects

Safenkova,

Vostrikova,

Taranova

et al. 2024

Teor. prakt. pererab. mâsa (Print)

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In the current economic situation, after easing the Covid pandemic restrictions, almost all laboratories, which are focused on evaluation of the conformity of food products, have faced issues in supplying for their laboratories. In this regard, in the last years many laboratories have been forced to validate new approaches and introduce new methods for assessing conformity of the food products. Very often it is not possible to use only one method to resolve the issue of the food product ingredients, especially for the purpose of traceability of their names and the used raw materials, listed on the label. Survey of the raw food materials to determine whether they correspond to the type name is a simpler task, in contrast to survey of the multicomponent food product. Many researchers have to estimate the opportunities and feasibility of application of various methodologies in their workplaces. Therefore, this review is relevant for the researchers in this field, as it focuses on aspects and special features of similar methodologies. The prospect of molecular genetic methods for identification of the raw materials used for manufacturing of meat products is presented below. This review also represents characteristics of methods for identification of the sources of raw materials used for the manufacturing of the meat products, based on the recognition of species-specific sections within the nucleic acids structures. The variety of methods (hybridization methods, polymerase chain reaction, different types of isothermal amplifications, methods using CRISPR/Cas systems), the principles of their implementation, and achieved analytical characteristics are considered. The capacities and competitive potential of various methods are discussed, as well as approaches being developed to overcome the existing limitations.

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Section: Isothermal Amplification Methodsmentioning

confidence: 99%

Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects

Safenkova,

Vostrikova,

Taranova

et al. 2024

Teor. prakt. pererab. mâsa (Print)

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“…RPA has been widely used for detecting bacteria [ 36 , 37 ], fungi [ 38 , 39 ], viruses [ 40 , 41 ], and parasites [ 42 , 43 ], with the aid of fluorescently labeled probes or the lateral flow dipstick (LFD) for visual analysis of the amplified products. Additionally, the RPA reaction system has advantages in identifying specific genes, e.g., those linked with drug-resistant genes, transfected genes, and novel coronaviruses-specific genes [ 7 , 35 , 44 ]. Consequently, this innovative assay is a significant technique for development in the detection field.…”

Section: Introductionmentioning

confidence: 99%

Recombinase polymerase amplification combined with lateral flow dipstick assay for rapid visual detection of A.simplex (s. s.) and A.pegreffii in sea foods

Wang,

Xu,

Ding

et al. 2024

Heliyon

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“…RAA or RPA enables specific DNA amplification at a constant low temperature of 39 °C, with detectable levels achieved within minutes using methods like agarose gel electrophoresis, SYBR Green I dye staining, and lateral flow strips (LFSs). − LFS assays are portable and user-friendly devices for visually detecting amplified products in meat source identification. They work effectively with RAA, RPA, − and PCR technologies, providing rapid and cost-effective results without the need for complex equipment . LFS employs antibodies and reporter conjugates to immobilize and label target molecules, making it ideal for onsite testing and ensuring food safety and authenticity …”

Section: Introductionmentioning

confidence: 99%

Meat Authenticity Made Easy: DNA Extraction-Free Rapid Onsite Detection of Duck and Pork Ingredients in Beef and Lamb Using Dual-Recombinase-Aided Amplification and Multiplex Lateral Flow Strips

Cao,

Song

2023

J. Agric. Food Chem.

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Meat adulteration is a major global concern that poses a threat to public health and consumer rights. However, current detection techniques, such as quantitative polymerase chain reaction (qPCR) and gas chromatography–mass spectrometry, are time-consuming and require sophisticated equipment. In this study, we developed a rapid onsite identification method for animal-derived ingredients by utilizing a fast nucleic acid lysis buffer to expedite the release of sample nucleic acids and combined it with dual-recombinase-aided amplification (dual-RAA) technology and visual multiplex lateral flow strips (MLFSs). Our method successfully detected duck- and bovine-derived, porcine- and bovine-derived, duck- and ovine-derived, and porcine- and ovine-derived meat in a rapid 20 min onsite detection assay, with a detection limit of 101 copies/50 μL reaction system for target genes. Moreover, our method accurately detected adulterated meat with proportions as low as 1:999. These findings have significant implications for food safety and the protection of consumer rights.

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Rapid detection of duck ingredient in adulterated foods by isothermal recombinase polymerase amplification assays

Cited by 6 publications

References 39 publications

Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects

Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects

Recombinase polymerase amplification combined with lateral flow dipstick assay for rapid visual detection of A.simplex (s. s.) and A.pegreffii in sea foods

Meat Authenticity Made Easy: DNA Extraction-Free Rapid Onsite Detection of Duck and Pork Ingredients in Beef and Lamb Using Dual-Recombinase-Aided Amplification and Multiplex Lateral Flow Strips

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