Development and Evaluation of a Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid Detection of Pistachio (Pistacia vera) in Food Samples
Pistachio consumption has increased significantly, mostly due to their potential health effects and their good organoleptic properties. However, pistachio is also an important food allergen and therefore, it is necessary to develop an appropriate method to detect this nut in foodstuffs. In this work...
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| Veröffentlicht in: | Food analytical methods 2020-03, Vol.13 (3), p.658-666 |
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| creator | Mao, Ruifeng Xie, Kaiwen Zhao, Menghuan Li, Mengqiu Lu, Lu Liu, Yu Wu, Qian Chen, Yingying Zhang, Tong Diao, Enjie |
| description | Pistachio consumption has increased significantly, mostly due to their potential health effects and their good organoleptic properties. However, pistachio is also an important food allergen and therefore, it is necessary to develop an appropriate method to detect this nut in foodstuffs. In this work, a loop-mediated isothermal amplification (LAMP) assay targeting Pis V 1 allergen coding gene was developed. The developed LAMP assay performed high specificity for pistachio and had no cross-reactions with cashew, mango, walnut, almonds, macadamia nut, hazelnut, peanut, and soybean. The assay can detect at least 10 pg of purified pistachio genomic DNA and 10 mg kg
−1
of pistachio nuts in binary mixtures. The autoclave treatment influenced the amplificability of pistachio; however, this impact was not found after boiling treatment. Practical applicability of the developed LAMP assay has been analyzed by testing different commercial foods and this method may be useful for rapid detection of pistachio in foodstuffs. |
| doi_str_mv | 10.1007/s12161-019-01684-4 |
| format | Article |
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−1
of pistachio nuts in binary mixtures. The autoclave treatment influenced the amplificability of pistachio; however, this impact was not found after boiling treatment. Practical applicability of the developed LAMP assay has been analyzed by testing different commercial foods and this method may be useful for rapid detection of pistachio in foodstuffs.</description><identifier>ISSN: 1936-9751</identifier><identifier>EISSN: 1936-976X</identifier><identifier>DOI: 10.1007/s12161-019-01684-4</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Allergens ; Analytical Chemistry ; Assaying ; Autoclaving ; Binary mixtures ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Deoxyribonucleic acid ; DNA ; Food ; Food allergies ; Food consumption ; Food Science ; Hazelnuts ; Macadamia nuts ; Microbiology ; Nuts ; Organoleptic properties ; Peanuts ; Pistachio nuts ; Soybeans ; Walnuts</subject><ispartof>Food analytical methods, 2020-03, Vol.13 (3), p.658-666</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2019</rights><rights>2019© Springer Science+Business Media, LLC, part of Springer Nature 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-89860042fee31d6001be07fe717bbc0a88b51fa4a1077f399ab133ff9e5ffc503</citedby><cites>FETCH-LOGICAL-c319t-89860042fee31d6001be07fe717bbc0a88b51fa4a1077f399ab133ff9e5ffc503</cites><orcidid>0000-0001-7596-6713</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12161-019-01684-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12161-019-01684-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids></links><search><creatorcontrib>Mao, Ruifeng</creatorcontrib><creatorcontrib>Xie, Kaiwen</creatorcontrib><creatorcontrib>Zhao, Menghuan</creatorcontrib><creatorcontrib>Li, Mengqiu</creatorcontrib><creatorcontrib>Lu, Lu</creatorcontrib><creatorcontrib>Liu, Yu</creatorcontrib><creatorcontrib>Wu, Qian</creatorcontrib><creatorcontrib>Chen, Yingying</creatorcontrib><creatorcontrib>Zhang, Tong</creatorcontrib><creatorcontrib>Diao, Enjie</creatorcontrib><title>Development and Evaluation of a Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid Detection of Pistachio (Pistacia vera) in Food Samples</title><title>Food analytical methods</title><addtitle>Food Anal. Methods</addtitle><description>Pistachio consumption has increased significantly, mostly due to their potential health effects and their good organoleptic properties. However, pistachio is also an important food allergen and therefore, it is necessary to develop an appropriate method to detect this nut in foodstuffs. In this work, a loop-mediated isothermal amplification (LAMP) assay targeting Pis V 1 allergen coding gene was developed. The developed LAMP assay performed high specificity for pistachio and had no cross-reactions with cashew, mango, walnut, almonds, macadamia nut, hazelnut, peanut, and soybean. The assay can detect at least 10 pg of purified pistachio genomic DNA and 10 mg kg
−1
of pistachio nuts in binary mixtures. The autoclave treatment influenced the amplificability of pistachio; however, this impact was not found after boiling treatment. Practical applicability of the developed LAMP assay has been analyzed by testing different commercial foods and this method may be useful for rapid detection of pistachio in foodstuffs.</description><subject>Allergens</subject><subject>Analytical Chemistry</subject><subject>Assaying</subject><subject>Autoclaving</subject><subject>Binary mixtures</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Deoxyribonucleic acid</subject><subject>DNA</subject><subject>Food</subject><subject>Food allergies</subject><subject>Food consumption</subject><subject>Food Science</subject><subject>Hazelnuts</subject><subject>Macadamia nuts</subject><subject>Microbiology</subject><subject>Nuts</subject><subject>Organoleptic properties</subject><subject>Peanuts</subject><subject>Pistachio nuts</subject><subject>Soybeans</subject><subject>Walnuts</subject><issn>1936-9751</issn><issn>1936-976X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kMlOwzAURSMEEuMPsLLEpl0E_OJMXlYtk1RExSCxs16SZzBK42CnlfgPPpiUMOxYWO8uzj2WbhAcAz8FzrMzDxGkEHKQ_UvzOIy3gj2QIg1llj5t_-YEdoN97185T3kM0V7wMaM11bZdUtMxbCp2vsZ6hZ2xDbOaIZtb24Y3VBnsqGLX3nYv5JZYs8myrY025cCO5pObxZhNvMd3pq1jd9iais2oo_JHtjC-w_LFWDYaokG2JodjZhp2YW3F7rGXkj8MdjTWno6-70HweHH-ML0K57eX19PJPCwFyC7MZZ5yHkeaSEDVRyiIZ5oyyIqi5JjnRQIaYwSeZVpIiQUIobWkROsy4eIgOBm8rbNvK_KderUr1_RfqkgkUZrINIl7Khqo0lnvHWnVOrNE966Aq836alhf9eurr_XVpiSGku_h5pncn_qf1icW5Yhg</recordid><startdate>20200301</startdate><enddate>20200301</enddate><creator>Mao, Ruifeng</creator><creator>Xie, Kaiwen</creator><creator>Zhao, Menghuan</creator><creator>Li, Mengqiu</creator><creator>Lu, Lu</creator><creator>Liu, Yu</creator><creator>Wu, Qian</creator><creator>Chen, Yingying</creator><creator>Zhang, Tong</creator><creator>Diao, Enjie</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0001-7596-6713</orcidid></search><sort><creationdate>20200301</creationdate><title>Development and Evaluation of a Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid Detection of Pistachio (Pistacia vera) in Food Samples</title><author>Mao, Ruifeng ; Xie, Kaiwen ; Zhao, Menghuan ; Li, Mengqiu ; Lu, Lu ; Liu, Yu ; Wu, Qian ; Chen, Yingying ; Zhang, Tong ; Diao, Enjie</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-89860042fee31d6001be07fe717bbc0a88b51fa4a1077f399ab133ff9e5ffc503</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Allergens</topic><topic>Analytical Chemistry</topic><topic>Assaying</topic><topic>Autoclaving</topic><topic>Binary mixtures</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Deoxyribonucleic acid</topic><topic>DNA</topic><topic>Food</topic><topic>Food allergies</topic><topic>Food consumption</topic><topic>Food Science</topic><topic>Hazelnuts</topic><topic>Macadamia nuts</topic><topic>Microbiology</topic><topic>Nuts</topic><topic>Organoleptic properties</topic><topic>Peanuts</topic><topic>Pistachio nuts</topic><topic>Soybeans</topic><topic>Walnuts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mao, Ruifeng</creatorcontrib><creatorcontrib>Xie, Kaiwen</creatorcontrib><creatorcontrib>Zhao, Menghuan</creatorcontrib><creatorcontrib>Li, Mengqiu</creatorcontrib><creatorcontrib>Lu, Lu</creatorcontrib><creatorcontrib>Liu, Yu</creatorcontrib><creatorcontrib>Wu, Qian</creatorcontrib><creatorcontrib>Chen, Yingying</creatorcontrib><creatorcontrib>Zhang, Tong</creatorcontrib><creatorcontrib>Diao, Enjie</creatorcontrib><collection>CrossRef</collection><jtitle>Food analytical methods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mao, Ruifeng</au><au>Xie, Kaiwen</au><au>Zhao, Menghuan</au><au>Li, Mengqiu</au><au>Lu, Lu</au><au>Liu, Yu</au><au>Wu, Qian</au><au>Chen, Yingying</au><au>Zhang, Tong</au><au>Diao, Enjie</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development and Evaluation of a Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid Detection of Pistachio (Pistacia vera) in Food Samples</atitle><jtitle>Food analytical methods</jtitle><stitle>Food Anal. Methods</stitle><date>2020-03-01</date><risdate>2020</risdate><volume>13</volume><issue>3</issue><spage>658</spage><epage>666</epage><pages>658-666</pages><issn>1936-9751</issn><eissn>1936-976X</eissn><abstract>Pistachio consumption has increased significantly, mostly due to their potential health effects and their good organoleptic properties. However, pistachio is also an important food allergen and therefore, it is necessary to develop an appropriate method to detect this nut in foodstuffs. In this work, a loop-mediated isothermal amplification (LAMP) assay targeting Pis V 1 allergen coding gene was developed. The developed LAMP assay performed high specificity for pistachio and had no cross-reactions with cashew, mango, walnut, almonds, macadamia nut, hazelnut, peanut, and soybean. The assay can detect at least 10 pg of purified pistachio genomic DNA and 10 mg kg
−1
of pistachio nuts in binary mixtures. The autoclave treatment influenced the amplificability of pistachio; however, this impact was not found after boiling treatment. Practical applicability of the developed LAMP assay has been analyzed by testing different commercial foods and this method may be useful for rapid detection of pistachio in foodstuffs.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s12161-019-01684-4</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-7596-6713</orcidid></addata></record> |
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| subjects | Allergens Analytical Chemistry Assaying Autoclaving Binary mixtures Chemistry Chemistry and Materials Science Chemistry/Food Science Deoxyribonucleic acid DNA Food Food allergies Food consumption Food Science Hazelnuts Macadamia nuts Microbiology Nuts Organoleptic properties Peanuts Pistachio nuts Soybeans Walnuts |
| title | Development and Evaluation of a Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid Detection of Pistachio (Pistacia vera) in Food Samples |
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