Reverse transcriptase loop-mediated isothermal amplification assisted with localized surface plasmon resonance of gold nanorods for viability assessment of Lactobacillus acidophilus in yogurt

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-07-14 DOI:10.1016/j.idairyj.2024.106034

Zahra Valipanah , Pooria Gill , Abolghasem Rahmani , Adele Rafati

引用次数: 0

Abstract

In light of the growing production and consumption of functional foods, it is crucial to develop new methods to assess the authenticity of these products and prevent fraud and mislabeling. In this research, by integrating reverse transcription loop-mediated isothermal amplification (RT-LAMP) and the localized surface plasmon resonance (LSPR) effect of gold nanorods (GNRs), the viability of the probiotic bacteria has been evaluated. The RT-LAMP-GNR method effectively amplifies and identifies bacterial 16S-rRNA within 60 min. The efficiency of the RT-LAMP method was assessed by its implementation using RNA isolated from Lactobacillus acidophilus strain (L. acidophilus) and commercial probiotic yogurts. The method's limit of detection (LoD) was 10⁴ bacterial cells per ml, and its sensitivity was 10⁻⁵ ng/ml RNA.

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利用金纳米棒的局部表面等离子共振辅助逆转录酶环路介导等温扩增技术评估酸奶中嗜酸乳杆菌的活力

鉴于功能食品的生产和消费日益增长，开发评估这些产品真伪的新方法并防止欺诈和错误标签至关重要。在这项研究中，通过整合反转录环介导等温扩增（RT-LAMP）和金纳米棒（GNRs）的局部表面等离子体共振（LSPR）效应，对益生菌的活力进行了评估。RT-LAMP-GNR 方法能在 60 分钟内有效扩增和鉴定细菌 16S-rRNA 。通过使用从嗜酸乳杆菌菌株（L. acidophilus）和商业益生菌酸奶中分离的 RNA，对 RT-LAMP 方法的效率进行了评估。该方法的检测限（LoD）为 104 个细菌细胞/毫升，灵敏度为 10-5 纳克/毫升 RNA。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.