A LAMP-based colorimetric and fluorescence dual-channel assay for on-site identification of adulterated meat by a portable device

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-29 DOI:10.1016/j.foodcont.2024.110984

Xun Fang , Wenyu Zhang , Huihui Su, Wenting Xie, Li Jia

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引用次数: 0

Abstract

Rapid on-site identification of meat adulteration is essential for ensuring food safety. The Loop-mediated isothermal amplification (LAMP) technique is an ideal solution for on-site diagnosis due to its simplicity, speed, high specificity, and sensitivity. In this study, we designed pork-specific primers for LAMP and optimized the LAMP reaction conditions. By incorporating hydroxynaphthol blue and calcein indicators into the reaction system, the LAMP results can be visually observed without the need for specialized equipment. We also engineered a self-designed, portable device that integrates LAMP colorimetric and fluorescence detection, termed LAMP-PD, to achieve both amplification and dual-channel detection. This device is cost-effective, priced at only $54.65. The detection results from LAMP-PD were found to be comparable to those of commercial spectrophotometers, confirming its accuracy. The LAMP-PD is capable of detecting pork at concentrations as low as 0.1% in adulterated meat samples, highlighting the high sensitivity of the LAMP assay. The portability and affordability of the LAMP-PD underscore its significant potential for on-site identification of adulterated meat samples.

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一种基于 LAMP 的比色和荧光双通道检测法，用于通过便携式设备现场识别掺假肉类

现场快速鉴定肉类掺假对确保食品安全至关重要。环路介导等温扩增（LAMP）技术简单、快速、特异性强且灵敏，是现场诊断的理想解决方案。在本研究中，我们为 LAMP 设计了猪肉特异性引物，并优化了 LAMP 反应条件。通过在反应系统中加入羟基萘酚蓝和钙蓝蛋白指示剂，LAMP 的结果可以直观地观察到，而不需要专门的设备。我们还自行设计了一种便携式设备，将 LAMP 比色和荧光检测集成在一起，称为 LAMP-PD，以实现扩增和双通道检测。该设备性价比高，售价仅为 54.65 美元。LAMP-PD 的检测结果与商用分光光度计的检测结果相当，证实了其准确性。LAMP-PD 能够检测出掺假肉类样品中浓度低至 0.1% 的猪肉，凸显了 LAMP 检测法的高灵敏度。LAMP-PD 的便携性和经济性凸显了它在现场鉴定掺假肉样品方面的巨大潜力。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.