High Sensitive Method for the Simultaneous Detection of Pathogens in Chrysanthemum morifolium: A Nested Multiplex PCR Assay

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Hefei Wang, Haizhi Huang, Zhenyan Cao, Yihua Yang, Yinfei Wu, Xuping Shentu, Xiaoping Yu
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Abstract

Chrysanthemum morifolium, a kind of medicine and food homology product, is threatened by plant pathogens. It is crucial to establish a sensitive and accurate method for diagnosing its pathogens. Therefore, the internal transcribed spacer regions of the ribosomal DNA (rDNA) sequences of three common pathogens in C. morifolium (Chaetomium globosum, Fusarium incarnatum, and Alternaria alternata) were compared, and the three pairs of specific primers were achieved. A two-step nested multiplex PCR system which consists of two sequential amplification steps was successfully developed to detect those three pathogens in C. morifolium. This method was sensitive due to its low detection limits, which were 10 pg/μL, 1 pg/μL, and 10 fg/μL for C. globosum, F. incarnatum, and A. alternata, respectively. The entire detection process of this method only took 5–6 h, demonstrating its high efficiency. The nested multiplex PCR system could be successfully applied to detect actual samples, and a 90% detection rate for those three pathogens in selected C. morifolium was achieved. This suggests that our assay could be an operator-friendly tool for diagnosing C. morifolium diseases.

Abstract Image

同时检测菊花病原菌的高灵敏度方法:巢式多重PCR法
菊花是一种药食同源产品,受到植物病原菌的威胁。建立一种灵敏、准确的病原菌诊断方法至关重要。因此,比较了三种常见病原菌(毛叶毛毛菌globosum、Fusarium incarnatum和Alternaria alternata)核糖体DNA (rDNA)序列的内部转录间隔区,得到了三对特异性引物。建立了一套两步巢式多重PCR系统,该系统由两个顺序扩增步骤组成,成功地检测了这三种病原菌。该方法检测限低,分别为10 pg/μL、1 pg/μL和10 fg/μL。该方法的整个检测过程仅需5-6 h,具有较高的效率。巢式多重PCR系统可以成功地应用于实际样品的检测,对所选的三种病原菌的检出率达到90%。这表明我们的检测方法可以作为一种操作者友好的诊断morifolium疾病的工具。
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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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