Novel SCAR markers for accurate diagnosis of toxic Chlorophyllum molybdites and C. globosum

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Sittiporn Parnmen , Onanong Pringsulaka , Sutheewan Binchai , Khwanruan Naksuwankul , Achariya Rangsiruji
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引用次数: 0

Abstract

Toxic Chlorophyllum molybdites and C. globosum are mistaken for wild edible mushroom species under the same genus, and those under Macrolepiota. These species have similar morphological characteristics and occupy the same ecosystems. Accidental ingestion of C. molybdites and C. globosum can lead to gastrointestinal syndromes including nausea, vomiting, and diarrhea. In severe cases, clinical manifestations, such as dehydration, bloody stools, and profuse sweating, may occur. Given that diagnostic characteristics of poisonous mushrooms are inadequate, the use of molecular techniques is needed. In this study, we developed specific SCAR markers for toxic C. molybdites and C. globosum and used to simultaneously distinguish these toxic species via multiplex PCR. Thirty-five Chlorophyllum and Macrolepiota mushroom samples were obtained, and phylogenetic analysis of the internal transcribed spacer region confirmed their taxonomic entities. High annealing temperature-random amplified polymorphic DNA profiling of all samples using 30 arbitrary primers resulted in nine distinct fragments of C. molybdites and C. globosum, which were further analyzed using the sequence-characterized amplified region (SCAR) technique. Two SCAR primer sets were selected for the accurate discrimination of C. molybdites and C. globosum with expected sizes of 288 and 183 bp, respectively. In the sensitivity tests, both species-specific SCAR markers were detected at DNA template concentration as low as 3 pg/μL in simplex PCR. The presence of these toxic species was detected at 1 % in cooked mushroom samples. Thus, the developed SCAR markers are ideal for the rapid diagnosis of gastrointestinal irritant mushrooms, which may help minimize the risk of severe foodborne illnesses.

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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
期刊介绍: Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.
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