High sensitivity detection of Clonorchis sinensis and Gymnophalloides seoi in food by new real-time gene amplification method

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-02 DOI:10.1007/s10068-025-01936-6

Min Ji Hong, Mi-Gyeong Kim, Doo Won Seo, Hyun Mi Jung, Hyun-Ja Han, Seung Hwan Kim, Insun Joo

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Abstract

Intestinal parasitic diseases affected humans occur worldwide. In the Republic of Korea, Clonorchis sinensis and Gymnophalloides seoi, which comes from infected seafood, is also commonly found in the southern coastal area and causes gastroenteritis. Therefore, the aim of this study was to optimize a qPCR assay to detect and identify C. sinensis and G. seoi. After selecting a primer set for parasite detection based on literature searches, its detection limit and specificity were determined. The developed qPCR method was sensitive, specific and could be used to detect and distinguish parasites. 11 parasites were used to verify its specificity. The limit of detection and Ct values were 4.45 × 10⁶ copy/µL and 21.024 and 3.60 × 10⁵ copy/µL and 21.403 for C. sinensis and G. seoi, respectively. The optimized qPCR method developed herein for C. sinensis and G. seoi detection could contribute to monitoring the occurrence of these parasites in samples.

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新型实时基因扩增法检测食品中华支睾吸虫和裸子碱的高灵敏度

影响人类的肠道寄生虫病在世界各地都有发生。在大韩民国，来自受感染海产品的华支支睾吸虫虫和seoi型裸金杆菌也常见于南部沿海地区，可引起肠胃炎。因此，本研究的目的是优化一种qPCR检测方法，以检测和鉴定中华绒螯蟹和黄颡鱼。在文献检索的基础上选择一套寄生虫检测引物，确定其检出限和特异性。该方法灵敏度高，特异性强，可用于寄生虫的检测和鉴别。用11种寄生虫验证其特异性。检测限和Ct值分别为4.45 × 106 copy/µL和21.024、3.60 × 105 copy/µL和21.403。本研究建立的优化的qPCR检测方法可用于监测样品中中华c.s inensis和g.s ooi寄生虫的发生情况。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.