Identification of Gyromitra infula : A Rapid and Visual Method Based on Loop-Mediated Isothermal Amplification
With mushroom poisoning emerging as one of the most serious food safety problems worldwide, a rapid identification method of poisonous mushrooms is urgently required to investigate the source of poisoning. , a kind of poisonous mushroom, contains gyromitrin toxin, which causes epileptogenic neurotox...
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Published in | Frontiers in microbiology Vol. 13; p. 842178 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Switzerland
Frontiers Media S.A
18.02.2022
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Subjects | |
Online Access | Get full text |
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Summary: | With mushroom poisoning emerging as one of the most serious food safety problems worldwide, a rapid identification method of poisonous mushrooms is urgently required to investigate the source of poisoning.
, a kind of poisonous mushroom, contains gyromitrin toxin, which causes epileptogenic neurotoxicity and hemolytic disease. This study aimed to establish a rapid and visual method of
identification based on loop-mediated isothermal amplification (LAMP). A set of specific LAMP primers was designed, and its specificity in
was confirmed against various mushroom species, including its closely related species and other macrofungi. The sensitivity assay showed that the minimum concentration of genomic DNA detected by LAMP was 1 ng/μl. The method's applicability was conducted by preparing mushroom samples that were boiled and digested in artificial gastric juice. The results showed that the content as low as 1%
can be successfully detected. This method can be completed within 90 min, and the reaction results can be directly observed by the naked eyes. Hence, the identification method of
established based on LAMP in this study is accurate, rapid, sensitive, and low-cost, which is required for clinical treatment or forensic analysis when mushroom poisoning occurs. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology Reviewed by: Aly Farag El Sheikha, Jiangxi Agricultural University, China; Dipak Kathayat, Cornell University, United States Edited by: Yosra A. Helmy, The Ohio State University, United States |
ISSN: | 1664-302X 1664-302X |
DOI: | 10.3389/fmicb.2022.842178 |