期刊
FOODS
卷 11, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/foods11030322
关键词
molecular amplification; detection method; food metrix; bacteria; inhibition
资金
- National Research Foundation of Korea (NRF) - Korea government (MSIT) [2021R1A2C1014181]
- National Research Foundation of Korea [2021R1A2C1014181] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The isothermal amplification method is a widely used molecular-based diagnostic technology, but inhibitors from food can reduce detection efficiency and lead to false-negative results. This review discusses the sources and effects of these inhibitors, as well as strategies for their removal to enhance the accuracy of molecular diagnostics.
The isothermal amplification method, a molecular-based diagnostic technology, such as loop-mediated isothermal amplification (LAMP) and recombinase polymerase amplification (RPA), is widely used as an alternative to the time-consuming and labor-intensive culture-based detection method. However, food matrices or other compounds can inhibit molecular-based diagnostic technologies, causing reduced detection efficiencies, and false-negative results. These inhibitors originating from food are polysaccharides and polyphenolic compounds in berries, seafood, and vegetables. Additionally, magnesium ions needed for amplification reactions can also inhibit molecular-based diagnostics. The successful removal of inhibitors originating from food and molecular amplification reaction is therefore proposed to enhance the efficiency of molecular-based diagnostics and allow accurate detection of food-borne pathogens. Among molecular-based diagnostics, PCR inhibitors have been reported. Nevertheless, reports on the mechanism and removal of isothermal amplification method inhibitors are insufficient. Therefore, this review describes inhibitors originating from food and some compounds inhibiting the detection of food-borne pathogens during isothermal amplification.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据