Development and comparison of recombinase polymerase amplification assays for the detection of chicken-derived ingredients in food products
Main Article Content
Keywords
chicken ingredients, real-time RPA, LFS RPA, authenticity identification
Abstract
The recombinase polymerase amplification (RPA)-based assays, formulated with the ND5 gene, were developed to meet the requirement of detecting different breeds of chicken-derived ingredients in deep-processed foods. The RPA assay demonstrated good inter-species specificity and intra-species conservation, exhibited high sensitivity (10 pg genomic DNA/reaction), high limit of detection, 0.1% (w/w). In all, 20 samples, including sausages and compound seasonings were used to compare the RPA assay developed for this study and other assays. RPA worked along with the polymerase chain reaction method described in SN/T 2978-2011 standard and a previously described protocol. Three compound seasonings containing small amounts of chicken juice or chicken meat showed discrepancies between GB/T 38164-2019 and the remaining methods because of sensitivity issues. Overall, the chicken-specific RPA assay was successfully developed, taking 20–25 min from sample processing to final output.
References
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Mayer, H.K., Burger, J. and Kaar, N., 2012. Quantification of cow’s milk percentage in dairy products—a myth? Analytical and Bioanalytical Chemistry 403(10): 3031–3040. 10.1007/s00216-012-5805-1
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State General Administration of the People’s Republic of China for Quality Supervision and Inspection and Quarantine, 2011. PCR Detection Methods for Chicken-Derived Ingredients in Products of Animal Origin: SN/T 2978-2011. China Standard Press, Beijing, China.
State Market Regulatory Administration of the People’s Republic of China, 2019. Detection Methods for Animal-Derived Ingredients in Common Poultry Animals Real-Time Fluorescence PCR Method: GB/T 38164-2019. China Standard Press, Beijing, China.
Song, Q.C., Chen, Y.W., Zhao, L.M., Ouyang, H.S. and Song, J., 2019. Monitoring of sausage products sold in Sichuan province, China: a first comprehensive report on meat species’ authenticity determination. Scientific Reports 9(1): 19074. 10.1038/s41598-019-55612-x
Spink, J. and Moyer, D.C., 2011. Defining the public health threat of food fraud. Journal of Food Science 76(9): R157–R163. 10.1111/j.1750-3841.2011.02417.x
Sreenivasan Tantuan, S. and Viljoen, C.D., 2021. Determining the presence of undeclared animal species using real-time PCR in canned and ready-to-eat meat products in South Africa. Journal of Food Science and Technology 58(7): 2699–2704. 10.1007/s13197-020-04776-w
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Yu, N., Ren, J., Huang, W., Xing, R., Deng, T. and Chen, Y., 2021. An effective analytical droplet digital PCR approach for identification and quantification of fur-bearing animal meat in raw and processed food. Food Chemistry 355: 129525. 10.1016/j.foodchem.2021.129525
Zhang, Y.H., Hu, J.Q., Li, Q.M., Guo, J.Q and Zhang, G.P., 2020. Detection of microorganisms using recombinase polymerase amplification with lateral flow dipsticks. Methods in Microbiology 47: 319–349. 10.1016/bs.mim.2019.11.008
Zhang, S.Y., Li, Y. and Pan, L.W., 2007. Authentication of chicken-derived ingredients in chicken essence seasoning. Chinese Seasonings 12: 60–62.
Zhao, L.J., Hu, Y.X., Liu, W., Wu, H., Xiao, J., Zhang, C., Zhang, H.W., Zhang, X., Liu, J.Y., Lu, X.N. and Zheng, W.J., 2020. Identification of camel species in food products by a polymerase chain reaction-lateral flow immunoassay. Food Chemistry 319: 126538. 10.1016/j.foodchem.2020.126538
Zhao, G., Wang, J., Yao, C.Y., Xie, P.C., Li, X.M., Xu, Z.L., Xian, Y.P., Lei, H.T. and Shen, X., 2022. Alkaline lysis-recombinase polymerase amplification combined with CRISPR/Cas12a assay for the ultrafast visual identification of pork in meat products. Food Chemistry 383: 132318. 10.1016/j.foodchem.2022.132318
Bartuzi, Z., Cocco, R.R., Muraro, A. and Nowak-Wegrzyn, A., 2017. Contribution of molecular allergen analysis in diagnosis of milk allergy. Current Allergy and Asthma Reports 17(7): 46. 10.1007/s11882-017-0716-z
Bittante, G., Amalfitano, N., Bergamaschi, M., Patel, N., Haddi, M.L., Benabid, H., Pazzola, M., Vacca, G.M., Tagliapietra, F. and Schiavon, S., 2022. Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys. Journal of Dairy Science 105(3): 2132–2152. 10.3168/jds.2021-20961
Cao, Y.H., Zheng, K.Z., Jiang, J.F., Wu, J.L., Shi, F.X., Song, X.M. and Jiang, Y.Q., 2018. A novel method to detect meat adulteration by recombinase polymerase amplification and SYBR green I. Food Chemistry 266: 73–78. 10.1016/j.foodchem.2018.05.115
Chen, X.Y., Yu, H.R., Ji, Y., Wei, W., Peng, C., Wang, X.F., Xu, X.L., Sun, M.H. and Xu, J.F., 2022. Development and application of a visual duck meat detection strategy for molecular diagnosis of duck-derived components. Foods 11(13): 1895. 10.3390/foods11131895
Daher, R.K., Stewart, G., Boissinot, M., Boudreau, D.K. and Bergeron, M.G., 2015. Influence of sequence mismatches on the specificity of recombinase polymerase amplification technology. Molecular and Cellular Probes 29(2): 116–121. 10.1016/j.mcp.2014.11.005
Du, Y.N., Zhao, X., Fan, X.R., Zhang, Q., Zhao, K. and Xu, Y., 2018. Research progress of recombinase polymerase amplification technology and its application. Shanghai Journal of Agriculture 34: 117–122.
Ivanov, A.V., Popravko, D.S., Safenkova, I.V., Zvereva, E.A., Dzantiev, B.B. and Zherdev, A.V., 2021. Rapid full-cycle technique to control adulteration of meat products: integration of accelerated sample preparation, recombinase polymerase amplification, and test-strip detection. Molecules 26(22): 6804. 10.3390/molecules26226804
Kissenkotter, J., Bohlken-Fascher, S., Forrest, M.S., Piepenburg, O., Czerny, C.P. and Abd El Wahed, A., 2020. Recombinase polymerase amplification assays for the identification of pork and horsemeat. Food Chemistry 322: 126759. 10.1016/j.foodchem.2020.126759
Kumar, Y., 2021. Isothermal amplification-based methods for assessment of microbiological safety and authenticity of meat and meat products. Food Control 121: 107679. 10.1016/j.foodcont.2020.107679
Kumar, D., Kumar, R.R., Rana, P., Mendiratta, S.K., Agarwal, R.K., Singh, P., Kumari, S. and Jawla, J., 2021. On point identification of species origin of food animals by recombinase polymerase amplification-lateral flow (RPA-LF) assay targeting mitochondrial gene sequences. Journal of Food Science and Technology 58(4): 1286–1294. 10.1007/s13197-020-04637-6
Li, J., Macdonald, J. and von Stetten, F., 2018. Review: a comprehensive summary of a decade development of the recombinase polymerase amplification. Analyst 144(1): 31–67. 10.1039/C8AN01621F
Li, R., Wang, J., Sun, X., Liu, L., Wang, J. and Yuan, W., 2021. Direct and rapid detection of mycoplasma bovis in bovine milk samples by recombinase polymerase amplification assays. Frontiers in Cellular and Infection Microbiology 11: 639083. 10.3389/fcimb.2021.639083
Lin, L.Y., Zheng, Y.Z., Huang, H.Y., Zhuang, F.L., Chen, H.X., Zha, G.C., Yang, P.K., Wang, Z.H., Kong, M.L., Wei, H.G., Zou, X.H. and Lin, M., 2021. A visual method to detect meat adulteration by recombinase polymerase amplification combined with lateral flow dipstick. Food Chemistry 354: 129526. 10.1016/j.foodchem.2021.129526
Liu, L.B., Chen, M.N., Sun, X.X., Zhang, Y.Q., Fu, Q., Qian, Y.K., Zhou, W., Guo, C.H. and Wang, J.C., 2020 Quantitative analysis of chicken-, pig-and cow-derived ingredients in sausage products by digital polymerase chain reaction. Meat Research 34: 51–56.
Liu, G.Q., Luo, J.X., Xu, W.L., Li, C.D., Guo, Y.S. and Guo, L., 2021. Improved triplex real-time PCR with endogenous control for synchronous identification of DNA from chicken, duck, and goose meat. Food Science & Nutrition 9(6): 3130–3141. 10.1002/fsn3.2272
López-Andreo, M., Aldeguer, M., Guillén, I., Gabaldón, J.A. and Puyet, A., 2012. Detection and quantification of meat species by qPCR in heat-processed food containing highly fragmented DNA. Food Chemistry 134(1): 518–523. 10.1016/j.foodchem.2012.02.111
Mayer, H.K., Burger, J. and Kaar, N., 2012. Quantification of cow’s milk percentage in dairy products—a myth? Analytical and Bioanalytical Chemistry 403(10): 3031–3040. 10.1007/s00216-012-5805-1
Munawar, M.A., 2022. Critical insight into recombinase polymerase amplification technology. Expert Review of Molecular Diagnostics 22(7): 725–737. 10.1080/14737159.2022.2109964
National Developed and Reform Commission of the People’s Republic of China, 2003. Chicken Essence Seasoning: SB/T 10371-2003. China Standards Press, Beijing, China.
National Developed and Reform Commission of the People’s Republic of China, 2007. Chicken Powder Seasoning: SB/T 10415-2007. China Standard Press, Beijing, China.
Pierina, V. and Maria, S., 2021. Food frauds: Global incidents and misleading situations. Trends in Food Science & Technology 114: 424–442. 10.1016/j.tifs.2021.06.010
Razzak, M.A., Hamid, S.B. and Ali, M.E., 2015. A lab-on-a-chip-based multiplex platform to detect potential fraud of introducing pig, dog, cat, rat and monkey meat into the food chain. Food Additives & Contaminants Part A Chemistry Analysis, Control, Exposure & Risk Assessment 32(11): 1902–1913. 10.1080/19440049.2015.1087060
State General Administration of the People’s Republic of China for Quality Supervision and Inspection and Quarantine, 2011. PCR Detection Methods for Chicken-Derived Ingredients in Products of Animal Origin: SN/T 2978-2011. China Standard Press, Beijing, China.
State Market Regulatory Administration of the People’s Republic of China, 2019. Detection Methods for Animal-Derived Ingredients in Common Poultry Animals Real-Time Fluorescence PCR Method: GB/T 38164-2019. China Standard Press, Beijing, China.
Song, Q.C., Chen, Y.W., Zhao, L.M., Ouyang, H.S. and Song, J., 2019. Monitoring of sausage products sold in Sichuan province, China: a first comprehensive report on meat species’ authenticity determination. Scientific Reports 9(1): 19074. 10.1038/s41598-019-55612-x
Spink, J. and Moyer, D.C., 2011. Defining the public health threat of food fraud. Journal of Food Science 76(9): R157–R163. 10.1111/j.1750-3841.2011.02417.x
Sreenivasan Tantuan, S. and Viljoen, C.D., 2021. Determining the presence of undeclared animal species using real-time PCR in canned and ready-to-eat meat products in South Africa. Journal of Food Science and Technology 58(7): 2699–2704. 10.1007/s13197-020-04776-w
Uddin, S.M.K., Hossain, M.A.M., Chowdhury, Z.Z. and Johan, M.R.B., 2021. Short targeting multiplex PCR assay to detect and discriminate beef, buffalo, chicken, duck, goat, sheep and pork DNA in food products. Food Additives & Contaminants Part A Chemistry Analysis, Control, Exposure & Risk Assessment 38(8): 1273–1288. 10.1080/19440049.2021.1925748
Wang, W.J., Fu, M., Zhang, Q.D., Zhen, Y.R., Liu, J.J., Xiang, S.N., Michal, J.J., Jiang, Z.H., Zhou, X. and Liu, B., 2021. A novel quantitative real-time PCR method for the detection of mammalian and poultry species based on a shared single-copy nuclear DNA sequence. Food Chemistry 341(Pt 2): 128170. 10.1016/j.foodchem.2020.128170
Wang, Y.Q., Yang, F., Guo, W.L., Chen, S.B., Bao, Y.G., Jing, W.K., Zhang, Z.F., Chang, H. and Kang, X.P., 2020. Application of recombinase polymerase isothermal amplification to the identification of animal-derived ingredients. Chinese Journal of Agriculture 36: 151–157.
Wu, H.H., Zhao, P.P., Yang, X.H., Li, J., Zhang, J.Y., Zhang, X., Zeng, Z.H., Dong, J.Q., Gao, S. and Lu, C., 2020. A recombinase polymerase amplification and lateral flow strip combined method that detects Salmonella enterica Serotype Typhimurium with no worry of primer-dependent artifacts. Frontiers in Microbiology 11: 1015. 10.3389/fmicb.2020.01015
Yu, N., Ren, J., Huang, W., Xing, R., Deng, T. and Chen, Y., 2021. An effective analytical droplet digital PCR approach for identification and quantification of fur-bearing animal meat in raw and processed food. Food Chemistry 355: 129525. 10.1016/j.foodchem.2021.129525
Zhang, Y.H., Hu, J.Q., Li, Q.M., Guo, J.Q and Zhang, G.P., 2020. Detection of microorganisms using recombinase polymerase amplification with lateral flow dipsticks. Methods in Microbiology 47: 319–349. 10.1016/bs.mim.2019.11.008
Zhang, S.Y., Li, Y. and Pan, L.W., 2007. Authentication of chicken-derived ingredients in chicken essence seasoning. Chinese Seasonings 12: 60–62.
Zhao, L.J., Hu, Y.X., Liu, W., Wu, H., Xiao, J., Zhang, C., Zhang, H.W., Zhang, X., Liu, J.Y., Lu, X.N. and Zheng, W.J., 2020. Identification of camel species in food products by a polymerase chain reaction-lateral flow immunoassay. Food Chemistry 319: 126538. 10.1016/j.foodchem.2020.126538
Zhao, G., Wang, J., Yao, C.Y., Xie, P.C., Li, X.M., Xu, Z.L., Xian, Y.P., Lei, H.T. and Shen, X., 2022. Alkaline lysis-recombinase polymerase amplification combined with CRISPR/Cas12a assay for the ultrafast visual identification of pork in meat products. Food Chemistry 383: 132318. 10.1016/j.foodchem.2022.132318
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