Detection of Pistachio Allergen in Foods by Loop-Mediated Isothermal Amplification Method

doi:10.7506/spkx1002-6630-201322026

Abstract

Abstract:

Loop-mediated isothermal amplification (LAMP) was applied for the rapid detection of pistachio allergen in
foods. According to the sequence of Pistacia vera (Pis v1) allergen 2S albumin, a set of primers was designed. Various
LAMP parameters including reaction temperature and inner primer concentration were optimized and finally the optimal
LAMP assay for the detection of pistachio allergen in foods was established. The specificity, sensitivity and robustness of
the developed method were tested. The results indicated that no cross reaction was observed with other common tree nuts
such as pistachio, cashew, walnut or crops such as soybean, maize, wheat and rice. The absolute limit of detection for pistachio
DNA was 0.2 ng/reaction and the relative limit of detection was 0.1% (m/m) for simulated samples made by mixed
pistachio with wheat as the matrix. Since the LAMP assay could be completed within 60 minutes, only a regular water bath
was required, and the results could be observed by the naked eye according to the color change produced by SYBR GreenⅠ.
This method allows easy, rapid and accurate detection of pistachio allergen in foods and can be especially applicable in a
resource-limited situation.

Key words: allergen, pistachio, loop-mediated isothermal amplification (LAMP), detection

CLC Number:

TS207.3

LIU Hao，HUANG Wen-sheng，DENG Ting-ting，FU Kai，JU Xing-rong，CHEN Ying. Detection of Pistachio Allergen in Foods by Loop-Mediated Isothermal Amplification Method[J]. FOOD SCIENCE, 2013, 34(22): 128-132.

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