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Quantification and discovery of pcr inhibitors found in food matrices commonly associated with foodborne viruses

Food Science and Human Wellness 2019年第4期8卷 351-355页

作者： Cassandra Suther Matthew D.Moore Department of Food Science University of MassachusettsAmherstMA 01003United States

Human norovirus is the leading cause of foodborne illness *** and quantification of norovirus commonly involves the use of reverse transcriptase quantitative polymerase chain reaction(RT-qpcr);however,the presence of inhibitory compounds in foods limit detection and accurate *** some studies have been done on pcr inhibitors from foods,many of them are over a decade old and do not investigate inhibition in contemporary one-step RT-qpcr-based detection *** purpose of this work was to quantify the degree of inhibition that occurs from inhibitory compounds found in produce(pectin)and mollusks(hemocyanin,glycogen)—foods commonly associated with norovirus ***-qpcr reactions containing different amounts of genomic bacteriophage MS2 RNA,a norovirus surrogate,were spiked with different concentrations of pectin(0.0625%–0.25%w/V),glycogen(1.25%–10%),and hemocyanin(0.0625%–0.25%).Past research has implicated glycogen as an inhibitory compound in oysters;however,even high levels of glycogen(10%)had no significant effect(P>0.05)on ***,both pectin and hemocyanin caused complete inhibition at 0.25%,with no significant inhibition observed at 0.0625%(Ppcr *** work demonstrates that pectin and hemocyanin should be considered when testing produce and mollusk samples with pcr-based methods.

关键词： pcr inhibition pcr false negatives Norovirus detection Hemocyanin Pectin

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