Rapid and specific detection of mango (Mangifera indica) in processed food using an isothermal nucleic acid amplification assay

Mango ( Mangifera indica ) is one of the most popular tropical fruits around the world. It is also widely and commonly used in many cuisines and products in the food industry. However, the anaphylactic reaction caused by mango has long been reported as a major problem for consumption in recent years...

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Bibliographic Details
Published in:European food research & technology 2020-04, Vol.246 (4), p.759-766
Main Authors: Sheu, Shyang-Chwen, Tsou, Po-Chuan, Lien, Yi-Yang, Lee, Meng-Shiou
Format: Article
Language:English
Subjects:
Agriculture
Allergens
Analytical Chemistry
Anaphylaxis
Assaying
Biotechnology
Chemistry
Chemistry and Materials Science
Cross-reactivity
Deoxyribonucleic acid
DNA
Food
Food industry
Food processing
Food processing industry
Food production
Food Science
Forestry
Fruits
Mangifera indica
Mangoes
Nucleic acids
Nucleotide sequence
Original Paper
Processed foods
Ribosomal DNA
Supermarkets
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Summary:Mango ( Mangifera indica ) is one of the most popular tropical fruits around the world. It is also widely and commonly used in many cuisines and products in the food industry. However, the anaphylactic reaction caused by mango has long been reported as a major problem for consumption in recent years. To prevent allergens in mango, the best way is to avoid mango in the diet. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed for the detection of mango in food. Four specifically designed LAMP primers targeting the internal transcribed sequence 1 (ITS1) of nuclear ribosomal DNA sequence regions were used to address the LAMP reaction for amplifying mango DNA. The results demonstrated that the detection of mango DNA was specifically validated by the LAMP primer. The sensitivity of LAMP for detecting mango DNA is equivalent to that of the traditional PCR method. The LAMP primer sets showed high specificity for detecting the DNA of mango and had no cross-reactions to other species. Moreover, when mango was mixed with other fruits at different ratios, no cross-reactivity for the detection of mango DNA was manifested during LAMP. Finally, genomic DNAs extracted from different heat-processed mangos were used as templates; the detection of mango DNA by LAMP was not significantly affected and was reproducible. As to this established LAMP herein, mango ingredients can be detected, and commercial foods containing mango can also be identified. This assay will be useful and have potential for the rapid detection of mango DNA in practical food markets.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-020-03440-z