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Development and Evaluation of a Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid Detection of Pistachio (Pistacia vera) in Food Samples

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Abstract

Pistachio consumption has increased significantly, mostly due to their potential health effects and their good organoleptic properties. However, pistachio is also an important food allergen and therefore, it is necessary to develop an appropriate method to detect this nut in foodstuffs. In this work, a loop-mediated isothermal amplification (LAMP) assay targeting Pis V 1 allergen coding gene was developed. The developed LAMP assay performed high specificity for pistachio and had no cross-reactions with cashew, mango, walnut, almonds, macadamia nut, hazelnut, peanut, and soybean. The assay can detect at least 10 pg of purified pistachio genomic DNA and 10 mg kg−1 of pistachio nuts in binary mixtures. The autoclave treatment influenced the amplificability of pistachio; however, this impact was not found after boiling treatment. Practical applicability of the developed LAMP assay has been analyzed by testing different commercial foods and this method may be useful for rapid detection of pistachio in foodstuffs.

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Funding

This study was supported by the National Natural Science Foundation of China (81803418), the Natural Science Foundation of the Jiangsu Higher Education Institutions of China (18KJD350001), and Project for Youth Scholar of Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection (HSXT2-314).

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Authors and Affiliations

  1. Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental protection, Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaiyin Normal University, Huai’an, 223300, Jiangsu, People’s Republic of China

    Ruifeng Mao, Qian Wu, Yingying Chen, Tong Zhang & Enjie Diao

  2. Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation, Huaiyin Normal University, Huai’an, 223300, Jiangsu, People’s Republic of China

    Ruifeng Mao, Kaiwen Xie, Menghuan Zhao, Mengqiu Li, Lu Lu, Yu Liu, Yingying Chen, Tong Zhang & Enjie Diao

  3. School of Life Science, Huaiyin Normal University, Huai’an, 22330, Jiangsu, People’s Republic of China

    Ruifeng Mao

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  1. Ruifeng Mao
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  2. Kaiwen Xie
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  3. Menghuan Zhao
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  5. Lu Lu
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  9. Tong Zhang
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  10. Enjie Diao
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Correspondence to Ruifeng Mao.

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Conflict of Interest

Ruifeng Mao declares that they have no conflict of interest. Kaiwen Xie declares that they have no conflict of interest. Menghuan Zhao declares that they have no conflict of interest. Mengqiu Li declares that they have no conflict of interest. Lu Lu declares that they have no conflict of interest. Yu Liu declares that they have no conflict of interest. Qian Wu declares that they have no conflict of interest. Yingying Chen declares that they have no conflict of interest. Tong Zhang declares that they have no conflict of interest. Enjie Diao declares that they have no conflict of interest.

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Mao, R., Xie, K., Zhao, M. et al. Development and Evaluation of a Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid Detection of Pistachio (Pistacia vera) in Food Samples. Food Anal. Methods 13, 658–666 (2020). https://doi.org/10.1007/s12161-019-01684-4

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