Kim S, Labbe R G, Ryu S
Department of Food Science and Technology, Seoul National University, Suwon, Korea.
Appl Environ Microbiol. 2000 Mar;66(3):1213-5. doi: 10.1128/AEM.66.3.1213-1215.2000.
It is essential to identify specific food components that inhibit PCR in order to increase the sensitivity of the PCR method for rapid detection of pathogens contaminating a food. We found that collagen, a major component of several foods, inhibited PCR. The inhibitory action of collagen on PCR could be partially reversed by adjusting the concentration of magnesium ion in the reaction mixture and by the use of various DNA extraction methods to remove the collagen from the DNA. Also, the source of thermostable DNA polymerase was affected by the presence of collagen. These results suggest the need to optimize the extraction and assay conditions for rapid detection of enterotoxigenic Clostridium perfringens by PCR with respect to the kind of food being analyzed.
为提高聚合酶链反应(PCR)方法对污染食品中病原体快速检测的灵敏度,识别抑制PCR的特定食品成分至关重要。我们发现,胶原蛋白作为几种食品的主要成分,会抑制PCR。通过调整反应混合物中镁离子的浓度以及使用各种DNA提取方法从DNA中去除胶原蛋白,可部分逆转胶原蛋白对PCR的抑制作用。此外,胶原蛋白的存在会影响热稳定DNA聚合酶的来源。这些结果表明,就所分析食品的种类而言,需要优化通过PCR快速检测产肠毒素型产气荚膜梭菌的提取和检测条件。