Sugano Yohei, Sakata Kozue, Nakamura Kosuke, Hosokawa Aoi, Kouguchi Hirokazu, Suzuki Tomohiro, Kondo Kazunari
Department of Food Hygiene, Hokkaido Institute of Public Health, Kita-ku, 0600819 Sapporo, Japan.
Division of Biochemistry, National Institute of Health Sciences, Kawasaki-ku, 2109501 Kawasaki, Japan.
Food Chem (Oxf). 2022 Jun 18;5:100115. doi: 10.1016/j.fochms.2022.100115. eCollection 2022 Dec 30.
is a major toxic mushroom in Japan. When food poisoning caused by occurs, quick and accurate identification using a method that does not rely on morphological discrimination is required. Because the loop-mediated isothermal amplification (LAMP) method meets these requirements, we developed a LAMP method for detecting . Amplification occurred within 60 min, and the presence or absence of was confirmed within 2 h, including the DNA extraction protocol. The LAMP method did not show cross-reactivity with 13 species of edible mushrooms, had high specificity toward , and had sufficient detection sensitivity even in a mixed mushroom sample containing 1% . Additionally, could be detected in simulated food poisoning samples of heated and digested mushrooms, and in actual food poisoning residual samples.
是日本一种主要的有毒蘑菇。当由其引起食物中毒时，需要使用不依赖形态学鉴别方法进行快速准确的鉴定。由于环介导等温扩增（LAMP）方法满足这些要求，我们开发了一种用于检测的LAMP方法。扩增在60分钟内发生，包括DNA提取方案在内，2小时内可确认是否存在。该LAMP方法与13种食用蘑菇无交叉反应，对具有高特异性，即使在含有1%的混合蘑菇样品中也具有足够的检测灵敏度。此外，在加热和消化蘑菇的模拟食物中毒样品以及实际食物中毒残留样品中均可检测到。
