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基于孤儿基因的六堡茶中 和 的多重PCR鉴定

Multiplex PCR Identification of and in Liupao Tea Based on Orphan Genes.

作者信息

Wang Zhong, Jin Qifang, Li Qin, Ou Xingchang, Li Shi, Liu Zhonghua, Huang Jian'an

机构信息

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.

National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.

出版信息

Foods. 2022 Jul 26;11(15):2217. doi: 10.3390/foods11152217.

DOI:10.3390/foods11152217
PMID:35892804
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9332452/
Abstract

"Golden flower" fungi in dark tea are beneficial to human health. The rapid identification method of "golden flower" fungi can verify the quality of dark tea products and ensure food safety. In this study, 6 strains were isolated from Liupao tea. They were respectively identified as , , and . was reported as Liupao tea "golden flower" fungus for the first time. It was found that the ITS and BenA sequences of and were highly conserved. It is difficult to clearly distinguish these closely related species by ITS sequencing. To rapidly identify species, multiplex PCR species-specific primers were designed based on orphan genes screened by comparative genomics analysis. Multiplex PCR results showed that orphan genes were specific and effective for the identification of and isolated from Liupao tea and Fu brick tea. We confirmed that orphan genes can be used for identification of closely related species. Validation showed that the method is convenient, rapid, robust, sequencing-free, and economical. This promising method will be greatly beneficial to the dark tea processing industry and consumers.

摘要

黑茶中的“金花”菌对人体健康有益。“金花”菌的快速鉴定方法能够验证黑茶产品的质量并确保食品安全。在本研究中,从六堡茶中分离出6株菌株。它们分别被鉴定为 、 和 。 首次被报道为六堡茶“金花”菌。研究发现, 和 的ITS序列和BenA序列高度保守。通过ITS测序很难清晰区分这些亲缘关系密切的物种。为了快速鉴定物种,基于比较基因组学分析筛选出的孤儿基因设计了多重PCR物种特异性引物。多重PCR结果表明,孤儿基因对于鉴定从六堡茶和茯砖茶中分离出的 和 具有特异性且有效。我们证实孤儿基因可用于鉴定亲缘关系密切的 物种。验证表明该方法简便、快速、稳健、无需测序且经济。这一有前景的方法将对黑茶加工业和消费者大有裨益。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/42ca/9332452/df83d859f672/foods-11-02217-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/42ca/9332452/aaaa0bfb1a9f/foods-11-02217-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/42ca/9332452/a23b1594e7c6/foods-11-02217-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/42ca/9332452/f788c2c3685e/foods-11-02217-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/42ca/9332452/df83d859f672/foods-11-02217-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/42ca/9332452/aaaa0bfb1a9f/foods-11-02217-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/42ca/9332452/a23b1594e7c6/foods-11-02217-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/42ca/9332452/f788c2c3685e/foods-11-02217-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/42ca/9332452/df83d859f672/foods-11-02217-g004.jpg

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Food Res Int. 2022 Feb;152:110925. doi: 10.1016/j.foodres.2021.110925. Epub 2021 Dec 22.
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Study on taste characteristics and microbial communities in Pingwu Fuzhuan brick tea and the correlation between microbiota composition and chemical metabolites.
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J Food Sci Technol. 2022 Jan;59(1):34-45. doi: 10.1007/s13197-021-04976-y. Epub 2021 Jan 24.
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