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Huang T, Li L, Liu X, Chen Q, Fang X, Kong J, Draz MS, Cao H. Loop-mediated isothermal amplification technique: principle, development and wide application in food safety. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:5551-5561. [PMID: 33216073 DOI: 10.1039/d0ay01768j] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Food safety is a major and enduring challenge and has a profound impact on the quality of human life. Loop-mediated isothermal amplification (LAMP) is a relatively novel gene amplification method under isothermal conditions with rapidity, simplicity and high specificity. This review will describe the principles and development of the LAMP technique along with its advantages and disadvantages, such as LAMP integrated on classical microfluidic chips, paper-chips, electrochemical devices, nanomaterials and digital devices. Moreover, we will systematically and comprehensively review its applications in the field of food safety, such as in the detection of foodborne pathogens, allergens and organophosphorus pesticides and genetically modified organisms; finally its development trends in food safety will be discussed.
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Affiliation(s)
- Tianzeng Huang
- College of Food Science and Technology, Hainan University, 58 Renmin Avenue, Haikou 570228, China.
| | - Linzhi Li
- College of Food Science and Technology, Hainan University, 58 Renmin Avenue, Haikou 570228, China.
| | - Xing Liu
- College of Food Science and Technology, Hainan University, 58 Renmin Avenue, Haikou 570228, China. and Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228, China and Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Haikou 570228, China and Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Qi Chen
- College of Food Science and Technology, Hainan University, 58 Renmin Avenue, Haikou 570228, China. and Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228, China and Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Haikou 570228, China and Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Xueen Fang
- Department of Chemistry, Institutes of Biomedical Sciences, Fudan University, Shanghai 200433, P. R. China
| | - Jilie Kong
- Department of Chemistry, Institutes of Biomedical Sciences, Fudan University, Shanghai 200433, P. R. China
| | - Mohamed S Draz
- Department of Chemistry and Chemical Biology, Harvard University, Cambridge, MA 02138, USA and Faculty of Science, Tanta University, Tanta, 31527, Egypt
| | - Hongmei Cao
- College of Food Science and Technology, Hainan University, 58 Renmin Avenue, Haikou 570228, China. and Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228, China and Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Haikou 570228, China and Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
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