Inhibitory Effects of Collagen on the PCR for Detection of Clostridium perfringens-Reference-Cited by-同舟云学术

Inhibitory Effects of Collagen on the PCR for Detection of Clostridium perfringens

Published:2000-03 Issue:3 Volume:66 Page:1213-1215
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Kim Sangburm¹,Labbe Ronald G.²,Ryu Sangryeol¹

Affiliation:

1. Department of Food Science and Technology, Seoul National University, Suwon, Korea,1 and

2. Department of Food Science, University of Massachusetts, Amherst, Massachusetts2

Abstract

ABSTRACT 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.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.66.3.1213-1215.2000

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