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Detection of soybean oil in commercial edible oil products using a rapid, specific and sensitive real-time
Shyang-Chwen Sheu1, Jia-An Ling2, Jin-Xuan He2
1National Pingtung University of Science and Technology, Department of Food Science, Pingtung, 91201, Taiwan.
Background:
Soybean oil extracted from the seeds of Glycine max plants is an economically important edible oil in the food industry. Due to its lower price, soybean oil is often used as an adulterant in more valuable edible oils.
Purpose:
In this study, real-time loop-mediated isothermal amplification (rtLAMP) assay was developed for the detection of soybean oil DNA to support edible oil authentication.
Methods:
The LAMP primers of rtLAMP were designed based on the ITS2 sequence and further were used for validating the specificity and sensitivity.
Results:
The LAMP primers of rtLAMP exhibited high specificity for amplifying soybean DNA extracted from oil sample, achieving authentication within 30 min at an isothermal temperature of 62 °C. The sensitivity of rtLAMP was 103-fold greater than that of real-time PCR (1 ng) for soybean DNA detection; and rtLAMP also can detect at least 10% of soybean oil adulterated in the edible oil sample. Moreover, all six commercial edible oil products were positively identified (6/6), 100% using rtLAMP, whereas the real-time PCR achieved a detection rate of 66.67% (4/6).
Conclusion:
In conclusion, we successfully established a soybean-specific rtLAMP assay for authenticating soybean DNA in edible oil. This developed rtLAMP assay not only demonstrated enhanced specificity and speed but also holds strong potential for authenticating soybean DNA and preventing adulteration in edible oil products.
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