Earticle

초록

영어

Norovirus has become the most common cause of human gastroenteritis in developed countries. Detection procedures of foodborne viruses from foods require several steps. The concentration step using polyethylene glycol (PEG) is time-consuming and the detection efficiency of reverse transcription-polymerase chain reaction (RT-PCR) is affected by inhibitors from food components. In this study, a rapid detection method based on buoyant density centrifugation was
developed to replace the time-consuming chloroform-polyethylene glycol-Tris·Tween method. Feline calicivirus that belongs to the family Caliciviridae was used as a surrogate model for norovirus. After artificial inoculation of feline calcivirus (FCV) to oyster and lettuce, 830 μL of homogenized sample suspension was layered on the top of 670 μL 20% percoll and
centrifuged. Then RNA extraction step was proceeded with the supernatant. By varying several physical conditions, the detection limits were lowered to 2.4×102 PFU per 1 g in oyster and 2.4×100 PFU per 1 g in lettuce. The protocol obtained in this study could be used to develop new detection method for norovirus in foods.

목차

Abstract
 Introduction
 Materials and Methods
  Oyster and lettuce
  Virus and cell
  Plaque assay
  Detection of FCV using chloroform-polyethylene glycol-Tris · Tween (CPT) method
  Detection of FCV based on BDC method
  Improvement of detection efficiency using PEGprecipitation
  Improvement of detection efficiency by diluting reversetranscription-polymerase chain reaction (RT-PCR)mixture
  RNA extraction
  RT-PCR assay
 Results and Discussion
  Quantification of FCV and RT-PCR assay
  Comparison of CPT and BDC method to detect FCV inoyster and lettuce
  Improvement of detection efficiency using PEGprecipitation
  Improvement of detection efficiency by diluting RTPCRmixture
  Assessment of the developed protocol
 References

키워드

저자

• Yun-Sik Cho [ Department of Food Science and Technology and Research Center for Bioresource and Health, Chungbuk National University ]
• Kang-Whie Lee [ Department of Food Science and Technology and Research Center for Bioresource and Health, Chungbuk National University ]
• Keum-Il Jang [ Department of Food Science and Technology and Research Center for Bioresource and Health, Chungbuk National University ]
• Jun-Bae Ahn [ Department of Food Service Industry, Seowon University ]
• Kwang-Yup Kim [ Department of Food Science and Technology and Research Center for Bioresource and Health, Chungbuk National University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664