Hue-change coupled with CRISPR-Cas12a lateral flow assay for the semiquantitative detection of Salmo salar adulteration

文献类型： 外文期刊

第一作者： Yuan, Jingrui

作者： Yuan, Jingrui;Wang, Liu;He, Fang;He, Kaiyu;Wang, Hongmei;Xu, Xiahong;Yuan, Jingrui;Huang, Liang;Wang, Jing;Xu, Xiahong

作者机构：

关键词： Hue change; CRISPR-Cas12a; Lateral flow assay; Quantitative analysis; Salmo salar adulteration

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 463 卷

页码：

收录情况： SCI

摘要： Salmo salar is one of the most popular salmon species due to its meaty texture and quality protein. Oncorhynchus mykiss, which has a muscle texture similar to that of Salmo salar and is less expensive, is often used as a substitute for Salmo salar. As Salmo salar and Oncorhynchus mykiss belong to the same subfamily of Salmonidae, traditional methods are ineffective in the specific detection of the two. In this study, we combined hue-change with CRISPR/Cas12a lateral flow assay to detect the Salmo salar adulteration. This method detected S. salar genomic DNA at a vLOD of 5 copies, and was able to accurately identify adulterated samples containing 5 % w/w Salmo salar within one hour. In addition, the detection of Salmo salar in processed food products was achieved with the naked-eye at a concentration range of 0 % similar to 70 % w/w, and the detection accuracy is between 93.3 % similar to 100 %.

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