Development and validation of a real-time PCR assay to detect Cannabis sativa in food
Abstract Regarding the prospective investigation of food authenticity and adulteration the aim of the present study was the development and validation of a real-time PCR assay to identify hemp (Cannabis sativa) which has gained increasing importance as a valuable food ingredient. The assay targets a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2021-02-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-021-83908-4 |
| _version_ | 1818682897930911744 |
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| author | Sandra Weck Verena Peterseil Helmut K. Mayer Rupert Hochegger |
| author_facet | Sandra Weck Verena Peterseil Helmut K. Mayer Rupert Hochegger |
| author_sort | Sandra Weck |
| collection | DOAJ |
| description | Abstract Regarding the prospective investigation of food authenticity and adulteration the aim of the present study was the development and validation of a real-time PCR assay to identify hemp (Cannabis sativa) which has gained increasing importance as a valuable food ingredient. The assay targets a specific spacer DNA sequence in Cannabis sativa chloroplasts and detects 1.5 pg hemp DNA, which is equivalent to 18 copies/µL. Corresponding to the very low LOD (0.00031 ng/µL) the method allows the detection of hemp even in the infinitesimal concentration of contaminants. Due to a SNP in position 603, hemp can be identified unequivocally and discriminated from its closest relative hops (Humulus lupulus). The PCR method shows no cross-reactivity with 39 of 46 tested plant species. Low cross-reactivity with mulberry, stinging nettle, lavender, cornflower, wine, figs and hops can be neglected, because the Δ Ct-values are > 14, and the obtained Ct-values are beyond the cut-off for a positive assessment (Ct-values ≤ 33). Moreover, the suitability of the method to identify hemp as a food ingredient was proved by analysing diverse food products such as chocolate or cookies. |
| first_indexed | 2024-12-17T10:26:09Z |
| format | Article |
| id | doaj.art-9e36c2f8118544a5b401fc5c6146bf95 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-12-17T10:26:09Z |
| publishDate | 2021-02-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-9e36c2f8118544a5b401fc5c6146bf952022-12-21T21:52:39ZengNature PortfolioScientific Reports2045-23222021-02-0111111310.1038/s41598-021-83908-4Development and validation of a real-time PCR assay to detect Cannabis sativa in foodSandra Weck0Verena Peterseil1Helmut K. Mayer2Rupert Hochegger3Department for Molecular Biology and Microbiology, Institute for Food Safety Vienna, Austrian Agency for Health and Food SafetyDepartment for Molecular Biology and Microbiology, Institute for Food Safety Vienna, Austrian Agency for Health and Food SafetyInstitute of Food Science, BOKU – University of Natural Resources and Life ScienceDepartment for Molecular Biology and Microbiology, Institute for Food Safety Vienna, Austrian Agency for Health and Food SafetyAbstract Regarding the prospective investigation of food authenticity and adulteration the aim of the present study was the development and validation of a real-time PCR assay to identify hemp (Cannabis sativa) which has gained increasing importance as a valuable food ingredient. The assay targets a specific spacer DNA sequence in Cannabis sativa chloroplasts and detects 1.5 pg hemp DNA, which is equivalent to 18 copies/µL. Corresponding to the very low LOD (0.00031 ng/µL) the method allows the detection of hemp even in the infinitesimal concentration of contaminants. Due to a SNP in position 603, hemp can be identified unequivocally and discriminated from its closest relative hops (Humulus lupulus). The PCR method shows no cross-reactivity with 39 of 46 tested plant species. Low cross-reactivity with mulberry, stinging nettle, lavender, cornflower, wine, figs and hops can be neglected, because the Δ Ct-values are > 14, and the obtained Ct-values are beyond the cut-off for a positive assessment (Ct-values ≤ 33). Moreover, the suitability of the method to identify hemp as a food ingredient was proved by analysing diverse food products such as chocolate or cookies.https://doi.org/10.1038/s41598-021-83908-4 |
| spellingShingle | Sandra Weck Verena Peterseil Helmut K. Mayer Rupert Hochegger Development and validation of a real-time PCR assay to detect Cannabis sativa in food Scientific Reports |
| title | Development and validation of a real-time PCR assay to detect Cannabis sativa in food |
| title_full | Development and validation of a real-time PCR assay to detect Cannabis sativa in food |
| title_fullStr | Development and validation of a real-time PCR assay to detect Cannabis sativa in food |
| title_full_unstemmed | Development and validation of a real-time PCR assay to detect Cannabis sativa in food |
| title_short | Development and validation of a real-time PCR assay to detect Cannabis sativa in food |
| title_sort | development and validation of a real time pcr assay to detect cannabis sativa in food |
| url | https://doi.org/10.1038/s41598-021-83908-4 |
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