Development of a real-time LAMP assay for monofloral honey authentication using rape honey

Figures & data

Table 1. The Primer sequences of the established real-time LAMP assay and reported TaqMan^TM PCR assay.

Tabla 1. Secuencias del cebador del ensayo LAMP en tiempo real y el ensayo PCR TaqMan^TM reportado

Assay	Gene	Primer	Sequence (5ʹ-3ʹ)
Established Real-time LAMP Assay	ITS of Brassica napus	F3	ACAGAACGACCTGAGAACGA
		B3	CGAACAAACACCGTCTCCG
		FIP	TCTTGGCCAAGGATGAACGCATTTTTTCTCGGTAGGCCGGTTTC
		BIP	TGGATCGTACGCATAGCTTCCGTTTTAGCAGGCTGTTTAGTTGCA
		LF	CGGAATCAGCAGGCACAGTAA
		LB	GATATCACCAAACCCCGGCAC
Reported TaqMan^TM PCR Assay	Lipase of Brassica napus	F	CACGACCACGTTCTTTGTTTT
		R	CCA CTA CAA CAT TCC ATC CCC
		P	FAM-TCACCAAAACCGCAGCAAGCA-TAMRA

Figure 1. The LAMP assay reactions at 61°C, 62°C, 63°C and 64°C for 1 hr.

Figura 1. Reacciones del ensayo LAMP a 61°C, 62°C, 63°C y 64°C durante 1 hora

Figure 2. Specificity of the real-time LAMP assay.

Figura 2. Especificidad del ensayo LAMP en tiempo real

Figure 3. Detection limit of the established real-time LAMP Assay.

Figura 3. Límite de detección del ensayo LAMP en tiempo real

Table 2. Detection of Brassica napus component in monofloral honey samples.

Tabla 2. Detección del componente Brassica napus en muestras de miel monofloral

			Rape honey		Jujube honey		Acacia honey		Linden honey		chaste honey
Assays/Samples		Pos		Neg	Pos	Neg	Pos	Neg	Pos	Neg	Pos	Neg
LAMP assay^1		10		0	3	7	3	7	4	6	0	10
PCR assay^2 method^2		10		0	3	7	2	8	4	6	0	10

¹Samples tested by our established real-time LAMP assay in the study;

²Samples tested by the reported TaqMan^TM PCR assay (Laube et al., 2010).

¹Muestras probadas en el estudio por nuestro ensayo LAMP en tiempo real;

²Muestras probadas por el reportado ensayo de PCR TaqMan^TM (Laube et al., 2010).

Laube, I., Hird, H., Brodmann, P., Ullmann, S., Schöne-Michling, M., Chisholm, J., & Broll, H. (2010). Development of primer and probe sets for the detection of plant species in honey. Food Chemistry, 118(4), 979–986. https://doi.org/10.1016/j.foodchem.2008.09.063

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