Acta Alimentaria
Volume/Issue:
Volume 46: Issue 3
Loop-mediated isothermal amplification based approach as an alternative to recombinase polymerase amplification based detection of Mangalitza component in food products
Authors:
A. Zsolnai NARIC-Research Institute for Animal Breeding Nutrition and Meat Science, H-2053 Herceghalom, Gesztenyés u. 1. Hungary
Kaposvár University, H-7400 Kaposvár, Guba S. u. 40. Hungary

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R. Szántó-Egész Biomi Ltd., H-2100 Gödöllő, Szent-Györgyi Albert út 4. Hungary

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E. Ferencz-Elblinger Kaposvár University, H-7400 Kaposvár, Guba S. u. 40. Hungary

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A. Dang Huu Kaposvár University, H-7400 Kaposvár, Guba S. u. 40. Hungary

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A. Jánosi NARIC-Food Science Research Institute, H-1022 Budapest, Herman Ottó út 15. Hungary

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E. Koppányné Szabó NARIC-Food Science Research Institute, H-1022 Budapest, Herman Ottó út 15. Hungary

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I. Anton NARIC-Research Institute for Animal Breeding Nutrition and Meat Science, H-2053 Herceghalom, Gesztenyés u. 1. Hungary

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Pages:
384–389
Online Publication Date:
Sep 2017
Publication Date:
01 Sep 2017
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/066.2017.46.3.15
Keywords:
food; LAMP; RPA; Mangalitza
Open access
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We used an alternative approach, loop-mediated isothermal amplification, to detect Mangalitza component in food products, and it has been compared to an established Recombinase Polymerase Amplification test. The correlation between the assays was significant (P<0.01). Linear determination coefficient between the assays was 0.993 and level of diagnostic agreement was high (Kappa=0.971).

Previously, a real-time PCR method based on TaqMan probe was developed (Szántó-Egész et al., 2013) for detection of Mangalitza meat in food products, using a Mangalitza specific sequence. Other Mangalitza specific sequences suitable for the same purpose are also in use (V. Stéger, personal communication).

Approaches like real-time monitoring of accumulation of the specific DNA product usually require specialised laboratory equipment. For Mangalitza detection, portable Recombinase Polymerase Amplification (RPA) approach has been developed (Szántó-Egész et al., 2016), which requires a device capable of maintaining 39 °C and a lateral flow strip with easy yes/no indication of the successful amplification.

We wanted to develop another fast, non-PCR based test with minimal laboratory requirement to provide a third possibility to detect Mangalitza component in food.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s): 

Marianna TÓTH-MARKUS

Co-editor(s): 

Anna HALÁSZ

Editorial Board

  • László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
  • Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
  • József BARANYI (Institute of Food Research, Norwich, UK)
  • Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
  • Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
  • György BIRÓ (Budapest, Hungary)
  • Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
  • Francesco CAPOZZI (University of Bologna, Bologna, Italy)
  • Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zsuzsanna CSERHALMI (Budapest, Hungary)
  • Marco DALLA ROSA (University of Bologna, Bologna, Italy)
  • István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
  • Mária DOBOZI KING (Texas A&M University, Texas, USA)
  • Muying DU (Southwest University in Chongqing, Chongqing, China)
  • Sedef Nehir EL (Ege University, Izmir, Turkey)
  • Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
  • Éva GELENCSÉR (Budapest, Hungary)
  • Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • Jovica HARDI (University of Osijek, Osijek, Croatia)
  • Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
  • Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
  • Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
  • Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
  • Katia LIBURDI (Tuscia University, Viterbo, Italy
  • Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
  • Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
  • Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
  • Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
  • Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
  • Perry NG (Michigan State University,  Michigan, USA)
  • Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Laura NYSTRÖM (ETH Zürich, Switzerland)
  • Lola PEREZ (University of Cordoba, Cordoba, Spain)
  • Vieno PIIRONEN (University of Helsinki, Finland)
  • Alessandra PINO (University of Catania, Catania, Italy)
  • Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
  • Katharina SCHERF (Technical University, Munich, Germany)
  • Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
  • Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
  • András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
  • Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
  • Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
  • László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
  • Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
  • Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Journal Impact Factor 1.0
Rank by Impact Factor Q4 (Nutrition & Dietetics)
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Rank by Journal Citation Indicator Q4 (Nutrition & Dietetics)
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CiteScore rank Q3 (Food Science)
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Scimago  
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SJR Q rank Q3

2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
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Scopus  
CiteScore 1.8
CiteScore rank Q3 (Food Science)
SNIP 0.323
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SJR index 0.235
SJR Q rank Q3

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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