Meat species identification using DNA-luminol interaction and their slow diffusion onto the biochip surface

Abstract

Recently, there has been a growing concern of consumers on the authenticity of food ingredients including adulteration with porcine and/or its derivatives. Therefore, this work reports on the development of a novel, simple, sensitive and rapid luminol-based electrochemiluminescence (ECL) technique for Sus scrofa (Porcine) DNA detection. Porcine DNA was firstly amplified using loop-mediated isothermal amplification (LAMP) method and subsequently added to luminol solution for further ECL analysis for quantification. The DNA-luminol complexes were formed causing the diffusion of luminol towards the electrode surface to be slowed down and hindered that resulted in low luminol intensity. The LAMP-ECL sensor is shown to be highly specific, sensitive (≥0.1 pg/μL) and rapid (∼5 min for detection). Hence, by employing this principle with carbon screen-printed electrode (SPE), this technique has a potential to be developed further into a compact biosensor for the verifying food authenticity.