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Combining simplified DNA extraction technology and recombinase polymerase amplification assay for rapid and equipment-free detection of citrus pathogen Phytophthora parasitica
CHEN Wei-yu, YU Jia, XU Heng, LU Xin-yu, DAI Ting-ting, TIAN Yue-e, SHEN Dan-yu, DOU Dao-long
2021, 20 (10): 2696-2705.   DOI: 10.1016/S2095-3119(20)63459-1
Abstract125)      PDF in ScienceDirect      
Foot and root rot caused by Phytophthora parasitica is a substantial threat to citrus cultivation, affecting both yield and quality.  Thus, rapid and accurate detection of P. parasitica plays an important role in disease management.  The aim of this study was to develop a simple diagnostic method to detect P. parasitica infection by combining recombinase polymerase amplification and lateral flow strips (LF-RPA).  To establish the LF-RPA assay of P. parasitica, the primers and probe designed based on the Ypt1 gene were tested for specificity to P. parasitica, which showed no cross-reactivity with DNAs of other related oomycete species.  The LF-RPA assay detected the amount of genomic DNA of P. parasitica which was as low as 1 pg.  To make the LF-RPA assay useful in low-resource settings, four simplified DNA extraction methods were compared, after which the LF-RPA assay was applied, with no specialized equipment, to analyze a diverse range of citrus tissues by using a simplified PEG-NaOH method for DNA extraction.  This method was successful in detecting P. parasitica in infected plant samples within 30 min.  Combining the LF-RPA assay and a simplified DNA extraction method could be a potential  detection test for P. parasitica, especially in areas with limited resources.
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Effects of Chemical Components on the Amount of Green Tea Cream
XU Yong-quan, CHEN Su-qin, SHEN Dan-yu and YIN Jun-feng
2011, 10 (6): 969-974.   DOI: 10.1016/S1671-2927(11)60083-7
Abstract2338)      PDF in ScienceDirect      
The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine (Y=0.85, P<0.01) and polyphenols (Y=0.65,P<0.05) in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect (P<0.01) on green tea cream levels. Cream (g L-1)=-172.071+ 0.129 x Ccaffeine+0.024xGgallated catechins (R2=0.936). The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.
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