Impact of Milk Components on Recovery of Viral RNA from MS2 Bacteriophage

M. Yavarmanesh, Morteza Abbaszadegan, Absar Alum, A. Mortazavi, M. B. Habibi Najafi, M. R. Bassami, M. R. Nassiri

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Noroviruses are responsible for approximately 44 % of outbreaks involving dairy products for which causative agents are reported. Recovery of viruses from milk and dairy products is a difficult task. The role of different components of milk in the recovery of viral RNA was evaluated in this study. Four model milk formulations (A-D) were prepared by mixing different combinations of lactose, whey protein, casein, and fat in water. Each model formulation was spiked with five concentrations of bacteriophage MS2. The phenol-guanidine thiocyanate-chloroform protocol was used for extracting viral RNA from the model milk formulations and then extracted RNA was measured by a nanodrop spectrophotometer in ng/μl. The results showed that casein and whey protein had the highest negative impact on RNA yield, especially when the number of MS2 was less than 1. 3 pfu/ml. The highest RNA recovery was obtained from the model milk formulation containing all four components; lactose, whey protein, casein, and fat. The amount of extracted RNA was closely correlated with the dry matter content of each formulation and the spiked concentration of coliphage using response surface modeling (R2:0. 93). It was determined that milk fat is the most effective component in facilitating RNA extraction and the highest RNA yield can be achieved via elimination of whey protein and casein from milk by centrifugation at 40,000×g for 60 min. To achieve the highest viral RNA recovery efficiency by the proposed method, milk fat must be recombined with the supernatant of the centrifuged sample and then homogenized before performing the extraction protocol.

Original languageEnglish (US)
Pages (from-to)103-109
Number of pages7
JournalFood and Environmental Virology
Volume5
Issue number2
DOIs
StatePublished - Jun 2013

Fingerprint

RNA Phages
Viral RNA
milk composition
bacteriophages
Milk
RNA
Caseins
whey protein
casein
Fats
dairy products
Dairy Products
milk
Lactose
milk fat
lactose
Levivirus
Coliphages
Norovirus
coliphages

Keywords

  • Milk components
  • Raw milk
  • RNA extraction
  • Viruses

ASJC Scopus subject areas

  • Epidemiology
  • Health, Toxicology and Mutagenesis
  • Food Science
  • Virology

Cite this

Impact of Milk Components on Recovery of Viral RNA from MS2 Bacteriophage. / Yavarmanesh, M.; Abbaszadegan, Morteza; Alum, Absar; Mortazavi, A.; Habibi Najafi, M. B.; Bassami, M. R.; Nassiri, M. R.

In: Food and Environmental Virology, Vol. 5, No. 2, 06.2013, p. 103-109.

Research output: Contribution to journalArticle

Yavarmanesh, M, Abbaszadegan, M, Alum, A, Mortazavi, A, Habibi Najafi, MB, Bassami, MR & Nassiri, MR 2013, 'Impact of Milk Components on Recovery of Viral RNA from MS2 Bacteriophage' Food and Environmental Virology, vol. 5, no. 2, pp. 103-109. https://doi.org/10.1007/s12560-013-9107-3
Yavarmanesh, M. ; Abbaszadegan, Morteza ; Alum, Absar ; Mortazavi, A. ; Habibi Najafi, M. B. ; Bassami, M. R. ; Nassiri, M. R. / Impact of Milk Components on Recovery of Viral RNA from MS2 Bacteriophage. In: Food and Environmental Virology. 2013 ; Vol. 5, No. 2. pp. 103-109.
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