Analysis of barley contamination in oats using R5 and ω-gliadin antibodies

Kanerva, Päivi; Sontag‐Strohm, Tuula; Ryöppy, Päivi H.; Alho-Lehto, Pirjo; Salovaara, Hannu

doi:10.1016/j.jcs.2006.08.005

Cited by 50 publications

(38 citation statements)

References 16 publications

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“…Another explanation can be the more efficient extraction method used in the sandwich ELISA, which may have been more effective in dissolving prolamins from freeze-dried sourdough matrix. In general, the competitive ELISA is deemed to be the most suitable method to accurately quantify hydrolysed gluten and the sandwich R5 ELISA particularly overestimates prolamins from barley (Kanerva et al, 2006;Thompson and Méndez, 2008). In other words, the digests of wheat and rye but not barley, made by a combined action of endogenous enzymes and AN-PEP enzyme, are believed to meet the "glutenfree" labelling requirement and, thus, adding such malt hydrolysates to gluten-free recipes would keep the prolamin levels of the final products below the Codex gluten-free thresholds.…”

Section: Discussionmentioning

confidence: 99%

Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye

Luoto

Jiang

Brinck

et al. 2012

Journal of Cereal Science

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Section: Discussionmentioning

confidence: 99%

Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye

Luoto

Jiang

Brinck

et al. 2012

Journal of Cereal Science

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“…buckwheat, maize, and oats. Gluten analysis methods are based on the characteristics of wheat prolamins and, therefore, it has been questioned how accurate are the results obtained for products containing barley or rye (Kanerva et al 2006). The total extraction of prolamins of each cereal species must be well known to obtain reliable analysis results for products containing any of the cereals that are harmful for people with celiac disease.…”

Section: Discussionmentioning

confidence: 99%

Improved extraction of prolamins for gluten detection in processed foods

Kanerva¹,

Sontag‐Strohm²,

Brinck³

2008

AFSci

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A problem in gluten analysis has been inconsistent extractability of prolamins, particularly from processed foods consisting of unknown portions of prolamins from wheat, barley, and rye. This study aimed at improving the extraction of prolamins for immunological analysis, regardless of the cereal species and the production process. The prolamins were extracted with varying concentrations of ethanol, 1-propanol, and 2-propanol. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis and Western blotting were applied to study the protein composition of the extracts and the antibody recognition of the prolamin subgroups. We characterized the affinities of prolamin-specific antibodies that are used in gluten analysis against the prolamin groups that were soluble in 40% 1-propanol. The antibody R5 recognized more abundantly the medium-molecular weight groups, including polymeric proteins, and less the high-molecular weight groups than the anti-ω-gliadin antibody. In the present study, the prolamins were most efficiently extracted by 40% 1-propanol with 1% dithiothreitol at 50 °C . The prolamins were extracted from processed bread samples with efficiency similar to that from untreated meal samples.

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“…It may be because of lack of sensitive and reliable diagnostic tests and of suitable clinical trials. Even probable contamination of oat with other cereals may occur in the field, during transportation, storage, milling or food processing (Kanerva et al 2006). Owing to this, oats were primarily excluded from gluten free diet.…”

Section: Other Usesmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Analysis of barley contamination in oats using R5 and ω-gliadin antibodies

Cited by 50 publications

References 16 publications

Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye

Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye

Improved extraction of prolamins for gluten detection in processed foods

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

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