Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material

Schall, Eszter; Scherf, Katharina Anne; Bugyi, Zsuzsanna; Hajas, Lívia; Koehler, Peter; Poms, Roland; D’Amico, Stefano; Schoenlechner, Regine; Tömösközi, Sándor

doi:10.1016/j.foodchem.2019.126049

Cited by 14 publications

(20 citation statements)

References 28 publications

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“…In addition to reproducible production on laboratory scale, upscaling and reproducible production of larger amounts of material are also important for widespread use. In our previous study we managed to achieve this in the case of the five cultivars and the blend in flour form ( Schall et al, 2020 ). In the case of isolates, the identification of sensitive points in laboratory production may help in upscaling their production.…”

Section: Resultsmentioning

confidence: 99%

“…Gliadin/glutenin ratios based on the weight of the isolated gliadins and glutenins were in the range from 0.5 to 1.4. Such variability in extractable gliadin content and gliadin/glutenin ratios in gluten proteins among cultivars may occur, but this degree of variation did not occur in the production of flour from these cultivars (Hajas et al, 2018;Schall et al, 2020). It is therefore necessary to examine how the differences are affected by the quality of the cultivars and what the effect of isolation is.…”

Section: Comparison Of the Protein Content Of Flours Gluten And Gliadin Isolatesmentioning

confidence: 99%

“…For this purpose, 23 wheat cultivars collected from different geographical locations around the world were examined and characterized in detail ( Hajas et al, 2018 ). Based on the results of this study, five cultivars were selected and investigated for the magnitude of the analytical error of ELISA methods resulting from the use of one cultivar or their blend ( Schall et al, 2020 ). Another major issue of RM production is the decision whether to use flour, a gluten isolate or a gliadin isolate.…”

Section: Introductionmentioning

confidence: 99%

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Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

et al. 2020

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Celiac disease is a gluten-induced hypersensitivity reaction that requires a lifelong gluten-free diet. Gluten-free foods must not contain more than 20 mg/kg gluten as laid down by Codex Alimentarius. Measuring the presence of gluten with routine immunoanalytical methods in food is a serious challenge as many factors affect accurate determination. Comparability of the results obtained with different methods and method validation are hindered by the lack of a widely accepted reference material (RM). The core questions of RM development from wheat are the number of cultivars to be included and the format of gluten (i.e., flour, gluten, or gliadin isolates) to be applied. Therefore, the aim of our work was to produce an appropriate gluten RM from wheat. For this, five previously selected wheat cultivars and their blend were used to produce flours, gluten and gliadin isolates under laboratory conditions. Protein content, protein composition and responses to different ELISA methods were compared and widely evaluated in our study. The protein contents of the flours were 12.1–18.7%, those of the gluten isolates 93.8–97.4% and those of the gliadin isolates 72.7–101.9%. The gluten and gliadin isolates had similar protein profiles as the source flours. By comparing the different wheat cultivars and their protein isolates, we found that the isolation had a smaller effect on protein composition than genetic variability. The choice of a blend would be more suitable for the production of a RM in case of flours and also isolates. The immunoanalytical results showed that the isolation had an effect on the analytical results, but its extent depended on the ELISA method. The use of flour would be more applicable in this regard, but handling of the material and long-term stability should also be considered in the final decision of gluten RM production.

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Section: Resultsmentioning

confidence: 99%

Section: Comparison Of the Protein Content Of Flours Gluten And Gliadin Isolatesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

et al. 2020

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“…A collection of wheat cultivars from different countries was characterized for gluten protein composition and ELISA response to establish selection criteria and identify cultivars that are as representative as possible for the multitude of cultivars grown worldwide. A blend of the selected five cultivars from Asia (Yumai-34), Australia (Yitpi), Europe (Akteur, Mv Magvas), and North America (Carberry) was further characterized and appears to be suitable for further reference material development (166,167).…”

Section: A Five Cultivar Wheat Blend Is Suitable For New Reference Mamentioning

confidence: 99%

Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

et al. 2020

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Celiac disease (CD) affects a growing number of individuals worldwide. To elucidate the causes for this increase, future multidisciplinary collaboration is key to understanding the interactions between immunoreactive components in gluten-containing cereals and the human gastrointestinal tract and immune system and to devise strategies for CD prevention and treatment beyond the gluten-free diet. During the last meetings, the Working Group on Prolamin Analysis and Toxicity (Prolamin Working Group, PWG) discussed recent progress in the field together with key stakeholders from celiac disease societies, academia, industry and regulatory bodies. Based on the current state of knowledge, this perspective from the PWG members provides recommendations regarding clinical, analytical and legal aspects of CD. The selected key topics that require future multidisciplinary collaborative efforts in the clinical field are to collect robust data on the increasing prevalence of CD, to evaluate what is special about gluten-specific T cells, to study their kinetics and transcriptomics and to put some attention to the identification of the environmental agents that facilitate the breaking of tolerance to gluten. In the field of gluten analysis, the key topics are the precise assessment of gluten immunoreactive components in wheat, rye and barley to understand how these are affected by genetic and environmental factors, the comparison of different methods for compliance monitoring of gluten-free products and the development of improved reference materials for gluten analysis.

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“…Based on these strategies and led by the PWG, five cultivars were selected after characterisation as the basis for the development of a new reference material [ 15 , 16 ]. The gluten composition of these five cultivar flours varied between harvest years, but a blend of the five cultivars overcame this variability and showed advantages over use of a single cultivar in ELISA responses [ 17 , 18 ]. A gluten isolate or a gliadin isolate from the blend of the five cultivars showed the same protein composition as the native flour [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Barley C-Hordein as the Calibrant for Wheat Gluten Quantification

Huang

Leinonen

et al. 2020

Foods

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The lack of certified reference materials has been one major challenge for gluten quantification in gluten-free products. In this study, the feasibility of using barley C-hordein as the calibrant for wheat gluten in R5 sandwich enzyme-linked immunosorbent assay (ELISA) was investigated. The gluten composition and total gluten R5 reactivity ranged largely depending on the genotypes and the growing environment. The conversion factor of gliadin to gluten averaged 1.31 for common wheat, which is smaller than the theoretical factor of 2. Each gluten group had varying reactivity against the R5 antibody, where ω1.2-, γ- and α-gliadins were the main reactive groups from wheat gluten. A mixture of wheat cultivars or one single cultivar as the reference material can be difficult to keep current. Based on the average R5 reactivity of total gluten from the 27 common wheat cultivars, here we proposed 10% C-hordein mixed with an inert protein as the calibrant for wheat gluten quantification. In spiking tests of gluten-free oat flour and biscuits, calibration using 10% C-hordein achieved the same recovery as the gliadin standard with its cultivar-specific conversion factor. For its good solubility and good affinity to the R5 antibody, the application of C-hordein increases the probability of developing a series of reference materials for various food matrices.

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Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material

Cited by 14 publications

References 28 publications

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

Barley C-Hordein as the Calibrant for Wheat Gluten Quantification

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