Detection of gluten-containing cereals in flours and “gluten-free” bakery products by polymerase chain reaction

Olexová, L.; Dovičovičová, L.; Švec, Miroslav; Siekel, P.; Kuchta, T.

doi:10.1016/j.foodcont.2004.10.009

Cited by 36 publications

(23 citation statements)

References 7 publications

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“…Dahinden et al (2001), using the same primers as the present study, determined the detection limit to be 0.1%. Olexová et al (2003) found the same value and emphasised that the best isolation conditions had been achieved with the GeneSpin isolation kit. In another paper, Dahinden et al (2000) detected wheat in 35 baby foods by the real-time PCR method with the detection limit ranging between 0.02% and 0.2%.…”

Section: Resultsmentioning

confidence: 73%

“…The polymerase chain reaction was performed in Touchgene Gradient cycler from Techne Co. (Cambridge, UK). The selection of primers was derived from the studies by Dahinden et al (2001) and Olexová et al (2006). These authors described a method for the determination of wheat, rye, and barley focused on the intron of the chloroplast gene trnl.…”

Section: Methodsmentioning

confidence: 99%

“…Up to now, a number of papers have been published focused on wheat and other cere-als detection by real-time PCR (Dahinden et al 2001;Sandberg et al 2003;Terzi et al 2004;Piknová et al 2008;Zeltner et al 2009). The majority of papers comparing gliadin values in gluten free foods found by different methods have appeared only in the past ten years (Dahinden et al 2001;Henterich et al 2003;Sandberg et al 2003;Olexová et al 2006;Gélinas et al 2008;Piknová et al 2008).…”

mentioning

confidence: 99%

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Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method

Mašková¹,

Paulíčková²,

Rysová³

et al. 2011

Czech J. Food Sci.

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Mašková E., Paulíčková I., Rysová J., Gabrovská D. (2011): Evidence for wheat, rye, and barley presence in gluten free foods by PCR method -comparison with ELISA method. Czech J. Food Sci., 29: 45-50.A method of the evidence for the presence of wheat, rye, and barley in gluten free foods, based on the polymerase chain reaction (PCR), was validated. DNA was isolated from foods by chaotropic solid phase extraction. The PCR method applied was focused on the intron of the chloroplast gene trnl and utilised primers WBR11 and WBR13. Electrophoresed wheat and rye DNAs were characterised by a 201 bp fragment, barley DNA by a 196 bp fragment. The validated PCR method was applied to the selection of 18 gluten free foods, previously found by ELISA method to contain 1 mg or more of gliadin per 100 g food. The presence of wheat was confirmed by PCR method in all foods analysed. The comparison with the results obtained by ELISA method reliably verified the detection limit of PCR method, i.e., 0.02% wheat.

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Section: Resultsmentioning

confidence: 73%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method

Mašková¹,

Paulíčková²,

Rysová³

et al. 2011

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…In this study a wheat-, barley-, and rye-specific WBR11/WBR13 primer pair was used. These primers were also used in a quantitative competitive PCR system to detect gluten traces in flours and "gluten-free" bakery products [96]. Piknova and colleagues achieved detection limits of 200 mg/kg of wheat in flour using real-time PCR [97].…”

Section: Gluten-free Food Controlmentioning

confidence: 99%

Celiac disease diagnosis and gluten-free food analytical control

et al. 2010

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Celiac disease (CD) is an autoimmune entero-pathy, characterized by an inappropriate T-cell-mediated immune response to the ingestion of certain dietary cereal proteins in genetically susceptible individuals. This disorder presents environmental, genetic, and immunological com-ponents. CD presents a prevalence of up to 1% in populations of European ancestry, yet a high percentage of cases remain underdiagnosed. The diagnosis and treatment should be made early since untreated disease causes growth retardation and atypical symptoms, like infertility or neurological disorders. The diagnostic criteria for CD, which requires endoscopy with small bowel biopsy, have been changing over the last few decades, especially due to the advent of serological tests with higher sensitivity and specificity. The use of serological markers can be very useful to rule out clinical suspicious cases and also to help monitor the patients, after adherence to a gluten-free diet. Since the current treatment consists of a life-long gluten-free diet, which leads to significant clinical and histological improvement, the standardization of an assay to assess in an unequivocal way gluten in gluten-free foodstuff is of major importance.

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“…Studies show amaranth flour can be used up to 15% in production of amaranth-wheat composite breads without any significant effect on physical and sensory qualities of the bread (Ayo, 2001). Amaranth is gluten-free, so it can be used in glutenfree products (Olexova et al, 2006).…”

Section: Amaranth (Amaranthus Caudatus Amaranthus Cruentus and Amarmentioning

confidence: 99%

A Review of Alternatives to Wheat Flour

Pourafshar¹,

Rosentrater²,

Krishnan³

2010

2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010

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Abstract. For centuries, cereals have been major food stuffs used all around the world; because of that, there are many different kinds of breads produced from different types of flours. Despite the variety of flours available, there are still many challenges to produce ingredients which maximize nutrient components, and with which healthier breads and other products can be produced. As studies have shown, traditional wheat flour has some nutritional deficiencies (although this is a matter of perspective), which depend on the level of consumption. Additionally, gluten intolerance and Celiac disease are growing problems. The nutritional value of breads can be enhanced through the use of a variety of alternative flours. The objective of this study is to review and discuss alternatives to traditional wheat flour, with an emphasis on improved nutritional characteristics. Oat, for instance, has been used to improve the protein and fiber content of bread. Fortification of breads with soybean flour can also dramatically improve their protein quality. Barley, flaxseed, and rye flours can be used to increase the amount of dietary fiber in breads. Dietary fiber can reduce the risk of coronary heart disease, cancer, diabetes. Rye flour is recommended as an integral part of the diet as a source of biologically active substances. There are also other materials which can be used to add value to flour. One of them is DDGS, which is a co-product from the production of fuel ethanol from corn. By using alternative materials, traditional wheat flours can be fortified and their nutrient profiles enhanced.

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Detection of gluten-containing cereals in flours and “gluten-free” bakery products by polymerase chain reaction

Cited by 36 publications

References 7 publications

Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method

Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method

Celiac disease diagnosis and gluten-free food analytical control

A Review of Alternatives to Wheat Flour

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