Efficiency and Limitations of Immunochemical Assays for the Testing of Gluten-free Foods

Denery-Papini, Sandra; Nicolas, Yves; Popineau, Yves

doi:10.1006/jcrs.1999.0268

Cited by 87 publications

(51 citation statements)

References 43 publications

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“…For this purpose immunochemical assays and non-immune methods have been introduced (Skerritt and Hill, 1991;Sorell et al, 1998;Denery-Papini et al, 1999). Sensitivity, specificity and reproducibility of most earlier methods for gluten analysis have been unsatisfactory (Stern et al, 2001).…”

Section: Methodology Of Gluten Analysismentioning

confidence: 99%

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

2004

EFS2

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Section: Methodology Of Gluten Analysismentioning

confidence: 99%

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

2004

EFS2

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“…As stated in the relevant NDA Opinion, however, no safe allergen threshold levels have been identified with respect to wheat allergy (NDA, 2004). The applicant also acknowledges that the effects of enzymatic hydrolysis on gluten allergenicity are not known and that the Skerrit and Hill ELISA method does not guarantee the quantification of modified gluten since it uses antibodies which are directed to the entire protein and may not recognise hydrolysed proteins (Denery-Papini et al, 1999).…”

Section: Immunological Methodsmentioning

confidence: 99%

“…The applicant states that the clinical allergy cases cited in the literature exclusively concern wheat gluten, but even enzymatic hydrolysis of wheat gluten is not a sign of lack of allergenicity (Denery-Papini et al, 1999;Pecquet and Lauriere, 2003). In the Pecquet and Lauriere (2003) paper cited by the applicant, an abstract reporting three cases of anaphylaxis due to wheat isolates in food is referenced (Leduc et al, 2002).…”

Section: History Of Non-allergenicity Of the Productmentioning

confidence: 99%

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from SOFRALAB on hydrolysed wheat gluten used as fining agent in wines pursuant to Article 6 Paragraph 11 of Directive 2000/13/EC

2004

EFSA Journal

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SUMMARYThe applicant provides information on the characteristics of hydrolysed wheat gluten and describes its use in the fining process of wines and musts. Laboratory data on residual levels and immunoreactivity of hydrolysed wheat gluten in treated wines and musts are also presented. It is stated that wines clarified with hydrolysed and non-hydrolysed wheat gluten do not represent any risk when consumed by coeliac patients and subjects allergic to wheat gluten. This statement is based on the applicant's interpretation of the results of in vitro studies, with emphasis on an ad hoc developed SDS-PAGE immunoblot method. The applicant plans to test wines in vitro for allergenic potential at various conditions and in all vinification stages. A clinical study with wheat allergic subjects will be considered only in case of ambiguous results of the laboratory studies.Clinical reactions to wheat isolates in food have been reported. Wines and musts treated with hydrolysed wheat gluten may contain low levels of allergenic proteins and peptides. However, the analytical data provided by the applicant are insufficient to determine the residual levels of gluten proteins and peptides in wines. It is not known at which levels of intake hydrolysed wheat gluten would cause allergic reactions in cereal allergic individuals. The scientific data provided by the applicant are insufficient to predict the likelihood of adverse reactions in cereal allergic individuals. Nevertheless, taking into account the levels of wheat proteins reported to cause allergic reactions in severely allergic individuals, the Panel considers that wines and musts treated with hydrolysed wheat gluten could trigger an allergic reaction. Clinical information and improved analytical data are needed with regard to the effects of wines and musts treated with hydrolysed wheat gluten in cereal allergic individuals. Appropriate clinical studies applying best clinical and laboratory practice should be carried out.For coeliac disease, assessment of the provided evidence indicates that wines and musts treated with hydrolysed wheat gluten are unlikely to cause an adverse reaction in individuals with coeliac disease provided that the provisional value of gluten considered by Codex Alimentarius for foods rendered gluten-free (currently 200 mg/kg) is not exceeded. KEY WORDSHydrolysed wheat gluten, coeliac disease, food allergy, musts, wines.

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“…Immunological methods are based on the antibodies raise against the different prolamin fractions or specific sequences found in prolamins. The requirement for the assays is that they should measure the harmful proteins and peptides, regardless of the type of food or manufacturing process (Denery-Papini et al, 1999).…”

Section: Enzyme-linked Immunosorbent Assays (Elisas)mentioning

confidence: 99%

Cereals for developing gluten-free products and analytical tools for gluten detection

Rosell

Barro

Sousa

et al. 2014

Journal of Cereal Science

137

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Recently, gluten free foods have attracted much research interest motivated by the increasing market. Despite the motivation for developing gluten-free foods it is necessary to have a scientific basis for developing gluten-free foods and the tools for detecting the peptide sequence that could be immune-toxic to some persons. This review will be focused primarily on the cereal-based commodities available for developing gluten free blends, considering those naturally gluten free cereals besides the controversial oats, and the recent transgenic approaches for developing cereals free of immunotoxic gluten. Secondly, the biochemical tools for mimicking gluten network viscoelastic properties will be presented. Finally, special emphasis will be put in compiling the available techniques for gluten detection and quantitation.

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Efficiency and Limitations of Immunochemical Assays for the Testing of Gluten-free Foods

Cited by 87 publications

References 43 publications

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from SOFRALAB on hydrolysed wheat gluten used as fining agent in wines pursuant to Article 6 Paragraph 11 of Directive 2000/13/EC

Cereals for developing gluten-free products and analytical tools for gluten detection

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