Evaluation of Qualitative and Quantitative Immunoassays To Detect Barley Contamination in Gluten-Free Beer with Confirmation Using LC/MS/MS

Allred, Laura K; Voyksner, Jennifer A. Sealey; Voyksner, Robert D.

doi:10.5740/jaoacint.14-058

Cited by 16 publications

(11 citation statements)

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“…Several studies agree with the fact that beers sold as "gluten free" contained gliadin levels below the detection limit of 6 mg/kg gluten 11,40,52,54 .…”

Section: Gluten-content In Beers and Spiritssupporting

confidence: 71%

See 1 more Smart Citation

Gluten-Free Spirits and Drinks

Bustamante¹,

Simón

2015

Advances in the Understanding of Gluten Related Pathology and the Evolution of Gluten-Free Foods

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“…Several studies agree with the fact that beers sold as "gluten free" contained gliadin levels below the detection limit of 6 mg/kg gluten 11,40,52,54 .…”

Section: Gluten-content In Beers and Spiritssupporting

confidence: 71%

“…The second FAO accepted sandwich ELISA kit is based on the Skerritt antibody 39,40 . This antibody was one of the first monoclonal antibodies raised against wheat gliadin 39 .…”

Section: Problems In the Quantification Of Gluten In Alcoholic Fermenmentioning

confidence: 99%

Gluten-Free Spirits and Drinks

Bustamante¹,

Simón

2015

Advances in the Understanding of Gluten Related Pathology and the Evolution of Gluten-Free Foods

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“…Competitive R5 detects peptides longer than five amino acids, but small peptides with five to nine amino acids are considered nontoxic to celiac patients . New methods are under development to detect prolamin peptides in beer, such as LC-MS/MS − and an ELISA method based on the G12 antibody . Further investigations should include comparison of the R5 reactivity of hordein with that of hordein peptides hydrolyzed by different enzymes and a discussion of how C-hordein as reference material can represent the hydrolysates in hydrolyzed products.…”

Section: Discussionmentioning

confidence: 99%

“…Competitive R5 detects peptides longer than five amino acids, but small peptides with 5-9 amino acids are considered non-toxic to coeliac patients. 29 New methods are under development to detect prolamin peptides in beer, such as LC-MS/MS, 30,31,32,33 and an ELISA method based on the G12 antibody. 34 34,35,36 Researchers are trying to develop wheat-based reference materials applicable to specific food products.…”

Section: Measuring Barley Contamination In Oatmentioning

confidence: 99%

Proposal for C-Hordein as Reference Material in Gluten Quantification

Huang

Kanerva

Salovaara

et al. 2017

J. Agric. Food Chem.

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The concentration of residual barley prolamin (hordein) in gluten-free products is overestimated by the R5 ELISA method when calibrated against the wheat gliadin standard. The reason for this may be that the composition of the gliadin standard is different from the composition of hordeins. This study showed that the recognition of whole hordein by R5 antibody mainly came from C-hordein, which is more reactive than the other hordeins. The proportion of C-hordein in total hordein ranged from 16 to 33% of common Finnish barley cultivars used in this study and was always higher than that of ω-gliadin, the homologous protein class in the gliadin standard, which may account for the overestimation. Thus, a hordein standard is needed for barley prolamin quantification instead of the gliadin standard. When gluten-free oat flour was spiked with barley flour, the prolamin concentration was overestimated 1.8-2.5 times with the gliadin standard, whereas estimates in the correct range were obtained when the standard was 40% C-hordein mixed with an inert protein. A preparative-scale method was developed to isolate and purify C-hordein, and C-hordein is proposed as a reference material to calibrate barley prolamin quantification in R5-based assays.

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“…Recent examples demonstrating the successful application of proteomics in the evaluation of the presence of gluten marker peptides, include the detection of the presence of gluten in beers (Tanner et al, 2013; Allred et al, 2014). Tanner et al (2013) also made a comparison between two different gluten detection methods, reinforcing the superiority of LC-MS/MS to detect gluten peptides in relation to the ELISA due to its higher sensibility and the ability to detect both, glutelin and prolamins, and not only prolamins as ELISA.…”

Section: Proteomics As a Tool For The Screening For Immunogenic Peptidesmentioning

confidence: 99%

Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS

et al. 2019

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Celiac disease (CD) is an immunogenic disorder that affects the small intestine. It is caused by the ingestion of gluten, a protein network formed by prolamins and glutelins from cereals such as wheat, barley, rye and, possibly, oats. For predisposed people, gluten presents epitopes able to stimulate T-cells causing symptoms like nausea, vomiting, diarrhea, among others unrelated to the gastrointestinal system. The only treatment for CD is to maintain a gluten-free diet, not exceeding 20 mg/kg of gluten, what is generally considered the safe amount for celiacs. Due to this context, it is very important to identify and quantify the gluten content of food products. ELISA is the most commonly used method to detect gluten traces in food. However, by detecting only prolamins, the results of ELISA tests may be underestimated. For this reason, more reliable and sensitive assays are needed to improve gluten quantification. Because of high sensitivity and the ability to detect even trace amounts of peptides in complex matrices, the most promising approaches to verify the presence of gluten peptides in food are non-immunological techniques, like liquid chromatography coupled to mass spectrometry. Different methodologies using this approach have been developed and described in the last years, ranging from non-targeted and exploratory analysis to targeted and specific methods depending on the purpose of interest. Non-targeted analyses aim to define the proteomic profile of the sample, while targeted analyses allow the search for specific peptides, making it possible to quantify them. This review aims to gather and summarize the main proteomic techniques used in the identification and quantitation of gluten peptides related to CD-activity and gluten-related allergies.

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Evaluation of Qualitative and Quantitative Immunoassays To Detect Barley Contamination in Gluten-Free Beer with Confirmation Using LC/MS/MS

Cited by 16 publications

References 0 publications

Gluten-Free Spirits and Drinks

Gluten-Free Spirits and Drinks

Proposal for C-Hordein as Reference Material in Gluten Quantification

Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS

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