From grain to malt: Tracking changes of ultra-low-gluten barley storage proteins after malting

Bahmani, Mahya; Juhász, Angéla; Bose, Utpal; Nye-Wood, Mitchell G.; Blundell, Malcolm; Howitt, Crispin A.; Colgrave, Michelle L.

doi:10.1016/j.foodchem.2023.137189

Cited by 4 publications

(1 citation statement)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hitherto, the only clinical therapy option available is a lifetime gluten-free diet ( Glissen Brown and Singh, 2018 ; Li et al, 2023 ). Gluten is a protein mixture occur in grains (especially wheat, barley, and rye), mainly composed of gliadin and glutenin ( Tye-Din et al, 2018 ; Tanner et al, 2019 ; Bahmani et al, 2024 ), among which gliadin is the culprit causing celiac disease ( Menezes et al, 2023 ). Therefore, many countries have established guidelines for gluten-free and extremely low gluten content foods and set a minimum detection threshold for gluten at 20 mg/kg ( Commission, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Lable-free aptamer portable colorimetric smartphone for gliadin detection in food

Qin,

Zhang,

Qian

et al. 2024

Front. Bioeng. Biotechnol.

View full text Add to dashboard Cite

For individuals with celiac disease (CD), the current clinical therapy option available is a lifelong gluten-free diet. Therefore, it is essential to swiftly and efficiently detect gluten in foods. A colorimetric sensor has been developed, which operates by regulating the aggregation and dispersion state of AuNPs induced by high concentration NaCl through the specific binding of gliadin and aptamer, thereby achieving rapid detection of gliadin in flour. It is found that the sensor exhibits good linearity in the concentration range of 0.67–10 μM and the LOD (3σ/S) is 12 nM. And it can accurately distinguish various types of free-gliadin samples, with a spiked recovery rate of 85%–122.3%. To make the detection process more convenient, the colorimetric results of the biosensor were translated into RGB color-gamut parameters by a smartphone color-picking program for further analysis. Gliadin can still be accurately quantified with the established smartphone platform, and a correlation coefficient of 0.988 was found. The proposed portable smartphone aptamer colorimetric sensing device has achieved satisfactory results in the rapid detection of gliadin in food.

show abstract