Gluten Detection

Immer, Ulrike; Haas-Lauterbach, Sigrid

doi:10.1002/9780470637685.ch19

Cited by 5 publications

(12 citation statements)

References 22 publications

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“…The epitope is used for detecting gliadin in cereals. Heat treatment does not cause any change in the epitope due to its linear and short structure which permits the measurements of gluten quantitatively even in foods that are cooked by the use of R5 antibody (Immer & Haas-Lauterbach, 2010).…”

Section: Sandwich Elisamentioning

confidence: 99%

“…The result of the assay is expressed in ppm, equivalents to the peptide. The relation between the prolamin fragments varies and therefore conversion factor into gliadin cannot be applied (Immer & Haas-Lauterbach, 2010). These can provide rapid results, inefficient to give sophisticated results, competitive ELISA is easy to handle and they are suitable for routine analysis than the sandwich system.…”

Section: Competitive Elisamentioning

confidence: 99%

“…The first competitive ELISA was designed by Friis in 1988 with the help of polyclonal antibody against the gliadins but it gave negative results in rye and barley, so later on a pre-incubation step was included while before raising the polyclonal antibody to overcome this issue. The major problem related to this type of assay is the inappropriate quantification of the hydrolyzed gliadins (Immer & Haas-Lauterbach, 2010). According to Scherf and Poms (2016), competitive ELISA may be used for proteins that are intact and having small size antigen (gluten peptides) because it requires a single binding site.…”

Section: Competitive Elisamentioning

confidence: 99%

“…Apart from the immunochemical devices, demand for rapid and easy to use tests to detect the traces of gluten in food and cereals has increased (Immer & Haas-Lauterbach, 2010). Therefore, immuno chromatographic assays such as dipsticks and lateral flow devices (LFD's) are in use for getting rapid results (Melini & Melini, 2018).…”

Section: Lateral Flow Device and Dipstick Devicesmentioning

confidence: 99%

“…These devices can be used for swab tests for contaminants surface and to check the level of gluten contamination in raw and processed materials (Scherf & Poms, 2016). The sensitivity of commercially available gliadin dipstick is enough for gluten analysis (Immer & Haas-Lauterbach, 2010). These are designed in a sandwich format which gives a specific and reliable result and this sandwich type format uses two epitopes of an antigen.…”

Section: Lateral Flow Device and Dipstick Devicesmentioning

confidence: 99%

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Gluten Detection in Foods

Munshi

Deb

2021

Challenges and Potential Solutions in Gluten Free Product Development

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Celiac disease is one of the most continuous perpetual food prejudices prompted by ingestion of gluten protein from various foods such as wheat, barley, rye, oats, etc. The accessibility of the various analytical methods is extremely important to determine the presence of gluten in the food matrix to guarantee the affluence of gluten delicate people. Along with it in accordance to Codex, foods having below 20 mg gluten/kg can only be considered under a gluten-free label. This also sets standards for the analytical methods in gluten detection. The present chapter deals with the chemical constituents, toxicity, and tolerance limit of gluten protein along with the importance of gluten-free foods, gluten labeling, and risk management. However, the main objective is to discuss the various gluten detection methods, their applicability, challenges, and influencing factors. Removal of gluten is necessary to increase the availability of gluten-free food products which greatly depends on the selection and standard of the detection method. Thus, to ensure the consumption of gluten-free food products the detection method of gluten must be monitored carefully.

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Section: Sandwich Elisamentioning

confidence: 99%

Section: Competitive Elisamentioning

confidence: 99%

Section: Competitive Elisamentioning

confidence: 99%

Section: Lateral Flow Device and Dipstick Devicesmentioning

confidence: 99%

Section: Lateral Flow Device and Dipstick Devicesmentioning

confidence: 99%

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Gluten Detection in Foods

Munshi

Deb

2021

Challenges and Potential Solutions in Gluten Free Product Development

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Food allergen analysis for processed food using a novel extraction method to eliminate harmful reagents for both ELISA and lateral-flow tests

et al. 2016

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Enzyme-linked immunosorbent assay (ELISA) is commonly used to determine food allergens in food products. However, a significant number of ELISAs give an erroneous result, especially when applied to highly processed food. Accordingly, an improved ELISA, which utilizes an extraction solution comprising the surfactant sodium lauryl sulfate (SDS) and reductant 2-mercaptoethanol (2-ME), has been specially developed to analyze food allergens in highly processed food by enhancing analyte protein extraction. Recently, however, the use of 2-ME has become undesirable. In the present study, a new extraction solution containing a human- and eco-friendly reductant, which is convenient to use at the food manufacturing site, has been established. Among three chemicals with different reducing properties, sodium sulfite, tris(3-hydroxypropyl)phosphine, and mercaptoethylamine sodium sulfite was selected as a 2-ME substitute. The protein extraction ability of SDS/0.1 M sodium sulfite solution was comparable to that of SDS/2-ME solution. Next, the ELISA performance for egg, milk, wheat, peanut, and buckwheat was evaluated by using model-processed foods and commercially available food products. The data showed that the SDS/0.1 M sulfite ELISA significantly correlated with the SDS/2-ME ELISA for all food allergens examined (p< 0.01), thereby establishing the validity of the SDS/0.1 M sulfite ELISA performance. Furthermore, the new SDS/0.1 M sulfite solution was investigated for its applicability to the lateral-flow (LF) test. The result demonstrated the successful analysis of food allergens in processed food, showing consistency with the SDS/0.1 M sulfite ELISA results. Accordingly, a harmonized analysis system for processed food comprising a screening LF test and a quantitative ELISA with identical extraction solution has been established. The ELISA based on the SDS/0.1 M sulfite extraction solution has now been authorized as the revised official method for food allergen analysis in Japan.

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Biochemical and Immunochemical Characterization of Different Varieties of Amaranth (Amaranthus L. ssp.) as a Safe Ingredient for Gluten-free Products

Ballabio

Uberti

Lorenzo

et al. 2011

J. Agric. Food Chem.

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Celiac disease is a food intolerance triggered by the ingestion of gluten-containing cereals; the only therapy is a strict gluten-free diet for life. In recent years, amaranth flour has received considerable attention as an interesting source for the formulation of gluten-free products due to its high nutritional value and low content of prolamins, the toxic proteins for celiacs. The aim of this study was to characterize 40 amaranth varieties using both SDS-PAGE/immunoblotting and ELISA to assess their possible tolerance by celiac subjects. All of the amaranth samples studied showed similar binding affinities for both specific anti-gliadin antibodies and human IgAs. In most amaranth grains, the content of gluten-like proteins measured by ELISA was <20 ppm. The molecular characterization of amaranth proteins suggests that amaranth is safe for celiacs to consume. It is recommended that the most suitable amaranth varieties are those having the lowest content of proteins cross-reacting with anti-gliadin antibodies.

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Gluten Detection

Cited by 5 publications

References 22 publications

Gluten Detection in Foods

Gluten Detection in Foods

Food allergen analysis for processed food using a novel extraction method to eliminate harmful reagents for both ELISA and lateral-flow tests

Biochemical and Immunochemical Characterization of Different Varieties of Amaranth (Amaranthus L. ssp.) as a Safe Ingredient for Gluten-free Products

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