Real Time PCR for the detection and discrimination of cereal contamination in gluten free foods

Sandberg, M.; Lundberg, Lisa; Ferm, Monica; Yman, Ingrid Malmheden

doi:10.1007/s00217-003-0758-4

Cited by 83 publications

(46 citation statements)

References 14 publications

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“…A PCR method targeting the glutenin gene to detect wheat DNA in a number of raw and heatprocessed foods had a LOD of 21.5 pg of DNA (Debnath et al, 2009). A real-time PCR method for the specific detection of wheat, rye, barley and oats could discriminate among the four cereals, but no quantitative results were provided (Sandberg et al, 2003).…”

Section: Dna-based Methodsmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

116

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Dna-based Methodsmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

116

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“…The Hina-F and Hina-R primers ( Table 2) were chosen within regions of low sequence homology with the wheat Puro-a gene and ampliWed a barley-speciWc 145 bp fragment. The results obtained with the Hin-a marker were conWrmed by the use of the hordein gene marker [24] (data not shown).…”

Section: Resultsmentioning

confidence: 88%

“…For the purposes of the present research, this primer set simpliWed the identiWcation of wheat DNA, since a single PCR detected the expected 262 bp amplicon in all durum and common wheat varieties and since rye was not used in Xour mixture analysis. However, wheat-and ryespeciWc STS markers could be used if discrimination between these two species would be requested [24].…”

Section: Resultsmentioning

confidence: 99%

A DNA method for qualitative identification of plant raw materials in feedstuff

Tavoletti

Iommarini

Pasquini

2009

Eur Food Res Technol

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This research developed a simple and not expensive DNA method for the qualitative identiWcation of plant raw materials used as feed mixtures. SpeciWc simple sequence tagged (STS) markers were developed to detect faba bean (Lectin A gene), Weld pea (Convicilin A gene), grain sorghum (UDP-glucosyltransferase gene) and barley (Hordoindoline-a gene), whereas identiWcation of durum and common wheat (lipid transfer protein gene), soybean (Gly m Bd 30K allergen gene) and maize (invertase gene) was carried out using markers available from the literature. Cross-reactivity of the primer pairs was also checked against oat, rye, kidney bean and lentil. The method was eVectively applied to the analysis of Xour mixtures and extruded feedstuV. It could be included in traceability and certiWcation of animal feeding systems within high quality animal production chains which are strictly related to the production area by the valorisation of locally grown raw materials.

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“…Similarly, a good correlation between both methods was found by Dahinden et al (2000), when analysing 35 baby foods. Sandberg et al (2003) used real-time PCR to determine food contamination with gluten. The results of PCR correlated well with the values obtained by ELISA, but it was impossible to detect DNA in hydrolysed products (bear, syrup and malt extract).…”

Section: Resultsmentioning

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%

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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Real Time PCR for the detection and discrimination of cereal contamination in gluten free foods

Cited by 83 publications

References 14 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

A DNA method for qualitative identification of plant raw materials in feedstuff

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

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