A chromatographic and immunoprofiling approach to optimising workflows for extraction of gluten proteins from flour

Daly, Matthew; Huang, Xin; Nitride, Chiara; Tranquet, Olivier; Rogers, Adrian; Shewry, Peter R.; Gethings, Lee A.; Mills, E.N. Clare

doi:10.1016/j.jchromb.2022.123554

Cited by 1 publication

(1 citation statement)

References 49 publications

(96 reference statements)

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“…Finally, the supernatant was collected, dried with nitrogen gas at 40°C, and redissolved in 10 mL ethanol-H 2 O solution (1:9, v: v) to obtain the final solution to be tested. The extraction process of other proteins in flour mainly refers to previous research methods ( Daly et al, 2022 ). The difference in color and ΔR of each food sample extraction solution was recorded in the aptasensor (ΔR = R-R 0 , R is the absorbance ratio of each food sample extract in the aptasensor, and R 0 is the absorbance ratio of the blank solution).…”

Section: Methodsmentioning

confidence: 99%

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

Qin,

Zhang,

Qian

et al. 2024

Front. Bioeng. Biotechnol.

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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.

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Section: Methodsmentioning

confidence: 99%