Immunological Methods in Gluten Risk Analysis: A Snapshot

Melini, Francesca; Melini, Valentina

doi:10.3390/safety4040056

Cited by 15 publications

(16 citation statements)

References 46 publications

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“…Moreover, results might be also affected by the number of sampled products and by categories therein. Finally, the cut-off for gluten content in GF products is not harmonized [105]; thus, some products falling under the “gluten-free” category in some countries do not in others.…”

Section: Resultsmentioning

confidence: 99%

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

2019

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The gluten-free diet (GFD) is currently the only effective treatment in remitting the symptoms of coeliac disease (CD), a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals. The diet entails the substitution of gluten-containing products with gluten-free-rendered products. However, over recent decades the nutritional profile of gluten-free (GF) food products has been increasingly questioned within the scientific community. The aim of this paper is to review the nutritional profile of gluten-free-rendered products currently available on the market, and discuss the possible relationship thereof with the nutritional status of coeliac patients on a GFD. Key inadequacies of currently available GF products are low protein content and a high fat and salt content. More adequate levels of dietary fiber and sugar than in the past have been reported. Population studies confirmed the above mentioned inadequacies. Further efforts are required to conceive adoptable interventions for product development and reformulation in order to achieve compliance with nutritional recommendations.

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Section: Resultsmentioning

confidence: 99%

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

2019

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“…There are several challenges in gluten detection by ELISA methods that have been critically discussed, including the extraction methods, the antibody specificity and detection, and the calibration step with the reference material [ 11 , 12 ]. Using a generic extraction method and a common calibrator, a study revealed that the comparability of all gluten detection commercial kits was very limited [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Barley C-Hordein as the Calibrant for Wheat Gluten Quantification

Huang

Leinonen

et al. 2020

Foods

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The lack of certified reference materials has been one major challenge for gluten quantification in gluten-free products. In this study, the feasibility of using barley C-hordein as the calibrant for wheat gluten in R5 sandwich enzyme-linked immunosorbent assay (ELISA) was investigated. The gluten composition and total gluten R5 reactivity ranged largely depending on the genotypes and the growing environment. The conversion factor of gliadin to gluten averaged 1.31 for common wheat, which is smaller than the theoretical factor of 2. Each gluten group had varying reactivity against the R5 antibody, where ω1.2-, γ- and α-gliadins were the main reactive groups from wheat gluten. A mixture of wheat cultivars or one single cultivar as the reference material can be difficult to keep current. Based on the average R5 reactivity of total gluten from the 27 common wheat cultivars, here we proposed 10% C-hordein mixed with an inert protein as the calibrant for wheat gluten quantification. In spiking tests of gluten-free oat flour and biscuits, calibration using 10% C-hordein achieved the same recovery as the gliadin standard with its cultivar-specific conversion factor. For its good solubility and good affinity to the R5 antibody, the application of C-hordein increases the probability of developing a series of reference materials for various food matrices.

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“…In all cases, the only effective treatment for patients suffering from these pathologies is the complete withdrawal of the harmful ingredient from the diet [ 4 ]. Therefore, the development of methods that allow detection and quantitative determination of the gluten proteins have gained importance in the last decades [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…Different approaches, including immunodetection, liquid chromatography coupled to mass spectrometry and polymerase chain reaction (PCR)-based methodologies, have been extensively used for the detection of food allergens [ 7 ]. Regarding the detection of gluten, enzyme-linked immunosorbent assay (ELISA) and lateral flow devices have been adopted as official methods to ensure the enforcement of food labelling regulations [ 6 , 8 ]. In this context, the European Union Regulation (EU) No.…”

Section: Introductionmentioning

confidence: 99%

Production of a Recombinant Single-Domain Antibody for Gluten Detection in Foods Using the Pichia pastoris Expression System

García-García

Madrid

Garcia-Calvo

et al. 2020

Foods

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The detection of gluten in foodstuffs has become a growing concern in food allergen management as a result of the high ratio of population sensitive to the main gluten-containing cereals. In this study, a promising single-domain antibody previously isolated by phage display (dAb8E) was produced in Pichia pastoris resulting in high levels of the antibody fragment expression (330 mg/L). The purified dAb8E was proved to specifically bind to gluten proteins from wheat, barley and rye, exhibiting no cross reaction to other heterologous species. The dynamic range of the sandwich enzyme-linked immunosorbent assay (ELISA) covered 0.1 to 10 µg/mL of gliadin, reaching a limit of detection of 0.12 µg/mL. When experimental binary mixtures of the target cereals were analyzed, the limit of detection was 0.13 mg/g, which would theoretically correspond to gluten concentrations of approximately 13 mg/kg. Finally, thirty commercially available food products were analyzed by means of the developed assay to further confirm the applicability of the dAb8E for gluten determination. The proposed methodology enabled the generation of a new gluten-specific nanobody which could be used to guarantee the appropriate labelling of gluten-free foods.

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Immunological Methods in Gluten Risk Analysis: A Snapshot

Cited by 15 publications

References 46 publications

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

Barley C-Hordein as the Calibrant for Wheat Gluten Quantification

Production of a Recombinant Single-Domain Antibody for Gluten Detection in Foods Using the Pichia pastoris Expression System

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