Portable gliadin-immunochip for contamination control on the food production chain

Chiriaco, Maria; Feo, Francesco; Primiceri, Elisabetta; Monteduro, Anna Grazia; Benedetto, Giuseppe E. De; Pennetta, Antonio; Rinaldi, R.; Maruccio, Giuseppe

doi:10.1016/j.talanta.2015.04.040

Cited by 38 publications

(21 citation statements)

References 42 publications

(45 reference statements)

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“…The competitive and disposable amperometric immunosensor based on gliadin-functionalized carbon/nanogold screen-printed electrodes was developed for rapid gluten detection in processed food samples (345). The gliadin-immunochips, based on electrochemical impedance spectroscopy transduction method, capable of detecting 0.5 ppm of gliadin in beers and flours have been reported (346).…”

Section: Methods For Detection Of Gluten In Foodmentioning

confidence: 99%

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

et al. 2020

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Wheat is a major cereal crop providing energy and nutrients to the billions of people around the world. Gluten is a structural protein in wheat, that is necessary for its dough making properties, but it is responsible for imparting certain intolerances among some individuals, which are part of this review. Most important among these intolerances is celiac disease, that is gluten triggered T-cell mediated autoimmune enteropathy and results in villous atrophy, inflammation and damage to intestinal lining in genetically liable individuals containing human leukocyte antigen DQ2/DQ8 molecules on antigen presenting cells. Celiac disease occurs due to presence of celiac disease eliciting epitopes in gluten, particularly highly immunogenic alpha-gliadins. Another gluten related disorder is non-celiac gluten-sensitivity in which innate immune-response occurs in patients along with gastrointestinal and non-gastrointestinal symptoms, that disappear upon removal of gluten from the diet. In wheat allergy, either IgE or non-IgE mediated immune response occurs in individuals after inhalation or ingestion of wheat. Following a lifelong gluten-free diet by celiac disease and non-celiac gluten-sensitivity patients is very challenging as none of wheat cultivar or related species stands safe for consumption. Hence, different molecular biology, genetic engineering, breeding, microbial, enzymatic, and chemical strategies have been worked upon to reduce the celiac disease epitopes and the gluten content in wheat. Currently, only 8.4% of total population is affected by wheat-related issues, while rest of population remains safe and should not remove wheat from the diet, based on false media coverage.

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Section: Methods For Detection Of Gluten In Foodmentioning

confidence: 99%

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

et al. 2020

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“…4 origins (protein, carbohydrates) which are characterized by generating an activation of the immune system when certain predisposed people are in contact with them [19][20][21].…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Paper based analytical device modified with nanoporous material for the fluorescent sensing of gliadin content in different food samples

Marín-Barroso

Moreira

Messina

et al. 2018

Microchemical Journal

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A novel fluorescent paper based immunosensor for the quantification of gliadin content in different food samples was constructed. The device consists of a paper platform modified with amino functionalized mesoporous material. The nanoporous structure and the aminofunctionality increased the anti-gliadin antibodies immobilization capacity of the sensing surface, conferring high sensitivity to the system. The detection limit reached by the described system allowed us to address the control of gluten free foods, which is extremely important to maintain the food safe consumption by patients with celiac disease, wheat allergy measured by immunoglobulin E, non-celiac gluten intolerance and Dermatitis herpetiformis or Duhring disease. The gliadin determination was performed by applying a noncompetitive immunoassay format, where gliadin present in food samples was recognized by anti-gliadin antibodies immobilized on the mesoporous material and quantified by the addition of anti-gliadin antibody labelled with peroxidase, its substrate: hydrogen peroxide and a mediator: 10-acetyl-3,7-dihydrofenoxacin. This mediator by the action of the enzyme generates resorufin, which was excited by a light emitting diode at 550 nm and emitted a signal at 580nm. The calibration curve obtained for gliadin exhibited a linear range between 0-160 µg Kg-1 and a method detection limit of 0.025 mg Kg-1. The obtained values for relative recovery varied between 98.65% and 102.33% for samples enriched with gliadin. Also, the results suggested that the developed fluorescent paper based immunosensor showed good reproducibility and stability, indicating its applicability for high-sensitive gluten free food control analysis.

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“…In addition, microfabricated systems allow the functionalization of the electrode surface with capture molecules specific for one or more pathogens of interests. In this case impedance spectroscopy allows the characterization of solution/electrode interface and can be used to monitor the attachment of molecules [18,19] and cells [20,21]. In this last reference, a gold interdigitated array microelectrode (IDAM) allowed the simultaneous detection of two different food pathogens [19].…”

Section: Introductionmentioning

confidence: 99%

“…The integration of sensors and microfluidics structures led to the development of lab on a chip technology (LOC), opening new scenarios in many fields and in particular in microbiology [18] and food security monitoring [21,24]. LOC platforms may allow both the isolation and detection of bacterial cells, thanks to the integration of biosensors with additional modules, and microfluidic components-in order to perform all the analytical and pre-analytical procedures on the same chip.…”

Section: Introductionmentioning

confidence: 99%

Impedance Sensing Platform for Detection of the Food Pathogen Listeria monocytogenes

et al. 2018

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A great improvement in food safety and quality controls worldwide has been achieved through the development of biosensing platforms. Foodborne pathogens continue to cause serious outbreaks, due to the ingestion of contaminated food. The development of new, sensitive, portable, high-throughput, and automated platforms is a primary objective to allow detection of pathogens and their toxins in foods. Listeria monocytogenes is one common foodborne pathogen. Major outbreaks of listeriosis have been caused by a variety of foods, including milk, soft cheeses, meat, fermented sausages, poultry, seafood and vegetable products. Due to its high sensitivity and easy setup, electrochemical impedance spectroscopy (EIS) has been extensively applied for biosensor fabrication and in particular in the field of microbiology as a mean to detect and quantify foodborne bacteria. Here we describe a miniaturized, portable EIS platform consisting of a microfluidic device with EIS sensors for the detection of L. monocytogenes in milk samples, connected to a portable impedance analyzer for on-field application in clinical and food diagnostics, but also for biosecurity purposes. To achieve this goal microelectrodes were functionalized with antibodies specific for L. monocytogenes. The binding and detection of L. monocytogenes was achieved in the range 2.2 × 103 cfu/mL to 1 × 102 with a Limit of Detection (LoD) of 5.5 cfu/mL.

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Portable gliadin-immunochip for contamination control on the food production chain

Cited by 38 publications

References 42 publications

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

Paper based analytical device modified with nanoporous material for the fluorescent sensing of gliadin content in different food samples

Impedance Sensing Platform for Detection of the Food Pathogen Listeria monocytogenes

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