Quantification of gliadin levels to the picogram level by flow cytometry

Capparelli, Rosanna; Ventimiglia, Ilaria; Longobardo, Luigi; Iannelli, Domenico

doi:10.1002/cyto.a.20109

Cited by 12 publications

(8 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Despite the success of PCR techniques in food products, similar studies in beer tested positive for yeast DNA, but were negative for plant DNA (Hotzel, Müller, & Sachse, 1999), limiting their application in highly processed products such as beer. Additionally, fluorescence correlation spectroscopy (Varriale et al, 2007) and flow cytometry (Capparelli, Ventimiglia, Longobardo, & Iannelli, 2005) have also been used to measure gliadins in food. Many of these methods suffer from the lack of suitable calibration standards.…”

Section: Proteins In Beer -Measurementmentioning

confidence: 99%

Proteomics as a tool to understand the complexity of beer

Colgrave

Goswami

Howitt

et al. 2013

Food Research International

View full text Add to dashboard Cite

Section: Proteins In Beer -Measurementmentioning

confidence: 99%

Proteomics as a tool to understand the complexity of beer

Colgrave

Goswami

Howitt

et al. 2013

Food Research International

View full text Add to dashboard Cite

“…In addition, polyclonal antibodies against gluten peptides have been prepared for potential use in ELISAs (333). For increasing the sensitivity of antibody based detection to picogram level, modifications like adsorption of food sources on small latex particles, fluorescent labeling, and flow cytometry have been investigated (334).…”

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

View full text Add to dashboard Cite

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.

show abstract

“…Whole gliadin standards: At first, 1 mg of gliadin (code G3375, Sigma-Aldrich) was dissolved in one mL of 70% ethanol. Subsequently, the insoluble material was eliminated by centrifuging at 10000 ×g, diluted in 60% ethanol (100 to 1 ng/mL), and used as a standard [18] . Qualitative assay of AN-PEP: In accordance with the following protocols, phenotypic tests were conducted.…”

Section: Concentration Of An-pepmentioning

confidence: 99%