Articles producció científica> Enginyeria Química

Gluten Quantification of foods via the Immunodominang Gliadin Epitope

  • Dades identificatives

    Identificador: imarina:5131175
    Handle: https://hdl.handle.net/20.500.11797/imarina5131175
    Autors:
    H Julia Ellis, M Carmen Bermudo Redondo, Tanja Suligoj, Beatriz Corte-Real , Paul J Ciclitira
    Resum:
    Coeliac disease (CD) is an immune mediated condition involving dietary gluten, found in wheat, rye, and barley; avoiding them is the only treatment. We generated a mAb to the immunodominant gliadin epitope alpha-2-gli-57-75 and developed assays to quantify gluten in foods, comparing the results with those from the R5 assay. Competition assays were developed using native gliadin as the competing and coating antigen. Results were compared with those from the Ingenesa Ingezim Gluten ® kit. The mAb recognized prolamins from wheat, spelt, rye and barley. A competition assay that detected gliadin at 0.027ppm in a foodstuff revealed gliadin contamination of several foods labelled gluten-free. Purified wheat starch, used as wheat flour substitute to generate gluten-free foods, contains quantifiable amounts of the immunodominant epitope. The assay is sufficiently sensitive to assess the suitability of foods for coeliac patients and could be used as an alternative to the R5.

  • Altres:

    Autor segons l'article: H Julia Ellis, M Carmen Bermudo Redondo, Tanja Suligoj, Beatriz Corte-Real , Paul J Ciclitira
    Departament: Enginyeria Química
    Autor/s de la URV: Bermudo Redondo, Maria del Carmen
    Paraules clau: Mostres reals Immunoassaig Gluten Gliadin Detecció del gluten
    Resum: Coeliac disease (CD) is an immune mediated condition involving dietary gluten, found in wheat, rye, and barley; avoiding them is the only treatment. We generated a mAb to the immunodominant gliadin epitope alpha-2-gli-57-75 and developed assays to quantify gluten in foods, comparing the results with those from the R5 assay. Competition assays were developed using native gliadin as the competing and coating antigen. Results were compared with those from the Ingenesa Ingezim Gluten ® kit. The mAb recognized prolamins from wheat, spelt, rye and barley. A competition assay that detected gliadin at 0.027ppm in a foodstuff revealed gliadin contamination of several foods labelled gluten-free. Purified wheat starch, used as wheat flour substitute to generate gluten-free foods, contains quantifiable amounts of the immunodominant epitope. The assay is sufficiently sensitive to assess the suitability of foods for coeliac patients and could be used as an alternative to the R5.
    Àrees temàtiques: Saúde coletiva Nutrição Educação física
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: carmen.bermudo@urv.cat carmen.bermudo@urv.cat carmen.bermudo@urv.cat
    Identificador de l'autor: 0000-0002-4128-9803 0000-0002-4128-9803 0000-0002-4128-9803
    Data d'alta del registre: 2024-01-13
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Referència a l'article segons font original: Food And Nutrition Report. 1 (3): 1-7
    Referència de l'ítem segons les normes APA: H Julia Ellis, M Carmen Bermudo Redondo, Tanja Suligoj, Beatriz Corte-Real , Paul J Ciclitira (2016). Gluten Quantification of foods via the Immunodominang Gliadin Epitope. Food And Nutrition Report, 1(3), 1-7. DOI: 10.24218/fnr.2015.11
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2016
    Tipus de publicació: Journal Publications

  • Paraules clau:

    Mostres reals
    Immunoassaig
    Gluten
    Gliadin
    Detecció del gluten
    Saúde coletiva
    Nutrição
    Educação física

  • Documents:

    DocumentPrincipal

  • Cerca a google

    Search to google scholar