Gluten contaminations in common foods

Service to MEDICEL

By

Rosy Negri, Alex & Luigi Greco

FUNDAMENTAL PRINCIPLES OF GLUTEN ELISA TEST

• The Gluten ELISA Kit test allows the quantitative determination of gliadins and the corresponding prolamines in various types of foods, both raw and cooked.

•   The test uses polyclonal antibodies prepared on a mixture of prolamins and then equally sensitive to different cereals.

• LOD - limit of determination • 1 ppm of gliadin (gliadin milligrams on kilogram of sample), equivalent to 2

ppm of gluten.

• LOQ - limit of quantification • 2.5 ppm of gliadin (gliadin milligrams on kilogram of sample), equivalent to 5

ppm of gluten.

• Is a "competitive indirect“ ELISA-type .

PROTEIN EXTRACTPRIMARY ANTIBODY

SECONDARY ANTIBODY

READING THE SPECTROPHOTOMETER: OD 450 nm = ppm gliadin

French cheeses

5,2

6,4

2

1,4

4,4Emmenthal

gluten contamination (PPM)

3,6

Italian cheeses

16,6

1

13,4

13,2

13

2

2

Sausages & Sauces

11,8

4,2

3,8

11,6

10 7,4

5,8

Beers

Barley-malt, rice and/or corn….

Barley-malt and corn …

Unmalted Barley….

62 5,4

48

Besides the cereal composition and the use of different varietes of malt barley, diversity of gluten content in the different beers could suggest differences in the brewing, filtration, enzymatic processes …( J.Sci Food Agric 2013)