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Anal Chim Acta. 2013 Jul 17;787:246-53. doi: 10.1016/j.aca.2013.05.014. Epub 2013 May 27.

Sensitive detection and quantification of gliadin contamination in gluten-free food with immunomagnetic beads based liposomal fluorescence immunoassay.

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  • 1Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC.

Abstract

Gliadin from wheat is a common food allergen that can induce baker's asthma, wheat-dependent exercise-induced anaphylaxis, atopic dermatitis, and celiac disease. This gliadin assay focuses on rapidly screen and check for gluten contamination in raw materials and in the gluten-free food production process, not only for wheat-sensitive patients but also for the industries producing gluten-free foodstuffs. The developed assay incorporates the use of anti-gliadin antibody-conjugated immunomagnetic beads (IMBs) to capture the gliadin in samples and fluorescent dyes-loaded immunoliposomal nanovesicles (IMLNs) to produce and enhance the detection signal. Hence, a sandwich complex is formed as "IMBs-gliadin-IMLNs". Experimental results indicate that this detection platform exhibits good sensitivity for gliadin with a detection limit as low as 0.6 μg mL(-1) of gliadin; as the polyclonal antibody showed slight cross-reactions with barley and rye. Excellent recovery rates were found ranging from 83.5 to 102.6% as testing the spiked samples. Moreover, the CV (%) of intra- and inter-assay of this developed assay are 4.8-10.6% and 3.5-9.9%, respectively. Based on a parallel analysis of twenty food samples, the results of this developed assay provide a good consistency with those of an AOAC-approved ELISA kit without any false-negative results. The proposed assay method is thus a highly promising alternative method for detecting the contamination of gliadin in the food industry.

Copyright © 2013. Published by Elsevier B.V.

KEYWORDS:

Gliadin; Immunoliposomal nanovesicle; Immunomagnetic beads; Wheat allergen

PMID:
23830446
[PubMed - indexed for MEDLINE]
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