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Clin Chim Acta. 1990 Aug 15;189(2):123-30.

Detection and estimation of the barley prolamin content of beer and malt to assess their suitability for patients with coeliac disease.

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Division of Pharmacology, Rayne Institute, St. Thomas's Hospital, London, UK.


Malt, lager, brown ale, bitter and stout were assessed for their barley prolamin (hordein) content. Monoclonal antibody immunoperoxidase staining of electrophoretically separated samples of beer revealed the presence of immunoreactive hordein. Polyclonal antibody based enzyme linked immunosorbant assays (ELISAs) revealed 1.6 mg of hordein per gram of malt and 1.5 mg per pint in the beers. Patients with coeliac disease should avoid ingestion of beer and foods that contain malt since they contain quantifiable amounts of hordein that is known to exacerbate the condition.

[Indexed for MEDLINE]

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