View More View Less
  • 1 Budapest University of Technology and Economics, H-1111 Budapest, Szent Gellért tér 4, Hungary

Quantitation of gluten in gluten-free products is a great challenge as it is hindered by several factors including the lack of certified reference materials. To resolve this problem, our research group, in cooperation with other international experts, started a series of experiments with the goal of the production of a suitable gluten reference material. As a part of this research, several different wheat cultivars and their isolated gluten proteins were characterized by different methods, including enzyme-linked immunosorbent assay (ELISA). However, we need to know the performance of the ELISA methods used for this special area of research. During the present work we investigated the accuracy and precision of two different ELISA methods for our own laboratory conditions and special sample matrices (wheat flours and gliadin isolate). We have found that the tested performance characteristics of the methods seem to be appropriate on a case-by-case basis, but the long-term measurement uncertainty is higher, which makes it difficult to evaluate the results obtained with the ELISA method for these types of samples.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • Abbott, M., Hayward, S., Ross, W., Godefroy, S.B., Ulberth, F., … & Delahaunt, P. (2010): Validation procedures for quantitative food allergen ELISA methods: Community guidance and best practices. J. AOAC Int., 93, 442450.

    • Search Google Scholar
    • Export Citation
  • Besler, M., Steinhart, H. & Paschke, A. (2001): Stability of food allergens and allergenicity of processed foods. J. Chromatogr., 756, 207228.

    • Search Google Scholar
    • Export Citation
  • Bugyi, Z., Török, K., Hajas, L., Adonyi, Z., Popping, B. & Tömösközi, S. (2013): Comparative study of commercially available gluten ELISA kits using an incurred reference material. Qual. Assur. Saf. Crop., 5, 7987.

    • Search Google Scholar
    • Export Citation
  • Codex Alimentarius (1979): Codex standard for foods for special dietary use for persons intolerant to gluten. Codex Alimentarius Commission, Rome, Italy, STAN 118-1979, revised: 2008, amendment: 2015.

    • Search Google Scholar
    • Export Citation
  • Diaz-Amigo, C. & Popping, B. (2013): Accuracy of ELISA detection methods for gluten and reference materials: A realistic assessment. J. Agr. Food Chem., 61, 56815688.

    • Search Google Scholar
    • Export Citation
  • Hajas, L., Scherf, K.A., Bugyi, Zs., Török, K., Schall, E., … & Tömösközi, S. (2016): ELISA response and gliadin composition of different wheat cultivars grown in multiple harvest years. Acta Alimentaria, 46, 187195.

    • Search Google Scholar
    • Export Citation
  • Hajas, L., Scherf, K.A., Török, K., Bugyi, Zs., Schall, E., … & Tömösközi, S. (2018): Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis. Food Chem., 267, 387394.

    • Search Google Scholar
    • Export Citation
  • Ludvigsson, J.F., Leffler, D.A., Bai, J.C., Biagi, F., Fasano, A., … & Ciacci, C. (2013): The Oslo definitions for coeliac disease and related terms. Gut, 62, 4352.

    • Search Google Scholar
    • Export Citation
  • Hungarian Standard (1989): Edible, fodder and industrial seeds and husked products. Quality tests. Production of wheat flour in laboratory. Hungarian Standard Institution. MSZ 63679:1989

    • Search Google Scholar
    • Export Citation
  • Scherf, K.A. (2017): Gluten analysis of wheat starches with seven commercial ELISA test kits – Up to six different values. Food Anal. Method., 10, 234246.

    • Search Google Scholar
    • Export Citation
  • Scherf, K.A. & Poms, R.E. (2016): Recent developments in analytical methods for tracing gluten. J. Cereal Sci., 67, 112122.

  • Schopf, M. & Scherf, K.A. (2018): Wheat cultivar and species influence variability of gluten ELISA analyses based on polyclonal and monoclonal antibodies R5 and G12. J. Cereal Sci., 83, 3241.

    • Search Google Scholar
    • Export Citation
  • Török, K., Hajas, L., Bugyi, Zs., Balázs, G. & Tömösközi, S. (2015): Investigation of the effects of food processing and matrix components on the analytical results of ELISA using an incurred gliadin reference material candidate. Acta Alimentaria, 44, 390399.

    • Search Google Scholar
    • Export Citation
  • van Eckert, R., Berghofer, E., Ciclitira, P. J., Chirdo, F., Denery-Papini, S., … & Wieser, H. (2006): Towards a new gliadin reference material – isolation and characterisation. J. Cereal Sci., 43, 331341.

    • Search Google Scholar
    • Export Citation
  • Wieser, H., Antes, S. & Seilmeier, W. (1998): Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography. Cereal Chem., 75, 644650.

    • Search Google Scholar
    • Export Citation

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Sep 2020 0 5 10
Oct 2020 0 10 10
Nov 2020 0 10 12
Dec 2020 0 10 12
Jan 2021 0 3 3
Feb 2021 0 3 5
Mar 2021 0 1 2