Acoustic Multi-Detection of Gliadin Using QCM Crystals Patterned with Controlled Sectors of TEM Grid and Annealed Nanoislands on Gold Electrode.

Giuliocesare Casari Bariani,Rodica Elena Ionescu,Simone Poggesi,Lan Zhou,Marisa Manzano,Rakesh Mittapalli

doi:10.3390/nano10040790

Giuliocesare Casari Bariani, Rodica Elena Ionescu + Show 4 more

Open Access

https://doi.org/10.3390/nano10040790

Copy DOI

Abstract

Celiac diseases are a group of gluten ingestion-correlated pathologies that are widespread and, in some cases, very dangerous for human health. The only effective treatment is the elimination of gluten from the diet throughout life. Nowadays, the food industries are very interested in cheap, easy-to-handle methods for detecting gluten in food, in order to provide their consumers with safe and high-quality food. Here, for the first time, the manufacture of controlled micropatterns of annealed gold nanoislands (AuNIs) on a single QCM crystal (QCM-color) and their biofunctionalization for the specific detection of traces of gliadin is reported. In addition, the modified quartz crystal with a TEM grid and 30 nm Au (Q-TEM grid crystal) is proposed as an acoustic sensitive biosensing platform for the rapid screening of the gliadin content in real food products.

Highlights

Cereals such as wheat, rye, barley, and oats provide carbohydrate, vitamins, minerals, soluble and insoluble fibers, and proteins
Around the gold electrodes for S-quartz crystal microbalance (QCM) and Q-TEM crystals as well as for the QCM-color crystal with 0 nm Au, a homogeneous structure is observed without granulation, corresponding to the expected structure of a bare quartz crystal observed by Niu et al, 2018 [25]
Acoustic detection using home-prepared Q-TEM grid (30 nm Au) and QCM-color crystals have proved to be efficient platforms for the immunodetection of gliadin in standard solutions, with a duration depending on the number of samples tested

Summary

Introduction

Rye, barley, and oats provide carbohydrate, vitamins, minerals, soluble and insoluble fibers, and proteins. They represent an allergenic source for some people. The 80% of the proteins present in cereals (8–15%) is represented by gliadin and glutenin, among which gliadin is the major allergen. The scientific community is focused on the individuation of fast and cheap methods for gluten detection in food products. Regulation (EC) No 41/2009 of the European Union fixes the limit of gluten at

Methods

Results

Conclusion