Challenges in Gluten Analysis: A Comparison of Four Commercial Sandwich ELISA Kits.

Plaimein Amnuaycheewa,Richard E Goodman,Steve L Taylor,Joseph L Baumert,Lynn Niemann

doi:10.3390/foods11050706

Plaimein Amnuaycheewa, Richard E Goodman + Show 3 more

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https://doi.org/10.3390/foods11050706

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Abstract

Gluten is composed of prolamin and glutelin proteins from several related grains. Because these proteins are not present in identical ratios in the various grains and because they have some differences in sequence, the ability to accurately quantify the overall amount of gluten in various food matrices to support gluten-free labeling is difficult. Four sandwich ELISAs (the R-Biopharm AG R5 RIDASCREEN®, the Neogen Veratox® R5, the Romer Labs AgraQuant® G12, and the Morinaga Wheat kits) were evaluated for their performance to quantify gluten concentrations in various foods and ingredients. The Morinaga and AgraQuant® G12 tests yielded results comparable to the two R5 kits for most, but not for certain, foods. The results obtained with the Morinaga kit were lower when compared to the other kits for analyzing powders of buckwheat and several grass-based products. All four kits were capable of detecting multiple gluten-containing grain sources including wheat, rye, barley, semolina, triticale, spelt, emmer, einkorn, Kamut™, and club wheat. Users of the ELISA kits should verify the performance in their hands, with matrices that are typical for their specific uses. The variation in results for some food matrices between test methods could result in trade disputes or regulatory disagreements.

Highlights

Two major types of adverse immunological reactions occur from ingestion of glutencontaining grains among susceptible consumers: cell-mediated reactions and immunoglobulin E (IgE)-mediated allergic reactions [1]
The prolamins and glutelins are associated with provocation of celiac disease (CeD), dermatitis herptiformis (DH), and non-celiac gluten sensitivities (NCGSs) [1]
Gluten-free labeling implementation depends on the accuracy and limitations of the analytical methods used to quantify the gluten content

Summary

Introduction

Two major types of adverse immunological reactions occur from ingestion of glutencontaining grains (wheat, barley, rye, and related grains) among susceptible consumers: cell-mediated reactions and immunoglobulin E (IgE)-mediated allergic reactions [1]. Certain proteins in these grains are responsible for both types of reactions. These grains contain multiple proteins that are classified into several categories: albumins, globulins, prolamins, and larger prolamin-like glutelins. The latter two types form viscoelastic masses when mixed and kneaded with water. CeD is a delayed hypersensitivity reaction with symptoms typically occurring

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