Abstract
Celiac Disease (CD) is one of the most common food intolerances. It comes along with serious damage of the mucosa in the small intestine and is caused by the storage proteins—termed “gluten”—of wheat, rye, barley and possibly oats. Sensitive individuals need to stick to a strict gluten-free diet. The gluten level in food products labeled as “gluten-free”, must not exceed 20 mg/kg. It is obvious that effective test methods are needed to accurately determine the gluten concentration in foods. The determination of the presence of gluten in foodstuffs is mainly done by means of an immunochemical method called ELISA (enzyme-linked immunosorbent assay). To check the suitability of a G12 antibody-based gluten detection kit for its use in official control systems a number of routine samples were tested in parallel with two different test kits, as would be done in a routine lab. The determination of the gluten content was performed on samples entering the official laboratory including samples from official control plans, commercially available and private samples to request gluten-free labels. The results obtained with the G12 antibody ELISA assay were comparable to the official R5 method. A validation of the two different methods was not part of this study.
Highlights
Grains normally are part of a balanced diet, an increasing number of people are becoming more sensitive to them, developing clinical conditions like wheat allergies, gluten sensitivity, wheat-dependent exercise induced anaphylaxis (WDEIA), and celiac disease.Gluten—the main group of proteins in grains such as wheat, rye, barley, and to a lesser extent oats—play a crucial role in the development of celiac disease
Sensitive individuals need to stick to a strict gluten-free diet due to the fact that there is no cure to celiac disease at the moment [2]
The kits differ in their limits of detection (LOD, 2 mg/kg gluten for the G12 assay and 3 mg/kg gluten for the R5 assay), as well as in their quantification ranges (4–200 mg/kg gluten for the G12 assay and 5–80 mg/kg gluten for the R5 assay)
Summary
Grains normally are part of a balanced diet, an increasing number of people are becoming more sensitive to them, developing clinical conditions like wheat allergies, gluten sensitivity, wheat-dependent exercise induced anaphylaxis (WDEIA), and celiac disease. Gluten—the main group of proteins in grains such as wheat, rye, barley, and to a lesser extent oats—play a crucial role in the development of celiac disease. This auto-immune disorder of genetically predisposed individuals, affects about 1% of the world’s population and is caused by the ingestion of gluten proteins [1]. The lack of an official reference method and official reference materials are factors contributing to this issue Various technical differences such as antibody specificity, target analytes, sample extraction buffers, extraction time and temperature, calibration standards, and the unit of measurement are the other main factors. Well as in their quantification ranges (4–200 mg/kg gluten for the G12 assay and 5–80 mg/kg gluten for the R5 assay)
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