Abstract
User-friendly devices for detecting low gliadin content in commercial foods are of extreme importance for people with gluten diseases. With this concern, the present work proposes a rapid and sensitive optical nanostructured microarrays platform for the detection of gliadin using specific anti-gliadin IgG antibodies immobilized on annealed gold nanostructures (AuNPs) obtained after the high annealing process (550 °C) of gold thin films evaporated on commercial glass coverslips. Localized Surface Plasmon Resonance (LSPR) immunosensing of gliadin in the range of 0.1 ppm to 1000 ppm is successfully achieved. In addition, the biofunctionalization protocol was used for gluten screening in five food complex products.
Highlights
User-friendly devices for detecting low gliadin content in commercial foods are of extreme importance for people with gluten diseases
It was found that the size of the AuNPs is in the range of 5–30 nm, which is in good agreement with the previous results published by the authors [31]
An annealed biosensing platform based on the nanostructured TEM-formed micropatterns on thin glass coverslip are proposed for multiplexing detection of gliadin traces in either pure aqueous solutions or extracted from the food products
Summary
User-friendly devices for detecting low gliadin content in commercial foods are of extreme importance for people with gluten diseases. With this concern, the present work proposes a rapid and sensitive optical nanostructured microarrays platform for the detection of gliadin using specific anti-gliadin IgG antibodies immobilized on annealed gold nanostructures (AuNPs) obtained after the high annealing process (550 ◦ C) of gold thin films evaporated on commercial glass coverslips. In the case of gluten screening, an official method approved by AOAC (Association of Official Agricultural Chemistry) using anti ω-gliadin antibodies in a sandwich format is reported [15]. A competitive ELISA using employing HRP-labelled G12 antibodies was employed for the detection of the toxic peptide in hydrolyzed food limit of detection of
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