Loading…
Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits
Gluten is an insoluble protein produced when glutelins and prolamins, which are found in grains such as wheat, barley, and oats, combine to form an elastic thin film. This dietary gluten can cause severe contraction of the intestinal mucous membrane in some people, preventing nutrient absorption. Th...
Saved in:
Published in: | Foods 2021-01, Vol.10 (1), p.108 |
---|---|
Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
cited_by | cdi_FETCH-LOGICAL-c481t-d5dead81e6341852e08c41e60e2dd719ba6e69c1c35ff2f9823145fda832a9ae3 |
---|---|
cites | cdi_FETCH-LOGICAL-c481t-d5dead81e6341852e08c41e60e2dd719ba6e69c1c35ff2f9823145fda832a9ae3 |
container_end_page | |
container_issue | 1 |
container_start_page | 108 |
container_title | Foods |
container_volume | 10 |
creator | Yu, Ja Myung Lee, Jae Hoon Park, Jong-Dae Choi, Yun-Sang Sung, Jung-Min Jang, Hae Won |
description | Gluten is an insoluble protein produced when glutelins and prolamins, which are found in grains such as wheat, barley, and oats, combine to form an elastic thin film. This dietary gluten can cause severe contraction of the intestinal mucous membrane in some people, preventing nutrient absorption. This condition, called celiac disease (CD), affects approximately 1% of the world's population. The only current treatment for patients with CD and similar diseases is lifelong avoidance of gluten. To analyze the gluten content in food, various enzyme-linked immunosorbent assay (ELISA) tests are currently used. In this study, the gluten content in various food products was analyzed using different kinds of ELISA test kits. For gluten-free food, three different ELISA test kits mostly yielded values below the limit of detection. However, gluten was detected at 24.0-40.2 g/kg in bread, 6.5-72.6 g/kg in noodles, and 23.0-86.9 g/kg in different powder food samples. A significant difference (
< 0.05) in gluten content was observed for these gluten-containing food products. Reproducibility issues suggest that it is necessary to use several ELISA kits for the accurate detection and quantification of gluten in various food products rather than using one ELISA kit. |
doi_str_mv | 10.3390/foods10010108 |
format | article |
fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_33fe2a9b0c16472f9052433f5d6e9f7b</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_33fe2a9b0c16472f9052433f5d6e9f7b</doaj_id><sourcerecordid>2476578104</sourcerecordid><originalsourceid>FETCH-LOGICAL-c481t-d5dead81e6341852e08c41e60e2dd719ba6e69c1c35ff2f9823145fda832a9ae3</originalsourceid><addsrcrecordid>eNpdkstvEzEQhy0EolXpkSuyxIXLgh_rXfuCFIW2RI3USqQcuFiOH8HRZh3sXaTw1zMhadVgH2yPP__m4UHoLSUfOVfkU0jJFUoIhSlfoHPGSV1JKuTLZ_szdFnKmsBQlEvOXqMzzmuqqGzO0Y9Jb7rdn9iv8E03Dr7H09TDMuDY4-8mxzQWfA1u8H1ObrRDwQ9lT3-JIfi8Bxe7rS84BXw1n32b4IUvA76NQ3mDXgXTFX95XC_Qw_XVYvq1mt_dzKaTeWVrSYfKCeeNk9Q3EJQUzBNpazgRz5xrqVqaxjfKUstFCCwoyTitRXAGUjHKeH6BZgddl8xab3PcmLzTyUT9z5DySps8RNt5zXnw8GhJLG3qFsSIYDUYhWu8Cu0StD4ftLbjcuOdhfyy6U5ET2_6-FOv0m_dSiYEUSDw4SiQ068RSqE3sVjfdab3UErN6rYRDQO_gL7_D12nMcN3HKlWUlIDVR0om1Mp2YenYCjR-ybQJ00A_LvnGTzRj1_O_wIjYqzQ</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2476578104</pqid></control><display><type>article</type><title>Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits</title><source>Access via ProQuest (Open Access)</source><source>PubMed Central Free</source><creator>Yu, Ja Myung ; Lee, Jae Hoon ; Park, Jong-Dae ; Choi, Yun-Sang ; Sung, Jung-Min ; Jang, Hae Won</creator><creatorcontrib>Yu, Ja Myung ; Lee, Jae Hoon ; Park, Jong-Dae ; Choi, Yun-Sang ; Sung, Jung-Min ; Jang, Hae Won</creatorcontrib><description>Gluten is an insoluble protein produced when glutelins and prolamins, which are found in grains such as wheat, barley, and oats, combine to form an elastic thin film. This dietary gluten can cause severe contraction of the intestinal mucous membrane in some people, preventing nutrient absorption. This condition, called celiac disease (CD), affects approximately 1% of the world's population. The only current treatment for patients with CD and similar diseases is lifelong avoidance of gluten. To analyze the gluten content in food, various enzyme-linked immunosorbent assay (ELISA) tests are currently used. In this study, the gluten content in various food products was analyzed using different kinds of ELISA test kits. For gluten-free food, three different ELISA test kits mostly yielded values below the limit of detection. However, gluten was detected at 24.0-40.2 g/kg in bread, 6.5-72.6 g/kg in noodles, and 23.0-86.9 g/kg in different powder food samples. A significant difference (
< 0.05) in gluten content was observed for these gluten-containing food products. Reproducibility issues suggest that it is necessary to use several ELISA kits for the accurate detection and quantification of gluten in various food products rather than using one ELISA kit.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods10010108</identifier><identifier>PMID: 33419186</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Antibodies ; Autoimmune diseases ; Barley ; Celiac disease ; Contraction ; ELISA ; Enzyme-linked immunosorbent assay ; Ethanol ; Food ; Food products ; Food science ; G12 antibody ; Gluten ; gluten analysis ; gluten-free ; Intestine ; Noodles ; Quantitative analysis ; R5 antibody ; sandwich method ; Small intestine ; Thin films</subject><ispartof>Foods, 2021-01, Vol.10 (1), p.108</ispartof><rights>2021. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2021 by the authors. 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c481t-d5dead81e6341852e08c41e60e2dd719ba6e69c1c35ff2f9823145fda832a9ae3</citedby><cites>FETCH-LOGICAL-c481t-d5dead81e6341852e08c41e60e2dd719ba6e69c1c35ff2f9823145fda832a9ae3</cites><orcidid>0000-0002-4797-9880 ; 0000-0001-8060-6237</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2476578104/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2476578104?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25753,27924,27925,37012,37013,44590,53791,53793,75126</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33419186$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yu, Ja Myung</creatorcontrib><creatorcontrib>Lee, Jae Hoon</creatorcontrib><creatorcontrib>Park, Jong-Dae</creatorcontrib><creatorcontrib>Choi, Yun-Sang</creatorcontrib><creatorcontrib>Sung, Jung-Min</creatorcontrib><creatorcontrib>Jang, Hae Won</creatorcontrib><title>Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits</title><title>Foods</title><addtitle>Foods</addtitle><description>Gluten is an insoluble protein produced when glutelins and prolamins, which are found in grains such as wheat, barley, and oats, combine to form an elastic thin film. This dietary gluten can cause severe contraction of the intestinal mucous membrane in some people, preventing nutrient absorption. This condition, called celiac disease (CD), affects approximately 1% of the world's population. The only current treatment for patients with CD and similar diseases is lifelong avoidance of gluten. To analyze the gluten content in food, various enzyme-linked immunosorbent assay (ELISA) tests are currently used. In this study, the gluten content in various food products was analyzed using different kinds of ELISA test kits. For gluten-free food, three different ELISA test kits mostly yielded values below the limit of detection. However, gluten was detected at 24.0-40.2 g/kg in bread, 6.5-72.6 g/kg in noodles, and 23.0-86.9 g/kg in different powder food samples. A significant difference (
< 0.05) in gluten content was observed for these gluten-containing food products. Reproducibility issues suggest that it is necessary to use several ELISA kits for the accurate detection and quantification of gluten in various food products rather than using one ELISA kit.</description><subject>Antibodies</subject><subject>Autoimmune diseases</subject><subject>Barley</subject><subject>Celiac disease</subject><subject>Contraction</subject><subject>ELISA</subject><subject>Enzyme-linked immunosorbent assay</subject><subject>Ethanol</subject><subject>Food</subject><subject>Food products</subject><subject>Food science</subject><subject>G12 antibody</subject><subject>Gluten</subject><subject>gluten analysis</subject><subject>gluten-free</subject><subject>Intestine</subject><subject>Noodles</subject><subject>Quantitative analysis</subject><subject>R5 antibody</subject><subject>sandwich method</subject><subject>Small intestine</subject><subject>Thin films</subject><issn>2304-8158</issn><issn>2304-8158</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpdkstvEzEQhy0EolXpkSuyxIXLgh_rXfuCFIW2RI3USqQcuFiOH8HRZh3sXaTw1zMhadVgH2yPP__m4UHoLSUfOVfkU0jJFUoIhSlfoHPGSV1JKuTLZ_szdFnKmsBQlEvOXqMzzmuqqGzO0Y9Jb7rdn9iv8E03Dr7H09TDMuDY4-8mxzQWfA1u8H1ObrRDwQ9lT3-JIfi8Bxe7rS84BXw1n32b4IUvA76NQ3mDXgXTFX95XC_Qw_XVYvq1mt_dzKaTeWVrSYfKCeeNk9Q3EJQUzBNpazgRz5xrqVqaxjfKUstFCCwoyTitRXAGUjHKeH6BZgddl8xab3PcmLzTyUT9z5DySps8RNt5zXnw8GhJLG3qFsSIYDUYhWu8Cu0StD4ftLbjcuOdhfyy6U5ET2_6-FOv0m_dSiYEUSDw4SiQ068RSqE3sVjfdab3UErN6rYRDQO_gL7_D12nMcN3HKlWUlIDVR0om1Mp2YenYCjR-ybQJ00A_LvnGTzRj1_O_wIjYqzQ</recordid><startdate>20210106</startdate><enddate>20210106</enddate><creator>Yu, Ja Myung</creator><creator>Lee, Jae Hoon</creator><creator>Park, Jong-Dae</creator><creator>Choi, Yun-Sang</creator><creator>Sung, Jung-Min</creator><creator>Jang, Hae Won</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-4797-9880</orcidid><orcidid>https://orcid.org/0000-0001-8060-6237</orcidid></search><sort><creationdate>20210106</creationdate><title>Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits</title><author>Yu, Ja Myung ; Lee, Jae Hoon ; Park, Jong-Dae ; Choi, Yun-Sang ; Sung, Jung-Min ; Jang, Hae Won</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c481t-d5dead81e6341852e08c41e60e2dd719ba6e69c1c35ff2f9823145fda832a9ae3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antibodies</topic><topic>Autoimmune diseases</topic><topic>Barley</topic><topic>Celiac disease</topic><topic>Contraction</topic><topic>ELISA</topic><topic>Enzyme-linked immunosorbent assay</topic><topic>Ethanol</topic><topic>Food</topic><topic>Food products</topic><topic>Food science</topic><topic>G12 antibody</topic><topic>Gluten</topic><topic>gluten analysis</topic><topic>gluten-free</topic><topic>Intestine</topic><topic>Noodles</topic><topic>Quantitative analysis</topic><topic>R5 antibody</topic><topic>sandwich method</topic><topic>Small intestine</topic><topic>Thin films</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yu, Ja Myung</creatorcontrib><creatorcontrib>Lee, Jae Hoon</creatorcontrib><creatorcontrib>Park, Jong-Dae</creatorcontrib><creatorcontrib>Choi, Yun-Sang</creatorcontrib><creatorcontrib>Sung, Jung-Min</creatorcontrib><creatorcontrib>Jang, Hae Won</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>SciTech Premium Collection</collection><collection>Agriculture Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Foods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yu, Ja Myung</au><au>Lee, Jae Hoon</au><au>Park, Jong-Dae</au><au>Choi, Yun-Sang</au><au>Sung, Jung-Min</au><au>Jang, Hae Won</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits</atitle><jtitle>Foods</jtitle><addtitle>Foods</addtitle><date>2021-01-06</date><risdate>2021</risdate><volume>10</volume><issue>1</issue><spage>108</spage><pages>108-</pages><issn>2304-8158</issn><eissn>2304-8158</eissn><abstract>Gluten is an insoluble protein produced when glutelins and prolamins, which are found in grains such as wheat, barley, and oats, combine to form an elastic thin film. This dietary gluten can cause severe contraction of the intestinal mucous membrane in some people, preventing nutrient absorption. This condition, called celiac disease (CD), affects approximately 1% of the world's population. The only current treatment for patients with CD and similar diseases is lifelong avoidance of gluten. To analyze the gluten content in food, various enzyme-linked immunosorbent assay (ELISA) tests are currently used. In this study, the gluten content in various food products was analyzed using different kinds of ELISA test kits. For gluten-free food, three different ELISA test kits mostly yielded values below the limit of detection. However, gluten was detected at 24.0-40.2 g/kg in bread, 6.5-72.6 g/kg in noodles, and 23.0-86.9 g/kg in different powder food samples. A significant difference (
< 0.05) in gluten content was observed for these gluten-containing food products. Reproducibility issues suggest that it is necessary to use several ELISA kits for the accurate detection and quantification of gluten in various food products rather than using one ELISA kit.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>33419186</pmid><doi>10.3390/foods10010108</doi><orcidid>https://orcid.org/0000-0002-4797-9880</orcidid><orcidid>https://orcid.org/0000-0001-8060-6237</orcidid><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 2304-8158 |
ispartof | Foods, 2021-01, Vol.10 (1), p.108 |
issn | 2304-8158 2304-8158 |
language | eng |
recordid | cdi_doaj_primary_oai_doaj_org_article_33fe2a9b0c16472f9052433f5d6e9f7b |
source | Access via ProQuest (Open Access); PubMed Central Free |
subjects | Antibodies Autoimmune diseases Barley Celiac disease Contraction ELISA Enzyme-linked immunosorbent assay Ethanol Food Food products Food science G12 antibody Gluten gluten analysis gluten-free Intestine Noodles Quantitative analysis R5 antibody sandwich method Small intestine Thin films |
title | Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits |
url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-03T18%3A12%3A31IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Analyzing%20Gluten%20Content%20in%20Various%20Food%20Products%20Using%20Different%20Types%20of%20ELISA%20Test%20Kits&rft.jtitle=Foods&rft.au=Yu,%20Ja%20Myung&rft.date=2021-01-06&rft.volume=10&rft.issue=1&rft.spage=108&rft.pages=108-&rft.issn=2304-8158&rft.eissn=2304-8158&rft_id=info:doi/10.3390/foods10010108&rft_dat=%3Cproquest_doaj_%3E2476578104%3C/proquest_doaj_%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c481t-d5dead81e6341852e08c41e60e2dd719ba6e69c1c35ff2f9823145fda832a9ae3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2476578104&rft_id=info:pmid/33419186&rfr_iscdi=true |