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Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay.
Clin Chim Acta. 1987 Jul 15; 166(2-3):323-8.CC

Abstract

Unfractionated wheat gliadin was used to produce murine monoclonal antibodies to gliadin. A dot immunobinding assay, using these antibodies, was developed to detect possible gliadin contamination of nominally gluten-free flour, using dilute ethanol extracts spotted onto nitrocellulose membranes. The sensitivity of the assay was less than 10 micrograms/ml of unfractionated gliadin which permitted the detection of trace amounts of gliadin present in certain wheat starch based 'gluten-free' products. The assay detected not only wheat gliadin, but also prolamine extracts of rye, barley and oats; maize, soya and potato extracts as well as the control proteins casein and ovalbumin, gave negative results. The assay is of value as a simple and rapid method of screening foods for their suitability for consumption by patients with coeliac disease.

Authors

No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

3621609

Citation

Freedman, A R., et al. "Detection of Wheat Gliadin Contamination of Gluten-free Foods By a Monoclonal Antibody Dot Immunobinding Assay." Clinica Chimica Acta; International Journal of Clinical Chemistry, vol. 166, no. 2-3, 1987, pp. 323-8.
Freedman AR, Galfre G, Gal E, et al. Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay. Clin Chim Acta. 1987;166(2-3):323-8.
Freedman, A. R., Galfre, G., Gal, E., Ellis, H. J., & Ciclitira, P. J. (1987). Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay. Clinica Chimica Acta; International Journal of Clinical Chemistry, 166(2-3), 323-8.
Freedman AR, et al. Detection of Wheat Gliadin Contamination of Gluten-free Foods By a Monoclonal Antibody Dot Immunobinding Assay. Clin Chim Acta. 1987 Jul 15;166(2-3):323-8. PubMed PMID: 3621609.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay. AU - Freedman,A R, AU - Galfre,G, AU - Gal,E, AU - Ellis,H J, AU - Ciclitira,P J, PY - 1987/7/15/pubmed PY - 1987/7/15/medline PY - 1987/7/15/entrez SP - 323 EP - 8 JF - Clinica chimica acta; international journal of clinical chemistry JO - Clin. Chim. Acta VL - 166 IS - 2-3 N2 - Unfractionated wheat gliadin was used to produce murine monoclonal antibodies to gliadin. A dot immunobinding assay, using these antibodies, was developed to detect possible gliadin contamination of nominally gluten-free flour, using dilute ethanol extracts spotted onto nitrocellulose membranes. The sensitivity of the assay was less than 10 micrograms/ml of unfractionated gliadin which permitted the detection of trace amounts of gliadin present in certain wheat starch based 'gluten-free' products. The assay detected not only wheat gliadin, but also prolamine extracts of rye, barley and oats; maize, soya and potato extracts as well as the control proteins casein and ovalbumin, gave negative results. The assay is of value as a simple and rapid method of screening foods for their suitability for consumption by patients with coeliac disease. SN - 0009-8981 UR - https://www.unboundmedicine.com/medline/citation/3621609/Detection_of_wheat_gliadin_contamination_of_gluten_free_foods_by_a_monoclonal_antibody_dot_immunobinding_assay_ L2 - https://linkinghub.elsevier.com/retrieve/pii/0009-8981(87)90436-0 DB - PRIME DP - Unbound Medicine ER -