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Gliadin/Gluten ELISA Kit

  • Created on the 10 October, 2017.

BACKGROUND

Gluten is a name which is given to a family of proteins that can be found in various grains such as wheat, barley, rye and spelt. The two main protein fractions of gluten are gliadin (prolamin) and glutenin, these function in helping food maintain their shape by acting as a glue that is able to hold food together. Gluten is not only contained in cereal proteins but also found in many other foods such as ice cream and sausages, it is also found in cosmetics (role as binder and filler) and in various drugs. The term gluten-related disorders is often used as an the umbrella term for many different diseases which are triggered by gluten and these include celiac disease, gluten ataxia, non-celiac gluten sensitivity, dermatitis herpetiformis  and wheat allergy. Celiac disease is regarded as a long term autoimmune disorder which mainly affects the small intestine as a result of eating wheat, rye, barley and their derivatives and this disease is often found in genetically predisposed individuals of all ages. The following ELISA assay represents a highly sensitive method for measuring quantitative amounts of gliadin/gluten residues present in bakery products, chocolate, baby food, meat and beer.

INTENDED USE

Gluten/Gliadin ELISA kit is a procedure intended for analysing quantitative concentrations of gliadin or gluten in foods (such as baby food, bakery products, meat, beer and chocolate). This assay has a minimum analytical sensitivity limit of 0.3 ppm.

SENSITIVITY

The minimum detection sensitivity level of gluten or gliadin using this gluten/gliadin ELISA kit was 0.3 ppm. The standard assay range for this kit is 2.0 – 60.0 ppm.

REFERENCES

  1. Quantitative double antibody sandwich ELISA for the determination of gliadin. J Immunoassay Immunochem. (2012) 33 (4): 339-51. Gujral N., et al.
  2. Application of Microwave Irradiation and Heat to Improve Gliadin Detection and Ricin ELISA Throughput with Food Samples. Toxins (Basel). (2015) 7 (6): 2135-44. Garber E.A. and Thole J.
  3. Monitoring of daily gliadin intake in patients on gluten-free diets. Prague Med Rep. (2011) 112 (1): 5-17. Gabrovská D., et al.
  4. Recognition of gliadin and glutenin fractions in four commercial glutenassays. J AOAC Int. (2010) 93 (1): 190-6. Allred L.K. and Ritter B.W.
  5. Sensitive detection and quantification of gliadin contamination in gluten-free food with immunomagnetic beads based liposomal fluorescence immunoassay. Anal Chim Acta. (2013) 787: 246-53. Chu P.T. and Wen H.W.

ADDITIONAL INFORMATION

  • Full Name: Gliadin/Gluten ELISA Kit
  • Sample Type: Food
  • Sensitivity: 0.3 ppm

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