Accuracy of ELISA Detection Methods for Gluten and Reference Materials: A Realistic Assessment
- 6 June 2013
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 61 (24), 5681-5688
- https://doi.org/10.1021/jf3046736
Abstract
The determination of prolamins by ELISA and subsequent conversion of the resulting concentration to gluten content in food appears to be a comparatively simple and straightforward process with which many laboratories have years-long experience. At the end of the process, a value of gluten, expressed in mg/kg or ppm, is obtained. This value often is the basis for the decision if a product can be labeled gluten-free or not. On the basis of currently available scientific information, the accuracy of the obtained values with commonly used commercial ELISA kits has to be questioned. Although recently several multilaboratory studies have been conducted in an attempt to emphasize and ensure the accuracy of the results, data suggest that it was the precision of these assays, not the accuracy, that was confirmed because some of the underlying assumptions for calculating the gluten content lack scientific data support as well as appropriate reference materials for comparison. This paper discusses the issues of gluten determination and quantification with respect to antibody specificity, extraction procedures, reference materials, and their commutability.This publication has 58 references indexed in Scilit:
- Heat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures ThereofJournal of Agricultural and Food Chemistry, 2012
- Gluten—Current Status and New Analytical Developments in Support of the Regulatory RequirementsJournal of AOAC International, 2012
- Gluten Fragment Detection with a Competitive ELISAJournal of AOAC International, 2012
- Gluten contamination in the Canadian commercial oat supplyFood Additives & Contaminants: Part A, 2011
- Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac diseaseGut, 2011
- Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometryProteome Science, 2011
- Proteomic analysis in allergy and intolerance to wheat productsExpert Review of Proteomics, 2011
- Determination of gluten in glucose syrupsJournal of Food Composition and Analysis, 2009
- Celiac disease: From gluten to autoimmunityAutoimmunity Reviews, 2008
- Toward the Assessment of Food Toxicity for Celiac Patients: Characterization of Monoclonal Antibodies to a Main Immunogenic Gluten PeptidePLOS ONE, 2008