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Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies

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  • معلومة اضافية
    • بيانات النشر:
      MDPI
    • الموضوع:
      2024
    • Collection:
      Universidad Complutense de Madrid (UCM): E-Prints Complutense
    • نبذة مختصرة :
      2024 Descuento MDPI ; This study presents the development of a sandwich ELISA method for gluten detection in foods, using recombinant Fab antibody fragments against gliadin. The Fabs were chemically biotinylated and immobilized on streptavidin-coated plates as capture antibodies, while alkaline phosphatase-conjugated Fabs were used as detection antibodies. Four different gliadin-binding Fabs were tested and the Fab pair Fab8E-4 and Fab-C showed the best compatibility. An indirect sandwich immunoassay, using unmodified Fab8E-4 for capture and Fab-C as the detection antibody, achieved a detection limit of 26 ng/mL of gliadin, corresponding to 10 mg/kg of gluten in foods. No cross-reactivity was observed against 60 gluten-free species commonly used in the food industry. Analysis of 50 commercial products demonstrated consistent results compared to the standard method for gluten detection. The complete lack of cross-reactivity of the developed immunoassay with oat products potentially provides an advantage over other gluten detection systems. ; Ministerio de Ciencia e Innovación (España) ; Sección Dptal. de Nutrición y Ciencia de los Alimentos (Veterinaria) ; Fac. de Veterinaria ; TRUE ; pub ; Descuento UCM
    • File Description:
      application/pdf
    • ISSN:
      2304-8158
    • Relation:
      PID2021-122925OB-I00; https://hdl.handle.net/20.500.14352/104421; Garcia-Calvo, E.; García-García, A.; Rodríguez, S.; Martín, R.; García, T. Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies. Foods 2024, 13, 1341. https://doi.org/10.3390/ foods13091341; https://doi.org/10.3390/foods13091341; https://pubmed.ncbi.nlm.nih.gov/38731712/
    • الرقم المعرف:
      10.3390/foods13091341
    • الدخول الالكتروني :
      https://hdl.handle.net/20.500.14352/104421
      https://doi.org/10.3390/foods13091341
      https://pubmed.ncbi.nlm.nih.gov/38731712/
    • Rights:
      Attribution 4.0 International ; http://creativecommons.org/licenses/by/4.0/ ; open access
    • الرقم المعرف:
      edsbas.BD8165C9