Detection and estimation of the barley prolamin content of beer and malt to assess their suitability for patients with coeliac disease.
Malt, lager, brown ale, bitter and stout were assessed for their barley prolamin (hordein) content. Monoclonal antibody immunoperoxidase staining of electrophoretically separated samples of beer revealed the presence of immunoreactive hordein. Polyclonal antibody based enzyme linked immunosorbant assays (ELISAs) revealed 1.6 mg of hordein per gram of malt and 1.5 mg per pint in the beers. Patients with coeliac disease should avoid ingestion of beer and foods that contain malt since they contain quantifiable amounts of hordein that is known to exacerbate the condition.
Division of Pharmacology, Rayne Institute, St. Thomas's Hospital, London, UK.
H J
HJ
Ellis
A R
AR
Freedman
P J
PJ
Ciclitira
D000469:Alkaline Phosphatase / Q000276:immunology; D001515:Beer / Q000032:analysis*; D002446:Celiac Disease / Q000188:drug therapy*; D002523:Edible Grain / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D004797:Enzyme-Linked Immunosorbent Assay; D001467:Hordeum / Q000737:chemistry*; D006801:Humans; D007124:Immunoenzyme Techniques; D010940:Plant Proteins / Q000032:analysis* / Q000627:therapeutic use; D055315:Prolamins
D010940:Plant Proteins; D055315:Prolamins; D000469:Alkaline Phosphatase