title: Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay.
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.
mesh_terms: D000818:Animals; D000911:Antibodies, Monoclonal; D002523:Edible Grain / Q000032:analysis; D004797:Enzyme-Linked Immunosorbent Assay; D005433:Flour / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D005903:Gliadin / Q000032:analysis* / Q000276:immunology; D005983:Glutens / Q000032:analysis; D051379:Mice; D010940:Plant Proteins / Q000032:analysis*; D011198:Solanum tuberosum / Q000032:analysis; D013213:Starch / Q000032:analysis; D014908:Triticum / Q000032:analysis
chemical_list: D000911:Antibodies, Monoclonal; D010940:Plant Proteins; D005983:Glutens; D013213:Starch; D005903:Gliadin