title: Effects of grain species and cultivar, thermal processing, and enzymatic hydrolysis on gluten quantitation.
abstract: Gluten from wheat, rye, and barley can trigger IgE-mediated allergy or Celiac disease in sensitive individuals. Gluten-free labeled foods are available as a safe alternative. Immunoassays such as the enzyme-linked immunosorbent assay (ELISA) are commonly used to quantify gluten in foods. However, various non-assay related factors can affect gluten quantitation. The effect of gluten-containing grain cultivars, thermal processing, and enzymatic hydrolysis on gluten quantitation by various ELISA kits was evaluated. The ELISA kits exhibited variations in gluten quantitation depending on the gluten-containing grain and their cultivars. Acceptable gluten recoveries were obtained in 200mg/kg wheat, rye, and barley-spiked corn flour thermally processed at various conditions. However, depending on the enzyme, gluten grain source, and ELISA kit used, measured gluten content was significantly reduced in corn flour spiked with 200mg/kg hydrolyzed wheat, rye, and barley flour. Thus, the gluten grain source and processing conditions should be considered for accurate gluten analysis.
authors.affiliation: Joint Institute for Food Safety and Applied Nutrition, University of Maryland, 5201 Paint Branch Parkway, College Park, MD 20742, United States.
authors.forename: Autusa
authors.initials: A
authors.lastname: Pahlavan
authors.affiliation: Immunobiology Branch, Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Road, Laurel, MD 20708, United States. Electronic address: Girdhari.Sharma@fda.hhs.gov.
authors.forename: Girdhari M
authors.initials: GM
authors.lastname: Sharma
authors.affiliation: Immunobiology Branch, Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Road, Laurel, MD 20708, United States.
authors.forename: Marion
authors.initials: M
authors.lastname: Pereira
authors.affiliation: Immunobiology Branch, Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Road, Laurel, MD 20708, United States.
authors.forename: Kristina M
authors.initials: KM
authors.lastname: Williams
mesh_terms: D002523:Edible Grain / Q000737:chemistry* / Q000378:metabolism; D010450:Endopeptidases / Q000378:metabolism; D004797:Enzyme-Linked Immunosorbent Assay; D004950:Esterases / Q000378:metabolism; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D001467:Hordeum / Q000737:chemistry* / Q000378:metabolism; D006801:Humans; D006868:Hydrolysis; D014908:Triticum / Q000737:chemistry* / Q000378:metabolism
chemical_list: D005983:Glutens; D004950:Esterases; D010450:Endopeptidases
keywords: ELISA; Gluten; Grain cultivar; Processing