PMID- 22649920
OWN - NLM
STAT- MEDLINE
DCOM- 20120730
LR  - 20191112
IS  - 1060-3271 (Print)
IS  - 1060-3271 (Linking)
VI  - 95
IP  - 2
DP  - 2012 Mar-Apr
TI  - Immunoreactivity and detection of wheat proteins by commercial ELISA kits.
PG  - 364-71
AB  - Wheat proteins are responsible for sensitivities, including baker's asthma, 
      immunoglobulin E (IgE)-mediated allergic reaction, wheat-dependent, 
      exercise-induced anaphylaxis, and celiac disease. The detection of gluten/wheat 
      traces in foods is important to safeguard the health of wheat-sensitive 
      individuals and comply with food labeling. Many immunoanalytical-based commercial 
      kits are available for the quantification of gliadin/gluten/wheat proteins. We 
      compared the immunoreactivity of wheat fractions with wheat-allergic human serum 
      IgE and antibody conjugates used in six commercial immunoassay kits. Moreover, 
      the performance of the kits was tested using corn flour spiked with gluten (5, 
      10, 25, and 50 ppm) and wheat flour (50, 100, 250, and 500 ppm). The albumin, 
      globulin, gliadin, and glutenin fractions reacted with IgE from nine, eight, two, 
      and eight patients' sera, respectively, out of nine wheat allergic patients 
      tested. Among the antibodies from commercial kits, those from R-Biopharm, 
      Morinaga, and Romer Labs reacted strongly with the gliadin fraction, whereas 
      those from BioKits, ALLER-TEK, and ELISA Systems reacted strongly with the 
      glutenin fraction. All kits showed minimal or no reactivity with albumin and 
      globulin fractions. All kits detected the gluten and wheat flour in a corn flour 
      matrix at the lowest spiked levels of 5 and 50 ppm, respectively. However, there 
      was wide variation among the kits when comparing the recovery of gluten and wheat 
      flour. The recovery was also dependent on the source material (gluten or wheat 
      flour) used for spiking the corn flour matrix.
FAU - Sharma, Girdhari M
AU  - Sharma GM
AD  - U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 
      Immunobiology Branch, Laurel, MD 20708, USA. Girdhari.Sharma@fda.hhs.gov
LA  - eng
PT  - Journal Article
PL  - England
TA  - J AOAC Int
JT  - Journal of AOAC International
JID - 9215446
RN  - 0 (Plant Proteins)
RN  - 8002-80-0 (Glutens)
SB  - IM
MH  - Enzyme-Linked Immunosorbent Assay/*instrumentation/*methods
MH  - Flour/*analysis
MH  - Glutens/chemistry/immunology
MH  - Plant Proteins/*chemistry/*immunology
MH  - Triticum/*chemistry
MH  - Zea mays/chemistry
EDAT- 2012/06/02 06:00
MHDA- 2012/07/31 06:00
CRDT- 2012/06/02 06:00
PHST- 2012/06/02 06:00 [entrez]
PHST- 2012/06/02 06:00 [pubmed]
PHST- 2012/07/31 06:00 [medline]
AID - 10.5740/jaoacint.sge_sharma [doi]
PST - ppublish
SO  - J AOAC Int. 2012 Mar-Apr;95(2):364-71. doi: 10.5740/jaoacint.sge_sharma.