PMID- 26878584
OWN - NLM
STAT- MEDLINE
DCOM- 20161010
LR  - 20181202
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 81
IP  - 3
DP  - 2016 Mar
TI  - Characterization of Antibodies for Grain-Specific Gluten Detection.
PG  - T810-6
LID - 10.1111/1750-3841.13241 [doi]
AB  - Gluten ingestion causes immunoglobulin E (IgE)-mediated allergy or celiac disease 
      in sensitive individuals, and a strict gluten-free diet greatly limits food 
      choices. Immunoassays such as enzyme-linked immunosorbent assay (ELISA) are used 
      to quantify gluten to ensure labeling compliance of gluten-free foods. 
      Anti-gluten antibodies may not exhibit equal affinity to gluten from wheat, rye, 
      and barley. Moreover, because wheat gluten is commonly used as a calibrator in 
      ELISA, accurate gluten quantitation from rye and barley contaminated foods may be 
      compromised. Immunoassays utilizing grain-specific antibodies and calibrators may 
      help improve gluten quantitation. In this study, polyclonal antibodies raised 
      against gluten-containing grain-specific peptides were characterized for their 
      immunoreactivity to gluten from different grain sources. Strong immunoreactivity 
      to multiple gluten polypeptides from wheat, rye, and barley was observed in the 
      range 34 to 43 kDa with anti-gliadin, 11 to 15 and 72 to 95 kDa with 
      anti-secalin, and 30 to 43 kDa with anti-hordein peptide antibodies, 
      respectively. Minimal or no cross-reactivity with gluten from other grains was 
      observed among these antibodies. The anti-consensus peptide antibody raised 
      against a repetitive amino acid sequence of proline and glutamine exhibited 
      immunoreactivity to gluten from wheat, rye, barley, and oat. The antibodies 
      exhibited similar immunoreactivity with most of the corresponding grain cultivars 
      by ELISA. The high specificity and minimal cross-reactivity of grain-specific 
      antibodies suggest their potential use in immunoassays for accurate gluten 
      quantitation.
CI  - (c) Published 2016. This article is a U.S. Government work and is in the public 
      domain in the USA.
FAU - Sharma, Girdhari M
AU  - Sharma GM
AD  - 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, U.S.A.
FAU - Rallabhandi, Prasad
AU  - Rallabhandi P
AD  - 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, U.S.A.
FAU - Williams, Kristina M
AU  - Williams KM
AD  - 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, U.S.A.
FAU - Pahlavan, Autusa
AU  - Pahlavan A
AD  - Joint Inst. for Food Safety and Applied Nutrition, Univ. of Maryland, 5201, Paint 
      Branch Parkway, College Park, MD, 20742, U.S.A.
LA  - eng
PT  - Journal Article
PT  - Research Support, U.S. Gov't, Non-P.H.S.
DEP - 20160215
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Peptides)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - 8002-80-0 (Glutens)
RN  - 9007-90-3 (Gliadin)
SB  - IM
MH  - Celiac Disease/diet therapy
MH  - Cross Reactions
MH  - *Diet, Gluten-Free
MH  - Edible Grain/*chemistry
MH  - Enzyme-Linked Immunosorbent Assay
MH  - Gliadin/immunology
MH  - Glutens/*analysis/immunology
MH  - Hordeum/*chemistry
MH  - Humans
MH  - Immunoglobulin E/*analysis
MH  - Peptides/analysis
MH  - Secale/*chemistry
MH  - Sensitivity and Specificity
MH  - Triticum/*chemistry
OTO - NOTNLM
OT  - antibodies
OT  - gluten
OT  - grain-specific
OT  - immunoassay
EDAT- 2016/02/16 06:00
MHDA- 2016/10/11 06:00
CRDT- 2016/02/16 06:00
PHST- 2015/08/28 00:00 [received]
PHST- 2016/01/05 00:00 [accepted]
PHST- 2016/02/16 06:00 [entrez]
PHST- 2016/02/16 06:00 [pubmed]
PHST- 2016/10/11 06:00 [medline]
AID - 10.1111/1750-3841.13241 [doi]
PST - ppublish
SO  - J Food Sci. 2016 Mar;81(3):T810-6. doi: 10.1111/1750-3841.13241. Epub 2016 Feb 
      15.