A novel approach to produce phage single domain antibody fragments for the detection of gluten in foods
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2020
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García-García, A., Madrid, R., González, I., García, T., Martín, R. (2019). A novel approach to produce phage single domain antibody fragments for the detection of gluten in foods. Food Chemistry, 321, 126685. DOI: 10.1016/j.foodchem.2020.126685
Abstract
In this study, we demonstrated the feasibility of isolating recombinant phage-antibodies against gluten from a non-immunized library of human single-domain antibodies (dAbs). Phage display technology enabled the selection
of affinity probes by successive rounds of biopanning against a biotinylated synthetic peptide comprising repetitive immunogenic gluten motifs. The analysis of a wide representation of heterologous plant species corroborated that two of the isolated clones were specific to wheat, barley and rye proteins. The phage antibody selected as the most appropriate clone for the detection of gluten in foods (dAb8E-phage) was further applied in an indirect ELISA to the analysis of 50 commercial food samples. Although the limit of detection achieved did not improve those of current immunoassays, the proposed methodology could provide promising new pathways for the generation of recombinant antibodies that allow a comprehensive determination of gluten in foods, whilst replacing the need for animal immunization.