Production and Characterization of Novel Fabs Generated from Different Phage Display Libraries as Probes for Immunoassays for Gluten Detection in Food

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dc.contributor.authorGarcía Calvo, Eduardo Rafael
dc.contributor.authorGarcía García, Aina
dc.contributor.authorRodríguez, Santiago
dc.contributor.authorTakkinen, Kristiina
dc.contributor.authorMartín De Santos, María Del Rosario
dc.contributor.authorGarcía Lacarra, Teresa
dc.date.accessioned2024-04-29T18:00:30Z
dc.date.available2024-04-29T18:00:30Z
dc.date.issued2023-08-31
dc.description.abstractGluten is the main fraction of wheat proteins. It is widely used in the food industry because of the properties that are generated in the dough, but it is also able to trigger diseases like allergies, autoimmunity processes (such as celiac disease), and intolerances in sensitized persons. The most effective therapy for these diseases is the total avoidance of gluten in the diet because it not only prevents damage but also enhances tissue healing. To ensure the absence of gluten in food products labeled as gluten-free, accurate detection systems, like immunoassays, are required. In this work, four recombinant Fab antibody fragments, selected by phage display technology, were produced and tested for specificity and accuracy against gluten in experimental flour mixtures and commercial food products. A high-affinity probe (Fab-C) was identified and characterized. An indirect ELISA test was developed based on Fab-C that complied with the legal detection limits and could be applied in the assessment of gluten-free diets.
dc.description.departmentDepto. de Nutrición y Ciencia de los Alimentos
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Ciencia e Innovación (España)
dc.description.statuspub
dc.identifier.citationGarcia-Calvo, E., García-García, A., Rodríguez, S., Takkinen, K., Martín, R., & García, T. (2023). Production and Characterization of Novel Fabs Generated from Different Phage Display Libraries as Probes for Immunoassays for Gluten Detection in Food. Foods (Basel, Switzerland), 12(17), 3274. https://doi.org/10.3390/foods12173274
dc.identifier.doi10.3390/foods12173274
dc.identifier.issn2304-8158
dc.identifier.officialurlhttps://doi.org/10.3390/foods12173274
dc.identifier.pmid37685207
dc.identifier.urihttps://hdl.handle.net/20.500.14352/103657
dc.issue.number3274
dc.journal.titleFoods
dc.language.isoeng
dc.page.final16
dc.page.initial1
dc.publisherMDPI
dc.relation.projectIDPID2021-122925OB-I00
dc.rightsAttribution 4.0 Internationalen
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject.cdu664.236
dc.subject.keywordGluten
dc.subject.keywordRecombinant Fab
dc.subject.keywordCeliac disease
dc.subject.keywordPhage display
dc.subject.keywordELISA
dc.subject.ucmVeterinaria
dc.subject.unesco3109 Ciencias Veterinarias
dc.titleProduction and Characterization of Novel Fabs Generated from Different Phage Display Libraries as Probes for Immunoassays for Gluten Detection in Food
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number12(17)
dspace.entity.typePublication
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relation.isAuthorOfPublication.latestForDiscovery5ad672ff-caca-43c2-87c7-289d7bae8aa1
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