RT Journal Article
T1 Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies
A1 García Calvo, Eduardo Rafael
A1 García García, Aina
A1 Rodríguez Gómez, Santiago
A1 Martín De Santos, María Del Rosario
A1 García Lacarra, Teresa
AB This study presents the development of a sandwich ELISA method for gluten detection in foods, using recombinant Fab antibody fragments against gliadin. The Fabs were chemically biotinylated and immobilized on streptavidin-coated plates as capture antibodies, while alkaline phosphatase-conjugated Fabs were used as detection antibodies. Four different gliadin-binding Fabs were tested and the Fab pair Fab8E-4 and Fab-C showed the best compatibility. An indirect sandwich immunoassay, using unmodified Fab8E-4 for capture and Fab-C as the detection antibody, achieved a detection limit of 26 ng/mL of gliadin, corresponding to 10 mg/kg of gluten in foods. No cross-reactivity was observed against 60 gluten-free species commonly used in the food industry. Analysis of 50 commercial products demonstrated consistent results compared to the standard method for gluten detection. The complete lack of cross-reactivity of the developed immunoassay with oat products potentially provides an advantage over other gluten detection systems.
PB MDPI
SN 2304-8158
YR 2024
FD 2024-04-26
LK https://hdl.handle.net/20.500.14352/104421
UL https://hdl.handle.net/20.500.14352/104421
LA eng
NO Garcia-Calvo, E.; García-García, A.; Rodríguez, S.; Martín, R.; García, T. Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies. Foods 2024, 13, 1341. https://doi.org/10.3390/ foods13091341
NO 2024 Descuento MDPI
NO Ministerio de Ciencia e Innovación (España)
DS Docta Complutense
RD 8 abr 2025