RT Journal Article
T1 A sensitive and specific real-time PCR targeting DNA from wheat, barley and rye to track gluten contamination in marketed foods
A1 García García, Aina
A1 Madrid García, Raquel
A1 Sohrabi, Hamidrezah
A1 Cruz, Silvia de la
A1 García Lacarra, Teresa
A1 Martín De Santos, María Del Rosario
A1 González Alonso, María Isabel
AB This work reports a real-time PCR assay to specifically detect the presence of DNA from the main gluten-containing cereals wheat, barley and rye (WBR) in foodstuffs. The WBR real-time PCR uses two specific primers and a Taqman probe for amplification of a 118 bp DNA fragment common to the three target cereals on the ribosomal internal transcribed spacer (ITS) region. In-house validation of the method was performed employing three binary arrays containing different concentrations (100 000–10 mg/kg) of a wheat/barley/rye mixture in maize flour: untreated, soft heat-treated at 160 °C/13 min and intense heat-treated at 200 °C/20 min. Results showed optimal PCR amplification efficiency, reproducibility and sensitivity with an overall limit of detection of 10–50 mg/kg of the target cereals, theoretically equating to approximately 1–5 mg/kg of gluten. Applicability of the assay was further assessed through a market analysis of 220 food products by the real-time PCR assay and the official R5-based ELISA. Comparative results highlighted the ability of the proposed methodology as a highly sensitive and robust procedure to detect the presence of potentially harmful concentrations of undeclared gluten-containing cereals in some of the tested samples, supporting results of the immunological assays currently used for gluten determination in foods.
PB Elsevier
SN 0023-6438
YR 2019
FD 2019
LK https://hdl.handle.net/20.500.14352/94204
UL https://hdl.handle.net/20.500.14352/94204
LA eng
NO García-García, A., Madrid, R., Sohrabi, H., De La Cruz, S., Garcı́a, T., Martı́n, R., & González, I. (2019). A sensitive and specific real-time PCR targeting DNA from wheat, barley and rye to track gluten contamination in marketed foods. LWT, 114, 108378. https://doi.org/10.1016/j.lwt.2019.108378
NO Comunidad de Madrid
NO Ministerio de Economía, Industria y Competitividad (España)
DS Docta Complutense
RD 6 abr 2025