RT Journal Article
T1 Production and Characterization of Novel Fabs Generated from Different Phage Display Libraries as Probes for Immunoassays for Gluten Detection in Food
A1 García Calvo, Eduardo Rafael
A1 García García, Aina
A1 Rodríguez, Santiago
A1 Takkinen, Kristiina
A1 Martín De Santos, María Del Rosario
A1 García Lacarra, Teresa
AB Gluten 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.
PB MDPI
SN 2304-8158
YR 2023
FD 2023-08-31
LK https://hdl.handle.net/20.500.14352/103657
UL https://hdl.handle.net/20.500.14352/103657
LA eng
NO Garcia-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
NO Ministerio de Ciencia e Innovación (España)
DS Docta Complutense
RD 6 oct 2024