2026-06-02T04:32:48Zhttps://docta.ucm.es/rest/oai/request
oai:docta.ucm.es:20.500.14352/1044212025-03-18T11:56:06Zcom_20.500.14352_14col_20.500.14352_15
Docta Complutense author García Calvo, Eduardo Rafael author García García, Aina author Rodríguez Gómez, Santiago author Martín De Santos, María Del Rosario author García Lacarra, Teresa 2024-05-24T15:15:22Z 2024-05-24T15:15:22Z 2024-04-26 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 2304-8158 10.3390/foods13091341 https://hdl.handle.net/20.500.14352/104421 https://doi.org/10.3390/foods13091341 38731712 https://pubmed.ncbi.nlm.nih.gov/38731712/ 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. eng Attribution 4.0 International Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies journal article 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