2026-06-02T12:12:32Zhttps://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

Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies García Calvo, Eduardo Rafael García García, Aina Rodríguez Gómez, Santiago Martín De Santos, María Del Rosario García Lacarra, Teresa 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. 2024-05-24T15:15:22Z 2024-05-24T15:15:22Z 2024-05-24T15:15:22Z 2024-04-26 journal article https://hdl.handle.net/20.500.14352/104421 2304-8158 10.3390/foods13091341 eng PID2021-122925OB-I00 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 http://creativecommons.org/licenses/by/4.0/ open access Attribution 4.0 International MDPI