A Highly Sensitive Method for the Detection of Hydrolyzed Gluten in Beer Samples Using LFIA

Most gluten analysis methods have been developed to detect intact gluten, but they have shown limitations in certain foods and beverages in which gluten proteins are hydrolyzed. Methods based on G12/A1 moAbs detect the sequences of gluten immunogenic peptides (GIP), which are the main contributors t...

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Veröffentlicht in:	Foods 2022-12, Vol.12 (1), p.160
Hauptverfasser:	Segura, Verónica, Siglez, Miguel Ángel, Ruiz-Carnicer, Ángela, Martín-Cabrejas, Izaskun, van der Hofstadt, María, Mellado, Encarnación, Comino, Isabel, Sousa, Carolina
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholic beverages Allergens Allergies Antibodies Autoimmune diseases Barley Beer Beverages Celiac disease Chemical properties Composition Enzyme-linked immunosorbent assay Enzymes Epitopes Food Food science Gluten gluten immunogenic peptides hydrolyzed peptides Identification and classification Immune response Immune system Immunogenicity Lymphocytes Lymphocytes T Methods Nucleotide sequence Peptides Proteins Signs and symptoms Software
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Beschreibung
Zusammenfassung:	Most gluten analysis methods have been developed to detect intact gluten, but they have shown limitations in certain foods and beverages in which gluten proteins are hydrolyzed. Methods based on G12/A1 moAbs detect the sequences of gluten immunogenic peptides (GIP), which are the main contributors to the immune response of celiac disease (CD). Immunogenic sequences with tandem epitopes for G12/A1 have been found in beers with
ISSN:	2304-8158 2304-8158
DOI:	10.3390/foods12010160