Screening new gene markers for gluten detection in foods

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Begoña Martín-Fernández (Author) Other; Joana Costa (Author) Other; Beatriz P.P P Oliveira (Author) FFUP; Beatriz López-Ruiz (Author) Other; Isabel Mafra (Author) Other

Journal

Title: Food Control

Vol. 56

Pages: 57-63

ISSN: 0956-7135

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 10 Citations

Scopus - 13 Citations

Other information

Authenticus ID: P-00G-3CZ

DOI: 10.1016/j.foodcont.2015.02.047

Abstract (EN): In the present work, three DNA sequences encoding wheat proteins (alpha 2-gliadin, agglutinin isolectin and thioredoxin h) were compared to trace gluten-containing cereals in food products. Quantitative real-time PCR methods using hydrolysis probes were successfully developed to target the three sequences for the detection of wheat DNA. The comparison of the three systems highlights the best sensitivity when tracing the alpha 2-gliadin marker sequence, showing an absolute limit of detection (LOD) of 2 pg of wheat DNA and a relative LOD of 0.005% (50 mg/kg) of wheat in soybean, which corresponds to 4.5 mg/kg of gluten. All the systems reveal high specificity for detecting other gluten-containing cereals, such as barley and rye. Therefore, the developed real-time PCR systems can be used as non-immunological tools to confirm the presence of gluten-containing cereals in foods, towards the safety of celiac patients and wheat allergic individuals.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7