TY - JOUR
T1 - Classics in a new perspective
T2 - gluten as a special food safety and analytical challenge
AU - Bugyi, Zsuzsanna
AU - Muskovics, Gabriella
AU - Schall, Eszter
AU - Török, Kitti
AU - Hajas, Lívia
AU - Scherf, Katharina
AU - Xhaferaj, Majlinda
AU - Koehler, Peter
AU - Schoenlechner, Regine
AU - D’amico, Stefano
AU - Poms, Roland
AU - Tömösközi, Sándor
N1 - Publisher Copyright:
© 2022, Wessling International Research and Educational Centre Nonprofit Beneficial Ltd.. All rights reserved.
PY - 2022
Y1 - 2022
N2 - In the last couple of decades, the nutritional role and perception of gluten became controversial. In one hand, gluten proteins play a central role in determining the baking quality of wheat and other cereals. On the other hand, hypersensitivity reactions triggered by gluten in susceptible individuals have become subjects of growing interest. Of these gluten-related disorders, with an estimated global prevalence of 1%, the most important one is celiac disease (CD), which is an autoimmune disorder accompanied by villous atrophy. CD can manifest in a wide range of symptoms, its only treatment option is a lifelong gluten-free (GF) diet. To support compliance to this diet, current EU legislation maximizes the gluten-content of products sold with a GF label in 20 mg/kg. It necessitates accurate quantification of gluten in this low concentration range. The method-of-choice for this purpose is the immunoanalytical-based ELISA (enzyme-linked immunosorbent assay). However, validation of different ELISA methods and the comparability of their results and, consequently, the reliability of the data they provide is problematic. The major goal of this paper is to introduce the analytical and protein chemistry issues behind this problem and the efforts to improve the conditions of the methodology. We are also including the special role of oats in the GF diet in an attempt to provide the widest possible overview of the food safety and analytical challenges represented by gluten.
AB - In the last couple of decades, the nutritional role and perception of gluten became controversial. In one hand, gluten proteins play a central role in determining the baking quality of wheat and other cereals. On the other hand, hypersensitivity reactions triggered by gluten in susceptible individuals have become subjects of growing interest. Of these gluten-related disorders, with an estimated global prevalence of 1%, the most important one is celiac disease (CD), which is an autoimmune disorder accompanied by villous atrophy. CD can manifest in a wide range of symptoms, its only treatment option is a lifelong gluten-free (GF) diet. To support compliance to this diet, current EU legislation maximizes the gluten-content of products sold with a GF label in 20 mg/kg. It necessitates accurate quantification of gluten in this low concentration range. The method-of-choice for this purpose is the immunoanalytical-based ELISA (enzyme-linked immunosorbent assay). However, validation of different ELISA methods and the comparability of their results and, consequently, the reliability of the data they provide is problematic. The major goal of this paper is to introduce the analytical and protein chemistry issues behind this problem and the efforts to improve the conditions of the methodology. We are also including the special role of oats in the GF diet in an attempt to provide the widest possible overview of the food safety and analytical challenges represented by gluten.
KW - celiac disease
KW - gluten
KW - immunoanalytics
KW - reference material
KW - validation
UR - http://www.scopus.com/inward/record.url?scp=85145038379&partnerID=8YFLogxK
U2 - 10.52091/EVIK-2022/4-4-ENG
DO - 10.52091/EVIK-2022/4-4-ENG
M3 - Article
AN - SCOPUS:85145038379
SN - 0422-9576
VL - 68
SP - 4190
EP - 4198
JO - Elelmiszervizsgalati Kozlemenyek
JF - Elelmiszervizsgalati Kozlemenyek
IS - 4
ER -