TY - JOUR
T1 - Rye secalin isolates to develop reference materials for gluten detection
AU - Xhaferaj, Majlinda
AU - Muskovics, Gabriella
AU - Bugyi, Zsuzsanna
AU - Tömösközi, Sándor
AU - Scherf, Katharina A.
N1 - Publisher Copyright:
© 2024 The Author(s)
PY - 2025/4/15
Y1 - 2025/4/15
N2 - Gluten-free products must not contain more than 20 mg/kg of gluten to be safe for consumption by celiac disease patients. Almost all analytical methods are calibrated to wheat, wheat gluten or gliadin, and there is no rye-specific reference material available. The aim of this study was to assess the effect of the harvest year on rye gluten composition and to generate distinct rye isolates to serve as calibration standards. Four different extraction procedures of a specific rye cultivar mixture were tested yielding prolamins (PROL), glutelins (GLUT), gluten (G) and acetonitrile/water-extractable proteins (AWEP). The isolates were characterized using different methods such as RP-HPLC, GP-HPLC, SDS-PAGE and LC-MS/MS. The isolates were evaluated in the R5 ELISA which resulted in the following response order: PROLiso > AWEPiso > Giso > GLUTiso. This paper represents a significant step towards improving gluten analysis, particularly in the context of rye-contaminated gluten-free products.
AB - Gluten-free products must not contain more than 20 mg/kg of gluten to be safe for consumption by celiac disease patients. Almost all analytical methods are calibrated to wheat, wheat gluten or gliadin, and there is no rye-specific reference material available. The aim of this study was to assess the effect of the harvest year on rye gluten composition and to generate distinct rye isolates to serve as calibration standards. Four different extraction procedures of a specific rye cultivar mixture were tested yielding prolamins (PROL), glutelins (GLUT), gluten (G) and acetonitrile/water-extractable proteins (AWEP). The isolates were characterized using different methods such as RP-HPLC, GP-HPLC, SDS-PAGE and LC-MS/MS. The isolates were evaluated in the R5 ELISA which resulted in the following response order: PROLiso > AWEPiso > Giso > GLUTiso. This paper represents a significant step towards improving gluten analysis, particularly in the context of rye-contaminated gluten-free products.
KW - Celiac disease
KW - Enzyme-linked immunosorbent assay (ELISA)
KW - Liquid chromatography–tandem mass spectrometry (LC-MS/MS)
KW - Reversed-phase high-performance liquid chromatography (RP-HPLC)
KW - Secalins
KW - Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE)
UR - http://www.scopus.com/inward/record.url?scp=85214326859&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2024.142691
DO - 10.1016/j.foodchem.2024.142691
M3 - Article
AN - SCOPUS:85214326859
SN - 0308-8146
VL - 471
JO - Food Chemistry
JF - Food Chemistry
M1 - 142691
ER -