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GrainGenes Reference Report: CCM-81-456

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Reference	CCM-81-456
Title	Quantification of gliadin by flow cytometry
Journal	Cereal Chemistry
Year	2004
Volume	81
Pages	456-458
Author	Capparelli R [ Show all 7 ]
Abstract	In this study, the gliadin in test samples (wheat, rye, oat, and barley flour; pasta, biscuit and cake) was extracted with 70% ethanol, adsorbed on latex particles, coated with rat anti-gliadin antibodies, labelled with fluoresceinated goat anti-rat immunoglobulins, and finally measured by flow cytometry. The method described in this study can detect all cereal prolamins (gliadin, secalin, hordein, and avenin) potentially toxic to the coeliac patient with a sensitivity of 5 ppm (5 ng of gliadin added to 1 mg of maize flour). Additional useful features of the technique are gliadin detection in heat-processed food products, recovery of up to 88% of gliadin present in the sample, and use of unchanged marker settings throughout the experiments, leading to optimized and uniform test conditions for all samples
Keyword	avenin [ Show all 19 ]

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