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Web End = Eur Food Res Technol (2016) 242:18371848 DOI 10.1007/s00217-016-2683-3
ORIGINAL PAPER
http://crossmark.crossref.org/dialog/?doi=10.1007/s00217-016-2683-3&domain=pdf
Web End = Impact of the preparation procedure on gliadin, gluteninand gluten contents of wheat starches determined by RPHPLC and ELISA
Katharina Anne Scherf1
Abstract Celiac disease patients rely on safe gluten-free products, and the use of puried wheat starch (WSt) as part of the diet is usually well tolerated. However, uncertainties about residual gluten amounts in WSt remain, because ELISAs target the alcohol-soluble prolamin (gliadin) fraction of gluten, but hardly detect the alcohol-insoluble glutelin (glutenin) fraction. Therefore, gliadin, glutenin and gluten contents of WSt prepared from doughs on a laboratory scale were monitored by RP-HPLC. WSt washed with water from optimally or overmixed doughs had the lowest gluten contents. Gliadins were removed more extensively than glutenins during consecutive washing steps, so that gluten contents analyzed by ELISA were lower than those by RP-HPLC in 17 out of 24 WSt samples. The inability to detect glutelins by ELISA may thus lead to an underestimation of gluten contents in WSt. These ndings highlight the need for improved analytical methods capable of detecting both prolamins and glutelins in processed food samples.
Keywords Celiac disease Enzyme-linked immunosorbent assay (ELISA) Gliadin Gluten analysis Reversed-phase high-performance liquid chromatography (RP-HPLC) Wheat starch
Introduction
Approximately 0.9 % of the world population is affected by celiac disease (CD), which is a chronic immune-mediated
Received: 16 December 2015 / Revised: 9 March 2016 / Accepted: 30 March 2016 / Published online: 15 April 2016 Springer-Verlag Berlin Heidelberg 2016
inammatory disease of the upper small intestine in genetically susceptible persons triggered by the ingestion of gluten proteins from wheat, rye, barley and possibly oats [1, 2]. A strict lifelong gluten-free diet (GFD) is the essential treatment for CD patients to prevent small intestinal villous atrophy and subsequent malabsorption, malnutrition and severe complications [3]. The tolerable level of gluten for most CD patients is reported to be between 10 and 50 mg daily, although particularly sensitive or recovering patients may tolerate even less than 10 mg/day [4]. This average tolerable gluten level is reected by the threshold of 20 mg/ kg for gluten-free products laid down in Codex Standard 118-1979 [5]. Gluten-free foods may be made either from naturally gluten-free ingredients...