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Gluten contaminations in common foods

Gluten contaminations in common foods. Service to MEDICEL By Rosy Negri, Alex & Luigi Greco. FUNDAMENTAL PRINCIPLES OF GLUTEN ELISA TEST.

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Gluten contaminations in common foods

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  1. Gluten contaminations in common foods Service to MEDICEL By Rosy Negri, Alex & Luigi Greco

  2. FUNDAMENTAL PRINCIPLES OF GLUTEN ELISA TEST • The Gluten ELISA Kit test allows the quantitative determination of gliadins and the corresponding prolamines in various types of foods, both raw and cooked. •   The test uses polyclonal antibodies prepared on a mixture of prolamins and then equally sensitive to different cereals. • LOD - limit of determination • 1 ppm of gliadin (gliadin milligrams on kilogram of sample), equivalent to 2 ppm of gluten. • LOQ - limit of quantification • 2.5 ppm of gliadin (gliadin milligrams on kilogram of sample), equivalent to 5 ppm of gluten. • Is a "competitive indirect“ ELISA-type .

  3. PROTEIN EXTRACT PRIMARY ANTIBODY SECONDARY ANTIBODY READING THE SPECTROPHOTOMETER: OD 450 nm = ppm gliadin

  4. French cheeses gluten contamination (PPM) 2 3,6 1,4 5,2 Emmenthal 4,4 6,4

  5. Italian cheeses 13,2 16,6 13 2 1 13,4 2

  6. Sausages &Sauces 11,6 11,8 7,4 10 4,2 3,8 5,8

  7. Beers Barley-malt, rice and/or corn…. Barley-malt and corn … Unmalted Barley…. 62 48 5,4 Besides the cereal composition and the use of different varietes of malt barley, diversity of gluten content in the different beers could suggest differences in the brewing, filtration, enzymatic processes …( J.Sci Food Agric 2013)

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