Abstract
Celiac disease (CD), gluten-sensitive enteropathy, is a permanent intolerance to gluten prolamins from wheat (gliadins), barley (hordeins), rye (secalins), and oats (avenins). The only treatment for celiac patients is a strict diet of foods without gluten. To control the gluten content in the diet of celiac patients, several conventional immunologic procedures comprising immunoblotting and home-made or commercial enzyme-linked immunosorbent assay (ELISA) methods using different monoclonal or polyclonal antibodies against a variety of gliadin components are commonly used (1–4). However, comparison of ELISA data, especially in the low gluten content range close to toxic levels, reveals inconsistencies since these are epitope-dependent methods. Therefore these systems are not reliable as sensitive methods forthe measurement of gluten content in foods.
Keywords
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Skerritt J. H. and Hill A. S. (1991) Enzyme-immunoassay for determination of gluten in food; collaborative study. Assoc. Off. Anal. Chem. 74, 257–264.
Friis S. U. (1988) Enzyme-linked immunosorbent assay for quantification of cereal proteins in coeliac disease. Clin. Chim. Acta 178, 261–270.
Ellis H., Rosen-Bronson S., O’Reilly N., and Ciclitira P. J. (1998) Measurement of gluten using a monoclonal antibody to a celiac toxic peptide of A gliadin. Gut 43, 190–195.
Sorell L., Lopez J. A., Valdes L, Alfonso P., Camafeita E., Acevedo B., et al. (1998) An innovative sandwich ELISA system based on an antibody cocktail for gluten analysis. FEBS Lett. 439, 46–50.
Mendez E., Camafeita E., S.-Sebastian J., Valle Y., Solis J., Mayer-Posner F. J., et al. (1995) Screening of gluten avenins in foods by matrix-assisted laser des-orption/ionization time-of-flight mass spectrometry. Rapid Commun. Mass Spectrom. S 123–128.
Camafeita E., Alfonso P., Acevedo B., and Mendez E. (1997) Sample preparation optimization for the analysis of gliadins in food by matrix-assisted laser des-orption/ionization time-of-flight mass spectrometry. J. Mass Spectrom. 32, 444–49.
Camafeita E., Alfonso P., Mothes T., and Méndez E. (1997) MALDI-TOF mass spectrometric micro-analysis: the first non-immunological alternative attempt to quantify gluten gliadins in food samples. J. Mass Spectrom. 32, 940–947.
Camafeita E. and Méndez E. (1998) Screening of gluten avenins in food by matrix-assisted laser desorption/ionozation time-of-flight mass spectrometry. J. Mass pectrom. 33, 1023–1028.
Camafeita E., Solís J., Alfonso P., López J. A., Sorell L., and Mendez E. (1998) Selective identification by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of different types of gluten in foods containing cereal mixtures. J. Chromatogr. A 823, 299–306.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2000 Humana Press Inc.
About this protocol
Cite this protocol
Méndez, E., Valdes, I., Camafeita, E. (2000). Analysis of Gluten in Foods by MALDI-TOFMS. In: Chapman, J.R. (eds) Mass Spectrometry of Proteins and Peptides. Methods in Molecular Biology™, vol 146. Humana Press, Totowa, NJ. https://doi.org/10.1385/1-59259-045-4:355
Download citation
DOI: https://doi.org/10.1385/1-59259-045-4:355
Publisher Name: Humana Press, Totowa, NJ
Print ISBN: 978-0-89603-609-3
Online ISBN: 978-1-59259-045-2
eBook Packages: Springer Protocols