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.
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© 2000 Humana Press Inc.
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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
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DOI: https://doi.org/10.1385/1-59259-045-4:355
Publisher Name: Humana Press, Totowa, NJ
Print ISBN: 978-0-89603-609-3
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