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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2007

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Fluorescence correlation spectroscopy assay for gliadin in food

Anno di pubblicazione: 2007

Formato: Elettronico

Autori: Varriale A.; Rossi M.; Staiano M.; Terpetschnig E.; Barbieri B.; Rossi M.; D'Auria S.

Affiliazioni autori: Institute of Protein Biochemistry, CNR, Naples, Italy, Institute of Food Sciences, CNR, Avellino, Italy, and ISS Inc., Champaign, Illinois 61822

Autori CNR:

  • SABATO D'AURIA
  • MAURO ROSSI
  • MOSč ROSSI
  • MARIA STAIANO
  • ANTONIO VARRIALE

Lingua: inglese

Abstract: Gliadin proteins are primarily responsible for celiac disease. As gliadin is a complex mixture of proteins difficult to solubilize and to extract from food, it is difficult to develop an assay capable of accurate quantization of gliadin in food for celiac patients. In this work, we present an advanced fluorescence assay for the detection of traces of gliadin in food. The described assay is based on measurement of the fluctuations of fluorescein-labeled gliadin peptides (GP) in a focused laser beam in the absence and in the presence of anti-GP antibodies. A competitive assay based on the utilization of unlabeled GP was developed. The obtained results indicate that the combination of high-avidity IgG antibodies together with the innovative fluorescence immunoassay strategy resulted in a gluten detection limit of 0.006 ppm, which it is much lower than the values reported in the literature.

Lingua abstract: inglese

Pagine da: 4687

Pagine a: 4689

Rivista:

Analytical chemistry American Chemical Society,
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 0003-2700

Numero volume: 79

Numero fascicolo: 12

DOI: 10.1021/ac070475+

Referee: Sė: Internazionale

Indicizzato da: ISI Web of Science (WOS) [000247216800045]

Parole chiave:

  • CELIAC-DISEASE
  • GLUTEN

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