Journal
FOOD CHEMISTRY
Volume 246, Issue -, Pages 156-163Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.11.005
Keywords
Real-time Loop-mediated isothermal; AMPlification (qLAMP); Real-time PCR (qPCR); alpha 2-gliadin; Gluten; Gluten-free food
Funding
- Marie Curie COFUND Action (NanoTRAINforGrowth - INL Fellowship programme in nanotechnologies for biomedical, environment and food applications) [600375]
- project Nanotechnology Based Functional Solutions [NORTE-01-0145-FEDER-000019]
- Norte Portugal Regional Operational Programme (NORTE), under the PORTUGAL, through the European Regional Development Fund (ERDF)
- NANOIMMUNOTECH S.L.
- FEDER [EXP-00082964/ITC-20151195]
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The treatment of gluten-related disorders is based on a lifelong, and strict, gluten-free diet. Thus, reliable and sensitive methods are required to detect the presence of gluten contamination. Traditional techniques rely on the detection of these proteins based on specific antibodies, but recent approaches go for an indirect route detecting the DNA that indicates the presence of cereals with gluten content. In the current study two different DNA amplification techniques, real-time PCR (qPCR) and real-time Loop-mediated isothermal AMPlification (qLAMP), were evaluated for their capability to detect and quantify gluten. Different detection strategies, based on these DNA amplification techniques, were tested. Even though good specificity results were obtained with the different approaches, overall qPCR proved more sensitive than qLAMP. This is the first study reporting a qLAMP based-method for the detection of gluten-containing cereals, along with its evaluation in comparison with qPCR.
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