A faster test for the food protein that triggers celiac disease

Nov 17, 2008

Researchers in Spain and the United Kingdom are reporting development of a faster test for identifying the food protein that triggers celiac disease, a difficult-to-diagnose digestive disease involving the inability to digest protein called gluten that occurs in wheat, oats, rye, and barley. The finding could help millions of people avoid diarrhea, bloating, and other symptoms that occur when they unknowingly eat foods containing gluten. The study is scheduled for the December 15 issue of Analytical Chemistry.

In the new report, Alex Fragoso, Ciara O'Sullivan and colleagues note that patients with celiac disease can avoid symptoms by avoiding foods that contain gluten. Doing so can be tricky, however, because gluten may be a hidden ingredient in unsuspected foods, such as soy sauce, canned soups, and licorice candy. Some prepared foods list gluten content on package labels, but identifying its presence remains difficult and time-consuming.

The scientists describe development of a new sensor that detects antibodies to the protein gliadin, a component of gluten. Laboratory tests showed that it is superior to the so-called enzyme-linked immunosorbent assay (ELISA), now the standard test for gliadin. It took the new test barely 90 minutes to detect gliadin in the parts per billion range, compared to 8 hours for the ELISA test. Although both tests were equally accurate, the new sensor would be easier to use at food manufacturing plants, the researchers note.

Citation: "Electrochemical Immunosensor for Detection of Celiac Disease Toxic Gliadin in Foodstuff" dx.doi.org/10.1021/ac801620j

Source: ACS

Explore further: Faster, cheaper tests for sickle cell disease

add to favorites email to friend print save as pdf

Related Stories

Three new quinoa cultivars for varying climates

Jul 01, 2014

Consumers can't get enough of the superfood quinoa, healthy grains which originate from and thrive in South America. Wageningen UR has developed three varieties that also do well elsewhere in the world.

Grocery stores add tech features to stay competitive

Sep 11, 2013

Like many grocery shoppers, Michele Ricketts dreads long checkout lines. But lately, she's been breezing by the cash register at her neighborhood Ralphs even with the usual crowds at the store.

Tasty and gluten-free

Dec 05, 2012

Cereals are good for you, supplying the body with carbohydrates, proteins and vitamins. Yet some people are intolerant to the gluten protein they contain. Now, researchers are developing new recipes for tasty, ...

Recommended for you

Scientists make diseased cells synthesize their own drug

7 hours ago

In a new study that could ultimately lead to many new medicines, scientists from the Florida campus of The Scripps Research Institute (TSRI) have adapted a chemical approach to turn diseased cells into unique manufacturing ...

Faster, cheaper tests for sickle cell disease

Sep 01, 2014

Within minutes after birth, every child in the U.S. undergoes a battery of tests designed to diagnose a host of conditions, including sickle cell disease. Thousands of children born in the developing world, ...

Simulations for better transparent oxide layers

Sep 01, 2014

Touchscreens and solar cells rely on special oxide layers. However, errors in the layers' atomic structure impair not only their transparency, but also their conductivity. Using atomic models, Fraunhofer ...

User comments : 0