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  • Title: Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay.
    Author: Freedman AR, Galfre G, Gal E, Ellis HJ, Ciclitira PJ.
    Journal: Clin Chim Acta; 1987 Jul 15; 166(2-3):323-8. PubMed ID: 3621609.
    Abstract:
    Unfractionated wheat gliadin was used to produce murine monoclonal antibodies to gliadin. A dot immunobinding assay, using these antibodies, was developed to detect possible gliadin contamination of nominally gluten-free flour, using dilute ethanol extracts spotted onto nitrocellulose membranes. The sensitivity of the assay was less than 10 micrograms/ml of unfractionated gliadin which permitted the detection of trace amounts of gliadin present in certain wheat starch based 'gluten-free' products. The assay detected not only wheat gliadin, but also prolamine extracts of rye, barley and oats; maize, soya and potato extracts as well as the control proteins casein and ovalbumin, gave negative results. The assay is of value as a simple and rapid method of screening foods for their suitability for consumption by patients with coeliac disease.
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