Study on gluten amounts of foodstuffs by ELISA method

Gluten is one of food ingredients that is widely used in food industry because of its technological and organoleptic properties. Celiac is an autoimmune enteropathy disease caused by permanent intolerance to gluten. When genetically predisposed patients are exposed to gluten, which is the major protein of wheat, barley, rye, and related grains, a specific immune response is activated in their body. Currently, gluten-free diets are the only treatment for celiac patients. Eliminating high gluten foods containing wheat, barley, and rye reduces symptoms, improves quality of life and even reduces mortality. For this purpose, in order to determine and confirm the absence of gluten in the products and foods it is necessary to carry out a control test. ELISA has been approved by the American Chemical Society as a conventional method for gluten detection. ELISA is able to detect naturally and heat-treated gluten and measure it quantitatively. ELISA assay can estimate the quantitative amount of gliadins and hordeins in based on wheat and barley processed and unprocessed products, as well as the gluten content of hydrolyzed products.