A quantitative competitive PCR system to detect contamination of wheat, barley or rye in gluten-free food for coeliac patients
| Autor: | Michael von Büren, Jürg Lüthy, Isabelle Dahinden |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
Biochemistry
Industrial and Manufacturing Engineering Coeliac disease law.invention law medicine Storage protein Food science Prolamin Polymerase chain reaction chemistry.chemical_classification biology business.industry nutritional and metabolic diseases food and beverages General Chemistry Contamination medicine.disease Gluten digestive system diseases Biotechnology chemistry biology.protein Gluten free Gliadin business Food Science |
| Zdroj: | European Food Research and Technology. 212:228-233 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s002170000252 |
| Popis: | The only treatment in coeliac disease is a lifelong avoidance of wheat, barley and rye (WBR) in the daily nutrition. According to the Codex Alimentarius Commission of the Joint Food and Agricultural Organisation and the World Health Organisation of the United Nations, 100 ppm gliadin (10 mg gliadin/100 g dry weight) is the maximum allowed in food labelled as 'gluten-free'. The present study describes the evaluation of a quantitative competitive polymerase chain reaction (QC-PCR) system as an indication of contamination of gluten-free food with the coeliac-toxic cereals. The QC-PCR system simultaneously detects WBR-DNA on the basis of a non-coding region of chloroplast trnL gene. An internal DNA standard was constructed by adding 20-bp to the original PCR product. This standard was calibrated to 0.02% and 0.2% wheat DNA corresponding to 10 ppm and 100 ppm gliadin, respectively. |
| Databáze: | OpenAIRE |
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