Detection and quantification of gluten in fermented and hydrolyzed foods

International Conference on Food Chemistry & Hydrocolloids

August 11-12, 2016 Toronto, Canada

Rakhi Panda

Food and Drug Administration, USA

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

Approximately 1 in 141 people in the US are affected by celiac disease and adherence to a strict gluten-free diet is the only option to prevent inflammatory symptoms in sensitive individuals. According to FDA regulation, food bearing the claim â�?�?gluten-freeâ�? must contain less than 20 ppm (mg/kg) gluten. The regulation also cites the unavailability of scientifically valid analytical methods for accurate quantification of gluten in fermented and hydrolyzed foods. Accurate detection and quantification of fermented and hydrolyzed gluten is essential to support regulatory requirements which focus on the prevention of adverse reactions in gluten-sensitive individuals. Although several commercial ELISAs are available and useful in accurately detecting and quantifying intact gluten present in foods, the accuracy of the available ELISAs in quantifying hydrolyzed and fermented gluten is questionable. This presentation will focus on a study evaluating antibody-based and mass spectrometric methods to detect and quantify hydrolyzed gluten, using brewing of beer as a model for a fermentation process that involves gluten hydrolysis. The effects of a proline endopeptidase, an enzyme marketed to degrade immunopathogenic sequences suspected of causing celiac disease, on the detection and quantification of gluten were examined and the findings will be included in the presentation. Recent attempts in our laboratory to develop competitive ELISA profiles utilizing several commercial gluten specific antibodies to distinguish between different forms of gluten fermentation and hydrolysis will also be discussed.

Biography :

Email: Rakhi.Panda@fda.hhs.gov