Title: The feasibility of harmonising gluten ELISA measurements
Authors: RZYCHON MALGORZATABROHEE MARCELCORDEIRO RAPOSO FERNANDOHARASZI RÈKAULBERTH FRANZO'CONNOR GAVIN
Citation: FOOD CHEMISTRY vol. 234 p. 144-154
Publisher: ELSEVIER SCI LTD
Publication Year: 2016
JRC N°: JRC101391
ISSN: 0308-8146
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC101391
DOI: 10.1016/j.foodchem.2017.04.092
Type: Articles in periodicals and books
Abstract: Many publications have highlighted that routine ELISA methods do not give rise to equivalent gluten content measurement results. In this study we assess this variation between results and its likely impact on the enforcement of the EU gluten-free legislation. This study systematically examines the feasibility of harmonization of gluten ELISA assays by the introduction of: a common extraction procedure; a common calibrator such as a pure gluten extract and an incurred matrix material. The comparability of measurements is limited by a weak correlation between kit results caused by differences in the selectivity of methods. This lack of correlation produces bias that cannot be corrected by using reference materials alone. The use of a common calibrator reduced the between-assay variability to some extent but variation due to differences in selectivity of the assays was unaffected. Consensus on robust markers and their conversion to “gluten content” are required.
JRC Directorate:Health, Consumers and Reference Materials

Files in This Item:
There are no files associated with this item.


Items in repository are protected by copyright, with all rights reserved, unless otherwise indicated.