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Development of a barley reference material for gluten analysis

Celiac disease (CD) can be triggered in susceptible individuals by the consumption of gluten, a complex storage protein mixture present in wheat, rye and barley. There is no specific reference material (RM) available for barley and this leads to inaccurate quantitation of barley gluten in supposedly...

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Autores principales: Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10282984/
https://www.ncbi.nlm.nih.gov/pubmed/37236081
http://dx.doi.org/10.1016/j.foodchem.2023.136414
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author Xhaferaj, Majlinda
Muskovics, Gabriella
Schall, Eszter
Bugyi, Zsuzsanna
Tömösközi, Sándor
Scherf, Katharina A.
author_facet Xhaferaj, Majlinda
Muskovics, Gabriella
Schall, Eszter
Bugyi, Zsuzsanna
Tömösközi, Sándor
Scherf, Katharina A.
author_sort Xhaferaj, Majlinda
collection PubMed
description Celiac disease (CD) can be triggered in susceptible individuals by the consumption of gluten, a complex storage protein mixture present in wheat, rye and barley. There is no specific reference material (RM) available for barley and this leads to inaccurate quantitation of barley gluten in supposedly gluten-free foods. Therefore, the aim was to select representative barley cultivars to establish a new barley RM. The relative protein composition of the 35 barley cultivars averaged 25% albumins and globulins, 11% d-hordeins, 19% C-hordeins, and 45% B/γ-hordeins. The mean gluten and protein content was 7.2 g/100 g and 11.2 g/100 g, respectively. The prolamin/glutelin ratio (1:1) commonly used in ELISAs to calculate the gluten content was found to be inappropriate for barley (1.6 ± 0.6). Eight cultivars suitable as potential RMs were selected to ensure a typical barley protein composition and improve food safety for CD patients.
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spelling pubmed-102829842023-10-30 Development of a barley reference material for gluten analysis Xhaferaj, Majlinda Muskovics, Gabriella Schall, Eszter Bugyi, Zsuzsanna Tömösközi, Sándor Scherf, Katharina A. Food Chem Article Celiac disease (CD) can be triggered in susceptible individuals by the consumption of gluten, a complex storage protein mixture present in wheat, rye and barley. There is no specific reference material (RM) available for barley and this leads to inaccurate quantitation of barley gluten in supposedly gluten-free foods. Therefore, the aim was to select representative barley cultivars to establish a new barley RM. The relative protein composition of the 35 barley cultivars averaged 25% albumins and globulins, 11% d-hordeins, 19% C-hordeins, and 45% B/γ-hordeins. The mean gluten and protein content was 7.2 g/100 g and 11.2 g/100 g, respectively. The prolamin/glutelin ratio (1:1) commonly used in ELISAs to calculate the gluten content was found to be inappropriate for barley (1.6 ± 0.6). Eight cultivars suitable as potential RMs were selected to ensure a typical barley protein composition and improve food safety for CD patients. Elsevier Applied Science Publishers 2023-10-30 /pmc/articles/PMC10282984/ /pubmed/37236081 http://dx.doi.org/10.1016/j.foodchem.2023.136414 Text en © 2023 The Authors https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xhaferaj, Majlinda
Muskovics, Gabriella
Schall, Eszter
Bugyi, Zsuzsanna
Tömösközi, Sándor
Scherf, Katharina A.
Development of a barley reference material for gluten analysis
title Development of a barley reference material for gluten analysis
title_full Development of a barley reference material for gluten analysis
title_fullStr Development of a barley reference material for gluten analysis
title_full_unstemmed Development of a barley reference material for gluten analysis
title_short Development of a barley reference material for gluten analysis
title_sort development of a barley reference material for gluten analysis
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10282984/
https://www.ncbi.nlm.nih.gov/pubmed/37236081
http://dx.doi.org/10.1016/j.foodchem.2023.136414
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