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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier Applied Science Publishers
2023
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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. |
format | Online Article Text |
id | pubmed-10282984 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier Applied Science Publishers |
record_format | MEDLINE/PubMed |
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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