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Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique

Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and 41 gluten-free labeled beers commercialized in Europe and com...

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Autores principales: Fernández-Gil, María del Pilar, Simon, Edurne, Gibert, Anna, Miranda, Jonatan, Roger Alcoba, Esther, Martínez, Olaia, Vilchez Cerezo, Elisenda, Bustamante, María Ángeles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224778/
https://www.ncbi.nlm.nih.gov/pubmed/34071081
http://dx.doi.org/10.3390/foods10061170
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author Fernández-Gil, María del Pilar
Simon, Edurne
Gibert, Anna
Miranda, Jonatan
Roger Alcoba, Esther
Martínez, Olaia
Vilchez Cerezo, Elisenda
Bustamante, María Ángeles
author_facet Fernández-Gil, María del Pilar
Simon, Edurne
Gibert, Anna
Miranda, Jonatan
Roger Alcoba, Esther
Martínez, Olaia
Vilchez Cerezo, Elisenda
Bustamante, María Ángeles
author_sort Fernández-Gil, María del Pilar
collection PubMed
description Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and 41 gluten-free labeled beers commercialized in Europe and compare the results in a subgroup of 71 beers with three ELISA kits. This research allows gathering information on the potential complementary utility of NIR analysis applied to gluten analysis of gluten-free beers in terms of time saving. Results obtained with the ELISA technique identified competitive R5 to be the most sensitive in detecting the prolamins, by eliciting a higher number of beers containing gluten above 20 mg/kg. The gluten content in conventional beers tested increased with the presence of wheat as raw material and with the use of ale-type yeasts. By using competitive R5, 3 out of the 41 gluten-free labeled beers appeared to contain gluten above 20 mg/kg, and conversely, 15 out of 65 of the conventional beers showed a gluten content below this threshold. According to our approaches, NIR did not achieve a suitable correlation with ELISA results, neither for gluten quantification nor for discrimination, and therefore, it cannot be proposed as a complementary technique.
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spelling pubmed-82247782021-06-25 Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique Fernández-Gil, María del Pilar Simon, Edurne Gibert, Anna Miranda, Jonatan Roger Alcoba, Esther Martínez, Olaia Vilchez Cerezo, Elisenda Bustamante, María Ángeles Foods Article Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and 41 gluten-free labeled beers commercialized in Europe and compare the results in a subgroup of 71 beers with three ELISA kits. This research allows gathering information on the potential complementary utility of NIR analysis applied to gluten analysis of gluten-free beers in terms of time saving. Results obtained with the ELISA technique identified competitive R5 to be the most sensitive in detecting the prolamins, by eliciting a higher number of beers containing gluten above 20 mg/kg. The gluten content in conventional beers tested increased with the presence of wheat as raw material and with the use of ale-type yeasts. By using competitive R5, 3 out of the 41 gluten-free labeled beers appeared to contain gluten above 20 mg/kg, and conversely, 15 out of 65 of the conventional beers showed a gluten content below this threshold. According to our approaches, NIR did not achieve a suitable correlation with ELISA results, neither for gluten quantification nor for discrimination, and therefore, it cannot be proposed as a complementary technique. MDPI 2021-05-23 /pmc/articles/PMC8224778/ /pubmed/34071081 http://dx.doi.org/10.3390/foods10061170 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Fernández-Gil, María del Pilar
Simon, Edurne
Gibert, Anna
Miranda, Jonatan
Roger Alcoba, Esther
Martínez, Olaia
Vilchez Cerezo, Elisenda
Bustamante, María Ángeles
Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique
title Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique
title_full Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique
title_fullStr Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique
title_full_unstemmed Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique
title_short Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique
title_sort gluten assessment in beers: comparison by different commercial elisa kits and evaluation of nir analysis as a complementary technique
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224778/
https://www.ncbi.nlm.nih.gov/pubmed/34071081
http://dx.doi.org/10.3390/foods10061170
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