Record Details

Detection of Gluten using Molecular Techniques.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/11993/
 
Title Detection of Gluten using
Molecular Techniques.
 
Creator Niketha, N.
 
Subject 01 Analysis
04 Wheat
 
Description In recent years there has been growing demand for gluten free (GF) products due to
the increasing prevalence of allergic reactions and intolerance, most notably celiac
disease. Celiac disease (CD) is a chronic systemic autoimmune disorder caused by
a permanent intolerance to gluten proteins in genetically susceptible individuals.
Adherence to lifelong GF diet remains the cornerstone treatment for celiac patients.
Foods that naturally do not contain wheat, barley, rye or their crossbred varieties as
well as foods that contain these ingredients but have been specially processed to
remove gluten are known as GF foods. Apart from diagnosed celiacs, GF diets have
gained considerable popularity amongst consumers as they are perceived to be
healthier than their gluten-containing counterparts. Gluten detection is of high
interest for food safety of celiac patients, since the only treatment known until now is
a lifelong avoidance of this protein in the diet. Thus, the availability of
immunochemical and molecular methods to determine gluten markers in foods is of
utmost importance to ensure the well- being of gluten-sensitive individuals. The
present study deals with the development of a SYBR green based real-time PCR
method allowing the detection of traces of wheat in food for celiacs. The method is
based on the amplification of a sequence of the gene coding for the low molecular
weight glutenin found in wheat. It allows the detection of three commonly used wheat
varieties, Triticum aestivum, Triticum dicoccum and Triticum durum and does not
show any cross-reactivity with the phylogenetically similar rye and barley samples.
The limit of detection, determined by analysing serially diluted wheat DNA extracts,
was 100pg wheat DNA. In rice- spiked model samples, the limit of detection was
0.1% wheat. The suitability of the method was evaluated by testing gluten free
products. Wheat DNA was found in two out of six gluten free products. The
developed Real time PCR method can be used as a supplementary tool in analysis
of gluten-free and naturally gluten-free foods.
 
Contributor Asha, Martin
 
Date 2014
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11993/1/12.%20Detection%20of%20Gluten%20Using%20Molecular%20Techniques.pdf
Niketha, N. (2014) Detection of Gluten using Molecular Techniques. [Student Project Report] (Submitted)