Gluten residues in gluten-free foods sold in Christchurch, New Zealand: comparison of LC-MS and ELISA methods
Main Article Content
Keywords
allergens, contaminants, food safety, mycotoxins
Abstract
Two distinct immunologically-mediated diseases, Coeliac disease and wheat allergy, are associated with ingestion of proteins from wheat and some related cereals. Both conditions are usually managed by adherence to a gluten-free (GF) diet. Two methods for detecting gluten protein were compared: enzyme-linked immunosorbent assay (ELISA) and liquid chromatography-mass spectrometry (LC-MS). The methods were compared for their specificity in analysis of a range of cereals and pseudocereals (buckwheat, quinoa) and the ability to detect gluten in foods claimed to be GF. The ELISA method detected gluten in 6/61 (9.8%) samples, with results in the range of 11-450 mg/kg. LC-MS detected gluten in five of these samples with results in the range of 6-130 mg/kg. These foods have the potential to cause adverse health effects in individuals with Coeliac disease or wheat allergy.
References
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Dumont, V., Kerbach, S., Poms, R., Johnson, P., Mills, C., Pöpping, B., Tömösközi, S. and Delahaut, P., 2010. Development of milk and egg incurred reference materials for the validation of food allergen detection methods. Quality Assurance and Safety of Crops & Foods 2: 208-215.
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Méndez, E., Valdes, I. and Camafeita, E., 2000. Analysis of gluten in foods by MALDI-TOFMS. In: Chapman, J.R. (ed.) Mass spectrometry of proteins and peptides. Methods in molecular biology, volume 146.Humana Press, New York, NY, USA.
Ministry of Health/Plant and Food Research, 2009. The concise New Zealand food composition tables.Ministry of Health, Wellington, New Zealand.
Mujico, J.R., Lombardía, M., Mena, M.C., Méndez, E. and Albar, J.P., 2011. A highly sensitive real-time PCR system for quantification of wheat contamination in gluten-free food for celiac patients. Food Chemistry 128: 795-801.
Olexová, L., Dovicovicova, L., Svec, M., Siekel, P. and Kuchta, T., 2006. Detection of gluten-containing cereals in flours and ‘gluten-free’ bakery products by polymerase chain reaction. Food Control 17: 234-237.
Richman, E., 2012. The safety of oats in the dietary treatment of Coeliac disease. Proceedings of the Nutrition Society 71: 534-537.
Scibilia, J., Pastorello, E.A., Zisa, G., Ottolenghi, A., Scovena, E., Robino, A., Ortolani, C., Bindslev-Jensen, C. and Pravettoni, V., 2006. Wheat allergy: a double-blind, placebo-controlled study in adults. Journal of Allergy and Clinical Immunology 117: 433-439.
Sealey-Voyksner, J.A., Khosla, C., Voyksner, R.D. and Jorgenson, J.W., 2010. Novel aspects of quantitation of immunogenic wheat gluten peptides by liquid chromatography-mass spectrometry/mass spectrometry. Journal of Chromatography 1217: 4167-4183.
Sey, M.S.L., Parfitt, J. and Gregor, J., 2011. Prospective study of clinical and histological safety of pure and uncontaminated Canadian oats in the management of celiac disease. Journal of Parenteral and Enteral Nutrition 35: 459-464.
Shan, L., Molberg, O., Parrot, I., Hausch, F., Filiz, F., Gray, G.M., Sollid, L.M. and Khosla, C., 2002. Structural basis for gluten intolerance in Celiac sprue. Science 297: 2275-2279.
Skerritt, J.H. and Hill, A.S., 1990. Monoclonal antibody sandwich enzyme immunoassays for determination of gluten in foods. Journal of Agricultural and Food Chemistry 38: 1771-1778.
Thompson, T., 2004. Gluten contamination of commercial oat products in the United States. New England Journal of Medicine 351: 2021-2022.
Thompson, T., Lee, A.R. and Grace, T., 2010. Gluten contamination of grains, seeds, and flours in the United States: a pilot study. Journal of the American Dietetic Association 110: 937-940.
Ussher, R., Yeong, M.L. and Stace, N., 1994. Coeliac disease: incidence and prevalence in Wellington 1985-92. New Zealand Medical Journal 107: 195-197.
Van Eckert, R., Berghofer, E., Ciclitira, P.J., Chirdo, F., Denery-Papini, S., Ellis, H.J., Ferranti, P., Goodwin, P., Immer, U., Mamone, G., Méndez, E., Mothes, T., Novalin, S., Osman, A., Rumbo, M., Stern, M., Thorell, L., Whim, A. and Wieser, H., 2006. Towards a new gliadin reference material-isolation and characterization. Journal of Cereal Science 43: 331-341.
West Australian Department of Health, 2004. Gluten in WA foods.Food Safety Branch, Environmental Health Directorate, Department of Health, Perth, Australia.
Žili?, S., Bara?, M., Peši?, M., Dodig, D. and Ignjatovi?-Mici?, D., 2011. Characterization of proteins from grain of different bread and durum wheat genotypes. International Journal of Molecular Sciences 12: 5878-5894.
Zuidmeer, L., Goldhahn, K., Rona, R.J., Gislason, D., Madsen, C., Summers, C., Sodergren, E., Dahlstrom, J., Lindner, T., Sigurdardottir, S.T., McBride, D. and Keil, T., 2008. The prevalence of plant food allergies: a systematic review. Journal of Allergy and Clinical Immunology 121: 1210-1218.e4.
Amaya-González, S., De-los-Santos-Álvarez, N., Lobo-Castañón, M.J., Miranda-Ordieres, A.J. and Tuñón-Blanco, P., 2011. Amperometric quantification of gluten in food samples using an elisa competitive assay and flow injection analysis. Electroanalysis 23: 108-114.
Battais, F., Richard, C., Jacquenet, S., Denery-Papini, S. and Moneret-Vautrin, D.A., 2008. Wheat grain allergies: an update on wheat allergens. European Annals Allergy and Clinical Immunology 40: 67-76.
Camafeita, E., Alfonso, P., Mothes, T. and Méndez, E., 1997. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometric micro-analysis: the first non-immunological alternative attempt to quantify gluten gliadins in food samples. Journal of Mass Spectrometry 32: 940-947.
Carrington, J.M., Hewitt, C.J., Dowsett, L.R. and Barbezat, G.O., 1987. The prevalence of coeliac disease in Otago. New Zealand Medical Journal 100: 460-462.
Catassi, C., Fabiani, E., Iacono, G., D’Agate, C., Francavilla, R., Biagi, F., Volta, U., Accomando, S., Picarelli, A., De Vitis, I., Pianelli, G., Gesuita, R., Carle, F., Mandolesi, A., Bearzi, I. and Fasano, A., 2007. A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease. American Journal of Clinical Nutrition 85: 160-166.
Cook, H.B., 2000. Coeliac disease: a New Zealand perspective. Australian Journal of Medical Science 21: 60.
Cook, H.B., Burt, M.J., Collett, J.A., Whitehead, M.R., Frampton, C.M. and Chapman, B.A., 2000. Adult coeliac disease: prevalence and clinical significance. Journal of Gastroenterology and Hepatology 15: 1032-1036.
Cook, H.B., Oxner, R.B., Chapman, B.A., Whitehead, M.R. and Burt, M., 2004. A thirty-year (1970-1999) study of coeliac disease in the Canterbury region of New Zealand. New Zealand Medical Journal 117: 772.
Dumont, V., Kerbach, S., Poms, R., Johnson, P., Mills, C., Pöpping, B., Tömösközi, S. and Delahaut, P., 2010. Development of milk and egg incurred reference materials for the validation of food allergen detection methods. Quality Assurance and Safety of Crops & Foods 2: 208-215.
EFSA, 2004. Opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the commission relating to the evaluation of allergenic foods for labelling purposes. EFSA Journal 32: 1-197.
Food Standards Australia New Zealand (FSANZ), 2013. Australia New Zealand Food Standards Code. Available at: http://www.foodstandards.gov.au/foodstandards/foodstandardscode.cfm.
Gélinas, P., McKinnon, C.M., Mena, M.C. and Méndez, E., 2008. Gluten contamination of cereal foods in Canada. International Journal of Food Science Technology 43: 1245-1252.
Gendel, S., Buchanan, R., Dennis, S., Acheson, D., Assimon, S.A., Beru, N., Bolger, P., Carlson, D., Carvajal, R., Copp, C., Falci, K., Garber, E., Harden, E., Kane, R., Kvenberg, J., Luccioli, S., Park, D., Raybourne, R., Troxell, T. and Vierk, K., 2008. Approaches to establish thresholds for major food allergens and for gluten in food. Journal of Food Protection 71: 1043-1088.
Haraszi, R., Chassaigne, H., Maquet, A. and Ulberth, F., 2011. Analytical methods for detection of gluten in food - method developments in support of food labeling legislation. Journal of AOAC International 94: 1006-1025.
Heick, J., Fischer, M., Kerbach, S., Tamm, U. and Pöpping, B., 2011a. Application of a liquid chromatography tandem mass spectrometry method for the simultaneous detection of seven allergenic foods in flour and bread and comparison of the method with commercially available ELISA test kits. Journal of AOAC International 94: 1060-1068.
Heick, J., Fischer, M. and Pöpping, B., 2011b. First screening method for the simultaneous detection of seven allergens by liquid chromatography mass spectrometry. Journal of Chromatography 1218: 938-943.
International Accreditation New Zealand (IANZ), 2004. Technical guide. Uncertainty of measurement, precision and limits of detection in chemical and microbiological testing laboratories. IANZ, Auckland, New Zealand.
Laube, T., Kergaravat, S.V., Fabiano, S.N., Hernández, S.R., Alegret, S. and Pividori, M.I., 2011. Magneto immunosensor for gliadin detection in gluten-free foodstuff: towards food safety for celiac patients. Biosensors Bioelectron 27: 46-52.
Mašková, E., Paulí?ková, I., Rysová, J. and Gabrovská, D., 2011. Evidence for wheat, rye, and barley presence in gluten free foods by PCR method – comparison with ELISA method. Czech Journal of Food Science 29: 45-50.
Méndez, E., Valdes, I. and Camafeita, E., 2000. Analysis of gluten in foods by MALDI-TOFMS. In: Chapman, J.R. (ed.) Mass spectrometry of proteins and peptides. Methods in molecular biology, volume 146.Humana Press, New York, NY, USA.
Ministry of Health/Plant and Food Research, 2009. The concise New Zealand food composition tables.Ministry of Health, Wellington, New Zealand.
Mujico, J.R., Lombardía, M., Mena, M.C., Méndez, E. and Albar, J.P., 2011. A highly sensitive real-time PCR system for quantification of wheat contamination in gluten-free food for celiac patients. Food Chemistry 128: 795-801.
Olexová, L., Dovicovicova, L., Svec, M., Siekel, P. and Kuchta, T., 2006. Detection of gluten-containing cereals in flours and ‘gluten-free’ bakery products by polymerase chain reaction. Food Control 17: 234-237.
Richman, E., 2012. The safety of oats in the dietary treatment of Coeliac disease. Proceedings of the Nutrition Society 71: 534-537.
Scibilia, J., Pastorello, E.A., Zisa, G., Ottolenghi, A., Scovena, E., Robino, A., Ortolani, C., Bindslev-Jensen, C. and Pravettoni, V., 2006. Wheat allergy: a double-blind, placebo-controlled study in adults. Journal of Allergy and Clinical Immunology 117: 433-439.
Sealey-Voyksner, J.A., Khosla, C., Voyksner, R.D. and Jorgenson, J.W., 2010. Novel aspects of quantitation of immunogenic wheat gluten peptides by liquid chromatography-mass spectrometry/mass spectrometry. Journal of Chromatography 1217: 4167-4183.
Sey, M.S.L., Parfitt, J. and Gregor, J., 2011. Prospective study of clinical and histological safety of pure and uncontaminated Canadian oats in the management of celiac disease. Journal of Parenteral and Enteral Nutrition 35: 459-464.
Shan, L., Molberg, O., Parrot, I., Hausch, F., Filiz, F., Gray, G.M., Sollid, L.M. and Khosla, C., 2002. Structural basis for gluten intolerance in Celiac sprue. Science 297: 2275-2279.
Skerritt, J.H. and Hill, A.S., 1990. Monoclonal antibody sandwich enzyme immunoassays for determination of gluten in foods. Journal of Agricultural and Food Chemistry 38: 1771-1778.
Thompson, T., 2004. Gluten contamination of commercial oat products in the United States. New England Journal of Medicine 351: 2021-2022.
Thompson, T., Lee, A.R. and Grace, T., 2010. Gluten contamination of grains, seeds, and flours in the United States: a pilot study. Journal of the American Dietetic Association 110: 937-940.
Ussher, R., Yeong, M.L. and Stace, N., 1994. Coeliac disease: incidence and prevalence in Wellington 1985-92. New Zealand Medical Journal 107: 195-197.
Van Eckert, R., Berghofer, E., Ciclitira, P.J., Chirdo, F., Denery-Papini, S., Ellis, H.J., Ferranti, P., Goodwin, P., Immer, U., Mamone, G., Méndez, E., Mothes, T., Novalin, S., Osman, A., Rumbo, M., Stern, M., Thorell, L., Whim, A. and Wieser, H., 2006. Towards a new gliadin reference material-isolation and characterization. Journal of Cereal Science 43: 331-341.
West Australian Department of Health, 2004. Gluten in WA foods.Food Safety Branch, Environmental Health Directorate, Department of Health, Perth, Australia.
Žili?, S., Bara?, M., Peši?, M., Dodig, D. and Ignjatovi?-Mici?, D., 2011. Characterization of proteins from grain of different bread and durum wheat genotypes. International Journal of Molecular Sciences 12: 5878-5894.
Zuidmeer, L., Goldhahn, K., Rona, R.J., Gislason, D., Madsen, C., Summers, C., Sodergren, E., Dahlstrom, J., Lindner, T., Sigurdardottir, S.T., McBride, D. and Keil, T., 2008. The prevalence of plant food allergies: a systematic review. Journal of Allergy and Clinical Immunology 121: 1210-1218.e4.
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Sep 16, 2013
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