Rye secalin isolates to develop reference materials for gluten detection

Majlinda Xhaferaj; Gabriella Muskovics; Zsuzsanna Bugyi; Sándor Tömösközi; Katharina A. Scherf

doi:10.1016/j.foodchem.2024.142691

Rye secalin isolates to develop reference materials for gluten detection

Majlinda Xhaferaj (First Author), Gabriella Muskovics (Co-Author), Zsuzsanna Bugyi (Co-Author), Sándor Tömösközi (Co-Author), Katharina A. Scherf^* (Last Author)

^*Corresponding author for this work

Leibniz Institute for Food Systems Biology at the Technical University of Munich

Research output: Contribution to journal › Article › peer-review

Abstract

Gluten-free products must not contain more than 20 mg/kg of gluten to be safe for consumption by celiac disease patients. Almost all analytical methods are calibrated to wheat, wheat gluten or gliadin, and there is no rye-specific reference material available. The aim of this study was to assess the effect of the harvest year on rye gluten composition and to generate distinct rye isolates to serve as calibration standards. Four different extraction procedures of a specific rye cultivar mixture were tested yielding prolamins (PROL), glutelins (GLUT), gluten (G) and acetonitrile/water-extractable proteins (AWEP). The isolates were characterized using different methods such as RP-HPLC, GP-HPLC, SDS-PAGE and LC-MS/MS. The isolates were evaluated in the R5 ELISA which resulted in the following response order: PROL_iso > AWEP_iso > G_iso > GLUT_iso. This paper represents a significant step towards improving gluten analysis, particularly in the context of rye-contaminated gluten-free products.

Original language	English
Article number	142691
Number of pages	10
Journal	Food Chemistry
Volume	471
Early online date	29 Dec 2024
DOIs	https://doi.org/10.1016/j.foodchem.2024.142691
State	Published - 10 Jan 2025

Keywords

Celiac disease
Enzyme-linked immunosorbent assay (ELISA)
Liquid chromatography–tandem mass spectrometry (LC-MS/MS)
Reversed-phase high-performance liquid chromatography (RP-HPLC)
Secalins
Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE)

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10.1016/j.foodchem.2024.142691

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title = "Rye secalin isolates to develop reference materials for gluten detection",

abstract = "Gluten-free products must not contain more than 20 mg/kg of gluten to be safe for consumption by celiac disease patients. Almost all analytical methods are calibrated to wheat, wheat gluten or gliadin, and there is no rye-specific reference material available. The aim of this study was to assess the effect of the harvest year on rye gluten composition and to generate distinct rye isolates to serve as calibration standards. Four different extraction procedures of a specific rye cultivar mixture were tested yielding prolamins (PROL), glutelins (GLUT), gluten (G) and acetonitrile/water-extractable proteins (AWEP). The isolates were characterized using different methods such as RP-HPLC, GP-HPLC, SDS-PAGE and LC-MS/MS. The isolates were evaluated in the R5 ELISA which resulted in the following response order: PROLiso > AWEPiso > Giso > GLUTiso. This paper represents a significant step towards improving gluten analysis, particularly in the context of rye-contaminated gluten-free products.",

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AU - Xhaferaj, Majlinda

AU - Muskovics, Gabriella

AU - Bugyi, Zsuzsanna

AU - Tömösközi, Sándor

AU - Scherf, Katharina A.

PY - 2025/1/10

Y1 - 2025/1/10

N2 - Gluten-free products must not contain more than 20 mg/kg of gluten to be safe for consumption by celiac disease patients. Almost all analytical methods are calibrated to wheat, wheat gluten or gliadin, and there is no rye-specific reference material available. The aim of this study was to assess the effect of the harvest year on rye gluten composition and to generate distinct rye isolates to serve as calibration standards. Four different extraction procedures of a specific rye cultivar mixture were tested yielding prolamins (PROL), glutelins (GLUT), gluten (G) and acetonitrile/water-extractable proteins (AWEP). The isolates were characterized using different methods such as RP-HPLC, GP-HPLC, SDS-PAGE and LC-MS/MS. The isolates were evaluated in the R5 ELISA which resulted in the following response order: PROLiso > AWEPiso > Giso > GLUTiso. This paper represents a significant step towards improving gluten analysis, particularly in the context of rye-contaminated gluten-free products.

AB - Gluten-free products must not contain more than 20 mg/kg of gluten to be safe for consumption by celiac disease patients. Almost all analytical methods are calibrated to wheat, wheat gluten or gliadin, and there is no rye-specific reference material available. The aim of this study was to assess the effect of the harvest year on rye gluten composition and to generate distinct rye isolates to serve as calibration standards. Four different extraction procedures of a specific rye cultivar mixture were tested yielding prolamins (PROL), glutelins (GLUT), gluten (G) and acetonitrile/water-extractable proteins (AWEP). The isolates were characterized using different methods such as RP-HPLC, GP-HPLC, SDS-PAGE and LC-MS/MS. The isolates were evaluated in the R5 ELISA which resulted in the following response order: PROLiso > AWEPiso > Giso > GLUTiso. This paper represents a significant step towards improving gluten analysis, particularly in the context of rye-contaminated gluten-free products.

KW - Celiac disease

KW - Enzyme-linked immunosorbent assay (ELISA)

KW - Liquid chromatography–tandem mass spectrometry (LC-MS/MS)

KW - Reversed-phase high-performance liquid chromatography (RP-HPLC)

KW - Secalins

KW - Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE)

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U2 - 10.1016/j.foodchem.2024.142691

DO - 10.1016/j.foodchem.2024.142691

M3 - Article

AN - SCOPUS:85214326859

SN - 0308-8146

VL - 471

JO - Food Chemistry

JF - Food Chemistry

M1 - 142691

ER -

Rye secalin isolates to develop reference materials for gluten detection

Abstract

Keywords

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